6 boneless, skinless chicken breast halves
1/2 c honey
6 T cider vinegar
2 T dry mustard
4 T diced green onions
1 T dijon mustard
1 t dried thyme
1 t dried oregano
Preheat the oven to 400 degrees. Lightly score both sides of the chicken. Spray a 13x9 inch pan with cooking spray. In a small bowl, mix together vinegar and dry mustard. Add remaining ingredients and mix well. Place the chicken in the pan and baste with 1/2 of the sauce. Cook for about 15 minutes, then turn chicken over and baste with remaining sauce. Continue cooking for another 15-20 minutes, or until chicken is no longer pink in the middle.
***This came out a little bit dry, so I'll be covering it with foil next time to see if that helps. Other than that, we all really liked it!
I made this yesterday with tenderloins instead of breasts and I left out the green onions. I didn't cover it with foil, but my chicken wasn't dry (maybe because tenderloins cook faster?). We enjoyed it a lot!
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