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Wednesday, December 9, 2009

Two Mustard Chicken

Betty Crocker has done it again. :) This recipe comes from the Best Chicken edition. Makes for some moist, succulent chicken. And is super easy.

1/2 cup dijon mustard
1/4 cup coarse-grained mustard
1/4 cup honey
8 boneless, skinless chicken breast halves (about 2 1/2 pounds)
fresh thyme, if desired

(i kinda half the ingredients...)

Heat oven to 375. Grease rectangular pan, 13x9x2 inches. Mix mustards and honey; spread on both sides of chicken. Place in pan.

Bake uncovered for 25 to 35 minutes or until juice is no longer pink when center of thickest pieces are cut. Garnish with thyme.

TIP: the one thing I would say is keep checking on the chicken once it's been in the oven for 20 minutes. The worst thing ever is dry chicken. Blah. Don't let it cook too long. Everybody's chicken breasts and ovens are different!

1 comment:

Kira said...

Once we had a cooking group enrichment (at my house). Someone brought this recipe (maybe you?). We have made it quite often it is so yummy!