Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Baked chicken breasts offer one of the simplest ways to craft a quick, delicious dinner that will have family and friends smiling.
As the summer gives way, and the last summer nights begin to carry the chill of fall, the oven beckons you to give up the grill and bring your cooking inside. When that happens, I like to answer that call with simple, quick and delicious recipes that will warm the house just enough to keep it comfortable. Baked chicken breasts offer one of the simplest ways to craft a quick, delicious dinner that will have family and friends smiling.
This recipe will serve six adults, so adjust accordingly.
6 skinless, boneless chicken breast halves
½ cup honey
½ cup Dijon or stone-ground mustard - gluten-free (I use Annie's)
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon dried parsley
salt and pepper to taste
Heat oven to 350 degrees F (175 degrees C).
Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, mix the honey, mustard, thyme, basil, paprika, and parsley.
Pour or brush half of this mixture over the chicken, until well coated.
Bake for about 30 minutes. Turn chicken pieces over and brush with the remaining half of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink inside, and the juices run clear.
Cool about 10 minutes before serving with rice, or potatoes, and salad for a tasty, delicious meal.