Honey Mustard Chicken

Her picture too!

Thanks to Jenn, I found a great recipe blog, My Kitchen Cafe. Her recipes are right up my alley... good, regular food. Not the frou-frou, pan-seared, herb encrusted, mess up your kitchen with a hundred pans, and your kids turn their noses up at it, stuff. I recently made her Honey Mustard Chicken and it's delicious. If my kids would have tried it they would have loved it, but they were in a mood that evening and nothing was going to please them (except Matt, all he wanted was cottage cheese). The chicken is not too sweet, not to mustardy, just yummy. So, enjoy.

Honey Mustard Chicken
from We Are Eating (apparently she got it from somewhere else too!)


4 boneless, skinless chicken breasts, thawed and tenderized slightly (if they are overly thick, slice them in half)
1/3 cup butter, melted
1/3 cup honey
2 Tablespoons mustard (I used the basic yellow mustard since my husband is not a fan of Dijon mustard, but I bet it would be tasty with either)
1/4 teaspoon salt


Pre-heat oven to 350. Place chicken in shallow baking pan. In a small bowl, combine butter, honey, mustard and salt and whisk well. Pour over chicken. Bake for 45 minutes to an hour, basting every 15 minutes.

I'm making the egg roll recipe on her blog this evening. I'll post it here if it's a winner!