¼ cup stone-ground mustard
2 TBS honey
Salt and black pepper to taste
4 boneless skinless chicken breasts (5-6 oz. each)
4 cups mixed greens or fresh spinach
2-3 TBS chopped walnuts, toasted
2-3 TBS crumbled goat cheese
Preheat oven to 450°.
Whisk together mustard, honey, salt and pepper in a bowl. Reserve about 2 TBS of the mixture to use as a dressing for the salad. Brush chicken with remaining honey-mustard mixture. Sprinkle with a little additional salt and pepper, if desired.
Coat a non-stick ovenproof sauté pan with non-stick spray (see NOTE 1>). Sauté chicken over medium heat for about 2-3 minutes per side, or until lightly browned. Transfer pan of chicken to oven and cook an additional 6-8 minutes, or until chicken reaches an internal temperature of 165°.
Combine greens, walnuts and goat cheese, with remaining dressing. Serve chicken whole, or slice on the diagonal, pouring any accumulated juices over.
Note 1> If you do not have an ovenproof skillet, sauté chicken and then transfer to a sheet pan lined with non-stick foil. Note that the side that is face down will brown the most (because of the caramelization of the honey in the sauce)…so when you serve the chicken, this will be the “presentation side” BE SURE TO SAVE THE ACCUMULATED JUICES! They are delicious on top of the chicken.
Tip> Leftover chicken is great sliced and served in a salad for lunch the next day!