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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - January 8, 2010

Two-Mustard Chicken

Serves: 8

Download this recipe.

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.

Betty's Tip
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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