If you don't have fresh ginger, you can substitute 1/4 teaspoon of ground ginger. You can also use chicken breasts with this recipe, however they cook faster so reduce the roasting time to 20 minutes, or until they are no longer pink in the center.Note: I updated this recipe on 6/3/2020. I reduced the amount of mustard. It used to have 1/4 cup of Dijon mustard and 1/4 cup of grainy mustard. It was a lot of mustard! Feel free to add more though if you prefer.If you like a lot of sauce, I recommend doubling the sauce ingredients.
1/4cupmustardDijon or whole grain works well, or a mix of mustard types
1tablespoonfresh ginger, gratedor 1/4 teaspoon of ground ginger