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Mustard-Glazed Chicken with Roasted Vegetables March 22 2015, 0 Comments

This simple recipe makes enough for more than one meal. Save a chicken breast for a quick chicken salad sandwich later in the week and puree the leftover veggies with a bit of chicken stock and a splash of milk for a hearty soup. Most importantly of all- use out high quality, award winning deli-mustard in this recipe.

Get the complete recipe from Cooking Light Magazine HERE.