What's For Dinner: Honey Dijon Chicken Breasts


And, voila! Here is the first dish baked in my new oven. My new oven that actually heats to the temperature you set it to -- and stays there! A miracle, indeed. (Technology!) Perhaps a honey Dijon chicken breast isn't the most exciting or innovative inaugural dish -- but I can assure you it was mighty delicious. I suppose I have plenty of time to cook more extravagant meals in my new oven, right? As per my MO, this chicken dish is super-simple to put together and is ready to be put on the table in less than 30 minutes, making it an ideal option for an easy weeknight meal. I served our chicken breasts over rice; you could also serve it over quinoa or couscous, or even a simple salad.

Honey Dijon Chicken Breasts (printer-friendly version)
makes 2 servings

2 six-ounce boneless, skinless organic chicken breasts
2 tablespoons honey
2 tablespoons Dijon mustard
coarse sea salt
freshly ground black pepper

1. Preheat the oven to 375 degrees. Line a baking dish with aluminum foil and set aside.
2. In a small bowl, stir together the honey and Dijon mustard until smooth.
3. Pat the chicken breasts dry with a paper towel and set them in the prepped baking dish. Spoon the honey mustard mixture over the chicken. Use a pastry brush to evenly coat the chicken with the sauce. Add more sauce with the spoon if necessary. Avoid contaminating the sauce with the raw chicken so that you can add more sauce after the chicken has baked.
4. Sprinkle salt and pepper over top of each chicken breast.
5. Bake the chicken in the oven for 25-30 minutes, or until the interior temperature reaches 165 degrees.
6. Serve the chicken alone or over a bed of rice alongside your favorite vegetable side.

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