Glazed Honey-Mustard Chicken

Yield:

48 servings

Ingredients

Ingredients	Weights	Measures
GREY POUPON Classic Dijon Mustard	1 lb. + 8 oz. 3 oz.	3 cups 1/3 cup
honey	1 lb. 3 oz.	2 cups 1/4 cup
fresh parsley, chopped	2 oz. -	1-1/2 cups 3 Tbsp.
garlic, chopped	1-1/2 oz. -	1/3 cup 2 tsp.
dried tarragon leaves	- -	4 tsp. 1/2 tsp.
boneless skinless chicken breast halves(4 oz. each)	12 lb. 1 lb. + 8 oz.	48 each 6 each

Directions

MIX mustard, honey, parsley, garlic and tarragon until well blended. Pour over chicken; marinate in refrigerator at least 2 hours.

REMOVE chicken from marinade, reserving the marinade. Arrange 24 of the chicken breasts on each parchment-lined full sheet pan (or 1 half sheet pan for trial recipe).

BAKE in 375°F-convection oven for 15 to 18 minutes or until chicken is cooked through (165°F) and golden brown, brushing with reserved marinade after first 8 minutes of cooking time. Discard any remaining marinade.