This honey mustard chicken is quick and easy to prepare, and the kids love it, too!
If you are looking for a delicious,quick and easy chicken recipe this one is it!!! The only suggestion I have is use a small baking dish and cover with foil until you turn and baste, then return to oven uncovered. I found this helped keep the chicken moist and flavorful!!! This is a new family FAVORITE!!! We have even used the sause recipe on Pork - awsome.
Read MoreI've been making Baked Honey Mustard for years and suggest 2 changes to this recipe. First off..use dijon mustard instead of yellow. You can also buy prepared Honey Dijon dressing or mustard if you are in a rush. The next tip is to marinate your chicken breasts in the Honey mustard. Its best to marinate overnight but in the morning is fine too.
Read MoreIf you are looking for a delicious,quick and easy chicken recipe this one is it!!! The only suggestion I have is use a small baking dish and cover with foil until you turn and baste, then return to oven uncovered. I found this helped keep the chicken moist and flavorful!!! This is a new family FAVORITE!!! We have even used the sause recipe on Pork - awsome.
Wonderful recipe. We absolutlely loved it. I would just cook it in a smaller pan so that the juices stay on the chicken, since it has a tendency to spread in the pain.
Yummy, Yummy, Yummy!! If you love Honey Mustard, this recipe is for you! I marinated my chicken for 3 hours and added more sauce than recommended, which proved to be fruitful for the flavor of the chicken. (Marinating overnight is even better!) I also, like others before me, used 1/2 dijon mustard and 1/2 regular mustard. I also used soft flavor/tasting honey to make sure the mix wouldn't be too sweet. It would be nice to have the chicken taste a bit more tangy and maybe lemon juice would be helpful. My husband and dinner guests gobbled this up! :)
What a quick and easy way to prepare chicken! My husband is VERY fussy and really liked this recipe. I am going to try the recipe with Dijon, but I found the prepared mustard was just fine. We also tried this chicken in an alternate way - After letting the chicken cool, slice into thin strips and serve in a salad with lettuce, grated chedder cheese, mushrooms, pineapple chunks and honey-dijon salad dressing - a great Honey Mustard Chicken salad!!
I've been making Baked Honey Mustard for years and suggest 2 changes to this recipe. First off..use dijon mustard instead of yellow. You can also buy prepared Honey Dijon dressing or mustard if you are in a rush. The next tip is to marinate your chicken breasts in the Honey mustard. Its best to marinate overnight but in the morning is fine too.
My husband and I really like this dish. It makes a very good honey mustard sauce. I definitely recommend using dijon mustard. Also, pierce the chicken on both sides and marinade in the sauce for at least 30 minutes before cooking. I poured just a little of the sauce over the stuffing I served with it. This dish would be very good on the grill, too. Thanks for sharing this recipe!
I agree Dijon mustard was better than regular mustard, also I found it to be really sweet, next time I will cut down on the honey, but this is really delicious! and I am will be making this again and again. Thanks
This is surprisingly tasty. I didn't think the lemon flavor would come through but it did. I added some dill to the sauce for color and next time I think I'll add grill marks to the chicken and then bake. If you're a sauce lover, I'd double the sauce ingredients as there was just enough sauce for hubby and me.
This was fantastic. The chicken came out so juicey and almost melts in your mouth. I love the sauce it was tangy and sweet, just perfect. I did change a few things. I used dijon mustard and organic honey, I didn't use basil. This was what I did. I sprinkled salt, pepper and garlic powder on both sides of the chicken, then poured half sauce over chicken and baked for 20 minutes. I then turned the chicken over and poured the remaining sauce over the chicken. I baked it for another 15 minutes. Fabulous, this is going to be a staple in my house. My husband loved it too. I served it with sauted spinach and garlic and conscious and lentils. This is a must try recipe.
Very easy to prepare and good results. I used fresh herbs to boost the flavor and marinated in the sauce overnight as well.
I had two chicken breasts thawed (seasoned with salt/pepper and garlic powder) - and wanted to try a new recipe. I came across this recipe and decided to give it a try. I changed this recipe for serving size for 2 - and made a couple of changes. Per others comments, i only added a dash or two of basil (perfect). I also used Dijon mustard (i dont think i would have liked it with yellow mustard). I added about a tsp of brown sugar - and a tsp of worcestershire! baked 20 min on one side - 10 on the other! perfect!! I served on top of rice with broccoli and a side salad! It seemed it almost had a hint of an asian flavor to it. Next time i may serve with some pineapple! mmm..my boyfriend LOVED it...i think he could have had another serving!
