I finally did get around to making that honey-mustard chicken. I must confess though that the first attempt wasn't wholly successful. The paste of honey-mustard and other assorted spices didn't permeate inside the chicken breasts. So when I fried them (shallow-fry), the end result turned out to be dry and a little short of taste - despite marinating the chicken for a good 4-5 hours.

So I improvised. I cut each chicken breast in 3-4 pieces and cut slits across each piece with a knife. Then I applied the honey-mustard spice paste and left it for about 7-8 hours.

And it worked this time :-)