4 servings
Ingredients
- 4 chicken breasts (I used cutlets)
- 1 teaspoon 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 (I omitted)
- 1/2 teaspoon white vinegar
- 1/8 teaspoon paprika
- 4 springs fresh rosemary, optional (I omitted)
Ingredients for Chicken Seasoning Blend
- salt
- fresh ground pepper
- paprika (smoky or sweet)
- cayenne pepper
- garlic powder
- onion powder
- dried thyme
- dried basil
- dried rosemary
- dried parsley
Directions
Preheat oven to 375 degrees. Lightly grease a 9×13 baking dish with cooking spray and set aside.
Heat 1 tablespoon olive oil in a skillet. Season chicken cutlets all over with the chicken seasoning blend and add chicken to grill pan or skillet. Cook for 2 minutes on each side, or until browned.
While chicken is cooking, 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 chicken, turning chicken over so to cover each chicken cutlet completely. Lay sprigs of rosemary between chicken cutlets, if desired.
Cover with foil and bake for 20 minutes. Remove cover and continue to bake for 15 minutes more, or until chicken is cooked through. Since I used cutlets, I baked for only 20 minutes. Check to make sure chicken is thoroughly cooked.
Remove from oven and let stand 5 minutes.
Recipe originally found on Diethood.com.
I served over quinoa, which was cooked with spinach and bell peppers.
Nicole Flips for Food 