Baked Chicken Breasts with Honey Mustard Sauce

• 1 cup wild rice long-grain raw
• 2 1/2 cups chicken broth or 1 boullion cube in 2 1/2 cups hot water
• 3 each chicken breasts halves boneless, skinless
• 1 cup yogurt, plain plain
• 1/2 cup honey
• 13 cup dijon mustard
• 2 tablespoons brown sugar dark
• 1 tablespoon soy sauce, tamari

1. Heat oven to 375F (190C) F with rack in center position.
2. Spray a 2-quart casserole with non-stick vegetable cooking spray or coat it lightly with vegetable shortening.
3. Pour rice over bottom of prepared dish, then pour in broth.
4. Rinse chicken and pat it dry with paper towels.
5. Lay the chicken breats over the rice.
6. Combine remaining ingredients, mix well, and spread over the chicken.
7. Cover loosely with foil and bake 40 to 50 minutes.
8. Remove the foil and continue baking 10 minutes, or until chicken is done.
9. Makes 6 servings.
10. NOTE: Test chicken for doneness by pricking with fork; juices should run clear.
11. Or slice into thickest part with a small sharp knife to make sure there is no pinkness in the meat.
12. If liquid is not absorbed, let sit 5 to 10 minutes before serving.
13. The wild rice may could be soaked in water in advance depending on your tastes.

wild rice, chicken broth, chicken breasts halves, yogurt, honey, mustard, brown sugar, soy sauce

Taken from recipeland.com/recipe/v/baked-chicken-breasts-honey-mus-2742 (may not work)