Wednesday, November 4, 2009

Honey Mustard Chicken Bake

This is adapted from an recipe. Very good and so very easy- a perfect weeknight meal. My husband and 2 of my 4 children gave it rave reviews (trust me, that is good! The other two just didn't know what they were missing.) I served it with herb rice and vegis. It would also be good on sandwich rolls.

Serves 4

4 boneless skinless chicken breasts
1/4 cup honey
1/4 cup Dijon mustard
2 TBSP butter, melted
1/4 tsp black pepper


1) Preheat the oven to 375 deg. Grease a 13X9X2 pan.

2) In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in baking dish and pour the honey mustard sauce over it.

3) Bake for 45 minutes in the preheated oven, basting frequently with the sauce until chicken is firm and juices run clear.

- The original recipe called for 1/2 cup honey. One reviewer recommended keeping it even with amount of mustard to keep from being too sweet, so that is what I did and it was oh so good and a bit tangy! (The original recipe also called for a whole stick (1/2 cup) of butter- but trust me- 2 TBSP is plenty!)

-I will definitely make this again as is and I also want to try another tip from a reviewer that sounded good. She recommended dipping the chicken in the sauce- then coat in bread crumbs and then pour remaining sauce over it. She says it adds a little crunch and takes away the need for basting.