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Plank Roasted Honey Mustard Chicken

INGREDIENTS: Yield: 4 Serving
Chicken Breast – boneless, skin on 4 each
Honey-Dijon Vinagrette – recipe follows 6 Tbsp.
Salt 1 tsp.
Black Pepper – ground 1/2 tsp.
Broccoli Florettes - blanched 8 oz’s wt.
New Red Potatoes – blanched, cut in half 8 oz’s wt.
Cauliflower Florettes - blanched 8 oz’s wt.
Stone Ground Mustard Oil – recipe follows 6 Tbsp.

CHICKEN BREAST PROCEDURES:

  1. Pre-heat oven to 400 degrees.  Loosen the skin from the chicken breast. Place 1 1/2 tsp. of Honey-Dijon Vinaigrette under the skin and light press into the meat.

  2. Season the meat side of the breast with salt and pepper. Baste ½ tsp. of Honey-Dijon vinaigrette on the seasoned side of the breast. Using two large planks. Place the breasts on the planks skin side down, two breasts to a plank. Toss the potato halves in the Stone Ground Mustard Oil, season with salt and pepper. Place the potatoes around the outer edges of the chicken breast.

  3. Place the planks in the oven on the middle to upper rack to avoid charring. *(be careful when cooking at temperatures above 375 degrees, be sure to keep the plank on upper racks, let the oven re-heat before returning planks to the oven after turning or basting.)  Let cook for 12 minutes. Remove from the oven.

  4. Turn the breasts over and baste the skin side with the remaining Honey-Dijon Vinaigrette. Toss the broccoli and cauliflower florettes in the remaining Stone Ground Mustard Oil, season with salt and pepper. Place the florettes around the exterior of the chicken breasts.

  5. Return the planks to the oven and cook for 16-18 minutes, until the chicken skin is golden brown and the internal temperature is 140-150 degrees. Remove from the oven and serve.

  6. Transfer, label, wrap tightly and store at room temperature for service.

 
HONEY-DIJON VINAIGRETTE
INGREDIENTS:		  
Shallots – fresh, minced 1 Tbsp.
Tarragon – dried, whole 1/2 tsp.
White Wine Vinegar 1 1/2 tsp.
Mustard – Dijon 2 Tbsp. + 1 tsp.
Honey 2 Tbsp.

HONEY-DIJON VINAIGRETTE PROCEDURES:

  1. Place the tarragon in the vinegar until moist. When moist place all of the ingredients in a food processor. Blend until emulsified. Hold refrigerated until needed.

 
STONE GROUND MUSTARD OIL
INGREDIENTS:		  
Stone Ground Mustard 1 Tbsp.
Parsley – fresh, minced 1 Tbsp.
Olive Oil 4 Tbsp.

STONE GROUND MUSTARD OIL PROCEDURES:

  1. Mix all ingredients together until blended.  Hold refrigerated until needed.

 

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