Honey Dijon Baked Chicken

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

These tasty chicken breasts are stuffed with ham and Swiss cheese and then jazzed up with a sweet and savory glaze that doubles a sauce.

Recipe tags: garlic base, easy difficulty, lunch, chicken, roast

⅔ cup	vegetable oil
6 tbsp	liquid honey
⅓ cup	Dijon mustard
2 tbsp	Better Than Bouillon^® Roasted Garlic Base
2 tbsp	apple cider vinegar
1 tsp	cayenne pepper
6	boneless skinless chicken breasts
6 slices	deli ham
6 slices	Swiss cheese
12	toothpicks
1 tbsp	salt
2 tsp	black pepper

1

Preheat oven to 425°F.
2

In small bowl, whisk together oil, honey, mustard, Roasted Garlic Base, vinegar and cayenne pepper. Transfer 1 cup to large zip-top bag (reserve remaining honey-mustard mixture for Step 7).
3

Without cutting all the way through, slice each chicken breast in half horizontally (parallel to work surface), keeping edge intact so it opens like a book. Add chicken to zip-top bag, seal and massage to coat. Let marinate for 20 minutes (or overnight in the refrigerator).
4

Remove chicken from marinade (discard marinade) and pat chicken dry with paper towel.
5

Place cheese slice and ham slice inside each butterflied chicken breast.
6

Fold chicken breasts over filling and seal edges together with toothpicks. Arrange on parchment paper–lined baking sheet.
7

Brush top of each stuffed chicken breast with reserved honey mustard glaze.
8

Bake for 18 to 20 minutes or until chicken is cooked through and instant-read thermometer registers 165°F when inserted into thickest part of chicken. Increase oven to broil. Discard toothpicks.
9

Broil for 3 to 5 minutes or until golden and charred. Season with salt and black pepper

Tip: Substitute honey with pure maple syrup if preferred.

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