•  

    This chicken dish needs very little explanation. Its description is in the title.

    It’s just the right amount of sweetness, with a touch of tartness, moist and succulent on the inside, crispy on the top and most importantly takes less then five minutes to prepare.

    I even made more of the honey mustard mixture today so that on Friday all I have to do is cut up the onions and apples. The mixture could stay in the fridge for at leas 10 days so why not get ahead?

    The only thing I will do differently next time I make this is that I will make double the amount.

    Oh, and maybe add some fennel to the onions and apples on the bottom bc I ???? fennel.

    But thats it.

    Happy crunch time everyone!

  • For the honey mustard

    1. 1/2 cup honey (spray the measuring cu wit non stick spray before measuring the honey. this will help it slide right out!)
    2. 1/3 cup dijon mustard
    3. 3 Tbsp mayo

    For the chicken

    1. 1 large yellow onion, halved and thinly sliced
    2. 1-2 green apples, peeled, cored and shiny sliced
    3. 1 whole chicken cut into ten pieces (or 8-10 pieces of whatever you like)
    4. Salt and pepper for seasoning the chicken
    5. 1-2 cups panko breadcrumbs

    Instructions

    1. Preheat oven to 350f (180c).
    2. Mix together all the ingredients for the honey mustard and set aside.
    3. Grease a large pyrex or 9×13 inch pan.
    4. Lay sliced onions and half of the sliced apples on the bottom of the pan.
    5. Place chicken pieces on top.
    6. Sprinkle chicken liberally with salt and pepper.
    7. Use a spoon to coat all the chicken pieces with the honey mustard.
    8. Sprinkle the bread crumbs on top of the honey mustard till the chicken is cully coated.
    9. Lay remaining apple slices in the little nooks and crannies all around the chicken.
    10. Spray the top of the breadcrumbs with pam.
    11. Cover the baking dish tightly with tin foil and bake for 1h 20m.
    12. Remove cover and continue baking until the top is crispy and the chicken is c cooked to your likeness.
    13. Serve hot and enjoy!

    Notes

    1. *You can make the honey mustard mixture up to ten days in advance!
    2. **I use chicken without skin because my won’t eat the skin and I do not like to spend my whole meal peeling everyones off! However, there are no absolute rules here, so feel free to use whatever kind of chicken you like!
    3. ***Also, feel free to add another veggies you like to onions and apples. I am going to add a whole bunch of sliced fennel next time!

Related yummy foods?

April 23, 2020

Friday Night Tu B’Shvat Menu

Read More

April 23, 2020

Chicken with Artichokes

Read More

April 23, 2020

How Busy People Lunch + Lunch Inspo

Read More

February 24, 2020

Peas Love & Carrots Tishrei Menus

Read More

February 24, 2020

Meal-in-a-bowl Or Meaty Veg Barley Soup

Read More

February 24, 2020

Tishrei Menu Recipes + Links

Read More