When my husband and I first encountered Chicken Diablo it was in a cookbook of recipes from country inns. The first problem was that no one bothered to size the recipe down, so it could feed about 20 people. The second problem was that, as I learned later, it was more complicated than it needed to be. So it was good, but we rarely made it.
I later learned that Chicken Diablo is a basic recipe of which there are many variations. For those who are unfamiliar, the idea is to mix up Dijon mustard mixed with garlic cloves and either butter or olive oil. The chicken is then painted with this mixture, coated in bread crumbs and baked. It’s very yummy.
I made it on Sunday using bone-in, skinless chicken breasts. I don’t actually recommend this. It’s much better with either boneless breasts or, better still, boneless thighs. I followed this recipe, just to get the proportions. It was my first time making it with olive oil, rather than butter. It was good, but nothing beats the richness you get with butter. I think next time I might try mixing in some butter to see if I can get the richness without tipping the sat fat scale.