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INGREDIENTS:16 boneless, skinless chicken breast halves
12 oz. frozen lemonade concentrate, thawed
1 cup honey
2 tsps. dried sage leaves, crushed
1 tsp. fresh lemon juice
1 tsp. dried thyme leaves, crushed
1 tsp. dry mustardDIRECTIONS:1. Preheat oven to 350°F. Rinse chicken breasts under cold water and pat dry with paper towels; place in a shallow baking dish.

2. Combine remaining ingredients in a bowl. Pour half the sauce over the chicken and bake for 20 minutes. Turn chicken over and pour remaining sauce on top. Bake 15 to 20 minutes more until chicken is no longer pink in the center. Serve hot.NUTRITIONAL INFORMATION: Calories 250 (12% from fat); Fat 3g (sat. 1g); Protein 27g; Carbohydrates 28g; Sodium 65mg; Cholesterol 75mg; Fiber 0g
SERVINGS:16 servingsFrom:Recipe from the National Honey Board