HOLY YUM is right!! This comes from my friends new cook book and is an all-time favorite recipe of hers and soon to be yours!

I have something so fun to share with you today!

My friend Julie wrote a book called Dinner for Two! It is based on her blog, and the book and I think it is so clever because there are tons of families that are made up of two people and it can be hard to cut recipes down. I am going to pick up a copy for my mom who is really just cooking for two most of the time, since she was already eye-balling a lamb shank recipe in there.

 

Holy Yum Chicken

 

I knew that I wanted to chose a recipe from the book to share with you and how could I not choose “Holy Yum Chicken!”? I mean- it was so obvious. This is one of the most popular recipes from Julie’s blog and I’m sure it will be a favorite amongst her book recipes too. And yum it was- and also SO EASY. This is a perfect week night dinner. We had it with roasted potatoes and green salad and the kids loved them.     Holy Yum Chicken

So below is the recipe for this wonderful chicken and then I also am giving away a copy of Julie’s Book this week! Just leave me a comment to let me know what your favorite easy weeknight meal is and you will be entered to win! Please make sure that you use your correct current email address (that you actually check every day!) with your comment so that I can reach you. You need to respond within 24 hours or I will pick a new winner. This contest will be over on Friday December 11th, 2015 at 9am PT, and I will announce the winner here immediately and then email the winner. I am afraid this is open to US residents only.

Holy Yum Chicken

*I have to note that in the original recipe there is 1 tablespoon of white vinegar. I added an extra tablespoon of vinegar and used apple cider vinegar. I also baked the rosemary with the chicken, and normally you would add it after the cooking. You can find the original recipe HERE.

Holy Yum Chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • ⅔ cup Dijon mustard
  • ¼ cup +1 tablespoon pure maple syrup
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh cracked black pepper
  • 1.5 pounds skinless boneless chicken breast, diced into ½ inch pieces.
  • 2 fresh rosemary skewers
  • 7-8 wooden skewers (a couple of inches trimmed off the bottom of each)
Instructions
  1. Preheat the oven to 425 degrees. Cover a 9x13” pan in two sheets of aluminum foil
  2. In a small bowl, whisk together the Dijon, maple syrup, vinegar, salt and pepper.
  3. Skewer the chunks of chicken breast, they should make 7-8 chicken skewers. Lay them in the 9x13 inch pan. With half on one side and half facing in the other direction.
  4. Slather them with half of the sauce. Pick the rosemary apart and sprinkle in with the chicken skewers.
  5. Roast the chicken skewers, basting them every 15 minutes with the remaining sauce and then flip the chicken so they cook evenly.
  6. Cook for 35 minutes and then turn the temperature to broil for 5 minutes.
  7. Cover the chicken with any sauce remaining in the pan or the bowl and scrape the rosemary over the chicken. Season to taste with kosher salt.

 

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HolyYumChicken

HOLY YUM is right!! This comes from my friends new cook book and is an all-time favorite recipe of hers and soon to be yours!

I have something so fun to share with you today!

My friend Julie wrote a book called Dinner for Two! It is based on her blog, and the book and I think it is so clever because there are tons of families that are made up of two people and it can be hard to cut recipes down. I am going to pick up a copy for my mom who is really just cooking for two most of the time, since she was already eye-balling a lamb shank recipe in there.

 

Holy Yum Chicken

 

I knew that I wanted to chose a recipe from the book to share with you and how could I not choose “Holy Yum Chicken!”? I mean- it was so obvious. This is one of the most popular recipes from Julie’s blog and I’m sure it will be a favorite amongst her book recipes too. And yum it was- and also SO EASY. This is a perfect week night dinner. We had it with roasted potatoes and green salad and the kids loved them.     Holy Yum Chicken

So below is the recipe for this wonderful chicken and then I also am giving away a copy of Julie’s Book this week! Just leave me a comment to let me know what your favorite easy weeknight meal is and you will be entered to win! Please make sure that you use your correct current email address (that you actually check every day!) with your comment so that I can reach you. You need to respond within 24 hours or I will pick a new winner. This contest will be over on Friday December 11th, 2015 at 9am PT, and I will announce the winner here immediately and then email the winner. I am afraid this is open to US residents only.

Holy Yum Chicken

*I have to note that in the original recipe there is 1 tablespoon of white vinegar. I added an extra tablespoon of vinegar and used apple cider vinegar. I also baked the rosemary with the chicken, and normally you would add it after the cooking. You can find the original recipe HERE.

Holy Yum Chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • ⅔ cup Dijon mustard
  • ¼ cup +1 tablespoon pure maple syrup
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh cracked black pepper
  • 1.5 pounds skinless boneless chicken breast, diced into ½ inch pieces.
  • 2 fresh rosemary skewers
  • 7-8 wooden skewers (a couple of inches trimmed off the bottom of each)
Instructions
  1. Preheat the oven to 425 degrees. Cover a 9x13” pan in two sheets of aluminum foil
  2. In a small bowl, whisk together the Dijon, maple syrup, vinegar, salt and pepper.
  3. Skewer the chunks of chicken breast, they should make 7-8 chicken skewers. Lay them in the 9x13 inch pan. With half on one side and half facing in the other direction.
  4. Slather them with half of the sauce. Pick the rosemary apart and sprinkle in with the chicken skewers.
  5. Roast the chicken skewers, basting them every 15 minutes with the remaining sauce and then flip the chicken so they cook evenly.
  6. Cook for 35 minutes and then turn the temperature to broil for 5 minutes.
  7. Cover the chicken with any sauce remaining in the pan or the bowl and scrape the rosemary over the chicken. Season to taste with kosher salt.