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Oven Roasted Chicken with Honey Mustard and Quick Pickles

Chicken with Honey Mustard

If you want to add an extra dimension to this mix, use hot honey to make the honey mustard (or add a pinch of crushed red pepper flakes).

As Featured in The Applegatarian.

Serves 3-4 | Total Time: Less Than 60 Mins


  • 3 mini cucumbers, very thinly sliced
  • 1 shallot, very thinly sliced
  • 1 Tbsp apple cider vinegar
  • ¼ tsp kosher salt
  • 2 Tbsp Dijon mustard
  • 1½ Tbsp honey
  • 12 slices APPLEGATE NATURALS® Oven Roasted Chicken Breast
  • 12 thin puffed rice cakes
  • 1 cup watercress


  • To make the quick pickles, combine the cucumbers, shallot, vinegar and salt in a bowl and toss gently to combine. Refrigerate for at least 30 minutes before using.
  • Stir together the mustard and honey in a small bowl.
  • Lay 1 slice roast chicken on each rice cake. Top with a drizzle of honey mustard, a few quick pickles and some watercress.