Sunday, March 15, 2009

Honey Mustard Chicken

Here is another great recipe from My Kitchen Cafe. It does take a little while to cook, but its all done in the oven while you could be off saving the world, or painting your living room like I was doing. The flavor was fantastic even though it was a pretty simple dish. The only recommendation that I would make is to turn your chicken over half way through baking. The bottom part of the chicken that had sat in the sauce was much more flavorful and tender than the top. Next week I will be trying this same recipe with some Tilapia that I bought and I'll be sure to let you know how it turned out. I served this with a baked potato and some green beans. The baked potato was an awesome easy choice since I just coated it in olive oil, salt, and pepper before wrapping it and throwing it in the oven for an hour. They were both done at the same time. Talk about EASY.

4 boneless, skinless chicken breasts, thawed and tenderized slightly (if they are overly thick, slice them in half)
1/3 cup butter, melted
1/3 cup honey
2 Tablespoons mustard (I used the basic yellow mustard since my husband is not a fan of Dijon mustard, but I bet it would be tasty with either)
1/4 teaspoon salt

Pre-heat oven to 350. Place chicken in shallow baking pan. In a small bowl, combine butter, honey, mustard and salt and whisk well. Pour over chicken. Bake for 45 minutes to an hour, basting every 15 minutes.


Donna-FFW said...

This looks terrific. I lovehoney mustard and so do my kids. I will have to make it for them:)

Melanie said...

Great idea to turn the chicken over. I'm definitely adding that to my notes for the recipe. I can't wait to hear how it turns out with tilapia. I'm glad you liked it (and that you got some painting done while it baked :).

teresa said...
This comment has been removed by the author.
teresa said...

Oh that looks yummy! I love anything with honey mustard in it!

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