Saturday, March 12, 2011

Baked Chicken Cutlets with Lemon and Mustard

I found this recipe for Baked Chicken Cutlets with Lemon and Mustard in the Amit Women Efrat cookbook.

The recipe called for 12 medium chicken breasts however I used 6 breasts and 6 boneless, skinless chicken thighs.

12 pieces of boneless, skinless chicken
1 Onion, quartered
3/4 C. Lemon Juice
2 Cloves Garlic
2 Tbls. Dry Mustard
1 1/2 tsp. Salt
1/4 tsp. White Pepper
1/4 C. Olive Oil

Combine all except chicken in food processor and blend until smooth. Pour sauce over chicken and marinade in the refrigerator for 8 hours or overnight turning once. Preheat over to 400. Place chicken and marinade in pan and bake for 10 minutes uncovered. Turn chicken and baste. Bake an additional 10 minutes or until chicken is cooked. Do not overcook.

If using the thighs I would recommend cooking the chicken a little longer. I cooked the dark meat for 30 minutes total and the white meat for 20 minutes total. We really liked this one and I think it would also taste good on the grill.

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