Baked Honey Mustard Chicken
24 ounces uncooked Boneless, Skinless Chicken Breasts
¼ cup Honey (local if possible)
¼ cup Mustard (preferably stone ground)
1 tablespoon Parsley, fresh chopped
1 tablespoon Dried Basil
1 teaspoon Smoked Paprika
1 tablespoon fresh Lemon Juice
Sea Salt & Pepper, to taste
Preheat oven to 375 Fahrenheit.
Rinse and pat dry chicken breasts and place in a large glass dish. Season them with sea salt and pepper.
In a small bowl, stir together the remaining ingredients and pour over the chicken. Flip each one over a few times to coat it well.
Cook for 45-50 minutes, turning and basting them half way through.
Note: Make sure the chicken breasts are fully cooked by inserting a meat thermometer into the thickest part of the breast to assure an internal temperature of at least 165 degrees Fahrenheit. If you don’t have a meat thermometer, slice into the thickest part of the breast to assure there is no pink.