“I’m a maniacal perfectionist.” ~ Martha Stewart

I am very impressed with people who can put dinner on the table and every single bit be homemade, every single time.

I can do it and have done it but I have found that if you really want to try and cook at home most weeknights, you have to take shortcuts or you will burn out.

I have gotten to the point that if I have cooked the main dish, I don’t feel too bad if I heat up a can of green beans or corn to go with it.

Or both.

Don’t judge. I never claimed to be Martha Stewart. 🙂

Here is one of those “I only have a short amount of time and a short amount of energy” dinners.

A main dish and canned veggies.

Baked Honey Mustard Chicken Tenders

  • 1/4 cup of grainy, coarse mustard
  • 1/4 cup smooth dijion mustard
  • 1/2 cup honey
  • 3 teaspoons extra virgin olive oil
  • 1/2 of a small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 1/2 pounds boneless skinless chicken tenderloins
  • salt and pepper
  • 4-5 small sprigs of fresh rosemary, divided

In a small bowl, combine the mustards, honey, and 2 teaspoons of the olive oil.

In a sauté pan or cast iron skillet, add 1 teaspoon of olive oil.

Add the onion and the leaves of one rosemary sprig and sauté over medium heat until golden and tender, about 5 minutes. Add the garlic and sauté for an additional 1 – 2 minutes, until fragrant.

Transfer the onion and garlic to an oven safe dish (or if the saute pan you used is oven safe, you can just use it). Place the chicken on top of onion/garlic mixture. Salt and pepper the tops of the chicken to taste.

Pour the honey mustard mixture on top of the chicken. Arrange the rosemary sprigs around the chicken in the pan.

Bake the chicken covered at 400 degrees F for 20 minutes. Then remove the cover, baste the chicken with the sauce, and continue to cook for an additional 20 – 30 minutes uncovered, or until the chicken is browned on top and cooked through.

IMG_8176.JPG

This was really so very good!! It was actually much better than I even expected it to be!! The flavors were fabulous and the chicken was incredibly tender. It will most definitely go on the weeknight rotation.

2 side notes:

1. The sauce was so good that I would omit the canned corn and add a bag of “boil in the bag” (keepin’ it simple) rice, then serve the chicken and the sauce on top of it.

2. I LOVE rosemary so I would never leave it out but if you are not a fan or do not have it on hand, this recipe could easily be made without it and it would be your basic Honey Mustard Chicken but still delicious!

Hope you enjoy it as much as we did!

-abp

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