Main Dish: Honey Mustard Baked Chicken

Erin: For Rosh Hashana, I wanted to stick with tradition and make something sweet to ensure a sweet New Year. I found this recipe for honey mustard chicken and it was really good. It was super easy and it complimented the kugel (recipe follows) and the wine very well. I will definitely keep this recipe around and make it again next Rosh Hashana (if not before then!)

Ingredients:
6 skinless, boneless chicken breasts (I accidentally bought chicken breast tenders from the store but it turned out fine anyway)
salt and pepper to taste
1/2 cup mustard
1/2 cup honey
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley


What to do:

1. Preheat oven to 350 degrees F
2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish.
3. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
4. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture.
5. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear