22 June 2018

Cath's Meal Plan Week 26

Next week we will be eating:

Sunday: Roast Lamb

Monday: Baked Honey Mustard Chicken, vegetables

Tuesday: Spaghetti  Bolognese, garlic bread

Wednesday: Sweet lamb curry & rice

Thursday: MOO Pizza

Friday: Sweet & Sour vegetables & Singapore noodles

Saturday: Haystacks

Yield: Author: Cath Print Recipe

Baked Honey Chicken

Quick and easy, and cheaper than using a jar, this is a delicious way to use chicken.


  • 1/4 cup honey
  • 1/4 cup Dijon style mustard*
  • 1 tsp dried basil
  • 4 chicken breast fillets, skin off**


  1. Preheat oven to 175 degrees Celsius.
  2. Line a baking dish with foil.
  3. Whisk together the honey, mustard and basil in a small mixing bowl.
  4. Place the chicken fillets into the baking dish.   Pour the sauce over the top to evenly cover the chicken.
  5. Bake 30 minutes or until the chicken juices run clear when the chicken is poked with a fork.
  6. Serve over steamed rice or steamed vegetables.


*We prefer wholegrain mustard so I substitute it for Dijon. I buy the Aldi wholegrain mustard.
**To make chicken fillets go further, I often dice them. Two large chicken breast fillets, diced, will give six serves - five for dinner and one for the freezer - for my family.
If I don't have chicken fillets, I use drumsticks or maryland pieces.
If it is too hot to use the oven, cook the chicken fillets on the barbecue - they're just as tasty and the kitchen won't heat up.

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