Our family loves honey mustard, and it is a natural with chicken breasts since they are mild and absorb the flavor so well. Just make sure they are skinless and can absorb the sauce (plus they are so much healthier that way!) This is a favorite fall and winter dish for us, or when we have guests!
Begin by rinsing chicken breasts and slicing them into halves (this results in 6-8 servings).
Then, in large saucepan, boil chicken breasts until meat is no longer pink.
While chicken is cooking, mince green onion and set aside, reserving 2 teaspoons for garnish.
Next, mix honey and mustard thoroughly in a mixing bowl and stir in green onion.
When chicken is cooked thoroughly, extract 1 1/2-2 cups broth from saucepan and mix with honey mustard mixture in bowl to prepare a sauce. Stir in 2 teaspoons of cornstarch until absorbed completely sauce is smooth; cook mixture in a small saucepan over low heat until thickened. Slowly add additional teaspoon of cornstarch only if needed.
Then, pour a small amount of sauce over bottom of prepared glass baking dish (11" X 7" or 9" square)to coat. Arrange split chicken breasts over this sauce in dish. Add remainder of honey mustard sauce, covering the chicken.
Thinly slice apple into 12-16 slices. Arrange slices between chicken breasts, also coating with sauce. Sprinkle reserved minced green onion over top as garnish.
Bake in preheated 350 degree oven for approximately 30 minutes. Sauce will thicken more during baking.
Allow to sit about 5 minutes before serving.
Serve chicken warm. A small ladle can be used for apples and sauce. Remaining servings refrigerate well for 1-2 days.