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Yields: 4-5 servings Prep time: 5 min Cook time: 40 min |
Ingredients: • 1½ tablespoons olive oil • ¼ cup grainy/course mustard • ¼ cup smooth dijion mustard • ½ cup honey • 1 tablespoon minced garlic • 2 teaspoons of black pepper • 1½ teaspoons dried rosemary • ½ white onion (sliced) • 3 cloves fresh garlic (sliced) • 9 chicken tenderloins (about 1 pound) • 3-4 sprigs fresh rosemary |
TOOLS NEEDED:
| Enamel-on-Steel Square Oven Dish | Kitchengear Non-Stick Fry Pan (11 In.) |
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1.Preheat oven to 400º F. Mix 1 Tablespoon of olive oil, mustards, honey, minced garlic, pepper, and dried rosemary together to make honey mustard sauce.
2. Add ½ tablespoon of olive oil to Fry Pan and heat over medium heat. Add in onion and sliced garlic. Cook for 3-5 minutes to soften and slightly brown.
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3. Add the onions to the bottom of the Square Oven Dish.
4. Add chicken tenderloins to the honey mustard sauce and coat well.
(Pour the remaining sauce over the chicken.) Add the rosemary sprigs on top of the chicken.
(Pour the remaining sauce over the chicken.) Add the rosemary sprigs on top of the chicken.
5. Cover with foil and bake for 20 minutes.
6. Remove foil and bake uncovered for another 20 minutes.
7. Allow to cool before plating.
Complete the meal by adding a side dish of our
Honey Mustard Baked Brussel Sprouts!
Enjoy!
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