#3288 - Honey Chicken

(by Shirley McNevich)

2 large boneless chicken breasts (halved)
salt and pepper (to your taste)
1/4 cup honey
2 garlic cloves (minced)
2 TBSP fresh squeezed lemon juice
2 TBSP Dijon mustard
1 tsp. paprika
1/4 tsp. cayenne pepper

In a bowl add honey, minced garlic, lemon juice, Dijon mustard, paprika and cayenne pepper--stir well to mix. Salt and pepper both sides of the chicken breasts halves (to your taste). Cover a jelly roll pan (baking sheet with a 1" lip on all sides) with foil, then spray the foil with Pam. Brush the honey mixture all over both sides of each chicken breast and place them on the jelly roll pan. Bake at 425 degrees for 15 minutes, remove from oven, brush remaining honey mixture over the tops of the chicken breasts and return to oven for 10-20 minutes longer or until chicken is no longer pink.