Honey Mustard Chicken

This moist and flavorful recipe will leave you wanting more. Although I used boneless breasts for ease and aesthetic appeal, you can substitute whatever chicken parts you have on hand – or even try using a whole roaster – just remember to adjust the cooking time accordingly.
Serves 4.

SODIUM CONTENT: 154.4 mg per serving

INGREDIENTS

4 boneless, skinless chicken breasts, washed and patted dry (1-2 lbs.)

MARINADE:
1/2 c. mustard seeds
1/4 c. ground mustard
4 T. white vinegar
5 T. water
1 c. white wine
1/2 c. honey

DIRECTIONS

Process the mustard seeds slightly using a mortar and pestle or small spice/coffee grinder. Place the seeds and remaining marinade ingredients into a large bowl or zip-top bag and mix well to combine. Add the chicken to the marinade and coat completely. Cover bowl or seal bag tightly and refrigerate at least several hours, preferably overnight.

If grilling, preheat grill. Remove breasts from the marinade, place on grill and spoon some of the mustard seeds over top. Cook, turning once or twice, until chicken is slightly crisp outside and no longer pink inside. To bake the chicken, preheat oven to 425 degrees. Place the breasts in an oven-proof dish, along with some of the marinade (about 1 inch deep). Place dish on middle rack in oven and bake about 45 minutes. Remove from oven and serve immediately, garnished with a little bit of low-sodium honey mustard if desired.