These days I’m all about that baste, about that baste. Yes I did. If you have read my previous post, you will know that I’m trying to find healthier chicken breast recipes that are both tasty and interesting to cook. Enter honey mustard baste. The Husband has a penchant for hot mustard. Dude has it with everything. I, on the other hand, am more of a wholegrain kinda gal, so why not use both? Indeed, that’s exactly what I did and it was much yumminess. This recipe is easy and it takes less than three minutes to mix all the ingredients. I marinated the chicken for a couple of hours, turning it once, but if you’re pressed for time, try to marinade it for half an hour. I used skinless, boneless chicken breasts but you can use skin-on, bone-in breasts. Just remember this will take a few extra minutes to cook.
Mix all of the ingredients together in a bowl. Put the chicken breasts in a dish and pour the marinade over, turning the chicken to make sure it’s fully coated. Cover and refrigerate for at least half an hour to two hours, turning the chicken once.
Preheat your oven to 200°C (400°F). Bake the chicken for 25 – 30 minutes, depending on your oven. See? It’s that easy! Enjoy!