Boneless
skinless chicken Breasts qùickly baked in an intensely flavoùred honey, garlic
and Dijon mùstard glaze.
INGREDIENTS
- 4 large boneless skinless chicken breasts, aboùt 6 oùnces each
- 3 tbsp bùtter
- 6 cloves minced garlic
- pinch salt and pepper
- 1/3 cùp honey
- 2 tbsp whole grain Dijon mùstard
INSTRÙCTIONS
Line an 8x8
inch baking pan with alùminùm foil. Ùse a baking pan that is large enoùgh to
have a half inch of space aroùnd each chicken breast bùt no more. Ùsing too
large a baking dish can caùse the glaze to be too shallow in the pan and bùrn
easily. Place the empty pan in a 425 degree oven to heat ùp while yoù prepare
the glaze.
To Prepare
The Glaze
Melt the bùtter
in a small saùte pan. Add the garlic and cook for only 30-60 seconds to soften
it. Do not brown the garlic.
Add the
honey, Dijon mùstard and a pinch of salt and pepper. Stir well to blend and
simmer over mediùm heat for one or two minùtes begin to redùce the glaze.
Lightly
season the chicken breasts with salt and pepper. Remove the hot pan from the
oven and place the chicken breasts an eqùal distance apart in the pan. Poùr the
hot glaze evenly over the chicken.
Retùrn the
pan to the 425 degree F oven and bake for 15 minùtes. Remove from oven and
baste the breasts with the glaze in the bottom of the pan. retùrn to the oven
for an additional 15-20 minùtes or ùntil a neat thermometer inserted into the
center of the thickest part of the breast reads 170 degrees F.
Allow the
chicken to rest for 5 minùtes before serving.
If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!
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