How It Works: Each month, the Mary’s Secret Ingredients boxes contain something different, but they’re chock full of really cool products. Sometimes it’s a new sauce, or it could be snacks, spices, and even the occasional kitchen tool to inspire your cooking. The box also comes with fun new recipes delivered via email to inspire you to use the new ingredients. The cost of the box is $34 and each box ships free. (For comparison, the Spring box included $47 worth of products, making it a nice value!)
If we’ve been friends for awhile, you’ve surely discovered that I’m wild about subscription box services, especially high quality ones that enhance my home or lifestyle like Mary’s Secret Ingredients. We’ve shared our review of Mary’s Secret Ingredients and offered a sneak peek of the Spring box. Today, I’m sharing my thoughts on Mary’s Secret Ingredients Spring box and how it inspired our supper last night!
The Spring box had a special mission to help support important causes, including a special partnership with 100cupsaday.com. The organization has created special edition handmade tea/sake cups exclusively for this spring box! And even better, 100 Cups A Day works with non-profit Caminos de Agua, who advocate for access to clean water in Guanajuato, Mexico.
An “extra” I love about Mary’s Secret Ingredients is Mary’s blog where delicious recipes using the ingredients and tools from the subscription box are featured to help you get the most from your subscription! I was inspired this month by the Sir Kensington’s Dijonnaise Crusted Catfish & on Veggies recipe to whip up a Sir Kensington’s Dijonnaise Crusted Chicken version for our family to enjoy. So glad I did, the result was a tender, flavorful chicken that everyone enjoyed.
Dont’ worry about this recipe being too “mustardy” either, it’s not. It’s a great fusion of the Dijonnaise and chicken, resulting in a wonderful flavor blend. At first my kids were a little skeptical as they are not huge fans of mustard, but after one bite, they were sold!
Sir Kensington’s Dijonnaise Crusted Chicken
This simple recipe using just a few special ingredients and takes about 5 minutes to prep.
Ingredients:
Sir Kensington’s Dijonnaise
Panko breadcrumbs
8 Chicken pieces, thighs or breasts (or both! per your preference. You may also swap in skinless/boneless chicken.)
Preheat oven to 400 degrees Fahrenheit.
In a glass baking pan, place chicken bone-side down in an even layer.
Kitchen Tip: Want to make clean-up a breeze? Line your pan with foil prior to placing chicken in the pan.
Pour approximately one teaspoon of Sir Kensington’s Dijonnaise on top of each chicken piece. Use a spatula or the back of a spoon to spread the Dijonnaise evenly across the top of each chicken piece. Add more Dijonnaise, as needed, to ensure entire top of chicken piece has a thin coat.
Sprinkle a teaspoon of Panko breadcrumbs in an even layer across each chicken piece. Add more Panko breadcrumbs, if needed, to ensure a nice thin layer is evenly distributed over each piece of chicken.
Bake for 30 minutes at 400 degrees. Lower oven temperature to 350 degrees and bake for an additional 30 minutes.
Check the temperature of the chicken to ensure it is fully cooked, remove from oven.
Using tongs, remove chicken from pan and set each piece on a serving tray. Serve and enjoy!
Sir Kensington’s Dijonnaise Crusted Chicken
Ingredients
- Sir Kensington’s Dijonnaise
- Panko breadcrumbs
- 8 Chicken pieces, thighs or breasts (or both! per your preference. You may also swap in skinless/boneless chicken.)
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a glass baking pan, place chicken bone-side down in an even layer.
- Kitchen Tip: Want to make clean-up a breeze? Line your pan with foil prior to placing chicken in the pan.
- Pour approximately one teaspoon of Sir Kensington’s Dijonnaise on top of each chicken piece. Use a spatula or the back of a spoon to spread the Dijonnaise evenly across the top of each chicken piece. Add more Dijonnaise, as needed, to ensure entire top of chicken piece has a thin coat.
- Sprinkle a teaspoon of Panko breadcrumbs in an even layer across each chicken piece. Add more Panko breadcrumbs, if needed, to ensure a nice thin layer is evenly distributed over each piece of chicken.
- Bake for 30 minutes at 400 degrees. Lower oven temperature to 350 degrees and bake for an additional 30 minutes.
- Check the temperature of the chicken to ensure it is fully cooked, remove from oven.
- Using tongs, remove chicken from pan and set each piece on a serving tray. Serve and enjoy!
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https://ruralmom.com/2016/05/dijonnaise-crusted-chicken.htmlcopyright 2018 by Barb Webb, RuralMom.com
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