Honey Mustard Chicken

 I must say this recipe made me very happy - all I got was praises from all around the table.  My experience with chicken breasts is that it gets too dry too quick and is pretty tasteless.  This recipe changed it all - it was moist and juicy, tender and delicious.  Bonus was that it is very easy to put together.  Definitely something I will go back to over and over again!

I adapted this recipe from one of my favourite food bloggers, Karina from Cafe Delights -  https://thefeedfeed.com/cafedelites 

Ingredients:

• 4 tablespoons olive oil
• 3 tablespoons honey
• 2 tablespoons whole grain chilli mustard
• 1 tablespoon smooth and mild Dijon mustard
• 4 cloves garlic, minced
• 1/2 a lemon, juiced
• 1 kg boneless skinless chicken breasts
• Salt and cracked black pepper, to season
• 1 teaspoon chilli flakes
• 1/2 cup water
• 2 sprigs rosemary
• 2 tablespoons fresh chopped parsley, to garnish (optional)
• 1 teaspoon cornflour

Method:

Combine the oil, honey, mustards, garlic, lemon juice and chilli flakes.  

Take the chicken breasts and score them making cuts of about a cm deep.  Season the breasts with salt and pepper.

Place the chicken breasts in a baking pan, add 3/4 of the the mustard mix and make sure the juices are massaged well into the chicken breasts. Break up the sprigs of rosemary into smaller stalks and place in between the chicken breasts.  cover the baking dish with aluminium foil and set aside in the fridge while you prepare the vegetables.

When you are ready to cook the chicken, turn the oven on at 200 degrees C and when the oven is hot, take the aluminium foil off, add 1/2 cup water to the chicken and cover it again and place it in the oven.

Cook for 15 to 20 minutes till the juices run clear. Then remove the aluminium foil, add the remaining mustard mix  and bake for a further 10 minutes.

Take the chicken breasts out of the baking dish, set aside on a platter.  Take 1 teaspoon of cornflour and mix it with a tablespoon of water.  Make a slurry and add to the pan juices. Cook over the stove top till the sauce just starts to turn thick.

Spoon the sauce over the chicken, garnish with chopped parsley and serve with roast vegetables or sides of your choice.

I served this chicken with Quinoa and Lentils with Roast Vegetables - find recipe here:

http://kitchenanugraha.blogspot.com/2020/09/quinoa-and-lentils-with-roast-vegetables.html