Monday, June 25, 2012

Honey Creole Mustard Glazed Chicken

I have been obsessed with these flavors a bit lately. It may not be showing on the blog but I have been cooking a ton with creole mustard. I think I even like it better than Dijon mustard and I am a bit obsessed with that too. The Tortured Teenager has an obsession with mustard too. She puts it on just about everything. The way some Californians use Ranch dressing. Tonight's dinner came together in a flash. I love meals like that. I practically wanted to lick the glaze off the pan.

Honey Creole Mustard Glazed Chicken
4 Chicken breasts
1 lemon juiced
1 tsp Mrs Dash Seasoning
1 TB olive oil
2 TB Creole mustard
2 TB honey
1 TB olive oil for glaze

Start by marinating the meat. You could do this quick for 15 minutes or all afternoon. Put the chicken in bowl or even a zip lock bag. Squeeze the juice of one lemon
add one TB olive oil
and TB of Mrs Dash, then give it a mix up and cover and let sit.
If you have time to kill, put it back in the fridg
Ok so mine sat for two hours and you can see that the marinate has done it's magic
Put into a backing dish and bake at 400 degrees (preheated) for about 30 minutes or until the internal temperature is 155. They wont be done.
Almost done but not quite. These would be yummy with just the marinate but we have a glaze for them
Here's what you need
Mix equal parts honey and mustard and thin it out with one TB of oil
over the chicken and stick it back into the oven, cranking the temp up to 450 for an additional 10 minutes


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