Honey Mustard Chicken Breasts with Apple Slices
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- large boneless, skinless chicken breasts
- large apple, cored and thinly sliced
- 3 Tbsp
- 3 Tbsp
- 1/4 c
- minced green onion
- 1 1/2-2 c
- chicken broth (reserved from chicken breasts)
- 2-3 tsp
- salt and pepper to taste
1Begin by rinsing chicken breasts and slicing them into halves (this results in 6-8 servings).
2Then, in large saucepan, boil chicken breasts until meat is no longer pink.
3While chicken is cooking, mince green onion and set aside, reserving 2 teaspoons for garnish.
4Next, mix honey and mustard thoroughly in a mixing bowl and stir in green onion.
5When 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.
6Then, 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.
7Thinly slice apple into 12-16 slices. Arrange slices between chicken breasts, also coating with sauce. Sprinkle reserved minced green onion over top as garnish.
8Bake in preheated 350 degree oven for approximately 30 minutes. Sauce will thicken more during baking.
9Allow to sit about 5 minutes before serving.
10Serve chicken warm. A small ladle can be used for apples and sauce. Remaining servings refrigerate well for 1-2 days.