Honey Mustard Chicken

Between working a full-time job and finishing up my thesis, I try to limit my big cooking tasks for the weekends.  I like to cook massive portions so that I could eat it throughout the week for lunch. Many people might cringe at the thought of eating the same meal repeatedly but, for me, it ensures that I will bring a lunch to work instead of buying one.

This weekend, I used up my frozen pack of chicken breast by making a Honey Mustard Chicken from Table for Two.   I didn’t plan ahead and forgot to defrost the chicken overnight. Luckily, the kitchn, has a great tip on how to quickly (and safely) thaw chicken breast or any frozen meat by running it under cold water.  For the honey mustard chicken, read the “Disclaimer” section of the recipe for little nuisances that I found helpful. I loved the taste of djion mustard with a hint of sweetness from the sauce.  I used honey instead of maple syrup and added more Dijon cause I had five large chicken breasts to cover. Also, the clean up was easy with the double layers of foil to line the pan.

I served the chicken with spaghetti and a basic tomato sauce by Jamie Oliver.  Looks like it will be chicken leftovers for the next few days which is not always a terrible thing when it’s served with delicious honey mustard glaze.



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