Sometimes you want to have something a little different… The original recipes I found too sweet for me. I adapted it!
I’ve added elements that are bolder and with it it builds the character of the dish for me giving it more heat and depth.
It’s not a dish for everybody but if you like Zing, Tang and Wow with your mouthfuls then this might please you!
For the marinade:
5 boneless, skinless chicken breasts
1 chicken stock cube (Knorr)
2 tablespoons olive oil
1/4 cup honey
1 tablespoon dijon mustard
1 tablespoon English mustard
1 tbsp wholegrain mustard
1/2 teaspoon white vinegar
1 teaspoon paprika
1 tbsp chilli flakes
1 tsp chilli powder
1 tsp black pepper
Pinch of salt as there is plenty in stock cube.
I like to slightly beat the breasts inside a freezer bag as I like the breasts to cook evenly and find then more appealing to me cooked like this.
I think the sauce adheres to it better but you don’t have.
Combine oil, honey, mustards, white vinegar, chilli flakes/powder, pepper, stock cube and paprika in your baking tray and mix well until its well combined.
Place the chicken breasts on to the honey mustard sauce on your baking tray and spoon over the chicken breasts, turning the chicken over so to cover each chicken breast entirely.
Cover with foil and bake for 20 minutes in oven.
Now remove the cover and continue to bake for 15 minutes more, or until chicken is cooked through, turning to allow both sides to colour a little until it’s cooked.
Cooking time will vary depending on the size/thickness of the chicken.
Remove from oven and let stand 5 minutes.
I serve with mash and steamed greens.
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