INGREDIENTS:
- 2 1/2 to 3 pounds of boneless, skinless chicken breast fillets, cut in half crosswise
- 4 tsp melted butter, divided
- 85g of grainy Dijon mustard (1/3 cup)
- 85g of smooth Dijon mustard (1/3 cup)
- 115g of liquid honey, plus 2 TBS (1/3 cup plus 2 TBS)
- 1 medium red onion, peeled and thinly sliced into half moons
- 2 cloves of garlic, peeled and chopped
- a few springs of fresh thyme
- sea salt and freshly ground black pepper
INSTRUCTIONS:
- Preheat the oven to 200*C/400*F/ gas mark 6. Place the onions into a large glass baking dish, along with the chopped garlic and thyme. Drizzle 2 tsp of butter over top. Cover with cling film and cook on high in the microwave for 2 and a half minutes. Remove, uncover and set aside.
- Whisk together both mustards, the honey and the remaining 2 tsp melted butter. Place the chicken breasts on top of the sliced onions. Season to taste with some sea salt and black pepper. Spoon the honey mustard mixture over top of the chicken. Cover tightly with foil and roast in the oven for 20 minutes.
- Remove from the oven and uncover. Baste the chicken with the honey mixture. Return to the oven, uncovered and cook for a further 20 to 25 minutes, basting every 8 minutes or so, until the chicken tests cooked through and is nicely glazed. Serve hot with some of the sauce spooned over top.
