Tender chicken with a rosemary mustard sauce to add just the right compliment of tang.
**This recipe is part of the Mystery Ingredient Blogger Showcase. I was provided with a complimentary jar of traditional Coleman’s Mustard and a tin of Coleman’s mustard powder to participate.
I had never tried Coleman’s mustard before getting some in the mail for this mystery ingredient challenge. Coleman’s mustard is an English style mustard and is just a little bit spicier than a normal mustard you might buy.
For this contest we were give some of their prepared English mustard and some mustard powdered. I decided to use the prepared mustard for my recipe.
This chicken was delicious, and I think the sauce would taste great spread on other meats like pork or turkey as well. And lucky for you this is an easy recipe so you can make this even on the busiest of week nights for dinner.
Rosemary Mustard Chicken
- 3-4 large chicken breasts
- 3 TBS coleman’s mustard
- 2 TBS honey
- 8 sprigs rosemary (divided)
- 1 tsp salt
- 1/2 tsp pepper
- Preheat your oven to 400 degrees.
- Chop of the leaves of 4 of your rosemary sprigs.
- Combine your rosemary pieces, mustard, honey, salt and pepper in a small bowl.
- Using a silicone pastry brush, coat both sides of each chicken breast with the mustard sauce.
- Put chicken into a large baking pan and top each with an additional rosemary sprig.
- Bake chicken for about 30 minutes, or until chicken reaches an internal temperature of 165 degrees.
Enjoy this easy and delicious chicken dinner!