Thursday Night Chicken


4.9 of 5 (9)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 212.3
  • Total Fat: 4.4 g
  • Cholesterol: 68.9 mg
  • Sodium: 175.0 mg
  • Total Carbs: 15.2 g
  • Dietary Fiber: 0.2 g
  • Protein: 27.4 g

View full nutritional breakdown of Thursday Night Chicken calories by ingredient


Introduction

Chicken with a honey-mustard glaze. Only my husband and I know the reason for the name. Chicken with a honey-mustard glaze. Only my husband and I know the reason for the name.
Number of Servings: 6

Ingredients

    3 Chicken breasts, boneless, skinless
    1 tbsp yellow mustard
    2 tbsp Italian salad dressing
    1 tbsp Kraft Miracle Whip, light
    1/3 cup Honey
    2 tsp dried parsley
    1/4 tsp black pepper
    1 tsp dried basil

Directions

Cut chicken breasts in half lengthwise, then brown in a skillet until no longer pink inside. Mix together the rest of the ingredients in a small bowl. Pour mixture over chicken in skillet and cook over medium heat until golden brown.

Number of Servings: 6

Recipe submitted by SparkPeople user MC0923RW.

Member Ratings For This Recipe


  • no profile photo

    Incredible!
    I have to say I make this at least once a week. We eat a lot of chicken in my family, and the Fiance especially likes the fact that its not plain old chicken. Highly Recommend!! - 2/11/10


  • no profile photo

    Incredible!
    We love this recipe...we add 1 TBSP barbecue sauce to it. In the summer we use 1/2 to marinade the chicken and grill it and the other 1/2 as dipping sauce! So good! - 10/22/09


  • no profile photo

    Incredible!
    Easy, delicious AND a keeper. Thanks for sharing this tasty recipe! - 4/16/08


  • no profile photo

    Incredible!
    This was really scrumptious, the kids and husband loved it. Husband is taking the rest on a salad tomorrow; I cut my chicken up and mixed it w/broccoli & cauliflower. The sauce was just enough...yum! - 2/26/08


  • no profile photo

    Incredible!
    My family loved this. It will be a regular at our table. Thanks for the recipe. - 2/25/08