Baked Honey Mustard Chicken with Peppers and Olives
Ingredients
1 Jar Yassa simmer sauce
4 boneless, skinless chicken breasts (6 ounces each)
1 cup sliced bell peppers (a mixture of red, yellow and green)
1 small can of black kalamata olives
¼ cup honey
4 tablespoons butter melted
½ -1 tsp fish sauce (can substitute with 1-2 tsp soy sauce)
Directions
Preheat oven to 350°. In a 9 x 13 baking dish, stir together Yassa simmer sauce and the rest of the ingredients except the chicken and olives. Add chicken pieces and toss to dredge both sides in the sauce.
ake covered with foil for 20 minutes. Remove foil and turn chicken pieces over. Stir in the olives. Bake uncovered for an additional 10-15 minutes or until chicken is cooked through (juices should run clear).
Let rest for a few minutes before serving. Serve with cooked rice and sugar snap peas.
