 | This recipe was amazingly easy. I was able to prep everything in advance and bake it for my dinner party. The chicken was moist and tender. My dinner party was for 11 women, but the recipe can easily be reduced for a weeknight dinner and serve a whole breast per person. I served it with dill roasted red potatoes and steamed green beans. The marinade would also work well on bone-in chicken. |
serves 12
6 large chicken breasts, halved
8 large garlic cloves, minced
¼ cup Dijon mustard
¼ cup dry white wine
¼ cup extra-virgin olive oil
2 tablespoons soy sauce
2 teaspoons Tabasco
2 teaspoons herbes de Provence
1 teaspoon salt
In a bowl, mix all of the ingredients except the chicken. Toss the chicken in the marinade and store overnight.
Preheat the oven to 425 degrees.
Bake the chicken for 25 to 30 minutes, until the juices run clear.
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