Preheat oven to 350 degrees.
Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the 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 oven 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. Let cool 10 minutes before serving.
Recipe makes 6 servings.
Serving size: 1 serving
Calories: 231; Total Fat: 2g; Cholesterol: 68mg; Sodium: 311mg; Carbohydrates: 25g; Fiber: 1g; Protein: 28g
Variation: Honey Mustard Chicken
1/3 cup Dijon mustard
1/3 cup honey
2 tablespoons chopped fresh dill or 1-tablespoon dried dill
1 teaspoon freshly grated orange peel
1 (2-1/2 pound) chicken, quartered
Preheat oven to 400-degrees. Combine mustard and honey in a small bowl. Stir in dill and orange peel. Line a baking sheet with foil. Place chicken, skin-side down, on prepared pan. Brush sauce on top of chicken; coat well.
Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce. Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife, about 30 minutes. Recipe makes four servings.
Tip: For a healthier, easier meal, use skinless chicken breasts. Broil chicken, turning once, until no longer pink, about 15 minutes.
Variation: Give the chicken a wonderful tangy taste by adding 2-tablespoons of orange marmalade to the sauce.
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