This recipe is taken from the 2007 Milk Calendar. This is the Honey Mustard Baked Chicken recipe.
- Prep: 15 min
- Cooking: 35 min
- 8 skinless chicken thighs or chicken drumsticks or 4 chicken breasts (bone-in)
- 3 tbsp (45 mL) cornstarch
- 1 1/2 cups (375 mL) Milk
- 3 tbsp (45 mL) Dijon mustard
- 2 tbsp (30 mL) liquid honey
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) dried thyme or dried basil
- 1/4 tsp (1 mL) pepper
- 2 tbsp (30 mL) chopped fresh parsley
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Preheat oven to 425 °F (220 °C). Butter a 13 x 9-inch (33 x 23 cm) glass baking dish.
If using chicken breasts, cut in half. Place chicken in baking dish. In a bowl, whisk cornstarch into milk; whisk in mustard, honey, salt, thyme and pepper. Pour over chicken, turning to coat.
Bake for about 35 min, turning chicken and stirring sauce twice, until chicken is no longer pink inside and sauce is bubbling and thick. Place chicken on serving plates. Stir sauce in dish and spoon over chicken; sprinkle with parsley.
Cooking Tip:For a more elegant presentation, substitute 4 boneless skinless chicken breasts for the bone-in pieces (do not cut). Reduce baking time to about 25 min.
For the Adventurous: Substitute spicy brown mustard or other flavoured mustard for the yellow or Dijon. Replace dried thyme with 2 tsp (10 mL) chopped fresh thyme.
Healthy Eating Tip: This is an excellent source of some of the key 'Bs': riboflavin, niacin, vitamins B6 and B12. This group of nutrients helps release energy from our cells.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||14 % / 153 mg|
|Vitamin B12:||34 %|