crusted honey mustard chicken*

I am so thrilled with this recipe that I couldn't even wait one day to share the goodness with all of you! We served this tonight at a sports banquet, honestly not having a clue if this recipe is good or not, and man oh man! It was not only good, it just about knocked my socks off! I wouldn't categorize myself as a honey mustard lover, or even liker, but I will tell you what made me think that this recipe is one worth trying. Dill. I am pretty sure that I am obsessed with almost anything containing dill. I could just about take a bath in this honey mustard/dill sauce. Ok, that's really gross, and let's not lie - honey mustard kind of looks like boogers. But you get the point. Now that I have you all grossed out will booger baths, please put this one your weekly menu and make it STAT!

*In case you were wondering, we served this amazing chicken-lish-isness with roasted green beans, loaded mashed potatoes and garlic bread*

Crusted Honey Mustard Chicken
from Weight Watchers

1 spray cooking spray
2/3 c. lite honey mustard dressing (I used Country Honey Mustard Dressing)
1/8 tsp. salt
1/8 tsp. black pepper
2 tsp. dill, freshly chopped (I used 1 tsp. dried dill)
1 medium uncooked scallion, finely sliced
1 cup cornflake crumbs
1 lb. uncooked boneless skinless chicken breasts, four 4 oz. pieces

Preheat oven to 425 degrees. Coat a shallow pan with cooking spray.

In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.

Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs.

(To cut down on time, we more or less marinated our chicken in the sauce. See, the chicken likes to take a honey mustard bath, too :)

Place in prepared pan.

Bake until chicken is golden and no longer pink in the center (internal temp. 165 degrees); about 15 minutes.

Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.




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