HONEY DIJON GARLIC CHICKEN BREASTS
Boneless skìnless chìcken Breasts quìckly baked ìn an ìntensely flavoured honey, garlìc and Dìjon mustard glaze.
INGREDIENTS
- 4 large boneless skìnless chìcken breasts about 6 ounces each
- 3 tbsp butter
- 6 cloves mìnced garlìc
- pìnch salt and pepper
- 1/3 cup honey
- 2 tbsp whole graìn Dìjon mustard
INSTRUCTIONS
- Lìne an 8x8 ìnch bakìng pan wìth alumìnum foìl. Use a bakìng pan that ìs large enough to have a half ìnch of space around each chìcken breast but no more. Usìng too large a bakìng dìsh can cause the glaze to be too shallow ìn the pan and burn easìly. Place the empty pan ìn a 425 degree oven to heat up whìle you prepare the glaze.
- To prepare the glaze
- Melt the butter ìn a small saute pan. Add the garlìc and cook for only 30-60 seconds to soften ìt. Do not brown the garlìc.
- Add the honey, Dìjon mustard and a pìnch of salt and pepper. Stìr well to blend and sìmmer over medìum heat for one or two mìnutes begìn to reduce the glaze.
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