My honey mustard chicken recipe is crispy, sweet, tangy, and has a hint of spiciness. It's the perfect combination, in my opinion. I hope you love it, too.
Preheat oven to 400 degrees F.
Lightly salt and pepper each chicken breast on both sides. Place them in a 9X13 baking dish.
Mix together the honey, dijon mustard, chili powder, and cut off pieces rosemary. Pour mixture over the top of chicken.
Sprinkle Panko on top.
Cook in oven approximately 35-40 minutes until internal temperate is 170 degrees. (I always use a meat thermometer. It's the only way to assure that my chicken is cooked, but not overcooked!)
I turned my broiler on and broiled it for just a minute to brown the Panko. It was perfect.
Serve with a spoonful of sauce. Yum!