Honey Roasted Chicken - MSNewsNow.com - Jackson, MS

Jackson Heart Clinic

Honey Roasted Chicken


  • 3 Tbsp. balsamic vinegar
  • 3 Tbsp. honey
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. capers, rinsed
  • 2 cloves garlic, minced
  • 4 boneless, skinless chicken breast halves
  • 1/4 tsp. salt
  • pepper to taste
  • 2 tsp. extra virgin olive oil  

      Whisk first 6 ingredients in a small bowl.  Place chicken between two pieces of plastic wrap.  Pound with a rolling pin or meat mallet until flattened to an even thickness, about ½ inch.  Season chicken with salt and pepper.

      Heat oil in a large nonstick skillet over medium-heat.  Add chicken and cook until the underside is well browned, about 5 minutes.  Turn the chicken over and cook for 2 minutes more.  Add the honey-mustard mixture to the skillet (this will bubble up and begin to boil quickly).  Partially cover the pan; cook until the chicken is no longer pink in the center and the juices run clear, 2 to 4 minutes.  Transfer the chicken to a plate and top with the pan sauce and serve.  Yield: 4 servings

Per Serving:

  • calories 205
  • fat 4 g
  • sat fat 1 g
  • cholesterol 66 mg
  • carbohydrates 16 g
  • protein 26 g
  • fiber 0g
  • sodium 448 mg

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