Ingredients:1 sm. Fryer cut up.
Rinse and drain chicken. Add dry seasoning to flour. Coat chicken
in flour mix, then dip in egg and milk mix. Coat in flour once more.
Brown chicken in ½ inch light cooking oil on each side until golden
brown. About 20 minuets on each side.
8 Skinless Boneless Chicken breasts
1/2 cup Mendocino Mustard Hot & Sweet
1/2 cup lemon juice
2 tsp Worcestershire sauce
salt & pepper to taste
Paint chicken with mustard. Sprinkle with lemon juice and Worcestershire
sauce. Marinate 15 minutes. Grill 3-4 minutes.
1/2 cup Mendocino Mustard Hot & Sweet
1/3 cup reduced-sodium soy sauce
1/2 cup pineapple juice
3 Tbsp. olive oil
1/2 tsp. ground ginger
3 Tbsp. brown sugar
1 turkey breast or 2 half-breasts, 4 to 5 lbs. total, fresh or frozen, thawed
1 cup water or broth
In a small bowl, combine mustard, soy sauce, pineapple juice, oil,
ginger and sugar. Set aside half of the marinade for brushing on the turkey
breast during roasting.
Place remaining marinade in a large food service grade resalable plastic
add the turkey breast. Marinate, in the refrigerator, for at least 1 hour, up to 4
hours. Preheat the oven to 425 degrees F. Remove the turkey from the marinade
and discard used marinade in bag. Place the turkey, breast side up, on a v-shaped
rack set in a shallow roasting pan. Add water or broth to the pan to prevent
drippings from burning.
Roast turkey breast for about 30 minutes or until the skin just begins to
golden. Reduce the heat to 325 degrees F. Continue roasting for about 30 to 45
minutes longer, until the internal temperature reaches 170 degrees F in the breast.
Brush with the reserved marinade (from step 1) during the last ½ hour of roasting.
Remove from the oven, loosely cover with foil and let rest 15 to 20 minutes
4 to 6 boneless, skinless chicken breasts
1 - 9 oz. jar Mendocino Mustard Hot & Sweet
1 cup seasoned bread crumbs
1/2 cup grated parmesan cheese
1 cup chicken broth
1/2 pint heavy cream
Coat all surfaces of breasts with Mendocino Mustard Hot & Sweet.
Combine bread crumbs with parmesan cheese, mixing well. Completely
cover breasts with crumb mixture and place in an ungreased baking
dish. Bake in a pre-heated oven for 30 minutes.
Prepare chicken stock and add to baking dish (the stock must be
hot to avoid shock breakage of baking dish). Bake for an
additional 30 minutes, basting breasts about every 10 minutes.
Lightly brown breasts under the broiler for a few seconds; move
cooked breasts from pan to serving plate.
Prepare a gravy or sauce from the liquid remaining in pan; add
more Mendocino Mustard Hot & Sweet to taste. Add heavy cream as
necessary to achieve desired consistency. Drizzle sauce over
breasts and serve. Skip serves this with snow peas and water
Serves 4 - 6.
1 1/2 cups finely chopped onion
1 Tbsp. minced garlic
1 tsp. olive oil
1 medium carrot, finely diced
1/4 lb. cremini mushrooms, trimmed and very finely diced
1 tsp. salt
1/2 tsp. black pepper
1 1/2 tsp. Worcestshire sauce
1/3 cup fresh parsley, finely chopped
1/4 cup plus 1 Tbsp. ketchup
2 Tbsp. Mendocino Mustard Seeds & Suds
1 cup fine fresh bread crumbs (about 2 slices)
1/3 cup milk
1 whole large egg, lightly beaten
1 large egg white, lightly beaten
1 1/4 lb. ground turkey (mix of dark and light meat)
Preheat oven to 400 degrees F.
Cook onion and garlic in oil in a 12" nonstick skillet
over moderate heat, stirring, until onion is softened,
about 2 minutes. Add carrot and cook, stirring, until
softened, about 3 minutes. Add mushrooms, 1/2 tsp. salt
and 1/4 tsp. pepper and cook, stirring occasionally,
until liquid from mushrooms is evaporated and they are
very tender, 10 to 15 minutes. Stir in Worcestshire
sauce, parsley, mustard and 3 Tbsp. of ketchup, then
transfer vegetables to a large bowl and cool.
Stir together bread crumbs and milk in a small bowl
and let stand 5 minutes. Stir in egg and egg white,
then add to vegetables. Add turkey and remaining
1/4 tsp. salt and 1/4 tsp. pepper to vegetable mixture
and mix well with your hands. (Mixture will be very
Form into a 9" by 5" oval loaf in a lightly oiled 13"
by 9" by 2" metal baking pan. Brush meatloaf evenly
with remaining 2 Tbsp. ketchup. Bake in middle of oven
until a meat thermometer inserted into the meatloaf
registers 170 degrees F (50 to 55 minutes). Let
meatloaf stand for 5 minutes before serving.
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