Monday, March 11, 2013
Honey-Mustard Chicken with Balsamic Butter Sauce Rice and Stir-Fry
6 skinless, boneless chicken breasts
1/2 cup honey
1/2 cup mustard
salt and pepper to taste
1 tsp. dried basil
1 tsp. paprika
1/2 tsp. dried parsley
1.) Preheat oven to 350 degrees. Sprinkle chicken breasts with salt and pepper and place in a lightly greased 9 x 13 pan.
2.) In a small bowl combine honey, mustard, basil, paprika, and parsley. Pour this over the chicken and brush to cover.
3.) Bake chicken for 30 minutes and then turn over, brushing the chicken with the sauce again. Bake an additional 10-15 minutes, or until chicken is no longer pink. Be careful not to cook too long or the chicken will begin to dry out.
Balsamic Butter Sauce (Can be eaten over brown rice/stir-fry)
4 TB butter
2 TB soy sauce
2 tsp. balsamic vinegar
1.) Melt butter in saucepan over low heat. Remove from heat and stir in soy sauce and vinegar. Eat over prepared brown rice and stir-fry.