Ingredients
4 whole Boneless, Skinless Chicken Breasts
1/2 cups Honey
1/2 cups Prepared Mustard
1 teaspoon Dried Basil
1 teaspoon Paprika
1/2 teaspoons Dried Parsley
Salt And Pepper, to taste
Method
Sources
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Real fermented mirin — sweet rice wine for glazes and teriyaki
Raw unfiltered honey — baking, glazes, tea, cheese boards
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Preheat oven to 350 degrees F. Trim chicken, dry with a paper towel and season with salt and pepper. Place chicken breasts in a baking dish. In a small bowl combine honey, mustard, basil, paprika and parsley, stir to combine. Pour half the sauce over the chicken and bake for 15 minutes. After 15 minutes flip the chicken over and pour on the rest of the sauce. Bake another 10-15 minutes until chicken cooked through. Serve with rice.