Baked Chicken Breasts with Honey Mustard Sauce
A juicy tender saucy baked chicken main dish. The wild rice gives it a sophisticated feel. 375
or 1 boullion cube in 2 1/2 cups hot water
halves boneless, skinless
soy sauce, tamari
Heat oven to 375℉ (190℃) F with rack in center position.
Spray a 2-quart casserole with non-stick vegetable cooking spray or coat it lightly with vegetable shortening.
Pour rice over bottom of prepared dish, then pour in broth. Rinse chicken and pat it dry with paper towels.
Lay the chicken breats over the rice.
Combine remaining ingredients, mix well, and spread over the chicken.
Cover loosely with foil and bake 40 to 50 minutes.
Remove the foil and continue baking 10 minutes, or until chicken is done.
Makes 6 servings.
NOTE: Test chicken for doneness by pricking with fork; juices should run clear. Or slice into thickest part with a small sharp knife to make sure there is no pinkness in the meat.
If liquid is not absorbed, let sit 5 to 10 minutes before serving. The wild rice may could be soaked in water in advance depending on your tastes.