I don’t like a lot of flowery prose when it comes to posting recipes. You came here for this, so you should get it and get on with your life. Often when I read other blogs with recipes all I can think is,
“For the love of GOD, I have shit to do. I am sure your chicken recipe origin story is amazing, Boo, but get on with it.”
I will say, this is one of my most favorite recipes ever, with one of the most versatile mustards you’ll ever use. I make dressing out of and all kind of marinades. Honey Cup mustard is amazing and can be found at most grocery stores and here on Amazon.
So, here you go, Enjoy:
Container Counts: 1 red, 1/2 yellow
1/4 cup balsamic vinegar
2 Tbsp. Honey Cup Mustard
2 tsp. minced garlic
1 tsp. finely chopped rosemary
4 (4 oz each) boneless skinless chicken breasts
1 tsp. sea salt
1/2 black pepper
2 tsp. olive oil
Heat Oven to 450 Degrees
Pour olive oil into a shallow baking dish to coat the bottom. Combine olive oil, vinegar, honey mustard, garlic, and rosemary in a small bowl: whisk until blended. Set aside.
Sprinkle each side of the chicken breast with salt and pepper, lay each breast in the baking dish.
Pour mixture over chicken to coat
Roast uncovered at 450 degrees for 15-18 minutes until the internal temp reads 165 degrees.
Remove from oven, loosely cover with foil and allow to rest for 5-10 minutes. Do not skip this step, you’ll be glad you waited when your chicken is juicy and delicious.
That’s it! Enjoy with a salad and you’ve got a solid meal that is so healthy and delicious you’ll think you’re cheating!