Chicken Dish Fave

So a few months ago, I cooked Honey Dijon Garlic Chicken Breast.
They were delicious and looked great! And it was incredibly easy to make and clean up was easy as 1-2-3. Lol. Here’s the recipe:

Four large boneless skinless chicken breasts, about 6 ounces each
Three Tbsps of butter
Six cloves minced garlic
pinch salt and pepper
⅓ cup honey
Two Tbsps of Dijon mustard


Line an 8×8 inch baking dish with aluminum foil and spray it with non-sticking cooking spray. Use a baking dish that is big enough to have a half inch of space on each chicken breast but no more. Using too big of a baking dish can cause the glaze to be too shallow in the dish and burn quickly. Place the empty pan in a 425-degree oven to heat up while you make the sauce.

To make the sauce: Melt the butter in a small saute pan. Add the garlic and cook for only thirty-sixty seconds to soften it. Do not brown the garlic.
Add the honey, Dijon mustard and a pinch of salt and pepper. Mix well to blend and simmer over medium heat for one or two minutes begin to reduce the sauce. Lightly season the chicken breasts with salt and pepper. Remove the hot dish from the oven and place the chicken breasts an equal distance apart in the dish. Pour the warm glaze evenly over the chicken. Return the pan to the 425 degrees F oven and bake for fifteen minutes. Remove from oven and baste the breasts with the sauce on the bottom of the pan. Return to the oven for additional fifteen-twenty minutes or until an accurate thermometer inserted into the center of the thickest part of the breast reads 170 degrees F. Allow the chicken to rest for five minutes before serving.

2016-03-02 14.09.05

Recipe borrowed from Rock Recipes




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