I'm finding this rather appropriate on the heels of Matt's Fake Chili recipe, but I had planned on posting this anyway!

Tonight, I decided to make my roasted potatos and carrots,  and one of the best things to go with them? Baked chicken. Especially on these chilly nights. But the end of the month is looming, so the pantry and fridge are starting to get a little bare. Which means, of course? Time to throw together one of my classic "what all can I blend up" marinades!

Preheat the oven to 400 degrees F. 

So, let's grab out of the fridge:

Honey mustard
Teriyaki sauce
Worcestecire Sauce
Honey BBQ Sauce
Stiry Fry Sauce
Lemon Juice
Ketchup

And out of the spice cabinet:
Wasabi powder
Rice vinegar
White cooking wine (chablis)
Balsalmic vinegar
Emeril's Asian Essence
Powdered Ginger

Start off with the honey mustard, lemon juice, vinegar.  Using a hand (drink) blender, blend together. As far as amounts, well, this is where you have to pretty much guess. I'd say I used about 2tbsp mustard, 2tbsp juice, 1/4 cup vinegar. While blending, squirt in about 1tbsp ketchup, 2 tbsp bbq sauce, then 2 tsp wasabi powder (more if you like it really spicy). Add 1/4 cup wine, slowly. Blend on high for about a minute to make sure everything is mixed well. Then add 2 tsp teriyaki, 1 tsp each stir fry and worc. sauces. Continue to blend, adding a couple dashes of the asian essence, balsamic vinegar, and finally about 2 tbsp ginger last.

Simmer over low heat for about 4-5 minutes, until it just starts to bubble. Taste, and slowly add teriyaki and wine until the sauce meets your taste, only really strong in flavor. You should barely be able to taste the bbq sauce, and the spices should linger on the sides of your tongue while the acid sits on the middle-back of your tongue. If the taste lingers for about 20 seconds, it's ready.

Pour over your chicken breasts in a glass baking dish and begin the potatos. By the time you're done chopping, oiling, spicing and shaking, dishing and cheesing, the marinade will have coated the chicken enough to put into the oven. Unlike grilling, you don't want to marinate for a long time. You want a cooked-on coating while retaining the internal chicken flavor.

Pop them both in the oven ..cook the chicken for 35 minutes or so (depending on how big the breasts are, and how many you have), the potatos for about 45 minutes. I advise putting your racks as close together as possible, and put the potatos on top.