|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 2g||6%|
|Total Sugars 35g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Add these yummy baked chicken breasts to your repertoire. A simple mixture of butter, honey, and Dijon mustard or spicy brown mustard makes up the glaze for the chicken. You probably have all of the flavor ingredients in your pantry.
The split bone-in chicken breasts bake to tender, juicy perfection with the honey mustard mixture for an entrée that's full of flavor. If you have time, marinate the chicken breasts for an hour or two before baking. Cook the chicken over indirect heat on the grill if you'd like. For best flavor, leave the skin on the chicken.
The glaze mixture is excellent on pork as well. Consider glazing baked or grilled pork chops with the honey mustard mixture, or brush some over ribs or a pork loin roast just before it's finished in the oven.
1/2 cup honey
1/3 cup Dijon, or spicy brown mustard
3 teaspoons curry powder
6 tablespoons butter, melted
1/8 teaspoon pepper
Dash cayenne pepper
4 split, bone-in chicken breasts
Gather the ingredients.
Heat oven to 375 F.
In a bowl, combine honey, mustard, curry powder, butter, and peppers; blend well.
Trim away any excess fat and remove skin, if desired.
Arrange chicken breasts, skin or meat-side up, in a lightly greased baking pan. Coat chicken with honey mixture. Cover with foil and refrigerate for an hour or two.
Bake chicken, covered tightly with foil, for 45 minutes.
Remove foil and baste chicken with pan juices. Continue baking, uncovered, for 30 minutes longer, basting every 10 to 15 minutes.
- According to the USDA, the minimum safe temperature for chicken is 165 F. Use a reliable instant-read thermometer inserted into the center of a few of the chicken breasts (not touching bone).