Tuesday, July 14, 2009

Dijon Chicken (or not)

I've been thinking about it and it's high time that I post one of my recipes that takes you either the vegetarian OR the flexitarian (um, this time I mean meat-eating) way. This is one of my old fallback recipes when I don't know what to make and have the ingredients on hand. As a student, easier said than done especially since I'm not eating chicken any longer. All the same, it's a good recipe that comes together pretty quickly.

If you're using both chicken and faux chicken to make everyone you're feeding happily, you can certainly double or triple this recipe. You should keep in mind though that the chicken and faux chicken should be cooked separately and if you're using the same dish of mustard for both, the respectful thing to do is to dip the fake strips first and then the real chicken.

Cutting the chicken (or substitute) into strips will help it cook faster and increase the amount of flavor per bite--but if you're short on mustard, feel free to make larger pieces. If you're using chicken, just make sure the meat is cooked all the way through before serving. It shouldn't have any pink color left.

Easy Dijon (Faux) Chicken
1 breast of chicken, OR faux chicken of your choice (I like Quorn), chopped into 1" x 2" strips
5 tbsp. Dijon mustard
½ tsp salt
1 tsp turbanado sugar
bread crumbs

Mix the Dijon mustard with the salt and turbando sugar. Dip the strips of chicken or faux chicken into the mustard mix, then cover with bread crumbs. Lay these into a baking dish. Cover and bake in a 325 degree oven for 15 minutes, or until hot (covering it helps it cook through without drying out). Uncover and turn over to ‘broil.’ Continue cooking for 5 to 7 minutes. Serve.

Note: Quorn and other meat substitute products often absorb liquid. If you're using one of these products, you may want to add 2 tablespoons of water when you uncover the dish, if the dish is starting to look dried out.

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