Honey Mustard Mayo Baked Chicken

Prick 1 chicken breast all over with a fork.

Cut it in half, sprinkle with a pinch of salt, and let it rest for 5 minutes.

Prepare a Ziploc freezer bag. The open tab and non-slip finish make it easy to open.

Add the whole grain mustard, mayonnaise, soy sauce, honey, and crushed garlic to the bag, then massage from the outside to mix well.

Pat the chicken dry.

Place the chicken in the bag and coat it evenly with the marinade.

Press out as much air as possible, seal the zipper, flatten the bag, and freeze. Marinating before freezing lets the flavor soak in well.

When you want to eat it, move it to the refrigerator in the morning to thaw. Always thaw in the refrigerator. It will be thawed by the evening.

Wipe off the marinade, then score the thicker parts of the chicken with a knife so it is an even thickness.

Line the frying pan with Cookper frying pan foil before turning on the heat.

Place the chicken in the pan, cover, and cook over medium heat for about 2 minutes, then lower the heat and cook for about 3 minutes more. Flip it over and cook over low heat for 3 to 4 minutes, and remove once cooked through.

Add the marinade, white wine, and butter to the frying pan, bring to a boil over medium heat to make the sauce. Cut the chicken into bite-sized pieces, arrange on a plate, and pour the sauce over to finish.