Food

Mustard and Mayonnaise Baked Chicken Breast + Sauteed Vegetables

by Ester McGuire

As of today, I may have found a new favorite dish to add to my recipe book list. It’s a baked chicken recipe. By the way, I purchased the recipe book from a thrift store a couple of months ago. Yes, you read it right from a #thrifstore. The recipe book was in excellent condition and was only $2.00! One of my favorite things to do is collecting recipe books. Today, I chose to try this recipe for lunch. I was also curious about how it would taste. I added a little twist to it. Well, it was excellent! I’m so glad I tried.♥♥♥

I also cooked a Filipino dish called “Ginisang Kalabasa, Chayote and Carrots” to go with the baked chicken. The term “Ginisa” in English is called “Saute,” and yes, it’s delicious!

FOR THE CHICKEN

Ingredients:

  • Boneless chicken breast
  • Mustard
  • Nonfat mayonnaise
  • Apple cider vinegar
  • Pinch of salt
  • Black pepper
  • Minced garlic
  • Cooking spray

HOW TO COOK THE CHICKEN:

  • Preheat oven 350 degrees
  • In a small bowl, combine the mustard, mayonnaise, apple cider vinegar, pepper, salt and garlic.
  • Place a foil on a baking pan and then coat it with cooking spray.
  • Place the chicken on the baking pan.
  • Place the chicken inside the oven and bake it for 45 minutes.
  • Let the juice cook the chicken.
  • Once cook, slice the chicken and serve hot.
  • Enjoy!

FOR THE SAUTEED VEGGIES

Ingredients:

  • Squash (peeled, sliced and cubed).
  • Chayote squash (peeled, sliced and cubed)
  • Sliced carrots
  • 1 Onion (sliced)
  • Minced garlic
  • Salt to taste
  • Pepper
  • 2 Tbsp cooking oil
  • 1/2 cup water

HOW TO COOK THE SAUTEED VEGGIES:

  • On a heated pan, saute onion first. When onion turns transparent add the minced garlic.
  • Add in carrots. Let it simmer for 5 minutes.
  • Then, add both yellow squash and chayote squash. Let it simmer for 5 minutes.
  • Add 1/2 cup of water.
  • Add salt and pepper to taste.
  • Let it simmer until the veggies are soft.
  • Enjoy!

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