Cooking Index - Cooking Recipes & IdeasChicken Breasts With Grainy Mustard, Almonds And Thyme Recipe - Cooking Index

Chicken Breasts With Grainy Mustard, Almonds And Thyme

To toast almonds, spread in a large skillet and place over high heat. Cook, stirring, until fragrant and browned, about 3 minutes.

Type: Chicken, Poultry
Courses: Main Course
Serves: 6 people

Recipe Ingredients

1/4 cup 59mlWhole-grain mustard
1/4 cup 59mlDijon mustard
2 tablespoons 30mlFinely-chopped fresh thyme leaves
2 tablespoons 30mlWater
  Freshly-ground black pepper - to taste
1/2 cup 118mlExtra-virgin olive oil
4   Bone-in skin-on chicken breasts - (to 6)
  Coarse sea or kosher salt - to taste
1/2 cup 46g / 1.6ozToasted sliced almonds - for garnish
  Fresh thyme sprigs - for garnish

Recipe Instructions

Whisk together the whole-grain and Dijon mustards, the chopped thyme, the water and 1/4 teaspoon pepper in a large bowl. Whisk in the oil. Set aside half the mixture for grilling. Place the chicken in the bowl and toss to coat. Cover and let sit at room temperature 30 minutes (or refrigerate 2 hours or overnight).

Heat the grill. Season the chicken with salt and pepper. Lay the chicken breasts on the grill, skin-side down, and cook, covered, until well seared, about 8 minutes. Turn, brush with the reserved marinade and grill until crisp and cooked through, 10 more minutes. To serve, garnish with the almonds and thyme sprigs and season with salt.

Roasting variation: Heat the oven to 500 degrees. Lay the chicken in a roasting pan, skin-side down. Roast, turning once and basting with the marinade, until the chicken is crisp and cooked through, about 25 minutes.

This recipe yields 4 to 6 servings.

Each serving: 357 calories; 357 mg. sodium; 82 mg. cholesterol; 24 grams fat; 4 grams saturated fat; 3 grams carbohydrates; 32 grams protein; 1 gram fiber.

The Los Angeles Times, 05-21-2003


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