Honey-Mustard Chicken I

Pat the chicken breast halves dry with paper towels and season both sides lightly with pepper.

Combine honey, Dijon-style mustard, lemon juice, and poppy seeds in a small bowl, stirring until well blended.

Heat a large skillet over medium-high heat and lightly oil or spray the surface.

Place chicken breast halves in the hot skillet and cook for 8-10 minutes on the first side until golden and cooked through.

Flip the chicken and cook for an additional 5-7 minutes on the second side until the internal temperature reaches 165°F (74°C).

Brush the honey-mustard mixture evenly over both sides of the chicken during the last 1-2 minutes of cooking, allowing it to caramelize slightly.

Transfer the chicken to a serving plate and let rest for 2-3 minutes before serving.