The recent time adjustment of changing back our clocks is still one we’re getting used to. By the time I get home from work, I sometimes feel too exhausted to cook because it feels like it’s later than it really is. Tonight was one of those nights. So with 2 chicken breasts staring at me and some leftover rice my husband made earlier in the day, I felt like a culinary McGyver. The end result? Honey Mustard Chicken with Confetti Rice.
Here’s my recipe for Honey Mustard Chicken:
2 chicken breasts
2 tablespoons spicy brown mustard
2 tablespoons honey
garlic powder, onion powder, salt & pepper to taste
1 cup panko breadcrumbs
Preheat oven to 375.
In a shallow dish, combine honey & mustard.
In another shallow dish, place panko.
Season chicken with spices to your tastes.
Coat chicken with honey mustard mixture.
Dregde chicken in panko.
Place chicken on lightly greased baking sheet.
Bake chicken in preheated oven for 15-20 minutes (depending on thickness) or until done.
To make the Confetti Rice, I sauteed onion & garlic in a little oil. When softened I added finely diced bell peppers – red, green and yellow. After the peppers heated up, I added the cold rice and folded it in with the sauteed ingredients. Heat until warmed through, and seasoned with garlic powder, salt & pepper to taste.
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