Monday, September 10, 2007

Baked Honey Mustard Chicken

I made this recipe for the first time last week and we agreed that we both loved it. The chicken turns out really moist and juicy, and the sauce is great over rice. I used dijon mustard and thought it was a bit too tangy ... I would try using something a little softer next time, but all in all two thumbs up. It was crazy easy to put together.

1 1/4 lb. boneless skinless chicken breast
1/2 c. honey
1/2 c. yellow mustard (or dijon for a different flavor)
1 tsp. dried basil
1 tsp. paprika
1/2 tsp. dried parsley

Preheat oven to 350 F.Place chicken in a lightly greased 9x13inch baking dish.In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.Bake in the preheated oven for 30 min. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 min, or until chicken is no longer pink and juices run clear. Let cool 10 min before serving.

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