Honey Mustard chicken and vegetables

1. 1

   preheat oven to 350 and spray a large baking pan with cooking spray

2. 2

   dice red and yellow peppers, onion, and carrots.

3. 3

   toss them in a small mixing bowl with a quarter cup of the honey Mustard.

4. 4

   salt and pepper to taste and set aside.

5. 5

   butterfly slice each chicken breast into two separate pieces so you are left with 6 thinner pieces of chicken.

6. 6

   place chicken in a bowl and pour in the remainder of the honey Mustard.

7. 7

   toss well to coat all pieces evenly.

8. 8

   place marinated chicken in baking pan

9. 9

   scatter the vegetable mixture over the chicken.

10. 10

    sprinkle the bread crumbs evenly over the chicken and vegetables.

11. 11

    I've done this without bread crumbs and its still good but bread crumbs really make the recipe.

12. 12

    bake for 30-45 minutes.

13. 13

    time varies on how large the chicken breasts are.

14. 14

    If you over cook the chicken you can drizzle a little extra dressing on it right before serving it.

15. 15

    (Ive had to do this before)

16. 16

    I've used the left over of this dish to chop up and put over crisp romaine lettuce

* Per serving · 4 servings · Values may vary.

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