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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 196.8
  • Total Fat: 3.5 g
  • Cholesterol: 65.0 mg
  • Sodium: 311.0 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 0.3 g
  • Protein: 25.2 g

View full nutritional breakdown of Honey Mustard Baked Chicken Breasts ala Valerie calories by ingredient
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Honey Mustard Baked Chicken Breasts ala Valerie

Submitted by: SHUTTERFLY

Introduction

Marinate 3-eight ounce whole bone-in chicken breasts for an hour or more, then bake for a delicious tangy-sweet flavor. Marinate 3-eight ounce whole bone-in chicken breasts for an hour or more, then bake for a delicious tangy-sweet flavor.
Number of Servings: 6

Ingredients

    3 chicken breasts, split, bone-in and skin removed
    1/2 cup Dijon mustard
    1/4 cup honey
    2 T chopped red onion
    2 t chopped garlic
    1/2 t Chinese five-spice
    1/2 t cinnamon
    1/2 t pumpkin pie spice
    ground pepper to taste
    1/8 t paprika

Directions

Heat oven to 350 degrees F.
Mix all ingredients except chicken in a large mixing bowl. Dispose of skin and fat from chicken; add chicken to mixture and coat evenly. Cover and set in refrigerator, let marinate for one to four hours.

Line baking pan with foil (to make clean up easier) spray foil lightly with Pam, and place chicken bone side down in baking pan. Pour any marinade remaining in bowl over chicken breasts.
Cover with foil, and bake for approximately 30 minutes, basting occasionally with juices and marinade from baking pan. Turn pan and bake for an additional 30 minutes. Chicken is ready when no longer pink near bone, and when the juices run clear. Cooking time is approximate due to different ovens cooking at different temperatures. I use an oven thermometer for accuracy.
Remove from oven, and let set for 5 minutes before serving.
3-8 oz chicken breasts make 6-four ounce servings

Number of Servings: 6

Recipe submitted by SparkPeople user SHUTTERFLY.






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Member Ratings For This Recipe

  • This recipe was easy to make & delicious - I served it with red quinoa and green beans for a colorful presentation. - 8/11/09

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