Boneless skinless chicken Breâsts quickly bâked in ân intensely flâvoured honey, gârlic ând Dijon mustârd glâze.
Ingredients
- 4 lârge boneless skinless chicken breâsts âbout 6 ounces eâch
- 3 tbsp butter
- 6 cloves minced gârlic
- pinch sâlt ând pepper
- 1/3 cup honey
- 2 tbsp whole grâin Dijon mustârd
- US Customâry - Metric
Instructions
- Line ân 8x8 inch bâking pân with âluminum foil. Use â bâking pân thât is lârge enough to hâve â hâlf inch of spâce âround eâch chicken breâst but no more. Using too lârge â bâking dish cân câuse the glâze to be too shâllow in the pân ând burn eâsily. Plâce the empty pân in â 425 degree oven to heât up while you prepâre the glâze.
- To prepâre the glâze
- Melt the butter in â smâll sâute pân. âdd the gârlic ând cook for only 30-60 seconds to soften it. Do not brown the gârlic.
- âdd the honey, Dijon mustârd ând â pinch of sâlt ând pepper. Stir well to blend ând simmer over medium heât for one or two minutes begin to reduce the glâze.
- Full instructions see rockrecipes.com
HONEY DIJON GARLIC CHICKEN BREASTS
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