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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Mustard & Coriander Chicken Breasts with Lemon-Basil Vinaigrette Recipe

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This recipe for Mustard & Coriander Chicken Breasts with Lemon-Basil Vinaigrette is from The Matthews Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp Dijon mustard
2 tsp. lightly cracked coriander seeds
6 Tbsp extra-virgin olive oil
4 boneless, skinless chicken breast halves (6 to 8 oz. each)
Kosher salt and freshly ground black pepper
4 tsp. fresh lemon juice
3 Tbs. roughly chopped fresh basil
Directions:
Directions:
Prepare a medium-hot grill fire.
In a small bowl, whisk the mustard and coriander seeds. Whisk in 3 Tbs. of the olive oil.
If the chicken breasts have the tenders attached, remove them and save for another use. Trim any excess fat from the breasts and then rinse and pat dry. Season the breasts with salt and pepper and rub them all over with the mustard-oil mixture.
When the grill is ready, grill the chicken until one side is nicely browned and grill marks appear, 2 to 3 min. (There may be some flare-ups at first; if they don’t go out, move the chicken off to the side until they do.) With tongs, rotate the breasts 90 degrees (to get a crosshatch of grill marks) and continue grilling until grill marks form and the sides of the breasts are fully opaque, another 2 to 3 min. Flip the breasts and grill in the same way until the second side is browned and the inside has just a trace of pink, another 4 to 6 min. Transfer to a clean cutting board, cover loosely with foil, and let rest for about 5 min.
Meanwhile, whisk the remaining 3 Tbs. oil with the lemon juice, basil, 1/4 tsp. salt, and a few grinds of pepper. Slice the chicken on an angle and serve drizzled with the vinaigrette.
Serve with simple green beans and store-bought focaccia or grilled bread rubbed with garlic and drizzled with olive oil.

 

 

 

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