1 small pkg chicken breasts of the boneless and skinless variety
5 tsp of dijon mustard
8 tsp of jalepeno jelly (I found it at Reasors)
6 tsp of honey (go local!)
salt and pepper
Mix the mustard, jelly, and honey in a bowl. Put chicken in pan. Lightly salt/pepper chicken. Pour on sauce. Shove in oven. Preheat to 350, cook for an hour. I used a spoon to “baste” the chicken a couple of times so it had that nice even coating.
Those of you who like honey seared chicken at pei wei…this reminded me of it in the texture of the chicken and sauce. This chicken however, has no breading.
We did steamed broccoli, cauliflower, and carrots with a small amount of butter as a side, but I think brown rice and edamame would pair well too!