Make It Again Chicken

If you love honey-mustard flavors, you’ll love this chicken recipe, which works great for either boneless or bone-in chicken. It is so crazy easy that you might find yourself falling back on it again and again when you don’t know what on earth to drum up for dinner. It tickles your taste buds with its sweet yet savory flavors and offers an awesome FP change-up, too. Don’t be afraid of having the odd FP dinner to lighten things up sometimes. This recipe is found in the "Oven-Baked Meats & Fish" section of Trim Healthy Table Cookbook. page 217. This recipe is a family-serve recipe that feeds 6 to 8 people. (Halve the recipe if your family is smaller or make in full and freeze half.)

Cooking Method: Oven Baking

Courses: Dinner, Lunch

Servings: 6

Description

If you love honey-mustard flavors, you’ll love this chicken recipe, which works great for either boneless or bone-in chicken. It is so crazy easy that you might find yourself falling back on it again and again when you don’t know what on earth to drum up for dinner. It tickles your taste buds with its sweet yet savory flavors and has an option for an awesome FP change-up, too. Don’t be afraid of having the odd FP dinner to lighten things up sometimes. This recipe is found in the "Oven-Baked Meats & Fish" section of Trim Healthy Table Cookbook. This recipe is a family-serve recipe that feeds 6 to 8 people. (Halve the recipe if your family is smaller, or make in full and freeze half.)

Ingredients

For the Chicken

2 1/2 lbs chicken breasts (2½ to 3 pounds boneless, skinless chicken breasts or thighs, or 4 to 6 pounds bone-in chicken)
coconut oil cooking spray (if using boneless chicken)
3 Tbs prepared yellow mustard
3 Tbs mayonnaise (homemade (see page 517 of THT) or store-bought)
1/3 cup 0% Greek yogurt (plain)
1 Tbs apple cider vinegar
1/4 cup TH Gentle Sweet
2 Tbs butter (for searing boneless chicken)
TH Mineral Salt (to taste)
black pepper (to taste)

Optional Toppings

bacon bits (we used turkey bacon bits)
green onions (diced)
fresh rosemary (sprigs)

Instructions

1
Preheat the oven to 425°F for boneless chicken or 375°F for bone-in chicken. If cooking boneless chicken, spray a 9 × 13-inch baking dish with coconut oil.
2
Mix together the mustard, mayo, yogurt, vinegar, and Gentle Sweet in a bowl and set aside.
3
FOR BONELESS CHICKEN: Pound the breasts for a few seconds each to flatten them out a bit. Heat the butter in a large skillet over high heat. Add all the chicken and brown for 1 minute on each side to get a little seared here and there (it does not have to cook through). Transfer the chicken to the prepared baking dish, sprinkle lightly with salt and pepper, then pour the mustard mix over the top, followed by any optional toppings. Bake for 20 minutes, or until cooked through.
4
FOR BONE-IN CHICKEN: Place the chicken pieces on the baking dish, sprinkle lightly with salt and pepper, then coat with the mustard sauce, using your hands to make sure each piece is coated well. Sprinkle with any optional toppings, and bake for 50 minutes (you can broil at the end for extra crispiness if desired).

Note

MAKE A FAMILY MEAL:

For the weight-loss plan, pair this with Cauli Rice (page 263) or Troodles (page 264) and a side salad with an S-friendly dressing. To make this an FP, use the boneless, skinless breasts option and sear in just 1½ Tbsp butter rather than 2, omit the mayonnaise, and add 3 more Tbsp of Greek yogurt.
Growing children and others needing Crossovers can enjoy the S-version with brown rice to soak up all the tasty sauce from the chicken.

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Read it online: https://trimhealthymama.com/recipe/make-it-again-chicken/