BAKED

As promised, here is the recipe I made last night. This week is PURE BANANAS so I needed something that would make lots of leftovers. This is from Tables of Content, the Birmingham Junior League cookbook that I adore.

Mustard and Brown Sugar Chicken
6 boneless, skinless chicken breasts
1/2 cup packed brown sugar
6 tablespoons olive oil
1/4 cup cider vinegar
2 garlic cloves, crushed
3 tablespoons grain mustard
2 tablespoons fresh lime juice
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons salt
Freshly ground pepper to taste
Rice, rice baby

Toss your chicken in a baking dish. Mix up the brown sugar, olive oil, vinegar, mustard, lime juice, lemon juice, salt, and pepper in a bowl and pour over the chicken, turning to coat. Cover with some tin foil and let it marinate in the refrigerator for 4 hours, turning occasionally (I only marinated it for two and it was still good).

Preheat the oven to 350 degrees. Bake the whole thing for 40 minutes. Serve over rice and don't forget to drizzle some of the hot marinade over the chicken.

Okay, so maybe I wasn't 100% alone...