Four different types of mustard are sometimes better than just one (or two), as demonstrated by this delicious baked chicken dish, which also includes pineapple for contrasting sweetness. White and black mustard seeds, Dijon mustard, and Colman's English mustard powder, all available in the spice aisle at supermarkets, are mixed together using a mortar and pestle (or you can crush the seeds with a knife and then stir together with the other mustards).
- 3 chicken breasts
- 2 tablespoons pineapple (chunks)
- 1 tablespoon white mustard seeds
- 1 teaspoon black mustard seeds
- 1 teaspoon dijon mustard
- 1 teaspoon Colman's English Mustard Powder
- 2 tablespoons pineapple juice
- olive oil (to taste)
- sea salt (to taste)
- Preheat oven to 400°F.
- Place the chicken breasts in a glass baking dish, drizzle with olive oil and sprinkle with salt. Put the mustards one-by-one in a mortar (first the white, then the black), and crush to desired texture. Then add the Colman's English mustard powder and crush some more. Add the Dijon last, once everything is well mixed. If you find that the sauce is too thick, add a little pineapple juice.
- Pour the remaining pineapple juice over the chicken breasts.
- Use a brush to spread the mustard sauce over the chicken and top off with the pineapple chunks.
- Bake for about 35 minutes, or until chicken is cooked.