This is an easy recipe for flavorful low-sodium chicken breasts that can either be baked or cooked in the slow cooker.
The recipe was adapted from http://allrecipes.com/Recipe/Baked-Honey-Mustard-Chicken/
- 3 skinless, boneless chicken breast halves, each cut in half
- ¼ cup honey
- ¼ cup prepared mustard
- ½ teaspoon dried basil
- ½ teaspoon paprika
- ¼ teaspoon dried parsley
- dash of ground black pepper
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9 x 13 inch baking dish.
- In a small bowl, combine the honey, mustard, basil, paprika, parsley, and black pepper. Mix well. Pour ½ of this mixture over the chicken, and brush to cover the chicken with it.
- Bake in the preheated oven for 30 minutes. Then turn chicken pieces over and brush with the remaining ½ of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
- Lightly spray the bottom and sides of the slow cooker's crock.
- In a small bowl, combine the honey, mustard, basil, paprika, parsley, and black pepper. Mix well. Dip the chicken in the honey mustard mixture.
- Place the chicken in a slow cooker and pour the remaining mixture over the chicken. Cover and cook on low for 6 hours (or high for 3 hours.)
Our estimates assume the use of fresh chicken with only 3% sodium per serving (instead of chicken that has been infused with a high-sodium broth).
Note that sodium percentages depend on which daily reference you use. The estimated 60 mg of sodium per serving implies that one serving of this recipe provides:
– 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 4% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 6% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
