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…
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.