Dill Orange Honey Mustard Chicken
It's a delicious chicken dinner.
Yield
10 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
chicken
cut - 10 pieces (remove skin) |
|
| ½ | cup |
dijon mustard
|
|
| ½ | cup |
honey
|
|
| 2 | tablespoons |
dill weed
freshly chopped |
*
|
| 1 | teaspoon |
oranges
grated peel |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
chicken
cut - 10 pieces (remove skin) |
|
| 118 | ml |
dijon mustard
|
|
| 118 | ml |
honey
|
|
| 3E+1 | ml |
dill weed
freshly chopped |
*
|
| 5 | ml |
oranges
grated peel |
|
Directions
Preparing Honey Mustard sauce
Preheat oven to 400℉ (200℃). Combine mustard and honey in small bowl.
Stir in grated orange peel and dill.
Refrigerate until ready to use.
If making only a few pieces then refrigerate in airtight container and use when ready.
This low fat recipe stores up to 1 week
Line baking sheet with foil. Place chicken on sheet and coat both sides with mixture prepared in step 1.
Bake for 30 minutes or until no longer pink inside.
Alternate Step:
Use skinless chicken breast and bake for a total of 15 minutes turning once at 7 minutes.
