Baked Honey Mustard Chicken

  • cooking time
    40 m
  • calories per serve
    753 cal
  • serves
    4
1/4 cup (70g)
wholegrain mustard
1 1/2 tbsp
Dijon mustard
1/3 cup (80mL)
honey
1 tbsp
olive oil
1/3 cup (80mL)
salt reduced chicken stock
1 med (150g)
onion, sliced thinly
2
cloves garlic, crushed
4 (1kg)
chicken breast fillets, trimmed
2
sprigs of fresh rosemary
300 mL
CARNATION Lite Cooking Cream
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
468 g
3149
50.8
34.5
12.7
58.8
30.6
1960
3.2
49
Average Quantity
per:
100 g
672
10.9
7.4
2.7
12.6
6.6
419
0.7
11

Method

  1. Preheat oven to 200°C/ 180°C fan forced. In a small bowl combine mustards, honey, half the olive oil and chicken stock; set aside.

  2. In a large shallow flameproof oven dish, heat remaining olive oil over medium  heat, add onion and garlic, cook for 2-3 minutes, until softened, add chicken, cook for 2-3 minutes each side, until golden; add mustard mixture and rosemary to pan. Transfer dish to oven and bake for 20 minutes.

  3. Return pan to stovetop, add Lite Cooking Cream and simmer over low heat until mixture has thickened slightly and chicken is cooked through.