Baked Honey Mustard Chicken and Butter Basalmic Asparagus

Hello Everyone! I hope this post finds you counting your blessings after a wonderful Christmas! I know it finds me that way. :) (and with a full tummy too) :)
Today's recipe(s) is one of those that sounds too easy to be this good. I made this meal and decided to serve the sauce intended for the asparagus alone, over brown rice as well. Although the recipe for the sauce, as well as for the chicken, uses regular ingredients it's anything but ordinary tasting! Both are delicious and taste like you spent a lot of time slaving away. :)
Do you know about allrecipes.com?  Both recipes come from there! You can even type in the ingredients you wish to cook with and the webpage will list all the things you can make! Awesome!
Baked Asparagus with Basalmic Butter Sauce

Ingredients

• 1 bunch fresh asparagus, trimmed
• cooking spray
• salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon soy sauce
• 1 teaspoon balsamic vinegar

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
3. Bake asparagus 12 minutes in the preheated oven, or until tender.
4. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Baked Honey Mustard Chicken

Ingredients

• 6 skinless, boneless chicken breast halves
• salt and pepper to taste
• 1/2 cup honey
• 1/2 cup prepared mustard
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1/2 teaspoon dried parsley

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Enjoy! Sara :)