I borrowed an idea from my friend Nancy and decided to try a new recipe each week to add some new life to the weekly meal rotation. I always check allrecipes.com. The site has a really helpful tool that allows you to search for recipes by what ingredients you already have. Well, it’s been a tough week to get to the grocery store around here (we have had over 2 feet of snow) and so I cruised on over to allrecipes and typed in chicken & mustard LOL!
It was almost a joke at first, but then I ended up finding this recipe that I made & am happy to report that it will make a cameo in the weekly menu more often. It’s easy, tasty, and pretty healthy. I used this recipe as a base, and tweeked it to my own taste.
Pre heat the oven to 350
one pack of boneless skinless chicken breasts. It only had 3 so I cut them in half
salt & pepper
1/3c honey (the recipe called for 1/2 but it was too sweet)
1/2c mustard (I used spicy)
a pinch of crushed red pepper
1/2t season salt
1/2t yellow mustard powder
Whisk everything but the salt, pepper, & chicken. It will be thick at first.
What’s your weekly go to recipe?
Keep on mixing until it gets smoother and thinner. It will.
Taste it at this point to see if you need more mustard, honey, pepper, etc. That’s when I decided to add this:
Next, I put the chicken into the glass dish, and sprinked both sides with some S&P love
Pour 1/2 of your honey mustard mixture on top of the chicken. I used a large glass measuring cup to mix my ingredients to make this step a little neater. It has a spout, so I didn’t make the mess that I usually do.
I baked this for about 20 minutes since I only used 3 chicken breasts. The original recipe called for 6 and a longer cooking time.
When you take it out, flip the chicken, then pour the remaining mixture over it. Bake for another 10 minutes (or until chicken is cooked all the way through).
I served it with rice.