Honey Mustard Baked Chicken |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I found this in a Cookshelf: Chicken cookbook, and tried it, because my hubby loves honey mustard so much. It was a hit! The sauce it actually for 8 pieces of chicken, but we liked extra drizzled on top of the chicken after it came out, so it worked out better for 4 pieces. So if you don't want extra sauce on it in the end, go for 8 pieces of chicken. Ingredients:
4 boneless skinless chicken, breasts- (or 8 with less sauce) |
4 tablespoons melted butter |
4 tablespoons mustard |
4 tablespoons clear honey |
1 teaspoon paprika |
2 tablespoons fresh lemon juice |
salt and pepper |
3 tablespoons poppy seeds |
Directions:
1. Place chicken on a baking sheet-nonstick, as it is really messy and sticky on the pan after baking!
2. Place all ingredients except poppy seeds into bowl and blend together thoroughly.
3. If you wanted extra sauce, divide sauce in half and set aside, while using only one container of sauce for prebaked chicken.
4. Brush mixture over top side of chicken only.
5. Bake at 375 for 15 minutes.
6. Use tongs to turn chicken over and brush with sauce mixture. (If using poppy seeds, sprinkle on top of chicken.) Return chicken to oven for about 12-15 more minutes.
7. Arrange chicken on serving dish and pour extra sauce from cooking and any extra set aside for after baking onto the chicken.
8. Eat and enjoy!
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