Fast, Easy, Delicious -- can't ask for much more. My one year picky eater son even devoured a bowlful. Can't ask for much better than that!
Loved this recipe! I'm always glad that I read reviews before I try out recipes for myself. As others had suggested, I used half regular mustard and I used half grainy dijon. If it were up to me I would have used all dijon but I wasn't sure if my boyfriend would appreciate that or not. I also used half the amount (1/4 cup) of honey and 1/4 cup of maple syrup! Mmmm the maple and the dijon was deeelicious! I pierced my chicken on both sides and let it marinate for 2 hours. Longer would have been great too! 1 teaspoon of paprika is, as others have said, way too much. I just put a few dashes. And on top of everything, I used a smaller baking dish so that the chicken was fully surrounded by the sauce. This meant that my chicken was SUPER moist! With every single bite that I took I kept saying how amazed I was at how moist it was! Lastly, Once it was done I decided to crank on the broiler and let it quickly get golden brown while I basted it. All I had was a really small baking dish so my chicken was crammed in and pracitcally boiled in the honey mustard sauce so it didn't have a chance to brown at all. But the broiler did the quick trick of making it look (and taste) delicious! My boyfriend LOVED it! If I didn't already have something taken out for dinner tonight I would make it again already! Half way through devouring our meal I realized I should have taken a picture for the website but..oh well! All in all, delicious! loved it!
We LOVED this! My boyfriend picked it out because he loves mustard sauces and I thought it would just be okay since I'm not crazy about mustard. But we were both very impressed. The spices really balance the mustard & honey flavors. The only change I made was to reduce the honey a little bit because I didn't want it to be too sweet, and to use dijon mustard. Thanks for the great recipe! Addition: the next day, I sliced up the leftover chicken and tossed it with spinach, tomato, avocado, and yellow bell pepper. the sauce was a great salad dressing!
This is a very easy and delicious recipe made with staple ingredients found in most kitchens. I took the advice from some of the other reviews and marinated the chicken a couple hours before baking. I also covered the dish for the first 30 min.I also only used a 1/4 tsp of basil, it was plenty. Some reviewers hated this recipe and I was at first wary of making it. I think a lot depends on the kind of mustard you use. I used a dark mustard,(Deep South) b/c that's what I had. I'm not sure I would like the taste of a yellow mustard in this recipe.I'd have to try it. This recipe went great with mashed potatoes and green beans. You can use the sauce for the mashed potatoes.
This was really good! I read other reviews before I made it and cut back on the honey just a teeny bit, and it turned out nicely. I love the tangy flavor of honey-mustard!
This chicken was pretty good! I didnt use the paprika, because I didnt have any on hand! If your looking for a fast & easy week night chicken, this is perfect!
o.k., this is one of my all time favorite chicken dishes. Instead of the parsley, basil, and paprika, (I was out of 2 of those), I only added Italian seasoning to the honey/mustard mixture, (just sprinkled a fair amount in, didn't measure), and it was fantastic! I cooked the chicken in 2 glass baking dishes (large family), and kept covered with foil the whole time, even after turning, until done. The chicken came out nice and tender and very tasty. I also just salt and peppered the chicken after putting them in the baking dish, instead of before hand, and just peppered the other sides after turning to avoid over salting. I will deffinately want to make this again. Yum!
Excellent! I made the recipe exactly as written. I used honey mustard for the prepared mustard. I also scaled down the recipe for two people. I really like the flavor... much like a Chinese sweet and sour meal. I will definately make again... BE SURE to grease the dish before baking!
This is very reminiscent of the (fried) Lemony Chicken with Artichoke Hearts elsewhere on this site. BOTH are keeper recipes! Taking a cue from other reviews, I would suggest that: (a) before pouring it onto the chicken, place the honey-mustard mixture in the fridge for 15 min to make it stiffer so that it does not flow off the chicken breast before or during baking; (b) for anyone with an instant-read thermometer, the fact that chicken breast is done when its internal temp reaches 155°F is perhaps a more helpful indicator of doneness than awkwardly checking that "the chicken is no longer pink and the juices run clear". Thanks, Mary, for this outstanding recipe!
This was an awesome recipe & I agree with another reviewer that this is restaurant quality. I made it exactly as stated. This made my Rosh Hashana celebrting hubby very happy! I did add quartered and slightly peeled red potatoes into the baking pan with the chicken & honey mustard sauce. I will be making this many times again & I think the sauce could be poured over brisket, fish, pork, etc. MmmmMmmmm!
