01 -
If you feel like it, sprinkle chopped parsley on top just before you dig in.
02 -
Pop the dish in the oven uncovered for 20 to 25 minutes. The chicken should hit 74°C inside and the juices should run clear.
03 -
Put a chunk of that salty butter right on each piece of chicken.
04 -
Pour half your honey mustard over the bottom of your baking dish. Lay the browned chicken on top. Drizzle the rest of the sauce all over the chicken.
05 -
Grab a small bowl and mix up the Dijon, yellow mustard, honey, garlic powder, and the leftover olive oil until it’s super smooth.
06 -
Warm up 30 ml of your oil in a big pan. Sear those chicken breasts for two minutes each side, so they get some color. Take them out and set them aside.
07 -
Crank your oven to 190°C. Spray a baking pan (about 23 x 33 cm) with nonstick stuff.
08 -
Pound out your chicken breasts so they're all around 1.5–2 cm thick. Sprinkle both sides generously with salt and pepper.