"Classic Chicken!"

Presenting . . . my legendary "Classic Chicken." So-called because I came up with it about 35 years ago and have been making it all the time ever since. It’s a guaranteed crowd-pleaser, a recipe go-to, and SO easy. Make it tonight!

This recipe is a website exclusive. You might see it in an upcoming cookbook. Meanwhile, there are dozens of other easy-to-follow, tempting dinner recipes to choose from in my first best-selling cookbook. Order your copy today. 

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Brian's "Classic Chicken"

Makes 4 servings

4 large boneless breasts of chicken

6 large cloves garlic, minced

1 tablespoon dry powdered mustard

1 tablespoon Worcestershire sauce

2 tablespoons cracked black pepper

1/3 cup freshly squeezed lemon juice (or from concentrate, if you must)

1/2 cup "Less Sodium" soy sauce

In a large bowl (big enough to marinate the breasts) combine garlic, mustard powder, Worcestershire, pepper, lemon juice, soy sauce. Whisk together briskly. Let marinade sit in fridge at least 30 minutes.

Add breasts to bowl with marinade, submerge thoroughly. I like to poke both sides several times with a fork so the liquid penetrates a bit. Marinate in fridge 30 minutes.

Remove breasts to foil-covered broiling pan or pans. Broil on center rack, turning once, till internal temperature reaches at least 160°F. In my Wolf gas oven this takes about 15 minutes per side.

While chicken is in oven, pour marinade through a small strainer and reserve the pepper and minced garlic, set aside.

When chicken is done on both sides, flip breasts so the smooth sides are upright and sprinkle reserved pepper and garlic as a topping. Return to broiler for another 5 minutes. Watch closely so you don't overdo it. Internal temp should now be at least 165°F. Outside of breasts should now be a warm and inviting orange-brown.

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