Mustard Crusted Chicken with Apples and Onions Recipe

Mustard Crusted Chicken with Apples and Onions

Posted by Jessie on November 12, 2008

Today is my Dad’s 55th birthday. I made him a Jack and Jill pound Cake and of course, a delicious, mouthwatering, yummy dinner: Honey Mustard Crusted Chicken Breast on a bed of Apples and Onions. I made a side of spinach sauteed in oil and garlic. This recipe serves four with one chicken breast each.

Ingredients

4 Boneless Chicken Breasts, cleaned and trimmed.
1 tbsp Honey Mustard
1 tsp Honey
1/2 tbsp Spicy Brown Mustard
2 tsp Brown Sugar
1 tsp Olive Oil
1 tsp Ground Ginger
1/4 loaf stale Italian Bread
3 Gala Apples
2 White Onions
Salt, Pepper

Method

Preheat the oven to 425 degrees F.
To make the mixture for the chicken, blend the honey mustard, honey, brown sugar, olive oil, ground ginger, and a pinch of salt and pepper. With a spoon or a brush, paint the top of the chicken breast with the mustard mixture. Sprinkle each breast with breadcrumbs.
Cut up each of the apples and onions into 8 pieces, discarding the apple seeds and stems. Lay the cut apples and onions in the bottom of a shallow roasting pan and place the chicken breasts on top.
Bake for 25-35 minutes or until chicken is no longer pink.

Preheat the oven to 425°F.

Clean the fat off the chicken.

To make the mixture for the chicken, blend the honey mustard, honey, brown sugar, olive oil, ground ginger, and a pinch of salt and pepper.

Take a small spatula and spread this saucy deliciousness over the tops of the chicken breast.

Take the Italian bread and cut it in half lengthwise. Toast it in the oven as it is preheating. Toast it just until its crunchy and breaks apart easily; do not burn it. Take it out of the oven, cut it into cubes, and make it into breadcrumbs in the food processor.