Velveeta Shells and Cheese is a very versatile, smooth and creamy side dish that goes well with everything, including this honey mustard chicken recipe by Greg Patent, a food writer in Bozeman, Montana. 

For this dish, a honey and mustard coating flavors succulent boneless, skinless chicken thighs. Red potatoes baked with the chicken soak up the juices. You can leave out the potatoes if you prefer. Make this tonight with a side of Velveeta Shells and Cheese for a delicious dinner.

Makes 4 Servings

Ingredients:

4 (6-ounce) boneless, skinless chicken thighs

1/2 teaspoon salt, divided

Coarsely ground black pepper

4 tablespoons Dijon mustard

2 tablespoons honey

1 minced shallot

1 tablespoon minced fresh thyme leaves or ½ teaspoon dried

1 pound small red potatoes, cut into halves

Olive oil cooking spray

Preparation: 

1. Preheat oven to 375F.

2. Sprinkle chicken thighs with 1/4 teaspoon salt and pepper. Place in a 13 x 9-inch baking dish. Combine mustard, honey, shallot and thyme in a small bowl to form a paste. Spread over thighs, covering them completely.

3. Add potatoes to the pan and spritz with olive oil spray. Sprinkle potatoes with 1/4 teaspoon salt and pepper.

4. Bake about 50 minutes, stirring potatoes once, until potatoes and chicken are tender. 

Per serving: 280 calories, 6g fat, 120mg chol., 30g prot., 27g carbs., 2g fiber, 610mg sodium

This delicious recipe is brought to you by Velveeta and Relish magazine.

For more recipes, visit our Recipe File.