Honey, Mustard, Rosemary, Chicken Breasts

I always get a bit nervous about serving poultry too close to the “big day” (Thanksgiving). I let myself make chicken up to 4 days ahead and then no more bird dishes until Turkey Day! So, I made this one last night. We really liked it. Ya know… I never used to like rosemary. I found it overpowering, but over the years I’ve learned to like it and now enjoy using it in recipes. I really like the way it blends with the mustard in this recipe. As my kids say…(quoting the movie RADIO) “It’s a good one!”

This is super delicious!

This is super delicious!

Honey, Mustard, Rosemary, Chicken Breasts

6 large chicken breasts

1/4 cup dijon mustard

1/4 cup coarse- grain mustard

1/2 cup honey

 2 tsp soy sauce (low sodium)

1 tsp freshly grated ginger

1 tsp dried basil

1 tsp fresh rosemary, chopped finely

1 garlic clove, chopped finely

Preheat oven to 350 degrees.  Line a baking sheet with foil.

To a mini blender, add all ingredients (except the chicken) and blend until combined. Place the chicken breasts in a large bowl and add the mustard mixture. Toss to coat. Be sure all the chicken breasts are smothered with the sauce.

Place the coated chicken breasts on the foil-lined pan. Pour the remaining mustard from the bowl onto the chicken. Bake for about 30 minutes or until the chicken is done.


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