Chicken Breasts with Honey Mustard Glaze

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                            FOOD FUNNY
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We seem to be on a run of groaners lately. Thanks to Anna
Welander for this one:

Once upon a time, in a land far, far away, there was a cannibal.
Unlike most cannibals, however, this cannibal had specific
tastes. He liked nuns. One day while he was eating his nun
meal, he noticed a fly buzzing around. The next day, there
were two flies buzzing around at exactly the time that the
cannibal was eating. Every day, the number of flies doubled
always showing up at the exact time of the meal. After there
were over a million flies buzzing around at the exact time of
the meal, the cops showed up at the cannibal's door responding
to complaints from the cannibal's neighbors. Being led away
in handcuffs, the cannibal asked the officers how they knew
exactly when to show up. The chief of police responded "Flies
time when you're having nuns."

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                            TODAY'S RECIPE
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This basic recipe for roasting bone-in chicken breasts is one
you might want to print and stick to your refrigerator door - just
omit the honey-mustard glaze, or substitute your own herbs,
spices, or barbecue sauce for an endless variety of dishes. It's
maybe the quickest and easiest way to roast chicken and get great
results every time.

Chicken Breasts with Honey Mustard Glaze

1/4 cup (60 ml) Dijon mustard
2 Tbs (30 ml) honey
1 tsp (5 ml) brown sugar
2 Tbs (30 ml) butter at room temperature
Freshly ground pepper to taste
4-6 chicken breast halves with skin and bones, brined

Combine the mustard, honey, and brown sugar in a small bowl
and set aside. Mash the butter with the pepper and spread
under the skin of the chicken breasts. Place on a wire rack in
a large roasting pan and bake in preheated 425 (220C). Cook
for 15 minutes and add 1/2 cup (125 ml) water to the roasting
pan to prevent smoking. Brush the chicken breasts with the
mustard mixture and continue cooking until the internal
temperature of the chicken reads 160F (70C) on an instant-read
thermometer, 20 to 30 minutes.
Serves 4 to 6.
Received on Tue Aug 31 23:16:40 2010