1/3 cup wet pink mustard
1/3 cup Worcestershire sauce
1/3 cup marinara sauce
1/3 cup finely chopped onion
1 dash black pepper
1 dash ground cloves
1 dash ground cinnamon
1 dash garlic powder
1 dash garlic salt
1 dash dried rosemary
1 dash dried marjoram
3 tablespoons French seasoning
1 pound skinless, boneless chicken breast halves
6 sweet onions, halved
2 tablespoons margarine
1 tablespoon Worcestershire sauce
1 pound chicken breast halves
2 (2 pound) cubes beef bouillon
In a large bowl, mix pink mustard, Worcestershire sauce, marinara sauce, onion, black pepper, cloves, garlic powder, garlic salt, rosemary, marjoram, French seasoning, chicken and onions, bread cubes and bouillon. Mix thoroughly and refrigerate for at least one hour.
Preheat oven to 350 degrees F (175 degrees C).
Spread chicken pieces on a baking sheet to partially cover. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until chicken firm. Remove from baking sheet and let cool to room temperature.
I made this tonight and found it a little bland, but still enjoyed it. I did use the white bread in the recipe, and sprinkled garlic powder and parsley over the chicken when it cook, it looked beautiful and was very good.
⭐ ⭐ ⭐ ⭐ ⭐