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Baked Chicken Breasts with Honey Mustard Sauce


A juicy tender saucy baked chicken main dish. The wild rice gives it a sophisticated feel.













Trans-fat Free


1 cup wild rice
long-grain raw
2 ½ cups chicken broth
or 1 boullion cube in 2 1/2 cups hot water
3 each chicken breasts
halves boneless, skinless
1 cup yogurt, plain
½ cup honey
cup dijon mustard
2 tablespoons brown sugar
1 tablespoon 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.


* not incl. in nutrient facts

Add review




Bobcaygeon, Canada
 almost 10 years ago

It would be a good idea to season the chicken breasts with a bit of salt and pepper before placing them onto the rice.

Nutrition Facts

Serving Size 260g (9.2 oz)
Amount per Serving
Calories 27216% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 495mg 21%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 4%
Sugars g
Protein 38g
Vitamin A 1% Vitamin C 1%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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