I wanted to work with thinner pieces of chicken, so before cutting each chicken breast in half, I sliced it lengthwise. I reduced the baking time by about 5-10 minutes, to prevent the pieces from drying out. The recipe turned out beautifully! I used spicy brown mustard instead of "hot dog" mustard, and the flavor blended nicely with the honey and seasoning. I served the chicken with mashed red potatoes, and my company loved it! I sliced up the leftover chicken breasts to serve over salad the following day. Delicious!
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I wanted to work with thinner pieces of chicken, so before cutting each chicken breast in...