1/3 cup ketchup
1/3 cup honey mustard
1/3 cup vegetable oil
salt and pepper to taste
2 skinless, boneless chicken breast halves
Melt ketchup and honey mustard in a small saucepan, stirring frequently. Stir into the pan of chicken breasts. Cover and cook over medium heat for about 10 minutes. Remove chicken from pan and place in a bowl. Drain and stir in salt and pepper.
Return chicken to wok and stir with the ketchup and honey mustard sauce. Heat through, about 5 minutes. Discard any remaining sauce.
I am so excited! I had all of the ingredients in the fridge and was able to quickly make the dough. I didn't have cream cheese so I used light rum/pisco. I will be making this again!