Emily’s Chicken Marinade

Something crazy happened this past weekend.  Dave and I went food shopping together.  OMG!

As you’d probably imagine, food shopping is one of my happy things to do… I love it!  Dave on the other hand loves to eat the food but hates to walk around a market with ME.  Walking up and down every aisle would probably make him have a nervous breakdown.

I have been telling him since we moved that I’ve gotten a lot better and he should come with me.  I tell him I make lists now, that I am faster, and don’t even go in the middle sometimes!!  It’s a constant back and forth that usually ends with me up and down every aisle on my own.

After spending our Sunday afternoon at the movies (we saw Olympus Has Fallen… SO MUCH FUN AND SOOOOO GOOD), it just made sense to both go.  Without Dave knowing and obviously to prove my newly found shopping skills, I set a timer.

Who doesn't love two hours of THIS with 1783972497 person body count?!?!

Who doesn’t love two hours of THIS with 1783972497 person body count?!?!

We completed our entire shop in just under 50 minutes… and I’m talking picking up to dropping off shopping cart.  Pretty impressive, right?!  I felt like I was on a gameshow.  Oye.

BAM!  Great shop.

BAM! Great shop.

Anyway, the recipe I am sharing with you today is such a great one!  It is a creation of my friend Emily or EMKA as I have called her for the past ten years.    I came to Emily for some post-work night dinner inspirations, the other day and this is the first I’ve tried.

It’s like, ridiculously easy… and amazing.

Emily’s Chicken Marinade

Ingredients:

1/4 cup Light Olive Oil

1/4 cup Balsamic Vinegar

Some Chopped Garlic (for you, I’ll say I used 5 cloves, smashed and sliced)

1.5 Tablespoons Dijon Mustard (I used Mild & Creamy Grey Poupon)

Fresh Rosemary (about 2-3 sprigs)

Black Pepper and Sea Salt

Directions:

Mix ingredients.  Pour over chicken and seal in either a Ziploc bag or Tupperware container.  Let marinate overnight or while you are at work.  Bake in the oven at 350.  YUM**.

(**EMKA’s finishing note on the recipe is so true)

Finished product, yum!  Served with Roasted Asparagus and Locatelli and Crushed Pepper Orzo.  Delish.

Finished product, yum! Served with Roasted Asparagus and Locatelli and Crushed Pepper Orzo. Delish.

I sliced up a package of the really thick kind of chicken, slicing the breasts in half to make them thinner, then in half to make them smaller.  The recipe made enough for the entire package.

The chicken baked for probably about 10 minutes extra (UGH!  So frustrating!  Whoops!  Probably only needed 15 minutes), which would make for a completely dried out chicken normally… but the marinade made the meat so tender and juicy that it was still just perfect.  I couldn’t believe it!

Emily suggests making a little extra sauce to keep aside and to use for dipping.

So easy... just a few ingredients.

So easy… just a few ingredients.

This is what the chicken looked like after I shook it up and let it sit overnight and while I was at work.  I couldn't believe how creamy it got.... yummm

This is what the chicken looked like after I shook it up and let it sit overnight and while I was at work. I couldn’t believe how creamy it got…. yummm

OH, and check out this amazing purchase from the Italian Market… a bag of spinach bigger than Dave’s head for $7… omg!

SPINACH!!!!!!!!!  (and fresh garlic)

SPINACH!!!!!!!!! (and fresh garlic)

Leftovers

Healthier

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