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Thursday, June 21, 2012

Herbed Butter and Honey Mustard Chicken

I'm always looking for new ways to cook chicken, and I've just about tried them all... Today I had frozen chicken breasts and wanted a way to cook them with flavor but keeping in the moisture. I was just going to used the herbed butter and turn it into Chicken Kiev, but I read a post by Ann from Fountain Avenue Kitchen and decided to add honey mustard to the recipe.

Herb Butter

1/2 cup butter
1 tablespoon lemon juice
1 tablespoon minced onion
1/2 teaspoon basil
1/2 teaspoon minced garlic
salt and pepper, to taste

Mix ingredients in a bowl until well combined.

I took the chicken out of the freezer but didn't let it thaw completely. (This helps it stay moist inside) I tossed it in honey mustard dressing, placed it in a baking dish and added a dollop of the butter on each chicken breast. I baked it at 350 degrees for about 45 minutes. I turned the broiler on and left the chicken in the oven to get some color.


Elliott didn't like the smell of the honey mustard,
so I made him one with just the herbed butter.

1 comment:

  1. This looks fabulous, Lynn! I already had dinner but could eat a piece of this anyway!