I seem to have trouble keeping chicken from going all dry and overcooked on me. I always seem to worry that the chicken won't be done enough and wind up cooking it far too long. I have tried using a meat thermometer and it helps to know the temperature of the meat, but I'm still left wondering if the reading was accurate and if I placed the probe in the correct area of the chicken.
The solution seems to be a rather unhealthy one, but it works well nonetheless. This chicken is basted in a mixture of melted butter, honey, and mustard. The butter keeps the chicken from losing all of its moisture as it cooks as well as adding flavor. This chicken was the most delicious, juicy chicken I've ever cooked. I guess Julia was right about that butter!
Honey Mustard Glazed Chicken
Source: Worlds Best Recipes
4 boneless, skinless chicken breasts
1/3 cup butter, melted
1/3 cup honey
2 Tbsp yellow mustard
1/4 tsp salt
pepper
Preheat the oven to 350 degrees and spray a baking dish with vegetable oil spray.
Place the chicken in the prepared baking dish and sprinkle with pepper. Set aside. (Yes, this is only two chicken breasts. I cut the recipe in half when I made it because Aaron and I can't eat 4 whole chicken breasts. Usually I split one with Bailey and he eats half of another, then I have half of one leftover for lunch the next day.)
In a small bowl combine the melted butter, honey, mustard, and salt.
Stir until well combined.
Drizzle the chicken with about 1/4-1/3 of the honey mixture, enough to coat the entire surface of the chicken breasts.
Bake at 350 degrees for 1 hour, adding more of the honey mixture every 15-20 minutes.
Serve warm, preferably with mashed potatoes or rice and veggies.
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