Baked Honey Mustard Chicken

This dish is one that I used to make but somewhere along the years I stopped, and forgot exactly what I did to make it REALLY Good. This turned out good, but the "REALLY" is missing. Every year on my birthday my Papa, mom's dad, would take me out for a birthday dinner till he passed away. My 2 favorite places he used to take me no longer exist. The chicken I am attempting to re-create is from one of the restaurants. In the meantime, this will have to do! I have also always wanted to try the smashed red potato...they were great, the photos may not look so great, but they taste delicious. I also threw in some EASY dinner rolls, bread sticks with a "twist".

Preheat oven to 350 degrees. Begin with boneless, skinless chicken breast. Season with salt and pepper. Mix together 1/2 cup honey with 1/4 cup prepared mustard. If you do not mind a strong mustard taste you could add more like a 1/2 cup of the mustard, however since I have some picky eaters I added more like 1/4 cup. Add in 1 teaspoon of Paprika and mix well. Lightly grease a 9x13 pan and place chicken in, and pour half of the mixture over the chicken and brush to coat. Bake for 30 minutes, remove and turn chicken over and coat with remaining mixture. Bake for 15-20 minutes until chicken is done and no longer pink inside. Sprinkle cheese on top of chicken the last 5 minutes of baking. Remove and sprinkle with green onions (That is if they can be tolerated by your family).

Before I began the chicken, I started the potatoes. These were sooo good! I really loved the crisp outer layer and then the soft, mashed center!

And by far the easiest part of the meal, the bread sticks, or in this case, the knots. Sometimes just changing something up can make it taste better!

Although I did enjoy this, I will still be on the hunt for the missing ingredients to this chicken, maybe some bacon, diced tomato, or maybe BBQ sauce?! I don't know but will some how figure it out someday!

Baked Honey Mustard Chicken

Boneless Skinless Chicken Breast

1/2 cup honey

1/4 cup prepared mustard

1 tsp. paprika

Salt

Pepper

1 cup shredded cheddar cheese

2 green onions, chopped

Preheat oven to 350 degrees. Mix together honey, prepared mustard, and paprika. Sprinkle chicken breast with salt and pepper and place in baking dish prepared with cooking spray. Drizzle half of the honey mixture over chicken breast and spread to coat. Place in oven and bake for 30 minutes. Remove and turn over chicken and put remaining mixture over chicken breast, spreading to coat. Place back in oven for 15-20 minutes till chicken is no longer pink and cooked through. The remaining five minutes, top with shredded cheese. Remove from oven and sprinkle with green onions.

Roasted Smashed Potatoes

from America's Test Kitchen

Red potatoes, preferably 1 1/2 to 2 inches in diameter (mine were probably not the ideal size)

Extra virgin olive oil

Salt and Pepper

1/2 tsp. Thyme leaves

Adjust oven racks to the top and bottom position, heat oven to 500 degrees. Arrange potatoes on a rimmed baking sheet. Pour 3/4 cup of water onto baking sheet and cover tightly with aluminium foil. Cook for 25 to 30 minutes, making sure that potatoes are tender by poking a knife through the foil to test the potato. Remove foil and cool for 10 minutes. If you have any water left on the sheet, dry up with a paper towel. Drizzle olive oil over the potatoes and rub to coat. Using a potato masher, smash each potato down to 1/3 to 1/2 inch think. Sprinkle the thyme leaves and salt and pepper over each potato and drizzle the tops with olive oil. Place back in oven on top rack and roast for 15 minutes, move to the bottom rack and bake for 15-20 minutes making sure they are browned. Remove and serve!

Sesame Bread Knots

1 can refrigerated bread stick dough

2 TBLS butter, melted

Sesame Seeds

Remove dough and separate into strips. Tie each piece of dough into a knot and place on baking sheet. Brush each knot with melted butter and sprinkle with sesame seed. Bake in a 350 degree oven for 15 minutes.