Maple mustard chicken breast
If there’s one thing I always have in my freezer, it’s chicken breast. My kids love it, and it cooks quickly, so win-win. I choose a marinade that appeals to me at the moment, marinate the chicken briefly, or if I’m in a rush, I don’t even bother with the marinade. I buy thin chicken breast cutlets (schnitzel) for faster cooking. Five minutes from pan to table.
Really very little work and makes such a great lunch or supper. And the best part is that my kids eat enjoy every bite!
Here’s another marinade that I like to use for chicken breast, although it works beautifully for boneless skinless chicken thigh cutlets as well. Use whatever you have or like.
Makes 3-4 servings
5 medium-sized chicken breasts (schnitzel)
4 Tbsp oil
1 heaped Tbsp maple syrup
1/2 tsp mustard
1 level tsp paprika
1 tsp minced garlic
1 tsp soy sauce
1 tsp chicken bouillon
Ground black pepper
1. Mix all the ingredients, add the chicken breast and mix until it’s covered in the marinade. Let sit for around an hour.
2. Heat 4 Tbsp of oil in a pan and sauté the chicken breast on both sides until golden. Remove from the heat.
Good to know…
You can marinate for several hours in the fridge. Best served right away.