Glazed Honey-Mustard Chicken

48 servings


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


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.

Kraft Kitchens Tips

If baking in a conventional oven, bake at 425°F for 20 to 25 minutes or until chicken is cooked through and golden brown.
Marinade can be stored in tightly covered container in refrigerator up to 4 days.
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