As always, I was reading my long list of blogs and I noticed a challenge. I'm slowly getting a hang of blogging and I found I enjoy the various food challenges. Jenn Cuisine was hosting a challenge to utilize honey in a recipe. Each week there is a secret ingredient (Iron Chef and Chopped come to mind) and the winner for the week gets to pick the next ingredient. I went on a mission to hunt for a recipe. I wanted to do a honey biscuit but when I tried it, I didn't put enough cream and so it didn't turn out as well. So last night, I was looking through a few cookbooks I borrowed from the library. I just remembered the other day I made some honey mustard baked chicken. Yes, honey! I spent two days looking for a recipe to reference and I didn't realized I made something recently. I initially made this in attempt to use up the stuff in my freezer and pantry (I tend to over buy). Since I have been on a semi-health kick, I figured I'll do a baked chicken. I did use chicken legs just mainly because that is what I had in the house but a whole chicken would have been better or even just wings.
1 Lb of Skinless Chicken
6 Tbs of Dijon Mustard
6 Tbs of Honey
Panko to coat
- Preheat the oven at 400F degrees.
- Prepare a baking pan with foil and pour a light amount of olive oil to prevent sticking.
- Mix the mustard and honey together.
- Pour the panko into a plate.
- Dip the chicken into the honey mustard mixture.
- Coat the chicken in panko. Make sure you over the whole thing.
- Place on the baking pan.
- Cook for about 30 minutes or until it reaches 180F. I used a meat thermometer to be on the safe side.