Absolutely the best honey mustard chicken recipe I have ever prepared myself. I also added a pinch of garlic powder to enhance it further!!! Note: It is now June of 2011 and this was the very first all recipes recipe I saved to my inbox in March of 2000, over 11 years ago! I like to try new recipes so I haven't revisited this one until recently and, I can see why I rated it high. The flavor of Honey and mustard is unmatchable - whether its on a soft pretzel or on chicken. As before, I used dijon mustard (far superior for that kick) and did go easy on the paprika. I think the secret for me was a stoneware baking sheet. I used bone in and skinless chicken breasts and they stayed moist flavorful. Use a meat thermometer and don't go a degree over done!
Easy, Tasty, A Winner! I love recipes where you have all the ingredients in your fridge or pantry. Line the pan with foil for easier clean-up. And I only baked it for 20 minutes, applied more sauce, then baked for an additional 15. One hour would be too much, I think.
This chicken turned out so very good! It requires few ingredients, and is very low in fat too! I only used 2 fairly large chicken breasts, but I kept the sauce amount the same because we like having extra sauce. I used a small 8x8 inch baking dish. These were perfectly done at exactly 45 minutes. I also just eyeballed the paprika, I used a little less than a teaspoon, and I also chopped up some fresh parsley. The sauce really is a wonderful glaze with great flavor. Next time, I'm going to try using a spicy brown mustard such as Gulden's. I bet even a dijon would be great with this also. Thanks for sharing, I will make this again for sure :)
We've been making this for 4 yrs and it's just like you say, "Quick and easy to prepare, and the kids love it too!" Everyone ate it all! I used 3 kinds of mustard, spicy, brown, and yellow (1/2 C. total for all) and added a little more honey so the mustard wasn't over powering. I also used chicken tenderloins and baked for 30 minutes.
Delicious with a mouth-watering taste and best when served over rice or pasta. Easy to prepare. Enjoy. Chuck
This was a delicious, fast & easy recipe!!
This recipe is awesome! I used leg quarters and they came out so tender and delicious. I thought the sweetness was just right. I, too, used Dijon mustard for this recipe. My children loved this too! My husband cleared his plate! I will definitely make this again!
Simply fantastic!!! So easy to prepare, and the taste is heavenly! I added a little curry powder, the same amount as the paprika...I don't know if it enhanced the taste, but it was delicious! I substituted 1/3 of the mustard with Dijon. Also put 2 tbls. melted butter into the baking dish to create a little more juice. I baked for 25 minutes covered with tin foil, then removed...basted with the remaining mustard sauce...mixing some of it into the butter, for another 20 minutes. When finished baking I poured the butter and mustard drippings into a fry pan, added a dash of garlic salt...threw in some peeled raw shrimp and scallops and sauteed for 4 minutes, and served on a bed of rice. Drizzle remaining glaze over the rice. OMG!!! Your guests will be begging for this recipe!!! Highly recommend this dish. Serve with steamed broccoli, and a lettuce of your choice with an Asian Sesame dressing.
The sauce is very good. I suggest marinating the chicken for several hours for improved flavor, and serving extra sauce on the side.
My whole family enjoyed it...even the cat was begging from under the table,a nd he's finicky!!
This is an excellent recipe. I did however add 1/4 cup of mayo and a tablespoon of fresh thyme to the mix. The chicken turned out extremely moist and my hubby and I both agreed it was the best chicken we had had in a very long time!
This is a great recipe, my kids were reluctent to try it at first but, once they did they couldn't stop eating!
This is an awesome recipe. I've made it as is, and with modifications that other reviewers have suggested. As is, this recipe is a 4 star recipe. What I do to make it 5 star, is use dijon mustard instead of prepared and use fresh herbs over dried. It makes an amazing amount of difference. I noticed some people find the paprika overpowering, but I think it's fine as is, when used in combination with fresh herbs. Happy cooking!
What a delicious recipe! I also followed the suggestion of marinating the chicken in the sauce for several hours prior to cooking.
This was delicious and so easy. It is the perfect chicken dish when you want flavor with no fuss. I marinated the chicken in the sauce instead of brushing it on while cooking. I also covered the baking dish for the first 30 minutes. The only change I may make next time is reduce the basil to 1/2 teaspoon. It was a little strong for my taste but still wonderful. This will be a regular in the dinner rotation!
