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Kickin’ Honey Mustard Chicken

May 1, 2009

I’m on some sort of a mustard kick this week: first the Dijon Egg Salad, and now this chicken dish. I love the way the seeds in a whole grain mustard pop in your mouth!

This is a super-simple chicken preparation. If I’d timed it properly I would have allowed the chicken to marinate in the sauce for at least an hour, or overnight. Even though it went right into the oven, it was very flavorful. The sweetness of the honey and acidity of the vinegar in the mustard are great foils for each other, and the paprika adds a warmth to the dish that rounds it out.

I served the chicken with Pan-Fried Gnocchi with Mushrooms & Brussels Sprouts, made as a vegan/pareve version: sauteed in olive oil (no butter) and without cheese. It was still really delicious! I don’t think you can make a bad dish if gnocchi are included.

The boys did not eat the chicken. I was the mom I try not to be: I actually rinsed the chicken off so it would look plain before putting it on their plates, and they still wouldn’t eat it. Serves me right!

Kickin’ Honey Mustard Chicken

1/2 c. honey
1/2 c. whole grain Dijon mustard
1-2 tsp. paprika (I used sweet, but you can choose hot)
salt & pepper to taste
3 lbs. skinless, boneless chicken breasts

Preheat oven to 375° F.

Combine ingredients up to the chicken, stirring well. Set sauce aside.

Make sure chicken breasts are dry — pat them with a paper towel if you’ve rinsed them. Lightly grease a large casserole dish or baking pan with non-stick spray, and arrange the chicken in the dish in a single layer. Poke a few holes in each piece with a fork, then brush on half of the sauce. Cover with foil and bake for 25 minutes.

Uncover the chicken and flip each piece. Brush with remaining sauce, and bake uncovered for another 20-30 minutes until chicken is cooked through.

Filed under: Poultry