Woodsy Marjoram Injected Chicken With Sauce

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 2 boneless skinless chicken breasts
• 1/4 cup extra virgin olive oil
• 3 teaspoons kosher salt
• 2 teaspoons black pepper
• 2 teaspoons dry mustard
• 1/4 cup of very fine chiffonade fresh marjoram
• 1 teaspoon garlic powder
• 1/2 cup graham flour
• 1 (14 ounce) can chicken broth
• 1 teaspoon spicy mustard
• 2 teaspoons worcestershire sauce

Recipe

• 1 turn oven to 300°f and clean chicken breast under water and pat dry.
• 2 mix olive oil, salt, pepper, 1/2 of the dry mustard, garlic powder and 1/2 of the minced marjoram.
• 3 draw the mixture into the injector. if no injector make small holes in chicken and put mixture in with fingers.
• 4 inject mixture just underneath skin in several different areas on chicken. repeat to next chicken.
• 5 rub remaining mixture over the chicken breasts.
• 6 season with salt pepper.
• 7 spray small roasting pan with pam, or with a paper towel rub olive oil all over the inside of pan.
• 8 place in small roasting pan and cover with foil.
• 9 place in oven and let cook for 35 minutes.
• 10 take foil off and drain pan juices in to a sauce pot for sauce (cont. below). turn up oven to 325°f and place back in oven for 10 min or until light golden brown.
• 11 serve with sauce (below) and enjoy!
• 12 sauce:
• 13 turn stove to med heat and with the pan juices from the chicken add the 1/2 cup of graham flour to make roux and stir.
• 14 continue stirring while adding remaining marjoram and dry mustard. then add can of chicken broth, spicy mustard, and worcestershire sauce.
• 15 stir bottom and sides of pot to make sure flour is not building up on bottom.
• 16 when to the correct consistency add salt and pepper to taste.
• 17 serve over woodsy marjoram injected chicken.