Honey Marinated Chicken Breasts
Last October I had the pleasure of assisting Tricia Wheeler, editor from Edible Columbus, with a
cooking class. She created the most wonderful recipe for Honey Marinated Chicken Breasts, and I wanted to share it here. This dish has become a favorite at our house. The last time I made this recipe and took the picture below I didn't have extra-fine breadcrumbs... so you may want to look for that style because it creates a more fine textured coating. Either way, it is still delicious!
The great thing about this recipe is the chicken is heated for a short time at high heat, so they don't dry out, but retain a flavorful, juicy taste. It also means less time sitting in front of the oven watching it cook!
Honey Marinated Chicken Breasts
Serves 6
Serves 6
6 boneless, skinless chicken breast halves
1/3 cup Dijon mustard
1/4 cup white wine
1 tablespoon honey
2 cups fine breadcrumbs
1 cup finely grated extra-sharp cheddar cheese
1/3 cup Dijon mustard
1/4 cup white wine
1 tablespoon honey
2 cups fine breadcrumbs
1 cup finely grated extra-sharp cheddar cheese
Preheat the oven to 500 degrees. Flatten each chicken breast half with a meat pounder. (You want them to be somewhat thin so they cook quickly.) For the marinade, put the mustard, wine and honey in a large ziplock bag. Add the chicken breasts, seal the bag and marinate in fridge for an hour. In a medium bowl, thoroughly mix the breadcrumbs and grated cheese. Dip the marinated chicken breasts in the mixture, coating all sides. Place the chicken breasts in a greased baking pan (I like to cover it with tinfoil) and cook in the preheated oven for 10 to 12 minutes. I use a digital thermometer to make sure they are cooked through, but you can tell they are done if the juices run clear. Be sure to check them so you don't overcook them. You want it juicy and moist, not dry and overdone.