Monday, July 23, 2012

Honey Mustard Chicken

This was really delicious! I adapted the recipe a little from How Sweet It Is. Actually, I followed a Pin which took me to Six Sisters' Stuff, where I found 50 links to mouthwatering chicken recipes. Tonight I chose to go with the honey mustard and I was not disappointed! I had a few bites and packed the rest up for tomorrow's lunch and dinner. One thing I did a bit different is that I brushed the honey mustard on both sides of the chicken once it was cooked, and then let it cook for a minute longer on each side. Jessica brushed hers on at the end.

Honey Mustard Chicken
4 servings | PointsPlus per serving : 4

1 teaspoon honey
2 teaspoons yellow mustard
1 tablespoon Dijon mustard
2 teaspoons olive oil
2 8oz chicken breasts, sliced in half

Combine honey and both mustards. Set aside.

Heat the oil in a nonstick pan over medium high heat.

Dry the chicken with paper towels (a nice tip from How Sweet It Is), and season both sides with salt and pepper.

Fry the chicken on one side for about 4 minutes. Remember we sliced them in half so they're thinner, but if you keep yours thick, you'll need to cook them longer. Flip them over and cook for another 4 minutes. Brush one side with the honey mustard and let the chicken cook on that side for another minute. Brush the other side with honey mustard and let that side cook for another minute.

I'm serving mine with salad, but you could serve it with rice, potatoes or bread. I'm sure it would make an amazing sandwich with all that honey mustard flavour!

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