This week, I made this recipe with pretty much no substitutions, which is super rare for me.
SO.GOOD. And so easy!
The chicken baked perfectly! It was moist and tender and fabulous. Just… fabulous.
The recipe makes 4 servings:
4 boneless, skinless chicken breast halves
1/2 cup honey
1/4 cup dijon mustard
1/2 cup butter, melted (I’ll probably halve this next time)
1/4 tsp black pepper
Preheat oven to 375. Spray baking dish with cooking spray, place chicken in dish. Mix remaining ingredients and pour over chicken. Bake 45 minutes.
I served with a salad topped with that corn and chile salsa I posted about earlier this week as a dressing. Yummy!
This recipe is definitely going into regular rotation. At least for the fall/winter, while it’s not too hot to turn on the oven.
This was fantastic! I had to make a few modifications because I didn’t have everything. This is what my recipe wound up being:
1/2 cup butter
1/4 cup honey
1/4 cup blue agave nectar
1/4 cup yellow mustard
When the chicken was done cooking, I reduced to sauce (with a little bit of corn starch) to make it thicken and then served it over some sprouted-grain spaghetti noodles. Uh, SERIOUSLY yum!
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