You may have figured out I love taking really old recipes and revising them. This was something I started doing when I had the restaurant and since then it has turned into a passion. Hell, I even revise my own recipes over and over! So, when my Aunt, my Mother-in-Law, and my Mom started giving me really old cookbooks it was like nirvana. This recipe is one from a 1916 Fredericksburg, TX parent-teacher association book that sounded like it had a lot of potential. I like deviled eggs, so why not deviled chicken. I revised it for my tastes, but the concept is the same.
|PREP: 15 minutes||COOK: 30 minutes||YIELD: 6 servings|
- 1 cup butter (2 sticks) melted
- ½ teaspoon paprika
- 1 teaspoon salt
- 2 teaspoons yellow mustard
- ½ teaspoon chili powder
- Pre-Heat Oven to 350 degrees
- You can use chicken breast or chicken thighs for this recipe. (Note: I cut the breast into smaller pieces to decrease the baking time. If you use thighs or larger pieces the cooking time may need to increase.
- Dip the chicken in the melted butter and place in a baking dish.
- Cover and bake for 15 minutes.
- While baking, mix the remainder of the butter with the additional ingredients.
- Remove the chicken after the 15 minutes, uncover, and spread the butter sauce over the chicken.
- Recover and bake for an additional 15 minutes or until chicken reaches an internal temperature of 160 degrees.
Serve over rice!