Portion Size: 3 oz. boneless plus 1 oz. sauce

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 ½ pounds boneless skinless chicken breasts or thighs	Trim all visible fat.
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
¼ cup oil
¼ cup honey
½ cup plain Greek yogurt
½ cup Dijon mustard

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Pre-heat oven to 375 degrees F.
2	Spray baking sheet with nonstick cooking spray.
3	In a bowl combine honey, Dijon mustard, onion powder, garlic powder, paprika, salt and pepper in a food processor. Puree.  Divide sauce in half. Mix ½ of the mixture with yogurt. Chill until ready to serve.	Do not cross contaminate raw chicken with reserved dipping sauce.
4	Dip and coat chicken thighs in honey mustard sauce.  Place on baking sheet.
5	Bake in oven for 30-40 minutes. Remove from oven.
6	Move rack to top rack and turn on the broiler. Note: oven door will need to remain slightly open for broiler to operate in most ovens.	Cook to 165 ° F for 15 seconds.
7	Cook until lightly browned, 2-3 minutes.
8	Serve immediately with dipping sauce on the side.

Time Temperature Sensitive food.  Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new.  Cool