Honey Mustard Chicken with Bacofoil®

A delicious and easy no fuss mid-week meal; Honey Mustard Chicken cooked in Bacofoil® Non-Stick Kitchen Foil

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It’s that time of year when I start to get organised for the new term ahead. The kids go back to school next week and the carefree routine and casual eating of the summer is all about to end! I know back-to-school can be a stressful time of year for a lot of families, as we’re trying to juggle a new schedule, work, looking after the home and of course getting an meal on the table every evening. 

I’ve teamed up with Bacofoil® to show you how you can create this delicious Honey Mustard Chicken with just a few minutes prep, using their Non-Stick Kitchen Foil which is brilliant because:

• It has a unique BacoLift® surface making it completely non-stick (just be sure to use the dull/non-shiny side).
• The food lifts straight off the foil, so it doesn’t break or fall apart.
• Because of this you don’t need to add any oil or butter to your recipe, making it super healthy.
• You are left with minimal washing up; the food doesn’t stick to the foil and the foil doesn’t stick to the tray!

To make my Honey Mustard Chicken you will need:

• honey
• wholegrain mustard
• smoked paprika
• garlic
• chicken breasts
• salt and pepper
• Bacofoil® Non-Stick Kitchen Foil

How To Make Honey Mustard Chicken

STEP 1:

Make the sauce by mixing the honey, mustard and smoked paprika together in a small bowl. Add the garlic and parsley and mix again.

STEP 2:

You can either make this recipe in individual parcels made with Bacofoil® or just use the Bacofoil® to line a tray. I’ve chosen to make individual parcels this time so have cut out large pieces of the foil and placed each chicken breast on the dull/non-shiny side. Season with a little salt and pepper.

STEP 3:

Add the parcels to a baking tray or dish. You can fit them snugly like I have or separate them out in a larger dish.

STEP 3:

Divide the sauce between the chicken breasts, spreading mostly over the top.

STEP 4:

Scrunch up the foil to close up the parcels then bake in the oven for 30 minutes.

STEP 5:

Be really careful when opening up the foil parcels as the steam inside may be very hot. The chicken can then be lifted with a spoon straight from the parcel onto a plate. Unlike cooking straight on the baking dish or with other types of foil, the chicken won’t stick to the Bacofoil® at all and will lift out super easily!

STEP 6:

None of that delicious honey mustard sauce will be wasted either as it can be spooned straight from the foil on top of your chicken.

Tips & Substitutions 

1. This recipe can either be made in parcels like I have done or as a tray bake, by lining the tray with Bacofoil® Non-Stick Kitchen Foil. Either was just be sure to use the dull/non-shiny side for the food.

2. Feel free to vary the amount of mustard you use in the recipe. Wholegrain mustard is quite mild so this was perfect for my kids but if you prefer it a little more punchy add some yellow English mustard too.

3. You could also add some spicy with some dried chilli flakes.

4. This recipe is perfect for making in bulk for leftovers. Once the chicken has cooled keep it in a covered container in the fridge for up to 3 days. Slice it up for sandwiches or salads. Super delicious!

If you try my Honey Mustard Chicken recipe please do leave me a comment and a star rating below. You can also share your pictures with me on on Instagram or Twitter. I always love to see your creations!

You can also learn more about Bacofoil® and see some of amazing recipes using their Non-Stick Kitchen Foil over on their website.

Disclosure: I have been compensated for my time spent working on this recipe with Bacofoil® but as always all thoughts and opinions are honest and are my own.

Honey Mustard Chicken with Bacofoil®

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★★★★★ 5 from 1 reviews

• Author: Ciara Attwell
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 4 1x
• Category: Dinner
• Cuisine: European

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Description

• A delicious and easy no fuss mid-week meal; Honey Mustard Chicken cooked in Bacofoil® Non-Stick Kitchen Foil

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Ingredients

• 50g honey
• 2 tsp wholegrain mustard
• 1 tsp smoked paprika
• 2 garlic cloves, crushed
• 1 tbsp chopped fresh parsely
• 4 medium chicken breasts
• salt and pepper

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Instructions

1. Make the sauce by mixing the honey, mustard and smoked paprika together in a small bowl. Add the garlic and parsley and mix again.
2. You can either make this recipe in individual parcels made with Bacofoil® or just use the Bacofoil® to line a tray. I’ve chosen to make individual parcels this time so have cut out large pieces of the foil and placed each chicken breast on the dull/non-shiny side. Season with a little salt and pepper.
3. Add the parcels to a baking tray or dish. You can fit them snugly like I have or separate them out in a larger dish.
4. Divide the sauce between the chicken breasts, spreading mostly over the top.
5. Scrunch up the foil to close up the parcels then bake in the oven for 30 minutes.
6. Be really careful when opening up the foil parcels as the steam inside may be very hot. The chicken can then be lifted with a spoon straight from the parcel onto a plate.
7. Spoon any remaining sauce straight from the foil on top of your chicken.

Notes

1. Feel free to vary the amount of mustard you use in the recipe. Wholegrain mustard is quite mild so this was perfect for my kids but if you prefer it a little more punchy add some yellow English mustard too.
2. You could also add some spicy with some dried chilli flakes.
3. This recipe is perfect for making in bulk for leftovers. Once the chicken has cooled keep it in a covered container in the fridge for up to 3 days. Slice it up for sandwiches or salads.

1 Serving37110.3 g227.8 mg7.2 g1.5 g11.2 g0.3 g61.4 g

If you liked this recipe, check out my: Chinese Chicken Curry Recipe