There she goes again with yet another chicken breast recipe. Somebody stop her!
People, hear me. I might have a problem. But it’s only a problem if you consider hassle-free, lip-smacking weeknight dinners a problem. I hear nobody complaining!
Now this is what I tend to do every Sunday. I prep for the week ahead, with my chicken breasts and chicken drumsticks and fish fillets and get my veggies all chopped up, because I like my weeknight dinners and meals in general to come together in 30 minutes or less. And it all works wonderfully because these chicken dinners are truly fab! Like this, here, honey mustard chicken breast!
Picture Source: cookingclassy
Two things I always have on hand are honey and whole-grain mustard and I frequently throw them together for salad dressings or marinades as I’ve done with this chicken breast. It’s sweet. It’s www.ourhealthissues.com/product-category/antibiotics/ spicy. It’s divine. Try it like yesterday.
- 6 skinless, boneless chicken breast halves
- salt and pepper to taste
- 1/2 cup honey
- 1/2 cup prepared mustard
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1/2 teaspoon dried parsley
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9×13 inch 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 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.