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RECIPE OF THE MONTH OF FEBRUARY 2010

HONEY MUSTARD CHICKEN BREASTS 

Reuven Raw Chicken Breast

INGREDIENTS:

4  Reuven Boneless Skinless Chicken Breasts
3 tbsp  Cornstarch
1 ½ cups Milk
3 tbsp   Dijon mustard
 2 tbsp Honey
to taste Salt and pepper
½ tsp  Dried thyme
1 tbsp Fresh parsley
Rice cooked according to package directions

                                                                                   

1




PREPARATION:

  • Preheat oven to 425°F.
  • Butter a 3’’x9’’ baking dish.
  • Cut Breasts in half.
  • In a bowl, whisk cornstarch and milk, add mustard, honey, salt and pepper, thyme and mix well.
  • Pour over chicken, coat well.
  • Bake the Breasts for about 35 min. Turn chicken and stir sauce every 10 min.
  • Cook until chicken is no longer pink inside and sauce is thick and bubbly.
  • Serve on a bed of rice.
  • Sprinkle with parsley.

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