HONEY MUSTARD CHICKEN
  • 4 skinless, boneless Chicken Breast halves
  • 1 jar Clover Honey
  • 3 tablespoons White-Wine Vinegar or Cider Vinegar
  • 1 tablespoon Dry Mustard
  • 2 tablespoons chopped Green Onions
  • 1 teaspoon Dijon-style Mustard
  • ½ teaspoon Dried Thyme
  • ¼ teaspoon Dried Oregano
  • 1 cup uncooked Chieftain®Country Harvest Blend with Chicken Seasoning

 

Rinse chicken with cold water and pat dry with paper towels. Place chicken on a cutting board. Using a sharp knife, lightly score chicken breasts on both sides. Preheat oven to 400ºF. Line a baking pan with foil. Spray foil with nonstick vegetable cooking spray. Using a honey dipper, measure out ¼ cup honey. In a small bowl, stir together vinegar and dry mustard. Add honey, green onions, Dijon-style mustard, thyme and oregano. Mix well. Place chicken in prepared pan. Brush chicken with half of honey mustard sauce. Bake, turning once and brushing with remaining sauce, until chicken is cooked through and no longer pink, about 30 minutes. Prepare Country Harvest Blend with Chicken Seasoning according to package directions. Place chicken on a serving platter with Rice. Serve immediately.