Fall 30 Meals…#4 Baked Honey Mustard Chicken

This was delicious and I served it over a bed of sticky rice…the sauce made a great sauce for the rice…

Baked Honey Mustard Chicken

1½ lbs. boneless skinless chicken thighs
½ cup Dijon mustard
½ cup honey
2 Tbsp. Aged Balsamic Vinegar of Modena (order at http://www.SimplyKimberS.com)
1 Tbsp. Rustic Herb Seasoning (order at http://www.SimplyKimberS.com)

Serve it tonight: Preheat oven to 350°. Combine all ingredients in a large bowl; stir well to coat. Place chicken and sauce in a greased 9 x 13 baking pan. Bake 40-45 minutes or until chicken reaches an internal temperature of 165°. Salt and pepper to taste.

Freeze it for later: Combine all ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above. Makes 6 servings.

Serve with fresh roasted vegetables.

IMG_4505 IMG_4507 IMG_4510

click on the link to see this recipe and more:  Baked Honey Mustard Chicken

Our next groceries:

1½ lbs. lean ground beef, browned
2 Tbsp. Onion Onion™ Seasoning (order at http://www.SimplyKimberS.com)
2 (10 oz.) cans enchilada sauce
15-16 oz. can chili beans in mild or medium sauce
½ jar Corn, Black Bean Salsa (order at http://www.SimplyKimberS.com)
11 oz. can corn with red and green bell peppers, drained
2.25 oz. can sliced black olives, drained
3 cups shredded Cheddar cheese
8 (7-8 inch) corn tortillas


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