Boneless skinless chicken Breasts quickly baked in an intensely flavoured honey, garlic and Dijon mustard glaze.
What people says about this recipe?
Autumn Wyatt; So tasty! I double up on the sauce just because it’s so good. I add a little extra of certain ingredients than calls for just for more flavor.
Katie Hahn; One of my favorite things to make!!! Would double up on the sauce though… it is way too savory and good to pass up on.
Colleen (Ems) Carmon; Recipe was really good. I followed others’ advice and doubled the sauce.
M.A.; 2nd time making it. I double the sauce because it waters down a lot and gets left in the pan. I top with parsley Flakes before placing in the oven for the second time. I don’t use any butter or substitutions for it.
jasmine; Super Easy! I put the broil on the last 5-8mins to give it a nice crisp and the thicken the glaze a little bit.
Wendy O.; Easy/yummy flavor! Just don’t like baking w/ tin foil = always rips = honey glaze clumped up in one corner of dish. Still yum.
Bianca Venegas; I used Chicken Breast Tenderloin instead so it can cook faster. & i doubled the glaze . Came out soooo good 🙂 put it on white rice and made with corn, beans, and croissants .
Jeanne Marie; This was so very delicious and very easy to make! My boyfriend even approved and has not much of a chicken person. Will make again. So good!
Connie Attanasio; So delicious and easy! I really didn’t make enough because there was fighting for the last piece! I also doubled the sauce as recommended by everyone and it was perfect. Will be a regular recipe around here.
Sherida Kernslong; I needed a quick weekday dinner and had chicken tenderloins in the refrigerator. I doubled the sauce like others suggested and this was a hit for the family!