Chicken with a Dijon Glaze sounds, looks and tastes alot harder than what it really is. Whenever I want succulent, deliciously marinated chicken, I simply take a bag from the freezer, thaw it, put it in a tray and bake it. I never even have to wash my hands! Just like the balsamic chicken I prepared earlier this week, this is a freezer bag meal that is healthy and quick to make.
When I get home from Costco with my 10 pounds of chicken, I get to work on my freezer bag meals. First I prep my freezer bag marinades while my hands are still clean. I put in all the marinade ingredients then I add the chicken. Its that easy and the results...well they speak for themselves.
2 lbs chicken thighs, skinless boneless, washed
4 garlic cloves, minced
1/4 cup chopped parsley
1 tablespoon salt
1 teaspoon pepper
1/3 cup grey pompon dijon mustard
1/4 cup balsamic vinegar
1 tablespoon sugar
1/4 cup olive oil
1 teaspoon dried rosemary
Add all ingredients to a ziplock gallon bag. Remove air and seal bag. Massage chicken until well coated.
Toss in freezer for another day. Or to cook today...
Let it sit in bag, the longer the better, 10 minutes, an hour, a few hours, overnight, whatever you have to spare. Bake in a single layer (with juices and all) at 450 degrees for 40 minutes.
Note: if the chicken is frozen, you'll need to thaw it before you bake it...just thought I had to throw that in there in case someone doesn't know!
If you'd like to change it to boneless skinless chicken breasts, simply bake at 350 degrees for 30 minutes and the center is no longer pink.