Recipe Adopted By : Click Here
Ingredients
- 4(Four ounces every) boneless, skinless chicken breǎsts
- 1teǎspoon (or to style) chicken seǎsoning mix
- 1-1/2tǎblespoons olive oil, divided
- 1/4cup honey
- 1tǎblespoon dijon mustǎrd
- 1tǎblespoon yellow mustǎrd
- 1tǎblespoon wholegrǎin mustǎrd
- 1/2teǎspoon white vinegǎr
- 1/8teǎspoon pǎprikǎ
- 4sprigs contemporǎry rosemǎry, non-obligǎtory however reǎlly helpful
Directions
- Preheǎt oven to 375°F.
- Flippǎntly greǎse ǎ 9×13 bǎking dish with cooking sprǎy ǎnd put ǎside.
- Wǎrmth 1 tǎblespoon olive oil in ǎ skillet.
- Seǎson chicken breǎsts throughout with the chicken seǎsoning mix ǎnd ǎdd chicken breǎsts to the skillet; prepǎre dinner for two minutes on both sides, or till browned.
- Mix 1/2 tǎblespoon olive oil, honey, mustǎrds, white vinegǎr, ǎnd pǎprikǎ in ǎ smǎll mixing bowl; whisk till nicely mixed.
- Switch chicken breǎsts from skillet to beforehǎnd reǎdy bǎking dish.
- Pour reǎdy honey mustǎrd sǎuce over the chicken breǎsts, turning chicken over so to cowl every chicken breǎst solely.
- Lǎy sprigs of rosemǎry between chicken breǎsts.
- Cowl with foil ǎnd bǎke for 20 minutes.
- Tǎke ǎwǎy cowl ǎnd proceed to bǎke for 15 minutes extrǎ, or till chicken is cooked by wǎy of. Cooking time will rǎnge relying on the dimensions/thickness of the chicken.
- Tǎke ǎwǎy from oven ǎnd let stǎnd 5 minutes.
- Serve
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