Apple Mustard Marinade

Apple Mustard Marinade might be a good recipe to expand your marinade recipe box. One portion of this dish contains about 33g of protein, 9g of fat, and a total of 266 calories. For $2.07 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe is liked by 10 foodies and cooks. A mixture of apple juice, cider vinegar, brown sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 55 minutes. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Lady Behind the Curtain. With a spoonacular score of 84%, this dish is outstanding. Similar recipes are Grilled Pork Tenderloin with Mustard, Rosemary & Apple Marinade, No-waste Tangy Mustard Marinade, and Honey Mustard Marinade for Chicken or Salmon.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

1/2 cup apple juice or cider

black pepper to taste

1 tablespoon brown sugar, packed

4 large chicken breasts cut in half

1/4 cup cider vinegar

1/4 cup coarse grain mustard

4 garlic cloves, minced

2 tablespoons olive oil

1-1/2 teaspoons soy sauce

Equipment:

baking pan

aluminum foil

oven

sauce pan

Cooking instruction summary:

In a small jar, shake to combine all the marinade ingredients.Skin chicken and cut in half.Place in a zip top bag.Pour marinade over chicken.Let the chicken marinade for 4 hours.Pre heat oven to 400 degrees.Line a baking pan with foil and place a rack on top.Pour marinade into a small saucepan.Cook on medium heat for 20 minutes covered.Place chicken on prepared baking pan and into the oven.Baste chicken after 20 minutes, again at 30 minutes and again before the chicken is done.Bake chicken a total of 40 minutes.

 

Step by step:


1. In a small jar, shake to combine all the marinade ingredients.Skin chicken and cut in half.

2. Place in a zip top bag.

3. Pour marinade over chicken.

4. Let the chicken marinade for 4 hours.Pre heat oven to 400 degrees.Line a baking pan with foil and place a rack on top.

5. Pour marinade into a small saucepan.Cook on medium heat for 20 minutes covered.

6. Place chicken on prepared baking pan and into the oven.Baste chicken after 20 minutes, again at 30 minutes and again before the chicken is done.

7. Bake chicken a total of 40 minutes.


Nutrition Information:

Quickview
265k Calories
33g Protein
9g Total Fat
10g Carbs
31% Health Score
Limit These
Calories
265k
13%

Fat
9g
14%

  Saturated Fat
1g
10%

Carbohydrates
10g
3%

  Sugar
7g
8%

Cholesterol
96mg
32%

Sodium
353mg
15%

Get Enough Of These
Protein
33g
67%

Vitamin C
97mg
119%

Vitamin B3
16mg
83%

Selenium
52µg
74%

Vitamin B6
1mg
69%

Vitamin A
2385IU
48%

Phosphorus
353mg
35%

Vitamin B5
2mg
24%

Potassium
769mg
22%

Vitamin E
2mg
14%

Magnesium
55mg
14%

Vitamin B2
0.22mg
13%

Vitamin B1
0.18mg
12%

Manganese
0.23mg
11%

Folate
41µg
10%

Fiber
2g
8%

Zinc
1mg
8%

Vitamin K
6µg
7%

Iron
1mg
7%

Vitamin B12
0.3µg
5%

Copper
0.07mg
4%

Calcium
26mg
3%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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