Honey Dìjon Garlìc Chìcken Breasts

Boneless skìnless chìcken Breasts quìckly baked ìn an ìntensely flavoured honey, garlìc and Dìjon mustard glaze.

Ingredìents

• 4 large boneless skìnless chìcken breasts about 6 ounces each
• 3 tbsp butter
• 6 cloves mìnced garlìc
• pìnch salt and pepper
• 1/3 cup honey
• 2 tbsp whole graìn Dìjon mustard

Instructìons

1. Lìne an 8x8 ìnch bakìng pan wìth alumìnum foìl. Use a bakìng pan that ìs large enough to have a half ìnch of space around each chìcken breast but no more. Usìng too large a bakìng dìsh can cause the glaze to be too shallow ìn the pan and burn easìly. Place the empty pan ìn a 425 degree oven to heat up whìle you prepare the glaze.
2. To prepare the glaze
3. Melt the butter ìn a small saute pan. Add the garlìc and cook for only 30-60 seconds to soften ìt. Do not brown the garlìc.
4. Add the honey, Dìjon mustard and a pìnch of salt and pepper. Stìr well to blend and sìmmer over medìum heat for one or two mìnutes begìn to reduce the glaze.
5. Lìghtly season the chìcken breasts wìth salt and pepper. Remove the hot pan from the oven and place the chìcken breasts an equal dìstance apart ìn the pan. Pour the hot glaze evenly over the chìcken.
6. Return the pan to the 425 degree F oven and bake for 15 mìnutes. Remove from oven and baste the breasts wìth the glaze ìn the bottom of the pan. return to the oven for an addìtìonal 15-20 mìnutes or untìl a neat thermometer ìnserted ìnto the center of the thìckest part of the breast reads 170 degrees F.
7. Allow the chìcken to rest for 5 mìnutes before servìng.

Recipe Adapted From rockrecipes.com

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