Honey Mustard Chicken


I stumbled across this recipe for honey-mustard chicken, and decided to try it out.  The recipe also describes how to make an accompanying baked eggplant dish, but I was not very successful with it; I think I used too large of bread crumbs. Hence, my pictures show breaded cucumber chips instead (recipe not included here).  Please excuse the photo quality – I still haven’t found my camera and am using my phone instead.  Obviously, I do NOT have a fancy phone…

Honey-Mustard Chicken

2 boneless chicken breasts
1/4 cup honey
1 tbsp crushed garlic
2 tbsp Dijon mustard
1 tsp each of basil, rosemary, thyme, and pepper

In a bowl big enough to hold your chicken, mix together honey, garlic, mustard, and spices.  Place chicken in the marinade, cover the bowl, place in refrigerator, and let sit for at least 20 min.  Remove the bowl from the refrigerator, and move contents (chicken and any sauce you can get out) to a pan.  Cook on stove (no oil is necessary).  Serve over rice or greens.

Note:  If you are serving over greens, you can use the same frying pan to wilt the greens.  This will add a lot of flavor, as they will be wilted in the honey-mustard marinade.



Chicken with Artichoke Hearts

This is one of the easiest chicken dinner recipes I have made recently, and it turned out great!  I got the original recipe from the ladies over at this blog, but I added a few spices for extra flavor.  I also used fresh roma tomatoes in my dinner, but it seems like using canned tomato chunks would work as well.  Here is my version of the recipe:

Chicken with Artichoke Hearts

4 boneless chicken breasts
4 tomatoes, cubed
1 large can of artichoke hearts
salt, black pepper, basil, oregano, and garlic powder
shredded mozzarella (enough to sprinkle chicken with)

Preheat the oven to 350° and place chicken in an oven-safe dish.  I use a glass Pyrex dish.  Add the cubed tomatoes and artichoke hearts to the dish.  Sprinkle everything with salt, pepper, basil, oregano, and a little garlic powder.  Use enough to add flavor, but don’t overdo it.  Bake in the oven for 45 to 60 min.  A few minutes before it’s done, remove the dish from oven.  Sprinkle with mozzarella, and put back in the oven to melt the cheese.  Serve over rice, noodles, or fresh greens.