Honey Chicken
- 2 tablespoons sesame seeds
- 3 tablespoons honey
- 1/4 cup dry sherry or dry white wine
- 1/4 cup Dijon mustard
- 1 tablespoon lemon juice
- 3 whole chicken breasts, about 1 pound each, cut in half, boned, and skinned
- In a 10- to 12-inch frying pan over medium-high heat, stir sesame seeds until light brown.
- Pour seeds into a small bowl and add honey, sherry, Dijon, and lemon juice; stir to blend thoroughly.
- Lay chicken, slightly apart, in a 9 x 13-inch baking dish or pan and pour honey-sesame mixture evenly on top. Bake, uncovered, at 400' until breasts are no longer pink in the center of the thickest part, 15-20 minutes. As chicken bakes, baste several times with the honey mixture.
- With a slotted spoon, transfer chicken to a platter or plates; pour sauce into a small bowl and offer with each portion.
sesame seeds, honey, sherry, dijon mustard, lemon juice, chicken breasts
Taken from www.epicurious.com/recipes/member/views/honey-chicken-51885231 (may not work)