Tuesday, February 2, 2010

Honey-Mustard Chicken and Sweet Potato Fries


So much flavor in one meal. Yum! I have made the sweet potato fries a few times now, and they have earned their way into our regular rotation. The spice I use makes them taste like barbecue flavored potato chips! I think you'll love them, too.

Honey-Mustard Chicken

6-8 boneless skinless chicken breast pieces
1/2 cup Dijon mustard
1/4 cup honey
1 tsp. dried thyme

Combine mustard, honey, and thyme in medium bowl. Coat chicken with the mixture. Place chicken on a baking pan that has been sprayed with non-stick coating. Bake at 375 degrees for about 50 minutes.


Sweet Potato Fries

4-6 peeled sweet potatoes
Olive oil or canola oil
McCormick's Grill Mates Barbecue Spice

Cut sweet potatoes into wedges. Drizzle about 2 Tbl. olive or canola oil over potatoes in a large bowl. Toss to coat well. Dust liberally with barbecue seasoning. Line baking pan with foil and spray with non-stick coating. Spread potatoes evenly on pan. Bake at 375 degrees for about 50 minutes.

1 comment:

Kathy said...

Hi, Sue

Never was a fan of potatoes as a kid. Now I love sweet potatoes, just baked. I'll try your fries as we had some out once, and I loved them. Kathy

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