Ingredients
- 6 boneless, skinless chicken breast halves
- salt and pepper to taste
- 1/2 cup honey
- 1/2 cup prepared mustard
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1/2 teaspoon dried parsley
Directions
- Preheat oven to 350 degrees F
- Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 baking dish. In a small bowl, combine honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken and brush to cover.
- Bake in the preheated over for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear.
Okay so this is the first dish that everyone eating didn't love. My husband didn't really like it. But he is not really a big fan of mustard. Taylor and Jayden loved it and ate it up. I hardly tried it by the time I was done with my salad, but did like it. However, I did think that the mustard was a little overpowering and you didn't get enough of the honey flavor. So for now a good recipe when the hubby isn't home (and we all need those recipes too-otherwise we would get tired of corndogs). But the next time I make it I will tweak it a bit (as I enjoy doing) and may get back to you with an improved version. Don't let that scare you away though, it is still a good recipe to begin with as long as you like mustard (which Dustin doesn't).
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