Ingredients
Scale
- 1/2 cup of mustard ( I like to use dijon mustard or sometimes half course ground)
- 1/2 cup honey
- 3 teaspoons extra virgin olive oil
- 1/2 of a small yellow onion, diced
- 2 cloves garlic, minced
- 2 1/2–3 pounds boneless skinless chicken tenderloins
- salt and pepper
- 3 – 4 small sprigs of fresh rosemary
Instructions
- In a small bowl, combine the mustard, honey, and 2 teaspoons of the olive oil.
- In a sauté pan, add 1 teaspoon olive oil.
- Add the onion and sauté over medium heat until golden and tender, about 5 minutes. Add the garlic and sauté for an additional 1 – 2 minutes, until fragrant.
- Pour the onion and garlic mixture into an oven safe dish and place the chicken on top. Salt and pepper the tops of the chicken according to your personal preference.
- Pour the honey mustard mixture on top of the chicken and place the rosemary sprigs around the chicken.
- Bake the chicken covered at 400 degrees F for 15-20 minutes (depending on your oven–you will have to watch and check it the first time). Then remove the cover, baste the chicken with the sauce, and continue to cook for an additional 10 minutes uncovered, or until the chicken is browned on top and cooked through. Serve over rice or mashed potatoes.