Place the dried chicken breasts into the oven proof dish and season well with salt and ground pepper.
6 large chicken breasts, salt, ground black pepper
In a mixing bowl, add the honey, mustard, paprika, basil, parsley and stir to combine.
170 g honey, 120 g Dijon mustard, 1 tsp paprika, 1 tsp dried basil, ½ tsp parsley
Spoon/pour about half of the mixture over the chicken breasts and cover with plastic wrap/clingfilm and pop in the fridge to marinade for at least 2 hours or even overnight. Cover the remaining sauce with plastic wrap/clingfilm.
Remove the dish from the oven and turn on the oven and heat to 175C/350F/Gas Mark 4.
When the dish has lost its chill cover with foil and place the baking dish into the preheated oven for 30 minutes.
After 30 minutes, remove from the oven and dispose of the foil. Turn the chicken breasts over and spoon the other half of the honey/mustard mixture over the breasts and return to the oven for a further 15 minutes or until fully cooked. If in doubt, pierce the thickest part of the breast with a skewer and the if the juices are clear then it’s cooked, if still coloured then pop back in for another 5 minutes and check again.
Once cooked, remove from the oven and put to one side for 5 minutes. Guarantees the chicken will be super moist.
Serve with your selection of a side dish and enjoy.