When I saw her recipe for Chicken Diablo I knew I just had to try it. I made it exactly as she suggested, even serving Lipton's "Fiesta Sides" Spanish Rice with it. Then I added an extra side dish, Stuffed Tomatoes, that couldn't have been easier (recipe below).
It was just one of those times where minimal effort produced maximum awesomeness.
You can obviously click on the link above, but I'm going to copy down the recipe for Chicken Diablo here anyway. The Stuffed Tomato recipe will be right below.
- 4 chicken breasts (I made 5 so we'd have left overs)
- 4 Tbsp butter
- 1/2 cup honey
- 1/4 cup mustard (I used a mixture of yellow mustard and honey mustard)
- 1 tsp salt
- 1 tsp curry
- Preheat oven to 375 degrees.
- Melt butter on the stove over low heat. Once melted, stir in honey, mustard, salt and curry.
- Place chicken in suitable oven casserole dish (spray with cooking spray). Pour butter mixture over chicken. Bake for 45 minutes.
- 4 large ripe, but firm, Roma (or plum) tomatoes. Halve them lengthwise
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 small garlic cloves, peeled and thinly sliced
- 2 tbsp olive oil (I def. used more than this)
- 1/3 cup plain bread crumbs
- 1 tbsp finely chopped parsley (I always keep Italian parsley in the fridge)
- 1 tbsp finely chopped basil (I have a basil plant I keep in the windowsill)
- 1 tsp finely chopped fresh thyme leaves or 1/4 tsp dried thyme
- Preheat oven to 400 degrees.
- Arrange tomatoes, cut sides up, in a 3 qt. baking dish. Sprinkle with the salt, pepper and garlic. Then drizzle with half of the olive oil.
- Bake the tomatoes, uncovered, until they are softened and sizzling (45-60 minutes). Remove from the oven and preheat the broiler.
- In a small bowl, stir together the bread crumbs, parsley, basil, and thyme. Sprinkle the bread crumb mixture over the tomatoes. Drizzle the remaining olive oil over the bread crumb mixture. Broil until lightly browned (2 or 3 minutes). Serve immediately.
Thanks, Steph, for sharing your great recipe!