This post should really just be titled – double yum. Chicken is dipped in what may be the most random mixture of barbecue sauce, a minced garlic glove, and water. Your normal breadcrumbs are traded in for slices of wheat bread that are pulsed to crumbs in a food processor.
It sounded random and I had to adapt the recipe from the original to make up for the fact that I didn’t have mustard, but plenty of barbecue sauce. Honestly, I didn’t expect much – even with it being from Martha Stewart. Something magical happened with the dipping sauce and breadcrumb mixture in the time that it cooked. The uncooked bread crumbs soaked up some of the honey barbecue, garlic mixture and became crispy from the olive oil drizzled on top. My only regret? Not making more.
3 slices wheat bread
1/4 cup honey barbecue sauce
2 teaspoons water
1 large garlic clove, minced
4 skinless chicken breasts (legs, drumsticks, and thighs)
Coarse salt and ground pepper
2 tablespoon(s) olive oil
5 carrots, sliced 1/4 inch thick
1/2 onion, sliced
4 cloves garlic, in shell
Preheat oven to 400 degrees. In a food processor, pulse bread until coarse crumbs form.
In a shallow bowl, combine barbecue sauce, water, and garlic. Season chicken with salt and pepper. Dip chicken breast in barbecue mixture, then roll in crumbs, patting to coat. Place on a rimmed baking sheet. Drizzle with 1 tablespoon oil.
Roast breasts for 25 minutes or until cooked through. While chicken is roasting, toss vegetables with remaining tablespoon of oil in a 9-by-13-inch baking pan. Season with salt and pepper. Place on separate rack in oven, and roast 10 minutes or under tender.
Serve breasts and vegetables together.