Breaded Honey Mustard Chicken

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I’ve been vegetarian for well over 10 years, but I don’t mind cooking meat for others. Often as the sole vegetarian at any get-together, people either will not offer a meatless option, or point out that I can eat salad. Salad alone does not make a meal! I’m also one of the rare vegetarians that doesn’t really like salad (unless, of course, I make it myself and add all the toppings that I like). That means I really appreciate it when someone takes the extra effort to offer a tasty vegetarian protein alternative. I want to return the favour when meat-eaters come to my place by preparing delicious meat dishes, not just slapping a hot dog on their plate. The novelty is also fun, since I don’t often cook meat (maybe once or twice a month?). This is a breaded honey mustard chicken dish I made for Ryan.

Over Christmas I baked a honey mustard roast duck, following a recipe from my aunt in Germany. I didn’t have duck at home, so this is a variation on that recipe, using small pieces of chicken and with an added breading coating since there is no skin to get crispy.

Don’t be scared of the mustard – once it’s cooked, the bite mellows out and is nicely balanced by the sweet honey.

Breaded Honey Mustard Baked Chicken

 

Author:

Kiku Corner

Recipe type: Main

Serves: 4

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

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Ingredients

• 6 boneless, skinless chicken thighs or breasts
• 2 Tbsp Dijon mustard
• 2 Tbsp honey
• ½ cup breadcrumbs
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp dried parsley
• ½ tsp ground pepper
• ½ tsp salt

Instructions

1. Preheat oven to 400F.
2. In a medium bowl, mix together the Dijon mustard and honey. Add the chicken pieces and stir to coat. Set aside while you mix the breading. Alternatively, you can cover the bowl and place it in the fridge, to marinate for a few hours.
3. Mix the breading: combine the breadcrumbs, paprika, garlic powder, dried parsley, pepper, and salt in a shallow dish or plate.
4. Take the chicken pieces and cover in breadcrumbs. Place in a shallow baking dish.
5. Bake the chicken for 20-25 minutes, or until juices run clear.

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