Lunch: Mustard Cream BBQ Chicken

Recipe by joechip Hints of rosemary permeate this BBQ chicken dish with a wonderful mix of Dijon mustard and cream. Serve on warm plates with a side of rice or fusilli pasta and hot vegetables. Make this with a large whole chicken breast (2 breast halves

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Mustard Cream BBQ Chicken

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

1 tablespoon extra-virgin olive oil
2 teaspoons onion powder
1 1/2 teaspoons sea salt
1 teaspoon paprika
1 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper
1 large whole skinless boneless chicken breast
2 tablespoons Dijon mustard
2 tablespoons heavy cream
2 tablespoons barbeque sauce
1/2 teaspoon ground dried rosemary
1/2 teaspoon minced garlic
2 slices bacon, or more to taste
1/2 cup dry white wine, divided

Instructions

Whisk olive oil, onion powder, sea salt, paprika, garlic powder, and black pepper together in a bowl to make the marinade.
Place chicken in a large bowl. Pour marinade over the chicken. Marinate in refrigerator at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Whisk Dijon mustard, heavy cream, barbeque sauce, rosemary, and garlic together in a bowl.
Heat a large skillet over medium-high heat. Cook the bacon in the pan until browned, about 2 minutes per side. Remove bacon to a paper towel-lined plate, reserving bacon drippings in the skillet.
Remove chicken from marinade, shaking to remove any excess moisture. Discard marinade.
Cook the chicken in the bacon drippings until browned, about 3 minutes per side. Brush the mustard sauce over both sides of the chicken; cook another 2 minutes per side. Pour about half the white wine over the chicken; allow the mixture to simmer until the wine reduces, about 10 minutes.
Remove chicken to a baking dish; top with the bacon and remaining white wine.
Bake in preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and allow to rest about 5 minutes before slicing to serve.