Honey Mustard Chicken Breast

• 1/4 cup dry white wine
• 1/4 cup honey
• 1/2 cup grainy mustard
• 1/2 cup vegetable oil
• 1/4 cup orange juice
• 1 pinch ground black pepper
• 3 large bone in, skin on chicken breast halves

1. Combine the wine and honey in a small saucepan over medium heat. Bring almost to a boil then quickly whisk in the grainy mustard, oil, orange juice, and a pinch of pepper until well mixed. Remove from the heat and let cool to room temperature.
2. Put chicken pieces in two zip top plastic bags, divide the marinade between the bags, seal bags tightly, and refrigerate overnight.
3. Heat oven to 400 degrees. Line a baking pan or tray with parchment paper (this will keep the chicken from sticking as it roasts).
4. Remove chicken from the marinade, discarding marinade, and place on the prepared baking pan skin side up. Roast until chicken reaches 175 degrees. Depending on the size of your pieces, this can take anywhere from 20 minutes to an hour.
5. If serving this dish warm, allow to rest 5 minutes.

white wine, honey, grainy mustard, vegetable oil, orange juice, ground black pepper, bone

Taken from food52.com/recipes/1070-honey-mustard-chicken-breast (may not work)