This was absolutely delicious and easy!!! I baked it in a 2 qt glass dish, used dijon mustard, and only used 4 chicken breasts, but the same amount of sauce the recipe calls for. I also served it with rice and the used some of the sauce to mix in with the rice. Definitely a keeper!
This was great! I was afraid to use 1/2 cup mustard but do use it all. I used half dijon, half regular. Also I used half the basil as other reviews suggested and half the paprika. Definately added garlic with it. If you let it cool for 10 minutes the sauce will thicken. One of the kids found it too tangy, the rest of us loved it. This is a keeper.
this was very moist and tasty. I used a smaller baking dish and when the chicken was done I took a bit of the sauce in a tablespoon of flour mixed it into a paste and wisked it into the sauce. Thickened it up nicely.
This recipe was delicious and fast. My husband is a very picky eater, but he even ate the left overs of this dish.
I was very impressed by this great chicken. All I have to say is this is the pantry crisis dinner. It took no time to assemble, and I enjoyed it. My brothers and parents loved it, and it is going to be on the table again soon!!!
Easy to fix in a short amount of time.
It was alright. I made them with cut up chicken. The family ate it all, but didn't suggest that I ever make it again. I really like the recipe for the honey mustard...but when you cook it with chicken it looses it's flavor. I would still keep it as a dip and try to thicken it up.
Very good, very easy. I doubled the 'sauce' and that really wasn't necessary. But I was asked for the recipe from our guest when I made this dish. I will definitely be making this again. A good dish for company, because I prepped everything, chicken and sauce separately, in the morning, then just put sauce on and popped it in the oven to bake at dinnertime. I served it with plain white rice with cooked broccoli mixed into the rice. Thanks for this recipe.
I tried adding Dijon mustard instead of prepared and it gave it a great bit of kick.
We tried this dish recently and my family really enjoyed it. My children ages 10 and 7 loved it and they don't like mustard. Thanks. Sally
This recipe is simple and good ... I punched it up a bit with 2 tbsp. of sour cream, a dash of Seasoned Salt and 1 tsp. of onion powder. Also before puting the chicken in the oven I dredged it in flour and browned it up, the skin didnt stay crisp but it was a nice texture!
I made this by making foil packages for each chicken breast and pouring sauce onto the chicken. It was really fast this way which is why I went that route. The sauce was very good but I used good honey and spicy brown mustard which is what my family likes, so I'm not surprised we liked it. The basil and parsley were nice but I did halve the paprika after reading some reviews and overall I found a good tasty balance. Lots of sauce for 4 small chicken servings, next time I'll use bigger chicken breasts and marinate them.
I didn't use the original recipe but my recipe deserves 5 stars. I used DIJON MUSTARD and cut down HONEY to 1/3 CUP. I did the rest exactly as stated in the original recipe. DELICIOUS!
WOW vey tender and juicy! I would recommend letting it marinate overnight for added flaver
I used chicken thighs instead of breasts. This chicken was very tasty! I baked it in a pan lined with foil and covered it with foil for the first 30 mins. I also used half dijon mustard and yellow mustard. Its a great quick weeknight just got off work dinner. I served the chicken with rice and salad.
I love honey mustard and chicken...and I like them together, but I'm still in limbo with this one. The chicken didn't have a whole lot of flavor. I think there was more of a sweet flavor than a tangy flavor. I did like the ease of preparation which is always a plus in my kitchen. Maybe letting the chicken marinate in the sauce or poking holes in the chicken might give it more flavor while baking. I haven't decided if I'll make it again or not, but I'm glad I at least tried it.
This was just ok for us. As it was a beautiful spring day, we grilled rather than baking, but other than that I followed the recipe (and decided to rate anyway because, if anything, I figured the grilling would add even MORE flavor). I let the chicken marinade for about 45 min before grilling and doubled the sauce (for 2 breasts) and kept 1/2 back for dipping. It was nice, but not a *do over*, hence the "4". It's def worth a try, though! TY for submitting!
Wonderful, simple and easy chicken recipe! I have tried it a couple of times before, but this last time my daughter suggested to make it with chicken tenders. It was a lot easier and faster to cook. With the tenders that were left I made submarine sandwiches and they were just wonderful even when the Honey Mustard Chicken tenders were cold. Next time I plan to serve them with a salad, something like a Caesar Salad. Wow, can't wait to try it again. Thanks to Ms.Bane for her wonderful contribution to our cookbook!
