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1/2 cup Dijon mustard
1/4 cup coarse-grained mustard
1/4 cup honey
8 boneless skinless chicken breast halves (about 2 1/2 pounds)
Fresh thyme, if desired
Heat oven to 375°. Grease rectangular pan, 13 x 9 x 2 inches. Mix mustards and honey; spread on both sides of chicken. Place in pan.
Bake uncovered 25 to 35 minutes or until juice is no longer pink when centers of thickest pieces are cut. Garnish with thyme.
Mustard is made from the ground seeds of the mustard plant. Dijon mustard has the addition of white wine. Coarse- and whole-grained mustard contains whole mustard seeds and has a strong mustard and nutty flavor and a slightly chewy texture. Serve with one of the interesting varieties of winter squash that has been dotted with butter and sprinkled with chives.
From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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