Sunday, June 13, 2010

Gris Gris Chicken

This Gris Gris chicken I made tonight was so great. I made it because I had all of the ingredients...not because it sounded good (I usually do not care for mustardy foods). We were pleasantly surprised at how good it turned out. My family loved it. I got this recipe out of the Junior League of Greater Covington, LAs Roux to Do cookbook. Those ladies in south Louisiana know how to cook!

Gris-Gris Chicken (pronounced gree gree-it means good luck charm)

4 boneless skinless chicken breasts
4 tablespoons cream cheese
1/2 cup Dijon mustard
1/2 cup packed dark brown sugar
1/4 cup chopped pecans

Pound each chicken breast 1/2 inch thick. Spread each with 1 tablespoon of the cream cheese. Roll up and secure with 2 wooden picks. Dip in Dijon mustard and roll in dark brown sugar. Place in a baking dish sprayed with nonstick cooking spray. Sprinkle with the pecans. Bake at 300 degrees for 45-60 minutes or until the chicken is fully cooked. Serves 4.


Anonymous said...

Looks good. Did it taste mustardy??

Leslie said...


Grumpy Pants said...

That looks so good! Too bad it has pecans, D can't have them. Booooo!

Emery Wilkerson said...

I made this last night & it was fabulous!!!! Husband & I both loved it!! I didn't think you could even tell it had mustard in it. So good!!!