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!”
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.