Author Notes
Over Christmas I baked a honey mustard roast duck, following a recipe from my aunt in Germany. I didn’t have duck at home, so this is a variation on that recipe, using small pieces of chicken and with an added breading coating since there is no skin to get crispy. —kikucorner
Ingredients
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6
boneless, skinless chicken thighs or breasts
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2 tablespoons
Dijon mustard
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2 tablespoons
honey
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1/2 cup
breadcrumbs
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1 teaspoon
paprika
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1 teaspoon
garlic powder
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1 teaspoon
dried parsley
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1/2 teaspoon
ground pepper
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1/2 teaspoon
salt
Directions
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Preheat oven to 400F.
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In a medium bowl, mix together the Dijon mustard and honey. Add the chicken pieces and stir to coat. Set aside while you mix the breading. Alternatively, you can cover the bowl and place it in the fridge, to marinate for a few hours.
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Mix the breading: combine the breadcrumbs, paprika, garlic powder, dried parsley, pepper, and salt in a shallow dish or plate.
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Take the chicken pieces and cover in breadcrumbs. Place in a shallow baking dish.
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Bake the chicken for 20-25 minutes, or until juices run clear.
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