Honey It Was Gingers Chicken
| Prep Time | 5 minutes |
| Cook Time | 1 hour |
| Servings |
servings |
Ingredients
- 4 chicken breasts large boneless skinless
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 4 tbsp water
- 2 tbsp ground ginger or 1 freshly ground gingerroot
- 2 garlic cloves peeled & crushed
- salt to taste
- fresh ground black pepper to taste
- 1 tsp cayenne pepper optional
Ingredients
| |
Instructions
- Preheat the oven to 180C or 350°F.
- Select a sturdy oven dish - preferably non-stick.
- Place the chicken breasts into the baking dish.
- Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.
- Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.
- Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.
- Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.
- Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.
- To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat
Recipe Notes
358 Calories
