Hi all– Here’s an easy weekend night dinner– soaked in flavor. It bakes in the oven while you put together some rice and a salad. Just lovely. I think you might like to add it to your dinner time list…
HONEY ROSEMARY BAKED CHICKEN
2 boneless skinless chicken breasts
salt & pepper
splash olive oil
1 cup red onion, chopped fine
2 cloves of garlic, minced
2 tab. dijon mustard
2 tab. seedy brown mustard*
1/3 cup of honey
4 or 5 sprigs of rosemary (+more for garnish)
Filet the chicken breasts, slicing them lengthwise, the flat direction to produce two flat filets. Put them in a baking dish sprayed with cooking spray and liberally shake on salt and freshly ground pepper.
In a small skillet, heat the olive oil and then throw in the onion for 3 or 4 minutes until it is all wilted. Add the garlic and cook a minute more.
Then spoon the two mustards and honey into the skillet with the onions and mix it all together. Scrape the mixture out over the chicken and top with rosemary sprigs.
Cover the baking dish with foil and bake it at 350 degrees for 20 minutes, remove the foil and bake for 15 to 20 minutes more until the chicken is cooked through.
We ate this up with a nutty brown rice mixture, an arugula & apple chopped salad and slices of crunchy sour dough bread…
P.S. — The photo is just half the recipe– enough for just Larry and me. But it would be easy to amplify for a crowd.