And if you are vegetarian try this sauce recipe with some tofu that has been prepared to be more meatlike. I freeze Nori Nu Extra Firm tofu for a day or longer, then I thaw it in the refrigerator. This eliminates the jello/egg feel of the tofu. Open the package, drain it, slice it thickly and set in a colander. Put a plate on top of the tofu, and add a large can, let sit for half an hour to press the water out. This gives it a meatier texture. Now cut it into chicken strip sized fingers and cook in the oven on 400* with the honey sauce of this recipe until the tofu is browned and has soaked up the delicious juices.
Honey Mustard Chicken for Six
6 chicken breast sections (1/2 breast each), or cut up chicken pieces of your choice
1 tsp. salt or season salt of your choice1 cup melted butter
1 cup honey
1/3 cup spicy brown or dijon mustard or grainy hearty mustard
Preheat oven to 400*. In a baking pan with sides, lay chicken portions, season with your salt and some pepper. Combine butter and honey and mustard in a microwave safe bowl, heat for 30 seconds until it stirs easily to combine. Pour over the top of the chicken breast pieces. Cook until the chicken pieces are done, (which could be as soon as 15 minutes) and meat temperatures register 160* with a meat thermometer, and the sauce has reduced a little. Remove the chicken from the oven, and let sit for a few minutes for the juices to settle back into the meat. This also raises the temperature to 170* internally. Spoon the sauce into a gravy boat or syrup pitcher and pass with the chicken.
Serve with risotto or mashed potatoes, and drizzle a little of the sauce over the top of your chicken and rice or potatoes.
This feeds my family of seven, because the children are little and don't eat a full adult sized serving of meat. Add or subtract how much meat your family will need.
P.S. I can often find boneless, skinless chicken breasts on sale for $1.40/lb. when bought in bulk, and leg/thigh combos for .69/lb. So we rotate these using this recipe.