Baked Chicken Breasts With Honey Mustard Sauce

Recipe Ingredients

1 cup	160g / 5.6oz	Raw long-grain wild rice
2 1/2 cups	592ml	Canned chicken broth - or
1		Chicken bullion cube - dissolved in
2 1/2 cups	592ml	Hot water
3		Boneless chicken - breasts, skins off
1 cup	237ml	Plain yogurt
1/2 cup	118ml	Honey
1/3 cup	78ml	Dijon mustard
2 tablespoons	30ml	Dark brown sugar
1 tablespoon	15ml	Soy sauce

Recipe Instructions

Here is a recipe from Lora Brody's "The Kitchen Survival Guide." Heat oven to 375'F. with rack in center position. Spray a 2-quart casserole with non-stick vegetable cooking spray or coat it lightly with vegetable shortening. Pour rice over button of prepared dish, then pour in broth. Rinse chicken and pat it dry with paper towels. Layer the chicken over the rice.

Combine remaining ingredients, mix well, and spread over the chicken. Cover loosely with foil and bake 40-50 minutes. Remove the foil and continue baking 10 minutes, or until chicken is done.

Hints

Note: Test chicken for doneness by pricking with fork; juices should run clear. Or slice into thickest part with a small sharp knife to make sure there is no pinkness in the meat. If liquid is not absorbed, let sit 5-10 before serving.

Source:
Rival and Brenda

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