Rosemary Mustard Chicken
Tender chicken with a rosemary mustard sauce to add just the right compliment of tang.
- 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.