I have a love hate relationship with dijon mustard. It’s either really good, or it sucks. I can only eat Grey Poupon, because it’s the one that tastes the best to me, and doesn’t leave a funky aftertaste in my mouth like other brands. I’ve noticed that, the more additives that are in it, the weirder it tastes.
But I digress.
My eMeals plan for last night was kinda meh. I just wasn’t feeling the seafood paella, especially because there would be no seafood in it. So I decided to go through some bookmarks I amassed a while back. Needless to say, my Pinterest boards need some refreshing, and I need to do some bookmark reorganization. And maybe clean some out that I know I’ll never make. After all, I have an entire folder devoted to mac and cheese recipes!
I had boneless skinless chicken breasts, so I hunted down a recipe for them using things I already had. Somewhere along the line, I had bookmarked an article on TipNut, called 14 Ways to Jazz Up Chicken Breasts. Included in this list was something called The World’s Best Chicken, so of course I was intrigued. It called for dijon mustard and maple syrup, both of which I had plenty of. I wasn’t totally sold on the combination of flavors, but I decided to give it a try anyway. Boy, was I surprised! It was very tasty, and the combination of oven temperature and cook time yielded a perfectly cooked, tender and juicy chicken breast, which I always seems to come up short on (the tender and juicy part). Mr. Fox enjoyed it, and they went amazingly well with the Ooh Damn Potatoes I made (recipe to come later). So so tasty. I am so glad I got over my fear of flavor, because the maple syrup and the dijon mustard went REALLY well together.