I made this the other night and it was wonderful! Everyone in the family agreed and that doesn't happen too often. I made only one change and that was simply because I did not have the spices called for so I substituted Italian seasoning. It made delicious sandwiches the next day too! Thanks Mary for a fast, easy recipe that is also good.
This recipe is quite good. I made it tonight with a few changes...as per the advice of some other reviewers, I omitted the basil. The mustard I used was quite strong, so I cut the amount in half, but I think I will use the full amount next time. I allowed the chicken to marinate for about an hour, and it came out tender and juicey. Also, I added an egg and some mayo to the mustard/honey mix to help combat the runny-ness problem that others complained about. It helped. I would definately make this again.
This is the first negative review I've written for a recipe on Allrecipes. My husband who loves honey mustard did not care for this at all, neither did I. I have to agree with some other reviewers that the basil added a weird taste. Just wasn't appealing at all. I know tons of people like this chicken...definately not for our tastes! On the plus side, it was very easy to prepare so at least I didn't slave in the kitchen for hours. Will not make this again...woundn't even know how to improve on it as aside from the basil the glaze seems to be off in porportions and just altogether not what we're looking for. Sorry....
My husband loved this one. He is not one to talk about how much he loves my cooking, but after his first bite he said "what is this? its really good" thats enough for me... its a keeper
Not bad...not bad at all...I used dijon mustard instead of regular and let the chicken marinate all day. Next time I will puncture holes in the chicken so the flavors really sink in. The chicken seemed more tender when we had the left overs 3 days later! Easy recipe, prepare early and cook later.
We really enjoyed this recipe and it was very easy. I will likely either remove or cut down on the paprika because it got a bit on the spicy side for my 9-yr old. Flavors were good and chicken was nice and tender.
This is a great chicken recipe. It has complex flavors created with simple ingredients- my 2 year old even liked it (and that's saying a lot!)
This was a VERY SIMPLE recipe to make, unfortunetly the taste wasn't enough to cover the chicken. Next time I might try using chicken tenders or cube the chicken. I ended up having to doctor it up and used some of it in salad; by itself, it wasn't enough to be the main dish.
Thought this would taste great according to the smell, but it lacked something and the kids would only eat one bite :(
Very good! Excellent honey mustard sauce! Used the juices from the honey mustard sauce as a gravy for mashed potatoes - wow!
That was good! I used half yellow half spicy brown mustard, a little less honey and added some red pepper flakes and lemon juice to the sauce. I baked the chicken covered for 30 min and after pouring the second half of the sauce on the chicken I baked it uncovered. The chicken turned out very moist and flavorful. Will make this again! YUM!
I made this for my boyfriend the first time I really "cooked" for him, he loved it!"
To make the chicken stretch, I cut it up after baking and made a salad with it. It was SOOO good -- moist and flavorful! I used really good quality stone ground dijon mustard. For the salad, I used mixed baby greens with herbs, feta, toasted almonds, roasted sunflower seeds, and fresh ground pepper, and tossed with all natural honey mustard vinagrette (the kind with real honey instead of HFCS). I just had some leftovers for lunch, and I'm already scheming to make it again for next week!
This was weird. The paprika did seem to take over the flavor and it was just...kinda bitter? I did use a no salt added dijon mustard, but even salt didn't make this more palatable. I forced myself to eat it because I was dumb and made a big batch of this. I ended up wiping off the sauce and making the chicken into chicken salad. I won't try again- I don't feel like wasting more honey & mustard! I shouldn't have used that pricey dijon ;)
Delicious and very easy to make. Best of all Husband loves it!
This was very good. I used dejion mustard and reduced paprika according to some of the reviews. Easy to make!
Made this last night and it was great. Was a bit hesitant about how these flavors might mingle but it turned out very yummy. I did use the regular yellow mustard but added an extra 2 tbls of seeded french dijon ( called whole grain or "old style" dijon) and it gave it an extra pop. Will make this again. So easy!! Thanks.
This was delicious! Definitely go with the Dijon mustard. I can't imagine this with regular yellow mustard. I added some chunks of fresh zucchini to the baking dish, roasted it along side the chicken and served it over couscous for a very easy weeknight meal!
This is a great dish. We make it on the regular. I love the honey mustard sauce so much, I use it as a salad dressing. Yum
A very easy, interesting, and unusual baste for chicken. I think the breasts would do equally well on the grill. I also think this recipe would be better with a little heat, perhaps some chili powder added to the baste. I used leftovers on buttered and grilled onion rolls with a slice of tomato and swiss cheese the next night and the sandwiches were better than the dish by itself the night before.
