Bourbon Glazed Chicken

Ah Costco frozen chicken breasts.
I know many of you, like me, buy them.  
Then what?  
Sometimes it's hard to feel inspired by all those ice covered hunks of meat hanging around in your freezer. I'm always looking for something easy and fast.  This is one.

This sauce has sweetness, a touch of smoky from the bourbon and some tang from the mustard.  I think it would appeal to many people in your family.  Since you boil the sauce (and the bourbon) for one minute, I would think that you might be able to even serve this to kids.
 
I served this with my farro, cherry and walnut salad, linked here.
NOTE- I only used onions because I didn't have any shallots hanging around.
NOTE NOTE- It sure is lucky I had enough bourbon to make this, LOL, you can see it's almost gone.

Serves 4 
Ingredients

1/4 cup butter melted
1/4 cup shallots, or onions, minced small
2-4 minced garlic cloves
1/4 cup, plus 2 Tbsp bourbon
1/4 cup Dijon mustard
1/4 cup maple syrup
4 chicken breasts, fresh or thawed frozen

Cook onions (or shallots) and garlic in the butter until they soften, add bourbon, mustard and maple syrup. Bring sauce stuff to a boil, for one minute. Let it cool.
Use half the sauce to marinade the chicken (adding a 1/2 tsp of salt to the marinade too), let sit in the fridge for a couple of hours, or even overnight.  Grill over hot coals, or a smoker until they are done to your liking.  Serve the rest of the sauce with the cooked BBQ chicken.

Need some other ideas for Chicken Breasts?

Chicken Cordon Bleu- The easiest "fancy" dish
Chicken Frankie- Mumbai Burrito
Chicken Saltimbocca
Chicken with Coconut, Lime and Peanut Sauce, Lazy Girl Crock Pot Recipe
Chicken White Bean Chili
Cilantro Chicken
Greek Chicken Souvlaki and Tzatziki Sauce
Jambalaya- Chicken, Hot Links & Shrimp
Indian Butter Chicken
Lazy Girl Salsa Chicken- Crockpot
Peppered Chicken Kebabs wrapped in Bacon
Rosemary Buttermilk Chicken
Spicy Boneless Fried Chicken
Versatile Panang Curry

Savory Moroccan Pot Roast with Olives and Preserved Lemons

Lemony, salty, briney- yummy exotic flavors with all the comfort of Mom's pot roast.
Okay, maybe someone's Moroccan Mama.
I decided to call this "savory" Moroccoan because most Moroccan dishes have an element of sweetness, but not this one.  I've done a very different Moroccan Pot Roast before in 2011.  It's one of our family favorites, however it has different flavors for sure.

You can buy Preserved Lemons, or make them with my recipe here.

Serves 4-6
Ingredients

1 pot roast (2-3 lbs)
Olive oil
salt and pepper

1 small onion, diced
1 tsp turmeric
1 Tbsp grated ginger
3/4 cup water or broth
1-2 quarters of preserved lemon
1 can diced tomatoes, with juice
2-3 garlic cloves
2-3 Tbsp olive brine (optional)

1/2 cup of olives, sliced of quartered
1/4 cup chopped cilantro

Salt and pepper a pot roast, cutting some slits into the roast and pushing the garlic into them.  In a large dutch oven over medium high heat, sear the roast getting some brown crust on each side.  Put on a plate and reserve for later.

In the same pan,  saute the onions until starting to soften and brown.  Add in the turmeric, ginger, minced preserved lemons, broth (or water) and the tomatoes.  Bring to a boil, add the meat back to the pan.  Cover and remove from the stove top. 

Bake at 350 for 2-3 hours.   The pot roast is done when it's very tender and slices, or shreds easily.   Taste the sauce, adjusting for more salt and pepper, if needed.  Add the cilantro and the olives.  Serve over cous cous.

Here's the sauce simmering

Seared pot roast

Here it is ready to go

The finished dish, served on a bed of pearl couscous