Honey Mustard Chicken

Honey Mustard Chicken

One of the “protein sources” at my wedding was chicken strips. While we baked chicken strips, I decided to use a chicken recipe in the newsletter to highlight both the chicken strips and the honey mustard sauce we had to dip them in. We also had ranch and barbecue sauce available for dipping.

I made this recipe for Ryan and I on Sunday for lunch at our home. The recipe works great to half or double, depending on how many people you are feeding. Hope you enjoy as much as we did!

I served Honey Mustard Chicken with rice and steamed vegetables on the side and homemade rolls to go with it. Yum!

4 boneless, skinless chicken breasts, thawed
2 tablespoons butter, melted
1/3 cup honey
2 tablespoons mustard
1/4 teaspoon salt

Preheat oven to 350 degrees. Arrange chicken breasts in greased casserole dish. Mix together butter, honey, mustard, and salt. Pour over chicken.

Bake for 50-60 minutes, re-basting with sauce from pan every 15 minutes, until chicken reaches internal temperature of 165 degrees.

Recipe adapted from: the back of the Kroger Chicken Breasts package