Chicken Provençal

So yesterday at the grocery store I was that person. You know the one who drops something and it shatters all over the ground. Trader Joe's has lots of seasonal stuff, and I was looking at their table of boxed gifts including a set of four Dijon mustards. As I was holding the box and two of them came spilling out the side and the smashed all over the place. I hadn't been planning on buying any, but guilt took hold and decided to take home a box. Two of the mustards I knew what I would do with right away, I am going to have to come up with something to use the Chablis and the Black Currant mustard in.

The Basil mustard is going to be the perfect addition to my cider salad dressing, along with Basil olive oil they were also selling there (why yes I am a sucker for gift packs). The Provençal mustard is the basis for this dish. It's a very simple recipe, but it had a lot of flavor. Now, if you don't have a Trader Joe's near you, or even if you do but you don't feel like buying a four pack of Dijon mustard, this was a spicy one with a red pepper flavor. I don't know if another company makes this, but if the grocery store near you is anything like the Giant Eagle here, there should be a massive collection of mustard where I'm sure you could find something similar.

Recipe:
5 tbsp Provençal mustard*
3 tbsp honey*
1 1/2 lbs chicken tenders*
Olive oil cooking spray

1. Preheat the oven to 350°.
2. Mix together the honey and mustard in a small bowl. Toss the chicken in the sauce and let marinate for about 15 minutes, or longer if you want.
3. Spray a 9 x 13 baking dish with cooking spray. Spread the chicken out in the dish and put into the oven for 20 minutes. Flip the chicken tenders half way through.

*Again, this is a very simple recipe akin to a honey mustard. Have another favorite Dijon mustard? Use that instead, but make sure it's Dijon, other mustards will produce a much different flavor that i cannot vouch for in this recipe. No honey in the cabinet? Use maple syrup, but only the real kind. I repeat do not use artificial syrup it will be awful. In fact if you have any in the cabinet, just throw it out, you shouldn't use that stuff for anything. The timing on this recipe is for chicken breast meat that is thinly sliced. If you want to use whole chicken breast you will need to cook it a little longer. If you want to use chicken thighs or legs you will also need to cook it longer.

Roasted Broccoli on the side*
3/4 lb of broccoli florets
1tbsp + 1tsp of olive oil
2 tbsp of Pecorino Romano cheese grated
4 cloves of garlic minced

1. Mix 1 tbsp of oil with cheese and garlic. Pour over broccoli. Add 1 tsp oil to broccoli, use hands to make sure that they are completely coated. Put in oven before chicken, and roast for about 30-35 minutes.

*If you have always thought you hated broccoli, try roasting it. In fact any vegetable you think you don't like, roast it and try them again, you will be surprised.