Maralyn and I, The Tandem Tasters, have enough chicken recipes for another chef and recipe book all about chicken. Yet, we rarely publish them on Where and What in the World or The Big Blend.

We figure everyone has an abundance of chicken dishes. Chicken is versatile, healthful and inexpensive. Our book features French Master Chef, Herve Laurent’s, classic Coq au vin.

Julia Child once told us that one of her favorite meals was a fresh, plump roast chicken with herbs.

Recently, on the food network, Emeril said that his most requested recipes are for chicken,
so, here it is.

This was adapted from years of trying to come up with something different for chicken. We generally have most of the ingredients on hand for a last minute supper.

Chicken with Honey, Orange & Mustard Glaze


1 tbs oil
4 – 6 oz boneless, skinless chicken breasts
4 chopped scallions, or use a shallot
1 to 3 crushed garlic cloves
3 tbs honey or honey mustard, or half of each, the Hill Team favorite
2 tbs soy sauce
1/4 cup orange juice
1 orange, pealed and cut in segments (This is optional but adds color and flavor)
garnish: flat leaf parsley or lemon balm


Place breasts in a shallow roasting pan.
Preheat oven to 350 degrees F.
Heat oil and gently saute scallions and garlic until soft.
Add the honey, or/and honey mustard, orange juice, orange segments and soy sauce to pan.
Stir until honey is dissolved.
Pour over chicken and bake, uncovered, for 45 minutes or until chicken is cooked and golden. The timing depends on the size of your chicken breasts.
Garnish with parsley or lemon balm.


If you cannot find a fresh orange you can use canned segments or even substitute some orange maralade – about 3 tbs in the honey glaze.

Our beverage choice is an Oregon Pinot Noir or a California Zinfandel.
For a milder flavor, use only honey. We prefer the extra garlic and mustard honey.
If we think of it, we baste the chicken once or twice while cooking.
We serve this with a green salad, preferably spinach.
Rice pilaf, wild rice, or a baked potato will soak up the glaze.

If you have planned for leftovers, this citrus flavored chicken cut up makes a good chicken salad or sandwich for the next day.

If you are serving ham for the holiday, this honey, orange, mustard glaze works very well for ham. Glaze the ham with honey, mustard and orange juice before baking.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog

Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”