This chicken was really good and had tons of flavor. I definitely recommend it!
1/3 cup honey
1/2 cup dijon (next time I might use a little more dijon and a little less honey, just to suit my tastes)
1/2 cup butter, melted
4 chicken breasts
4 tablespoons breadcrumbs
Mix honey, mustard and butter in a small bowl. Place chicken breasts in a baking pan and pour the mixture over them. Sprinkle lightly with breadcrumbs. Bake for 45 minutes at 375. Serve with any extra sauce from dish poured over top.
Serves 6
5 cups unpeeled and cubed red potatoes (about 2 lbs.)
2 tablespoons butter
Splash of milk
1/4 cup sour cream
3/4 teaspoon salt
1/4 teaspoon pepper
In a large saucepan combine potatoes and water to cover. Boil over high heat for approximately 15 minutes, or until potatoes are tender. Drain potatoes. In a large bowl, combine hot potatoes and remaining ingredients. Stir with a spoon until blended and potatoes are coarsely mashed.
Source Taste of the South, Parties Edition
1/3 cup honey
1/2 cup dijon (next time I might use a little more dijon and a little less honey, just to suit my tastes)
1/2 cup butter, melted
4 chicken breasts
4 tablespoons breadcrumbs
Mix honey, mustard and butter in a small bowl. Place chicken breasts in a baking pan and pour the mixture over them. Sprinkle lightly with breadcrumbs. Bake for 45 minutes at 375. Serve with any extra sauce from dish poured over top.
Serves 6
5 cups unpeeled and cubed red potatoes (about 2 lbs.)
2 tablespoons butter
Splash of milk
1/4 cup sour cream
3/4 teaspoon salt
1/4 teaspoon pepper
In a large saucepan combine potatoes and water to cover. Boil over high heat for approximately 15 minutes, or until potatoes are tender. Drain potatoes. In a large bowl, combine hot potatoes and remaining ingredients. Stir with a spoon until blended and potatoes are coarsely mashed.
Source Taste of the South, Parties Edition
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