Skinless breasts are lightly glazed with sweet mustard and a touch of olive oil, and served with golden onions and potato wedges. It all cooks in the oven at the same time. Delicious with steamed fresh green beans.
1 1/2 pounds small red potatoes, each cut into quarters
1 jumbo onion (1 pound), cut into eighths
6 teaspoons olive oil
4 medium chicken-breast halves, skin removed
2 tablespoons honey mustard
1. Preheat oven to 450 degrees F. In 13" by 9" metal baking pan, toss potatoes and onion with 4 teaspoons olive oil, 3/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper; bake 25 minutes on middle oven rack.
2. Meanwhile, place chicken-breast halves in small roasting pan; coat chicken with 1 teaspoon oil. In cup, mix remaining 1 teaspoon oil with honey mustard; set aside.
3. After vegetables have baked 25 minutes, remove pan from oven and carefully turn vegetables with metal spatula. Return vegetables to oven, placing pan on lower oven rack. Place chicken on upper rack.
4. After chicken has baked 10 minutes, remove from oven; brush with honey-mustard mixture. Bake chicken and vegetables 12 to 15 minutes longer until juices run clear when thickest part of chicken is pierced with a knife and vegetables are golden and tender. Serve chicken with vegetables.
(based on individual servings)
Total Fat: 10 g
Saturated Fat: 1 g
Cholesterol: 66 mg
Sodium: 630 mg
Carbohydrates: 44 g
Protein: 31 g
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