Marion's Chicken in Honey-Mustard Marinade

Marion's Chicken in Honey-Mustard Marinade created by NcMysteryShopper

Found this recipe on the website of a German cook named Marion. Though honey and mustard are commonly paired, the addition of orange and dill is new to me. This is an untried recipe posted for the Zaar World Tour.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Pre-heat oven to 375°F
  • Wash the chicken breast fillets and pat dry. If one side is much thicker than the other you may want to give it a quick pound with a meat mallet (skin-side down) to even it out.
  • For the sauce, mix the Dijon mustard, honey, dill and orange zest in a small bowl, stir well.
  • Brush both sides of the fillets with the marinade and bake the chicken for 30 minutes.
  • Cut the fillets with a sharp knife on the thickest part, if the juices run clear they are done.
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RECIPE MADE WITH LOVE BY

@justcallmetoni
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@justcallmetoni
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"Found this recipe on the website of a German cook named Marion. Though honey and mustard are commonly paired, the addition of orange and dill is new to me. This is an untried recipe posted for the Zaar World Tour."
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  1. FriskyKitty
    Good.
    Reply
  2. aviva
    The recipe worked and the chicken was fine, but it wasn't one of our favorites. I grilled the chicken and also added one clove of garlic.
    Reply
  3. anme7039
    YUMMY! Just made this for dinner, used a mixture of yellow mustard and spicy brown(because thats all we had)amd left out the orange zest because we didnt have any on hand. Took about 45 minutes to cook. Was a real crowd pleaser and easy to make.
    Reply
  4. katie in the UP
    I loved this marinade!! The dill flavor was strong but works very well with the oranze zest! Only change was I added a couple of crushed garlic cloves! Thank you!!
    Reply
  5. dicentra
    I made this last night for ZWT2. YUMMY! I used skin on, bone in, thighs b/c that is what I had. I can only imagine how much better it would be with skinless chicken. Great combination of flavors. I bet this would be good on pork too. Thanks for sharing!
    Reply
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