Woodsy Marjoram Injected Chicken With Sauce

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

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

chicken breasts, extra virgin olive oil, kosher salt, black pepper, mustard, marjoram, garlic, flour, chicken broth, spicy mustard, worcestershire sauce

Taken from www.food.com/recipe/woodsy-marjoram-injected-chicken-with-sauce-340658 (may not work)