Servings: 4
Cuisine: Caribbean
Categories: Main Dishes, Poultry, The National Honey Board
4 boneless skinless chicken breast halves (about 1 pound)
1/2 cup honey
1/4 cup Dijon mustard
2 tablespoons pineapple juice
1 teaspoon sesame seeds
1/2 teaspoon lemon juice
Rinse chicken breasts under cold water and pat dry with paper towels. Combine remaining ingredients in small saucepan; heat over medium heat about 5 minutes or until mixture simmers. Do not boil. Remove sauce from heat and keep warm. Dip each chicken breast in sauce; place in baking pan coated with nonstick cooking spray. Bake at 325ºF 15 to 20 minutes or until chicken is no longer pink in center. Spoon sauce over chicken.
Cuisine: Caribbean
Categories: Main Dishes, Poultry, The National Honey Board
4 boneless skinless chicken breast halves (about 1 pound)
1/2 cup honey
1/4 cup Dijon mustard
2 tablespoons pineapple juice
1 teaspoon sesame seeds
1/2 teaspoon lemon juice
Rinse chicken breasts under cold water and pat dry with paper towels. Combine remaining ingredients in small saucepan; heat over medium heat about 5 minutes or until mixture simmers. Do not boil. Remove sauce from heat and keep warm. Dip each chicken breast in sauce; place in baking pan coated with nonstick cooking spray. Bake at 325ºF 15 to 20 minutes or until chicken is no longer pink in center. Spoon sauce over chicken.
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