Hen Roasted Honey mustard-A classic mixture of honey and mustard watered during the tender fowl breast and baked for delicious perfection. A excellent toss-along grilled chicken dinner this is so smooth to make and it is healthy!

The juicy and flavorful fowl breasts are cooked within the maximum scrumptious honey mustard sauce.


The crispy golden brown pores and skin and the brilliant candy and savory sauce plus the side salad are all you have to want. You don't want tons else while the simple elements and the roasted fowl breasts are this absolutely ideal.

Phrase of recommend; you may need to double this Baked Honey Mustard bird recipe to ensure that you have sufficient for anybody to have a 2d-it's first-rate! I suggest, what higher than the saucy, sharp, sweet and savory hen for dinner? precisely!

Of path, however cooking time will vary. Use the immediate study thermometer to check adulthood – the secure internal temperature for the cooked chook is one hundred sixty five ° Fahrenheit, or 75 ° Celsius.



  • 4 (4 ounces each) boneless, skinless chicken breasts
  • 1 teaspoon (or to taste) chicken seasoning blend 
  • 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


  1. Preheat oven to 375°F.
  2. Lightly grease a 9x13 baking dish with cooking spray and set aside.
  3. Heat 1 tablespoon olive oil in a skillet.
  4. 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.
  5. In the meantime, prepare the honey mustard sauce.
  6. Combine 1/2 tablespoon olive oil, honey, mustards, white vinegar, and paprika in a small mixing bowl; whisk until well combined.
  7. Transfer chicken breasts from skillet to previously prepared baking dish.
  8. Pour prepared honey mustard sauce over the chicken breasts, turning chicken over so to cover each chicken breast entirely.
  9. Lay sprigs of rosemary between chicken breasts.
  10. Cover with foil and bake for 20 minutes.
  11. 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. 
  12. Remove from oven and let stand 5 minutes. 
  13. Serve.

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