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1
Turn oven to 300F and clean chicken breast under water and pat dry.
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2
Mix olive oil, salt, pepper, 1/2 of the dry mustard, garlic powder and 1/2 of the minced marjoram.
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3
Draw the mixture into the injector.
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4
If no injector make small holes in chicken and put mixture in with fingers.
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5
Inject mixture just underneath skin in several different areas on chicken.
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6
Repeat to next chicken.
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7
Rub remaining mixture over the chicken breasts.
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8
Season with salt pepper.
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9
Spray small roasting pan with Pam, or with a paper towel rub olive oil all over the inside of pan.
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10
Place in small roasting pan and cover with foil.
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11
Place in oven and let cook for 35 minutes.
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12
Take foil off and drain pan juices in to a sauce pot for sauce (cont.
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13
below).
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14
Turn up oven to 325F and place back in oven for 10 min or until light golden brown.
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15
Serve with sauce (below) and enjoy!
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16
Sauce:
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17
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.
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18
Continue stirring while adding remaining marjoram and dry mustard.
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19
Then add can of chicken broth, spicy mustard, and Worcestershire sauce.
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20
Stir bottom and sides of pot to make sure flour is not building up on bottom.
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21
When to the correct consistency add salt and pepper to taste.
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22
Serve over Woodsy Marjoram Injected Chicken.
