Description
This is a recipe i have been making for yonks now…..i first devised it about 18 years ago, when i was following rosemary connely's "hip & thigh diet"!! It's a very easy low fat chicken dish, which can be pan fried or baked in the oven – i prefer the latter method, it's much easier! Serve it with a medley of gently steamed vegetables, rice or pasta. (nb: please note, one of the reviewers has stated that she cooked this in a crockpot!! I would never suggest cooking this recipe in a crockpot, that's why it is not mentioned as a cooking method anywhere in the recipe – only pan-fried or oven baked. Thanks! )
Ingredients
- Boneless Skinless Chicken Breasts
- Honey
- Dijon Mustard
- Water
- Ground Ginger
- Garlic Cloves
- Salt
- Fresh Ground Black Pepper
- Cayenne Pepper
Instructions
- Preheat the oven to 180c or 350f
- Select a sturdy oven dish – preferably non-stick
- Place the chicken breasts into the baking dish
- Mix the honey, mustard, water, ginger & crushed garlic together in a measuring jug
- Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them
- Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes
- Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken
- Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta
- To pan fry, heat up a frying pan and add the chicken breasts – dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat
- Serve as before