Quote:
Originally Posted by Lynnie63
I also mix equal parts Dijon mustard (Maille has no wine) and WF apricot jelly or orange jelly) over the breast when I cook it and it's yummy. You can wrap it up like a roll-up, but it takes longer.
I found that one here somewhere as well.
I'm not a big fan of just plain chicken breasts. We've also gone to Penzey's spices (have one in West Hartford) and gotten a lot of their spice blends for meat. You can smell them - just watch for the sugar - but a lot of them don't have it. They also have a catalog, but it's nice to go to the store if there's one by you.
Thanks for the great tips. My go-to when I'm not in a creative mood is making a dipping sauce of WF Thick n Spicy BBQ sauce with WF mayo. It tastes good and is satisfying.