I don't remember were I found this recipe but I love this chicken recipe.
I served it with rice and a simple salad:
Chicken with Rosemary, Honey and Mustard
4 Chicken breasts with skin* (**)
1 tablespoon of fresh rosemary, chopped
1 tablespoon of honey
1 tablespoon of a Dijon style mustard; (Don’t use a honey mustard)
Combine rosemary, honey and mustard in a small bowl. Carefully lift the skin and place a teaspoon of the mixture under the skin. Any leftover mixture can be rubbed over the skin. Refrigerate for 1 hour or longer to let the flavor enhance the chicken. Place chicken in a 350 oven for about 30-40 minutes or until the juices run clear.
Serves 4
*The chicken skin can be removed after cooking. It helps retain moisture in the meat.
** I have often had to use skinless chicken breasts. I also put some oil in the bottom of the pan to prevent the chicken breasts from burning to the pan.
I served it with rice and a simple salad:
Chicken with Rosemary, Honey and Mustard
4 Chicken breasts with skin* (**)
1 tablespoon of fresh rosemary, chopped
1 tablespoon of honey
1 tablespoon of a Dijon style mustard; (Don’t use a honey mustard)
Combine rosemary, honey and mustard in a small bowl. Carefully lift the skin and place a teaspoon of the mixture under the skin. Any leftover mixture can be rubbed over the skin. Refrigerate for 1 hour or longer to let the flavor enhance the chicken. Place chicken in a 350 oven for about 30-40 minutes or until the juices run clear.
Serves 4
*The chicken skin can be removed after cooking. It helps retain moisture in the meat.
** I have often had to use skinless chicken breasts. I also put some oil in the bottom of the pan to prevent the chicken breasts from burning to the pan.