I found this recipe posted via Pinterest, and tracked it back to GoodLifeEats blog. I altered it a little, and loved how it turned out. Hope you enjoy, too!
Mustard Chicken
1/4 cup of Maile Course Mustard
1/4 cup Maile Original Dijon Mustard
1/4 cup honey
3 teaspoons extra virgin olive oil
1 small sweet onion, coarsely cut
4 cloves garlic, minced
1 1/2 pounds boneless skinless chicken tenderloins
salt and pepper
1/4 cup Maile Original Dijon Mustard
1/4 cup honey
3 teaspoons extra virgin olive oil
1 small sweet onion, coarsely cut
4 cloves garlic, minced
1 1/2 pounds boneless skinless chicken tenderloins
salt and pepper
Directions:
In a small bowl, combine the mustards, honey, 2 teaspoons of the olive oil, and rosemary oil (optional).
In a sauté pan or cast iron skillet, add 1 teaspoon of olive oil. Add the onion and sauté over medium heat until golden and tender, about 5 minutes. Add the garlic and sauté for an additional 1 - 2 minutes, until fragrant.
Place the chicken tenderloins on top of the onion and garlic mixture, or if the pan you cooked the onion and garlic in is not oven safe, transfer the onion and garlic to an oven safe dish and add the chicken to it. Salt and pepper the tops of the chicken according to your personal preference.
Pour the honey mustard mixture on top of the chicken.
Bake the chicken covered at 400 degrees F for 20 minutes. Then remove the cover, baste the chicken with the sauce, and continue to cook for an additional 10 minutes uncovered, or until the chicken is browned on top and cooked through.
