This cake’s tastes will delight everyone’s palate. When I lived in the US, I tried a cake that was comparable. Five-spice is definitely used in an intriguing way here! I made this cake based on a memory of a previous tasting and added other things that I thought would complement it.
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup picante sauce
- ¼ cup Dijon-style prepared mustard
- 2 tablespoons lemon juice
- 6 skinless, boneless chicken breast halves
- 2 tablespoons olive oil
Instructions
- In a large glass bowl combine the picante sauce, mustard and lemon juice. Add chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes.
- Heat olive oil in a large skillet. Remove chicken from marinade and saute in hot oil until well browned on both sides. Add remaining marinade and let simmer until chicken is glazed and tender and juices run clear. Remove chicken to platter/serving dish. Boil remaining marinade for 5 minutes to remove possibility of bacteria, then pour over chicken.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 189 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 0 g |
| Protein | 28 g |
| Saturated Fat | 1 g |
| Sodium | 495 mg |
| Sugars | 1 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I just had it for dinner, good but a little too salty for my taste. Keep this in mind when preparing and enjoy.
I love salsa, but I was not a fan. The husband and kiddo didn’t like it either.
I made as written and this was very tangy and tasty. The mustard was more dominate than the Picante for sure. The finished dish looked nothing like I imagined it would. The oil made the mustard and picante kind of separate and curd up but it still tasted really good.
u should definately double the sauce, and save some to put over chickden
This was great! I served it with 4 cheese rice-a-roni. My son and husband loved it. I think next time I will add more picante and a little less mustard. I was pleasantly surprised by the flavor.. I will absolutely make this again
This chicken was incredible! My husband raved about it and is already asking when I’ll make it again… even though we just had it last night. =) I substituted yellow mustard as I didn’t have dijon and it came out yummy!!
I found it a little salty but not bad and my guests loved it!
I like the simplicity of this recipe. I found it a bit bland but would punch up the flavour next time with dried peppers and a bit more Dijon. Thickening the sauce before the final step would help it to adhere to the chicken.
Loved the flavor! I marinated for several hours because it was convenient to put in the refrigerator early in the day. I browned the chicken and then baked in the oven at 350 for 30 minutes. I would prefer to mix more of the picante sauce and mustard to put a spoon full on the top of each piece of chicken before baking. Came out very tender and tasted great.
My family loved this recipe! Just enought kick to taste great without it being too spicy (I used a mild salsa as we don’t like too much spice.)I also added some cilantro and it was great. Served it with Quinoa, which kept the feel very light, and a blend of fresh cooked brocholli and carrots for added color and texture.
Very good! I also served it with Spanish rice. Easy for quick dinner. I did reduce th dijon a bit.
This was an easy and tasty recipe. Enjoyed the flavor and moistness of the chicken. I didn’t change a thing and will make again. Thanks for the recipe.
This was a perfect marinade, using things I had on hond. We marinated for 30-45 minutes, then grilled 3 large chicken breasts. I had to add a bit more of the picante and the mustard to have enough, but the chicken was GREAT! And it went great with the ranch dressing I dipped it in.
This dish was great. My boyfriend doubled the sauce recipe (we used hot picante for an extra kick) but kept the dijon mustard at 1/4 cup. It just looked like way too much mustard for the recipe and would over power the salsa. Such a good and easy meal.
Thank you for this excellent recipes..
I made this recipe with no substitutions or changes and it was a big hit! I’ll definitely make it again; it’s a new favorite at my house.
Pretty good any day of the week meal. Guess the flavor depends on your picante sauce of choice. I did get an early start & marinated the chicken about 1.5 hrs. Didn’t like the idea of using the marinade as a sauce, so I skipped that part. Nice flavor, don’t overcook the chicken.
This is one of my favorite chicken recipes. It’s so quick and easy.
Very good. I baked it in the oven at 400 degrees for about 40 minutes and just poured the extra sauce into the baking dish with it. Turned out very tender.
Excellent!!! The whole family enjoyed.
I made this recipe with jalapeño mustard because we were out of dijon, and it came out terrific. It was quick enough and easy to make, a good thing having a newborn. (and not a lot of time) Will make again!