Post by Loupy on Apr 26, 2019 17:59:58 GMT -7
Baked Honey Mustard Chicken
From: Katerina @ diethood.com/baked-honey-mustard-chicken/
The classic combination of honey and mustard smothered all over tender chicken breasts and baked to a succulent perfection. You can use chicken thighs, but cooking times will vary. Use an instant read thermometer to check for doneness – safe internal temperature for cooked chicken is 165° Fahrenheit, or 75° Celsius.
Prep time: 10 min
Cook time: 25 min
Resting time: 5 min
Total time: 35 min
Serves: 4
Ingredients
4 (4 ounces each) boneless, skinless chicken breasts
1 teaspoon (or to taste) chicken seasoning blend (see below)
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
The BEST Chicken Seasoning Blend
INGREDIENTS
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon smoked or sweet paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried parsley
Stir to combine all ingredients and store in an airtight container or jar for up to 3 months.
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.
Remove from oven and let stand 5 minutes.
Serve.
Recipe Notes:
Store chicken in an airtight container and keep in the fridge for up to 3-4 days.
Nutritional Information:
WW Free Points: 6
Calories 247
Total Fat 8g
Saturated Fat 1g
Cholesterol 72mg
Sodium 260mg
Potassium 430mg
Total Carbohydrates 18g
Sugars 17g
Protein 24g
From: Katerina @ diethood.com/baked-honey-mustard-chicken/
The classic combination of honey and mustard smothered all over tender chicken breasts and baked to a succulent perfection. You can use chicken thighs, but cooking times will vary. Use an instant read thermometer to check for doneness – safe internal temperature for cooked chicken is 165° Fahrenheit, or 75° Celsius.
Prep time: 10 min
Cook time: 25 min
Resting time: 5 min
Total time: 35 min
Serves: 4
Ingredients
4 (4 ounces each) boneless, skinless chicken breasts
1 teaspoon (or to taste) chicken seasoning blend (see below)
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
The BEST Chicken Seasoning Blend
INGREDIENTS
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon smoked or sweet paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried parsley
Stir to combine all ingredients and store in an airtight container or jar for up to 3 months.
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.
Remove from oven and let stand 5 minutes.
Serve.
Recipe Notes:
Store chicken in an airtight container and keep in the fridge for up to 3-4 days.
Nutritional Information:
WW Free Points: 6
Calories 247
Total Fat 8g
Saturated Fat 1g
Cholesterol 72mg
Sodium 260mg
Potassium 430mg
Total Carbohydrates 18g
Sugars 17g
Protein 24g
