- Average
- Average budget
Ingredients
- 1/4 cup Dijon-style mustard
- 2 Tbsp honey
- 2 Tbsp fresh lemon juice
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper
- 1 1/2 tbsp chopped fresh parsley
- 1 1/2 tsp chopped fresh tarragon or 1/2 tsp dried tarragon
- 4 chicken breast halves
- fresh tarragon sprigs for garnish
Preparation
Step 1
Preheat oven to 375F. Line roasting pan with foil. Spray the rack with cooking spray.
Step 2
In a small bowl, whisk together the mustard, honey, lemon juice, salt and pepper until smooth. Stir in the parsley and tarragon. Set aside 1/4 cup of the mixture.
Step 3
Loosen the skin from each chicken breast to form a pocket. Spoon about 1 Tbsp of mustard mixture into each pocket.
Step 4
Place chicken breasts skin-side up on prepared rack in prepared pan. Bake until chicken is cooked through, about 35 minutes. Place on serving plates; garnish with tarragon sprigs. Serve with reserved honey-mustard mixture.
Instead of placing sauce under chicken skin, brush it over skinless chicken breasts. Bake as directed in step for, basting occasionally with remaining sauce.