Mustard-Glazed Chicken Breasts
When broiling, be sure that you place the food the specified distance from the heat source. This recipe is excellent served with Braised Carrots and a lettuce salad.
- 4 chicken breasts
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- ¼ cup Dijon mustard, divided
- 2 tablespoons honey
- 2 tablespoons mayonnaise
- ½ teaspoon dried thyme leaves
- 4 slices Muenster cheese
Preheat broiler. Sprinkle chicken with salt and pepper and brush with 2 tablespoons Dijon mustard. Place on broiler pan, skin-side down, and broil 6 inches from heat source for 4 minutes.
Meanwhile, combine honey, mayonnaise, thyme leaves, and remaining 2 tablespoons Dijon mustard in small bowl.
Turn chicken skin-side up and spoon on half of honey mixture. Return to oven and broil 6 inches from heat source for 4 minutes.
Top with remaining honey mixture and place cheese slices on chicken. Return to oven and broil for 2 to 4 minutes, until chicken is thoroughly cooked and cheese is melted and begins to brown. Serve immediately.
Chicken has to be cooked well done. Using a meat thermometer inserted in the thigh, not touching bone, whole chickens should be cooked to 180°F, chicken breasts to 165°F, ground chicken to 165°F, and chicken thighs to 170°F. Another test is to slice into the chicken; the juice should run clear with no tinge of pink.