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Honey Dijon Chicken Recipe

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This recipe for Honey Dijon Chicken, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Packer
Added: Monday, September 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Reynolds Oven Bag, large size (14"X20")
1 tbsp. flour
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 jar (4/5 oz.) sliced mushrooms, drained
2 tbsp. Dijon mustard
1 tbsp. honey
1/8 tsp. paprika
1/8 tsp. garlic powder
4 skinless, boneless chicken breast halves

Directions:
Directions:
PREHEAT oven to 350 degrees. SHAKE flour in Oven Bag; place in 13x9x2-inch baking pan. Add soup, mushrooms, mustard, honey, paprika and garlic powder to oven bag. Squeeze oven bag to blend in flour. Sprinkle chicken with additional paprika and add to oven bag. Arrange ingredients in an even layer in oven bag. CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. BAKE until chicken is tender, 30 to 35 minutes. Serve over hot noodles or rice.

 

 

 

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