Photo Alex Harris
I love mustard in all it’s forms, from French’s mustard right on up to gourmet Dijon varieties infused with herbs. Unfortunately other members of my family do not share my passion and recipes with mustard actually in the title are rarely greeted with enthusiasm. When I do cook with mustard I need to either use it in very limited quantities or soften its bite with cream.
Up until now, I have never made honey mustard chicken at home. However when I saw a recipe on Allrecipes that contained lots of lovely herbs and spices I felt optimistic that I might be able to play with the quantities of mustard and honey to make a dish we would all enjoy. Served alongside some vegetables and new potatoes roasted with mild olive oil, balsamic vinegar and some dried basil, this dish was a real success with us all.
Honey Mustard Chicken for People Who Don’t Like Mustard
Adapted from Allrecipes
4 skinless, boneless chicken breast
1 teaspoon mild olive oil
2 tablespoons runny honey
1 generous teaspoon mustard (how generous the teaspoon is depends on how much you think you can get away with!)
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon dried parsley
a generous pinch of salt
freshly ground pepper to taste
Preheat the oven to 350ºF (175ºC).
Brush a baking sheet or casserole dish with the olive oil and place the chicken breasts on it.
Combine the honey, mustard, herbs and spices in a small bowl and whisk together well. Brush the chicken with half of this mixture.
Bake the chicken for twenty minutes (you can be roasting your vegetables at the same time). After twenty minutes, remove from the oven, turn the chicken and baste with the remaining marinade. Bake for ten to fifteen minutes longer, or until the chicken is cooked through with no pink remaining inside.
Serve alongside the roasted vegetables or your preferred side dish.