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Combine the marinade ingredients in a large zip baggie. It’s a mix of white wine, stone ground mustard, honey, water and white vinegar. There is no oil in sight!
Add the chicken to the bag, seal the bag, and move the chicken all around to coat with the marinade. Chill the marinating chicken anywhere from 4 to 12 hours. This is one of those recipes where I like to marinate the chicken one day and finish up the recipe the next day.
Place the marinated chicken breasts in a baking dish. Drizzle them with a little more of the marinade. Wrap the baking dish with foil, and bake for about 30 minutes.
Sprinkle the chicken with fresh chopped parsley, and it’s time to eat!
Serve Honey Mustard Chicken Breasts with roasted potatoes and your favorite vegetable. Chop up the chicken leftovers, and add them to a salad for lunch the next day.
