Sunday, August 31, 2014

Baked Honey Mustard Chicken

Baked Honey Mustard Chicken

1/4 Cup of Grainy, Course Mustard
1/4 Cup Smooth Dijon Mustard
1/2 Cup Honey
2 teaspoons Extra Virgin Olive Oil
2 Cloves Garlic, minced
2 1/2 Pounds Boneless Skinless Chicken Tenderloins or Breasts
Salt and Pepper
Chives, I used dried chives
Parmesan Cheese, sprinkle
1 Package Mushrooms, diced

In a small bowl, combine the mustards, honey, garlic and the olive oil.

Spray an oven safe pan with olive oil. Dice up the mushrooms and layer them in the bottom of the pan.

Place the chicken tenderloins on top of the mushrooms. Salt and pepper the tops of the chicken according to your personal preference.

Pour the honey mustard mixture on top of the chicken. Sprinkle the chives and Parmesan cheese on top.

Bake the chicken covered at 400 degrees F for 20 minutes. Then remove the cover, baste the chicken with the sauce, and continue to cook for an additional 20-30 minutes uncovered, or until the chicken is browned on top and cooked through.

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