INGREDIENTS
4 tablespoons olive oil
3 tablespoons honey
2 tablespoons whole-grain mustard
1 tablespoon smooth and mild Dijon mustard
4 cloves garlic, minced
1-2 tablespoons fresh lemon juice, adjust to taste
2 pounds (1 kg) boneless skinless chicken breasts, (4 large chicken breasts)
Salt and cracked black pepper, to season
1/2 teaspoon paprika
2 sprigs rosemary
2 tablespoons fresh chopped parsley, to garnish (optional)
INSTRUCTIONS
Preheat oven to 400°F (200°C). Lightly grease a baking dish.
Combine the oil, honey, mustard, garlic, and lemon juice in a small bowl to combine well.
Place the chicken into the prepared baking dish. Season generously with salt, pepper, and paprika. Spoon 3/4 of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Arrange rosemary between each piece. Pour 1/4 cup water into the bottom of the dish to prevent create a sauce while baking.
Cover and bake in preheated oven for 15 minutes. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices are no longer pink.
Broil/grill for 2 minutes on medium-high to brown the chicken and caramelize the edges.
Cover with foil and allow to rest for 5 minutes to allow the juices to recirculate before serving. Garnish with parsley and serve warm with pan drippings.