April 11, 2011

Honey Mustard Chicken

This recipe couldn't be any easier. Tonight I tried an all-natural product through a company called Wildtree, and absolutely loved it! I would have preferred to grill the chicken outdoors since it was in the high 70's today (woo-hoo!), but our grill is still packed away in the garage. The grill pan sufficed, but try grilling this outdoors if you can.

Honey Mustard Chicken
serves 4-6

1 jar all-natural honey mustard (I used Wildtree)
4 free range, organic boneless chicken breasts
olive oil
1 medium sized leek, sliced (or one sweet onion, thinly sliced)
2 teaspoons snipped parsley

Preheat your oven to 350 degrees, and lightly oil a casserole dish. Rinse the chicken with cool water and pat dry. Season poultry with salt and pepper, both sides. In a saute or grill pan, add about 2-3 teaspoons of olive oil. Saute the sliced leeks until soft, about 5 minutes, and remove from pan.

Heat up the pan again on high for about 3 minutes as you're going to sear the chicken. Searing helps to seal in the juices to keep it moist. Add a bit more oil if needed.

When the pan is hot, add the chicken. Sear until there are grill marks, then flip over and sear the other side.
Place the chicken in the baking dish, and top with sauteed leeks.
Drizzle each portion with honey mustard.
Bake for 25 minutes, sprinkle with parsley, and serve!

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