I found that the recipes in most - in all - the books I had were really not adequate. They didn't tell you enough... I won't do anything unless I'm told why I'm doing it. So I felt that we needed fuller explanations so that if you followed one of those recipes, it should turn out exactly right. -
I love to cook when I have the time. I don't cook French or Mexican food with exact recipes. I just go to the supermarket and buy things that look good, and I mix it all together and invent something. Ninety-five percent of the time, I'm lucky. Sometimes not so lucky, and I say, 'Let's go out to dinner
Baked Honey Mustard Chicken
The classic combination of honey and mustard smothered all over tender chicken breasts and baked to a succulent perfection.
1 teaspoon (or to taste) chicken seasoning blend <-- click here for the recipe
1-1/2 tablespoons olive oil, divided
1/4 cup honey
1 tablespoon dijon mustard
1 tablespoon yellow mustard
1 tablespoon wholegrain mustard
1/2 teaspoon white vinegar
1/8 teaspoon paprika
4 sprigs fresh rosemary, optional but recommended
Instructions
Preheat oven to 375°F.
Lightly grease a 9x13 baking dish with cooking spray and set aside.
Heat 1 tablespoon olive oil in a skillet.
Season chicken breasts all over with the chicken seasoning blend and add chicken breasts to the skillet; cook for 2 minutes on each side, or until browned.
In the meantime, prepare the honey mustard sauce.
Combine 1/2 tablespoon olive oil, honey, mustards, white vinegar, and paprika in a small mixing bowl; whisk until well combined.
Transfer chicken breasts from skillet to previously prepared baking dish.
Pour prepared honey mustard sauce over the chicken breasts, turning chicken over so to cover each chicken breast entirely.
Lay sprigs of rosemary between chicken breasts.
Cover with foil and bake for 20 minutes.
Remove cover and continue to bake for 15 minutes more, or until chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken.
