Rosemary-Honey Mustard Chicken Breasts
Serves 2
2 garlic clove, minced
1 tablespoon olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon salt
1 teaspoon chopped fresh rosemary
1/2 teaspoon pepper
2 skinless, boneless chicken breasts
1/2 lemon
Combine garlic and next 6 ingredients in a large storage container, mixing well. Add chicken, turning to coat, and seal bag. Chill 1 to 24 hours.
Saute in sauté pan, covered with pan lid, over medium high heat 5 to 7 minutes on each side. Transfer chicken to a large piece of aluminum foil. Squeeze juice from lemon over chicken; fold foil around chicken, covering chicken completely. Let stand 10 minutes.
