12 in 12 Challenge: Recipe 3 - Deviled Chicken

I have actually made this recipe twice and the first time forgot to take picture so couldn't count it, and the second time did take pictures, but then it took awhile for me to get them put onto my computer. . .but now the pictures are on my computer and I can share the recipe with you.

I did make some changes to this recipe because we (okay, I) don't like food super-spicy. So my changes are noted.

Deviled Chicken
From Cook's Country, March 2010


3 tablespoons yellow mustard
2 tablespoons mayonnaise
1-1/2 tablespoons hot sauce (I used 1 teaspoon)
1 tablespoon lemon juice
3 garlic cloves, minced
1/2 teaspoon minced fresh thyme (I used less, dried)
1-1/4 teaspoon salt
1 tablespoon plus 1/4 teaspoon pepper (I used about 10-15 turns of the pepper grinder)
4 boneless, skinless chicken breasts (I used less chicken but made the full sauce)
2 slices hearty white sandwich bread, torn into pieces
2 tablespoons butter, melted

Directions:

1. Marinate Chicken. Adjust oven rack to upper-middle position and heat oven to 450-degrees. Combine mustard, mayonnaise, hot sauce, lemon juice, garlic, thyme, 1 teaspoon salt, and 1 tablespoon pepper in large bowl. Add chicken and toss until coated. Refrigerate, covered, 30 minutes or up to 3 hours.

2. Coat and Bake. Pulse bread, butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until coarsely ground. Remove chicken from bowl and transfer to wire rack set inside rimmed baking sheet. Sprinkle buttered bread crumbs evenly over top and sides of chicken, pressing gently to adhere. Bake until crumbs are golden brown and chicken registers 160 degrees, 20-25 minutes. Serve.

My Notes:

This chicken is awesome. There's a reason I've made it twice so far. I do line the pan with foil so that any stuff that drips off is easy to clean up, and any breading that drips off is worth eating. . .it's SO good. I did prick holes in the chicken with a fork the last time I made it, so that the marinade could soak in. I would love to try letting it sit for 3 hours like it says, but I only let it go for about 30 minutes and it is just fine. SO tasty. I served it with some mashed potatoes (which I added cheddar cheese, cream cheese and onion to and re-heated in the microwave) and some lima beans that we mixed with bacon, which were excellent. Bon Appetite!