A variation on the tangerine chicken, Sam's honey mustard chicken is smothered by a light, but zesty, and very tasty sauce. Give it try...
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Ingredients Boneless, skinless chicken breasts Three teaspoons of yellow mustard One teaspoon of Dijon mustard Three Tablespoons of honey White cheddar cheese (the sharper, the better) Fresh Mozzarella cheese Fresh Parmasian cheese Garlic salt, pepper, Italian seasoning Light olive oil Butter Milk |
Preparation:
1. Using a sharp filet knife, cut a pita bread style pocket into the
side of each chicken breast.
2. Slice the cheddar into small pieces to stuff the chicken.
3. Grate the mozzarella and parmasian cheeses.
Instructions:
Season the chicken with garlic salt and pepper, and fry it up in some light
olive oil. If you happen to have an old cast iron frying pan, this is
great time to get it out. Anyway, once cooked, set the chicken aside to
cool. While that's cooling...
Pour off all but about a tablespoon of the olive oil, and add about a tablespoon of butter to the pan. Add the honey, mustards, and about a quarter cup each of water and milk. Stir constantly while bringing to a boil. Reduce heat and let it simmer until the sauce begins to thicken. Make sure to stir it occasionally.
Now, while that's going on, stuff the pockets of the chicken with the bits of cheddar cheese. As soon as the sauce has thickened, pour it over the chicken. Then, top it with the mozzarella, then the parmasian. Finally, dust with just a little Italian seasoning, and bake until golden brown. Enjoy.