Baked Honey Mustard Chicken

This is a really good lunch or dinner recipe to try at home. The chicken breasts are baked in a flavourful honey mustard sauce and can be served with rice or mashed potatoes.

For our recipe we have used the Remia Honey Mustard Dressing, provided to us by one of our partners, Sosun Fihaara. It has a nice sweet and savoury flavour, perfect for dressing salads, dips and even sauces.

Serving size: 2-3

Ingredients:

• 2 large boneless chicken breasts
• ½ tsp salt
• ½ tsp ground black pepper
• 1 tbsp olive oil
• ½ cup Remia Honey Mustard Dressing
• 1 tbsp olive oil
• ½ tbsp lemon juice
• 1 tsp minced garlic
• ½ tsp chilli powder
• ½ tsp dried oregano
• ¼ tsp salt

Topping (optional)

• 2 tsp roughly chopped parsley leaves

Instructions:

1. Defrost 2 large boneless chicken breasts and make shallow diagonal cuts along the top. Then season with ½ tsp salt and ½ tsp ground black pepper.
2. Then heat up 1 tbsp olive oil in a pan for 30 seconds on medium heat. Place in the seasoned chicken and cook for 3 to 4 minutes on each side, until a light brown crust forms. It will be raw on the inside at this point, but that’s okay because we will be baking soon. Turn off the heat and set aside.
3. In a large bowl, mix together ½ cup Remia Honey Mustard Dressing, 1 tbsp olive oil, ½ tbsp lemon juice, 1 tsp minced garlic, ½ tsp chilli powder, ½ tsp dried oregano and ¼ tsp salt. You can use a spoon for this.
4. Then add the seared chicken in and coat well with the sauce. Place the chicken in a large baking tray that is at least 1 inch deep (we used a 7.5-inch long 5.5-inch-wide tray). Pour any excess sauce over the chicken as well.
5. Preheat the oven for 10 minutes at 200 degrees Celsius. Then place the tray in the middle rack and bake for 35 minutes or until golden in colour. At the 25-minute mark, using a spoon, scoop the sauce in the tray and add some on top of each chicken piece.
6. Then turn down the temperature to 190 degrees Celsius and bake for another 10 minutes.
7. Once it is done, remove the tray from the oven and let the chicken rest in the sauce for 10 minutes before cutting in and serving. Optionally, you can top the chicken with 2 tsp roughly chopped parsley leaves.