Because I work far away, and don’t make the time during the week to prepare a lunch daily, I have taken to cooking and purchasing in bulk for work. The company I work for has about 15 employees, and space in the fridge isn’t a problem.
Sunday I tried out a new recipe for my lunches. It didn’t take long to prepare, it froze well, and tasted great when I reheated it. Also, it wasn’t dry, which is a big problem with a lot of the reheated chicken dishes I make for work.
Baked Honey Mustard Chicken
- 6 skinless, boneless chicken breasts
- salt and pepper to taste
- 1/2 cup honey
- 1/2 cup prepared dijon mustard
- 1 tsp dried basil
- 1 tsp paprika
- 1/2 tsp dried parsley
- Sprinkle chicken breasts with salt and pepper, and place in a lightly greased 9×13 baking dish.
- In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour over the chicken, and marinade for at least an hour.
- Bake in an oven (350 F) for 30 minutes. Turn chicken pieces over and bake for an additional 10 to 15 minutes.
The chicken was delicious when it came out of the oven, and it tasted great for lunch today. I usually heat up about 1/2 of a chicken breast with 2-3 cups of frozen veggies at lunch. Because I made this for my lunches, I cut the chicken pieces into 1/2 – 3/4 inch strips. It makes it easier to freeze later, and I find it cooks a little faster because of that.