Honey Mustard Chicken
A moist and flavorful chicken recipe, this one can be made in the oven or on the grill!
- ¼ cup white wine
- 3 tablespoons stone ground mustard
- 2 tablespoons honey
- 2 tablespoons water
- 1 tablespoon distilled white vinegar
- 16 ounces boneless, skinless chicken breasts
- chopped fresh Italian parsley, for garnish
In a large zip-top baggie, add the wine, mustard, honey, water and vinegar. Mix to combine.
Add the chicken to the marinade and coat completely. Seal the bag tightly and refrigerate for 4 to 12 hours.
Preheat the oven to 375 degrees F. Spray a 9x13-inch baking dish with nonstick spray.
Remove the chicken from the marinade and place in the prepared baking dish. Drizzle with a little of the marinade. Cover the dish tightly with foil.
Place the pan on the middle rack in the oven and bake until the chicken reaches an internal temperature of about 160 degrees F.- about 30 minutes.
Remove from the oven, sprinkle parsley for garnish and serve immediately.