1-1/2 lb Boneless, Skinless Chicken Breasts, cut in half
1/4 cup Dijon mustard
3 Tbsp honey
1 tsp dried rosemary (or use 1 Tbsp chopped fresh)
Preheat oven to 425°F.
Place chicken on an oiled, foil-lined rimmed baking sheet; sprinkle lightly with salt and pepper.
Combine mustard, honey and rosemary; brush on chicken.
Bake 20 to 25 minutes or until done.