Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons olive oil
  • 3 tablespoons honey
  • 2 tablespoons whole grain mustard
  • 1 tablespoon smooth and mild Dijon mustard
  • 4 cloves garlic, (minced)
  • 1-2 tablespoons fresh lemon juice, (adjust to taste)
  • 2 pounds (1 kg) boneless skinless chicken breasts, ((4 large chicken breasts))
  • Salt and cracked black pepper, (to season)
  • 1/2 teaspoon paprika
  • 2 sprigs rosemary
  • 2 tablespoons fresh chopped parsley, (to garnish (optional))

Instruction

  • Preheat oven to 400°F (200°C). Lightly grease a baking dish.
  • Combine the oil, honey, mustards, garlic and lemon juice in a small bowl to combine well.
  • Place the chicken into prepared baking dish. Season generously with salt, pepper and paprika. Spoon 3/4 of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Arrange rosemary between each piece.
  • Cover and bake in preheated oven for 15 minutes. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices are no longer pink.
  • Broil/grill for 2 minutes on medium-high to brown the chicken and caramelise the edges. 
  • Cover with foil and allow to rest for 5 minutes to allow the juices to recirculate before serving. Garnish with parsley and serve warm with pan drippings.