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
salt/pepper
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.
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