Sorry that I haven't been posting anything lately. I took a break last week. It was really nice! I have new ideas/plans for my blog for the remaining of 2017 and for the new year. I'm very excited! But I am now finally back to what I do best and love!
Before I tell you about today's recipe I want to share with you some exciting news in regards to my blog.
On Sunday evening I found an organization's site on Instagram called yoocan - do anything. They empower people with special needs with a variety of stuff such as art, music, acting and more. After I read their about page I immediately felt inspired to contact them. They emailed me the next day saying not only they would be happy to help me promote my blog but they also said that they loved my work and what I am doing. They personally asked me to write my story on what inspired me to cook while having physical challenges myself and how I want to encourage others with special needs that they CAN cook too.
This is getting to be pretty awesome! It's funny how you can come across something like this on the internet. I seriously can't wait to see how many people are going to be encouraged by seeing my story and blog. I have included a link to my story at the of this post.
Now onto the recipe!
I cooked this Honey Dijon Garlic Chicken Breast in the spring of last year. It has become one of my favorite chicken recipes ever since. They were delicious and looked great! I love it because it has a sweet and tangy taste. And it's incredibly easy to make and clean up was easy as 1-2-3. Lol. Here's the recipe:
Honey Dijon Chicken Breast
1 lb large boneless skinless chicken breasts, about 6 ounces each
3 Tbsps of butter
Six cloves minced garlic, It's approximately a teaspoon
1/4 tsp salt & pepper
2 Tbsps of Dijon mustard ⅓ C honey
Preheat your oven to 425F degrees. Line an 8x8 or 9x13 inch baking dish with aluminum foil and grease it with non-sticking cooking spray before you cook your chicken.
1. Be sure that your baking dish is big enough to have a half inch of space on each chicken breast but no more. Using too big of a baking dish can cause the glaze to be too shallow in the dish and burn quickly. Place the empty pan in a 425-degree oven to heat up while you make the sauce.
2. To prepare the sauce: Melt the butter in a small saute pan. Add the garlic and cook for only thirty-sixty seconds to soften it. Do not brown the garlic. Add the honey, Dijon mustard and a pinch of salt and pepper. Mix well to blend and simmer over medium heat for one or two minutes begin to reduce the sauce. Lightly season the chicken breasts with salt and pepper.
3. Carefully remove the hot dish from the oven and place the chicken breasts an equal distance apart in the dish. Pour the warm glaze evenly over the chicken. Return the pan to the 425 degrees F oven and bake for fifteen minutes. Remove from oven and season the breasts with the sauce on the bottom of the pan. Return to the oven for additional fifteen-twenty minutes or until an accurate thermometer inserted into the center of the thickest part of the breast reads 170 degrees F. Allow the chicken to rest for five minutes before serving.
Source Rock Recipes
Published by Court's Cooking Blog