Cooking with Remington: Dill Marinade Chicken

[Remington]

Full disclosure: this is NOT my own recipe. Credit goes to Janet and Greta Podleski and their cookbook "Looneyspoons".

This recipe needs to be prepared 1 day in advance.

Ingredients

1/4 Cup Maple Syrup
3 tbsp Dijon mustard
2 tbsp fresh dill
2 tbsp lemon juice
1 tbsp olive oil
1 tbsp balsamic vinegar
2 tsp lemon zest
1 tsp minced garlic
1/4 tsp salt and ground pepper

4 chicken breasts


Preparation

1. Combine all non-chicken ingredients in a bowl.




2. Cut chicken into strips or chunks and arrange into single layer (if possible) in casserole dish. The smaller you cut the chicken the stronger the dill flavour will be in the end so your mileage may vary.







3. Pour marinade over chicken and mix gently to spread marinade between and under the chicken.





4. Allow chicken to marinate in fridge for 1 day.





5. Bake chicken at 350F for 35 minutes. If you prefer, after this you can transfer the excess marinade to a saucepan and boil/thicken it a bit to make it into a sauce.

6. Eat it. Like Nuclear Chicken it goes well with rice and baked potatoes, but not so much with salad (the dill tends to overpower everything else).