5 skinless, boneless chicken breast halves
2 tablespoons honey mustard
1/4 teaspoon dried sage
2 teaspoons garlic powder
2 teaspoons dried lemon zest
1 teaspoon ground black pepper
2 teaspoons salt
1/2 teaspoon ground black pepper
Place chicken in baking dish. Brush with honey mustard. Cover and refrigerate over night.
Preheat oven to 350 degrees F (175 degrees C).
Meanwhile, place sage and garlic powder into a large mixing bowl, stirring frequently. In a small mixing bowl, mix lemon zest, 1 teaspoon salt, 1/2 teaspoon pepper and 2 teaspoons salt. Mix all together. Shape mixture into a 1/2 inch ball and roll in sage.
While resting chicken, wash and peel each breast, then cut into strips. Place on baking sheet. Brush with honey mustard mixture. Bake uncovered for 30 minutes, turning every 10 minutes.