I made this recipe so long ago that I can't remember anything to blog about. But it's easy enough for a weeknight dinner, yet elegant and special enough to serve for Rosh HaShana.
Honey-Mustard Chicken - Easy
2 pkg. boneless, skinless chicken breasts (total of 6 breasts)
olive oil, for greasing
1/4 cup honey-mustard dressing
Preheat oven to 350F. Pound the chicken breasts to flatten and make even thickness.
Lightly grease a rimmed baking sheet with olive oil. Arrange breasts in a single layer. Brush honey-mustard dressing over the breasts. Try to brush more evenly that I did.
Bake breasts until golden brown, and when you cut into the middle of one the juices run clear and there is no pink remaining.
Individually plate the breasts. Serve hot with your favorite veggie or two Oh, yum!