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Honey Mustard Baked Chicken

We perfected making honey mustard during the early days at The Lady & Sons, where it’s served mostly on the side as a condiment, or as a dipping sauce for the kids’ menu (see The Lady & Sons Honey Mustard Sauce, page 159). At home, we throw store-bought honey mustard in with chicken for this family-pleasing dish that’s a little sweet on the outside and nice and juicy inside. Warm macaroni and mozzarella salad is a nice complement to the chicken.

Recipe information

  • Yield

    serves 4

Ingredients

3 tablespoons honey mustard
1 tablespoon olive oil
1 teaspoon tomato paste
4 boneless skinless chicken breast halves
Salt and freshly ground black pepper to taste

Preparation

  1. Step 1

    Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil.

    Step 2

    In a small bowl, whisk together the honey mustard, olive oil, and tomato paste.

    Step 3

    Season the chicken with salt and pepper. Slather the honey mustard glaze over the chicken.

    Step 4

    Arrange the chicken on the prepared sheet. Bake for about 25 minutes, or until golden and the juices run clear when the chicken is pricked with a fork.

[![The Deen Bros. Take It Easy</a> <p>Reprinted with permission from <a href=](/images/recipesmenus/bookcovers/deenbrostakeiteasy.jpg)The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved. Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted. Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
TagsChicken BreastChickenPoultryMainDinnerDairy FreeGluten FreeNut Free5 Ingredients or FewerQuickEasyWeeknight MealsCookbooks
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