Deviled Chicken
Ingredients
3 tablespoons yellow mustard
2 tablespoons mayonnaise
1 1⁄2 tablespoons hot sauce (I used Sriracha.)
1 tablespoon lemon juice
3 cloves garlic, minced
1⁄4 teaspoon dried thyme
1 1⁄4 teaspoons salt
1 tablespoon plus 1⁄4 teaspoon pepper
3-4 boneless, skinless chicken breasts
2 slices white sandwich bread, torn into pieces
2 tablespoons unsalted butter, melted
Instructions
1. Adjust oven rack to upper-middle position and heat oven to 450*F. Combine mustard, mayonnaise, hot sauce, lemon juice, garlic, thyme, 1 teaspoon salt, and 1 tablespoon pepper in large bowl or container. Add chicken and toss until coated. Refrigerate, covered, 30 minutes or up to 3 hours.
2. Pulse bread, butter, 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper in food processor until coarsely ground. Remove chicken from bowl and transfer to wire rack set inside rimmed baking sheet. Sprinkle buttered bread crumbs evenly over top and sides of chicken, pressing gently to adhere. Bake until crumbs are golden brown and chicken registers 160*F, 20 to 60 minutes. Serve.
Comments
This recipe is from the 2010 Cook’s Country Annual and I pretty much didn’t change anything. This chicken was deliciously spicy and very moist. The chicken breasts I had were huge, mutant breasts, so the original cooking time the recipe called for just did not cut it. If you’re going to be cooking the chicken for more than about 25 minutes, cover it loosely with tinfoil after the coating browns to prevent it from burning. Next time, since I’m not a huge spicehead, I’ll probably reduce the hot sauce in the recipe to just 1⁄2 tablespoon. The recipe as written was at the upper limit of my spice tolerance.
Shown here with Tomato Mac and Cheese.
Cook’s Country 2010