Years ago, I saw Rachel Ray make a spicy chicken recipe using bricks to flatten the meat as they cooked. It was good, but it was a bit complicated and messy to clean up. Plus we are not big fans of overly spicy food. So, I knew I had to make some changes.
After making this dish a few times, I finally mastered a technique and flavor that you are sure to love. I hope you enjoy this delicious, healthy, and easy meal! (& if you do like spicy chicken, then just add more pepper flakes and maybe some diced banana pepper rings.)
I like to make a big green, leafy salad tossed with a light vinaigrette to go with this meal. I also serve it with rice pilaf (I use a box from Trader Joe's) or with yummy, crusty bread. Be sure to see my tip about how to make your bread extra yummy!
- 4-6 Chicken breasts, boneless & skinless
- 2 Tbsp. Dijon Mustard
- 5+ Tbsp. Olive Oil
- 1/2 tsp. Red Pepper Flakes (or more if you want an extra kick)
- Salt & Pepper, to taste
- Handful of freshly chopped parsley
- Place 1-2 chicken breasts between two pieces of plastic wrap (to keep the mess to a minimum). Using a mallet, flatten chicken to 3/4 – 1 in. thickness. This is especially therapeutic after long hard days. 😉
- Repeat with remaining chicken breasts
- Sprinkle both sides of chicken with salt and pepper (I know it says to taste, but don't taste yet — it is raw) 😉
- Mix dijon mustard, olive oil, and red pepper flakes.
- Spoon globs of the dijon mixture on one side of chicken breasts and spread around.
- Place chicken, dijon coated side down, on a hot grill or griddle and cook for about 5-8 minutes
- Before you flip the chicken, add remaining dijon mix to the tops.
- Cook on the other side until chicken is cooked through.
- Place chicken on a pretty serving plate and top with freshly chopped parsley.
- (Okay, now you can taste the chicken to see if it needs more salt or pepper)