Mustard Chicken Breasts Recipe

4.5 1 3
Mustard Chicken Breasts Recipe
Mustard Chicken Breasts Recipe photo by Taste of Home
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Mustard Chicken Breasts Recipe

Read Reviews
4.5 1 3
Publisher Photo
Curry powder, lemon juice, honey and mustard make a lip-smacking sauce for paprika-sprinkled chicken that is cooked in the microwave. The made-in minutes main dish is a favorite with my family, and I'm sure it will be with yours, too. -Tina Footen, Nampa, Idaho
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 bone-in chicken breast halves (6 ounces each), skin removed
  • 1 teaspoon paprika
  • 1 medium lemon, thinly sliced
  • 1/3 cup spicy brown mustard
  • 1/3 cup honey
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon lemon juice

Directions

Arrange chicken in a 9- or 10-in. microwave-safe pie plate, with the thickest side toward the outside of the plate. Sprinkle with paprika; top with lemon slices. Cover and microwave, on high for 6-8 minutes, rotating dish a half turn once.
In a small microwave-safe bowl, combine the remaining ingredients. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until heated through; stir.
Drain chicken; top with sauce. Cover and cook on high for 1-1/2 minutes until a thermometer reads 170°. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Mustard Chicken Breasts in Quick Cooking May/June 2002, p31

Nutritional Facts

1 each: 232 calories, 3g fat (1g saturated fat), 63mg cholesterol, 332mg sodium, 28g carbohydrate (0 sugars, 2g fiber), 27g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 fruit.

  • 4 bone-in chicken breast halves (6 ounces each), skin removed
  • 1 teaspoon paprika
  • 1 medium lemon, thinly sliced
  • 1/3 cup spicy brown mustard
  • 1/3 cup honey
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon lemon juice
  1. Arrange chicken in a 9- or 10-in. microwave-safe pie plate, with the thickest side toward the outside of the plate. Sprinkle with paprika; top with lemon slices. Cover and microwave, on high for 6-8 minutes, rotating dish a half turn once.
  2. In a small microwave-safe bowl, combine the remaining ingredients. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until heated through; stir.
  3. Drain chicken; top with sauce. Cover and cook on high for 1-1/2 minutes until a thermometer reads 170°. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Mustard Chicken Breasts in Quick Cooking May/June 2002, p31

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MY REVIEW
Carol39110 User ID: 1932804 111529
Reviewed Jan. 19, 2012

"I baked this in the oven for 45 minutes. The sauce was very good, even though I forgot the onion. I marinated it overnight. The next time I will use boneless skinless breasts. This reminded a lot of bbq."

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