Honey-Mustard Chicken Recipe

• Honey-mustard chicken breast
• 1 tablespoon olive oil, plus more for searing chicken
• 2 teaspoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon honey
• 1 teaspoon fresh thyme, finely chopped
• 1 teaspoon mustard powder
• 1 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1 pinch freshly ground black pepper, to taste
• 1 pinch red pepper flakes, to taste
• 1 boneless, skinless chicken breast
• Raw corn panzanella
• 1 slice sourdough bread
• 1/2 garlic clove, grated
• 1 teaspoon red wine vinegar
• 1/2 teaspoon Dijon mustard
• 1 tablespoon olive oil
• 1 pinch kosher salt and freshly ground black pepper, to taste
• 1 pinch red pepper flakes, to taste
• 1/2 cup raw corn kernels, scraped from the cob
• 1 sprig fresh thyme leaves, for garnish (optional)

1. Preheat oven to 350u0b0F. Whisk together all of the marinade ingredients (olive oil to red pepper flakes) and smother the chicken breast in it. Set aside to marinate, covered, for 10 minutes or overnight.
2. Heat a cast-iron or oven-safe nonstick skillet over medium-high heat. Add some olive oil to the pan, then sear the chicken for 2 to 3 minutes on the first side. Flip and transfer to the oven and cook 15 to 25 minutes, depending on the thickness of the breast, or until the internal temperature reaches 165u0b0F. Let rest for 5 minutes before carving against the grain (which means perpendicularly to the direction that the meat's fibers run). Meanwhile, make the corn panzanella.
3. Pop bread into the toaster. In a small bowl, whisk together the garlic, vinegar, mustard, oil, salt, pepper, and red pepper flakes.
4. Toss dressing with the raw corn kernels. Once the bread pops out of the toaster, cut or tear it into small pieces and toss with the salad. Garnish with thyme leaves, if desired, and serve alongside the chicken.

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Taken from food52.com/recipes/81666-honey-mustard-chicken-recipe (may not work)