Try it, you're going to love it! It just doesn't get any easier than this. Five minutes of prep work, 30 minutes of cooking time, and you have a fantastic meal. The original recipe states that it makes enough sauce for 4 chicken breasts, but I've found that it can easily be stretched to serve with at least 6 decent-size chicken breasts.
- Preheat oven to 350 degrees.
- Lightly spray the bottom and sides of a 10-inch casserole dish (or any baking pan large enough to hold the chicken breasts). Place the chicken breasts in the coated baking pan.
- With a wooden spoon, mix the mustard, honey, apricot preserves, and ginger in a small mixing bowl until well blended. Brush (or spoon) the mustard mixture over the tops of the chicken breasts. Bake the chicken, uncovered, for 30-45 minutes (depending on thickness of the breasts).
- After 15 minutes of baking turn over each chicken breast, spoon sauce over them, and continue baking for the remaining 15 minutes, or until breasts are thoroughly cooked.
- Transfer the chicken breasts to individual plates. Spoon the sauce over each chicken breast serving.
- (For my kids, I like to put their portion of the sauce into a small condiment cup so they can use it as a dipping sauce. What can I say -- it's a kid thing.).
Very very tasty dinner. Easy to mix up and I had dinner on the table in just over a half hour. Can't beat that!
I love it when an easy recipe, with mostly pantry-type ingredients, is tasty. For so few ingredients, this chicken is very flavorful! As a personal preference, next time I will add less Dijon and more honey & apricot preserves. I really loved the apricot flavor shining through! I will put this in my make again file. :) Merci Beaucoup! ~Made for ZWT5 - Epicurean Queens~
Ever have an evening where you want a delicious meal but have no inclination to prepare it? If so, then this is perfect with stock ingredients, no advance planning or equipment involved and fabulous results. I really liked the way the zing of the Dijon played off the preserves and honey. And the ginger adds just the right pepper bite to the chicken. Thanks NorthwestGal.