Sunday, February 28, 2010

UB's Dijon-Onion Chicken or Fish

My uncle (we call him UB) is a really good cook, but often he makes things that have exotic ingredients. So when he sends me a truly simple recipe, I like to give it a try.

Here's what I got in an email the other day:

a pretty good recipe for chicken or fish

crush some durkees onions in a bag until like crumbs
melt some butter and add dijon mustard-mix

dip chicken/fish into butter and then dip into onion crumbs

bake at 375-- it really tastes good (especially fish---scrod=tilapia)

See? It's so simple it doesn't come with measurements! As you can see, UB is not too fond of using the SHIFT key, so there are no caps or punctuation. This drives the English major in me up a wall. The recipe doesn't have a name, either, so I had to take care of that.

(Oh, and just for the record, he was "UB" long before Uncle Buck.)

UB's Dijon-Onion Chicken

5 boneless, skinless chicken breasts, flattened
1 1/4 cups Durkee's Fried Onions, crushed
3 TBL melted butter
5 heaping TBL Dijon mustard

Cover a baking sheet with foil and brush some olive oil onto the foil to prevent sticking. Combine butter and mustard. Dip chicken into butter mix and then into crushed onions. Place on prepared baking sheet.
Bake 25 to 30 minutes at 375.

1 comment:

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