Makes: 5 servings
Prep Time: 7 minutes
Cook Time: 20 minutes
5 Chicken Breasts, skinless, boneless, and trimmed
Gold Rush Sauce:
4 tbsp Stone Ground Mustard
2 tbsp Yellow Mustard
2 tbsp Honey, raw and organic preferred
1 tbsp Coconut Oil
1 1/2 tsp Apple Cider Vinegar
1/2 tsp Cinnamon
1/2 tsp Paprika
Green Onions (optional garnish)
Preheat oven to 400-degrees. In a mixing bowl, combine sauce ingredients.
Rub half of the sauce mixture on the chicken breasts. Set a non-stick skillet on medium-high heat. Once the skillet is warm to the point where a sprits of water sizzles, spray with coconut oil just before placing chicken in the skillet. Cook chicken for 3-4 minutes on each side.
Pour the remaining sauce mixture over the cooked chicken breasts. If your skillet is all metal, place the chicken breasts in it and allow it to bake in the oven for 10 minutes. If your skillet cannot be placed in the oven, transfer the chicken breasts to baking sheet, and bake for 10 minutes.
Remove from oven and check to see if chicken is cooked thoroughly and to your liking. Let cool for a few minutes. Garnish with green onion if you like and enjoy!
1 Chicken Breast, 220 Calories, 6 grams of Fat, 9 grams Carbohydrates, 32 grams Protein
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