I made this for myself and my kids. I used regular mustard and dijon combined, but we just didn't like it. It was edible, but I definitely won't make it again. I like restaurant-style honey mustard and unfortunately this didn't taste anything like it.
This had all the makings of a great recipe but fell a little short. My girlfriend and I love honey-mustard and chicken but this recipe tasted a little strange. We added a little less honey than it called for and a little less mustard. After the first few bites we adapted to its flavor but we probably won't make it again. It came out very tender and juicy we overall we weren't too happy with the results.
After reading the reviews, I made a few changes & was very pleased. I used 1/4 t. basil & 1/2 t. paprika. Kept everything else the same. I did cover it for the first 30 min. My whole family enjoyed it. Thanks!
Good recipe, I added a splash of a sweeter white wine that paired well and used the poltury herb in my spice rack (sage, basil, parsley, oregano) instead of just basil and parsley. Turned out great, I let made the marinade early in the day, thawed the chicken and let it marinade throughout the day. Definitely recommend marinading!
This went over very big at my house! I think next time I might use a little less mustard though. An easy, quick main dish. Great for mom's who don't have a lot of time to prepare meals.
Love this one! I also used less of the spices and I add just a tablespoon of brown sugar to take the bitter out of the mustard. Kids had seconds. I poured the sauce over frozen chicken breasts and covered with foil for an hour and took the foil off and cooked for about twenty more minutes. Quick, easy and yummy.
I used less paprika and covered for 1/2 of cooking time as suggested. Also only used 3 halves w/ same amount of sauce. The chicken flavor (?) was really overpowering and the sauce didn't add much flavor. Next time I'll try marinating the chicken before cooking.
Very delicious and full of flavor! I will try marinading the chicken the next time in the sauce so that it can permiate in to the chicken more. I also found that the time was too long and the chicken was a bit dry. I will reduce total cooking time to 30 minutes. Great recipe!
This was fabuloso! I substituted half the prepared yellow mustard with dijon mustard to give it a bite. Very easy, very tasty!
Really liked this recipe. I needed something quick with out a lot of prep time and not a ton of ingredients. This was it and it tasted great! Cooked for the full 45 minutes uncovered and it was still moist!
Hubby said this was one of his favorites. Used tenders and baked for 15 min., flipped, 15 min. With just a touch less paprika they turned out perfect!
Wow! I made this for dinner tonight, and boy, was it good! There are no left-overs! Very easy to prepare, and I had all the ingredients in my kitchen. I did use a pinch of garlic, like someone else had suggested, and I used fresh parsley instead of dried. Very, very tasty meal!!!
Quick & easy, but was still lacking something in the taste dept. I made it with whole grain Temeraire dijon (the 'funny taste' people must've used hot dog mustard; that sounds vile), good Hungarian paprika, tarragon in place of basil & parsley (I prolly wouldn't use herbs again; it just doesn't seem a good match as it was overpowered- rosemary might've worked), minced shallots (tip: buy shallots in bulk at your International market, they are about 1.50 a lb.), & raw Syrian honey. I thickened the sauce at the end (after adding the cornstarch slurry some of y'all have recommended); also 1 c. chicken stock to extend the sauce. As I mentioned, it seemed as though it needed something, so I replaced the breasts in the sauce after thickening a bit, & hybridized this recipe with the 'Alice' chicken above- strips of crisp (but not too crisp) bacon, & melted mozzarella cheese on top of the breasts, quickly broiled. NOW it was good! The salty, crisp bacon & creamy cheese were a perfect foil for the piquancy of the mustard & the sweetness of honey (Served with rice, as some have said). It was a hit with husband & teen daughter, & baby ate chicken with all the 'stuff' scraped off ;). I'd make it again (modified, as I have done.)
Great, simple recipe with zippy flavor. I made this with "Baked Mac and Cheese for One" (also from this site), and it was a great winter's night meal.
I cooked this one with stone ground dijon mustard and my husband loved it!!! He's the one that usually does the cooking so if I can impress him with a great but simple dish he's happy.
Great recipe and very easy and clock-friendly... I served it together with mashed potatoes, and the sauce of the chicken with the mashed potatoes was beyond!!
My boyfriend was cautious about this at first because he doesn't like mustard, but he gobbled it up and took the rest to work! I will absolutely make this again! (I used part spicy brown mustard and part French's yellow.... gave just enough kick without being overpowering)
This has been THE ONLY RECIPE from this site, that both my boyfriend and I did not care for.
