Chicken Honey Mustard Pie Recipes

CHICKEN HONEY MUSTARD PIE

Steps:

• Cut chicken into bite-size chunks, and marinate in soy sauce.
• In a lightly oiled saucepan, saute onion and garlic over medium-high heat until onion in soft but not brown. Add chicken pieces, and saute until chicken is cooked through. Stir in chicken broth, carrots, honey, mustard, parsley, salt and pepper. Mix cornstarch with a few tablespoons of water to make a paste. Bring chicken mixture to a boil, and stir in cornstarch mixture. Cook, stirring constantly, until thick. Mixture should get pretty thick: add more cornstarch mixture if necessary.
• Pour chicken mixture into pie shell. Top with crust, cutting small slits in top to let steam escape.
• Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake 30 minutes more, or until crust is golden brown.

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oil to 350 degrees F.
• Cut the chicken breasts into long strips and set aside.
• Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
• Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
• Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
• Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
• Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

HONEY MUSTARD CHICKEN

Steps:

• 1. Heat oven to 375°. Place chicken, skin sides down, in ungreased rectangular pan, 13x9x2 inches.
• 2. Mix remaining ingredients; brush over chicken.
• 3. Cover and bake 30 minutes. Turn chicken; brush with mustard mixture. Bake uncovered about 30 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. (If chicken begins to brown too quickly, cover with aluminum foil.) Discard any remaining mustard mixture.

HONEY & MUSTARD HAM HOCK PIE WITH FLAKY CHEESE PASTRY

Steps:

• For the pastry, wrap the butter in foil and place in the freezer the night before you need it. Put the ham hocks, bay leaves and peppercorns in a large pan. Cover with water and a lid, and simmer for 3 hrs or until really tender - you may need to top up the water level during cooking. (Alternatively, cook in a slow cooker for 6-8 hrs.) Leave to cool in the liquid, then chill overnight if you have time.
• To make the pastry, tip the flour into a big bowl with 1/2 tsp salt and the mustard powder. Hold the butter block in the foil (peeling back a little at a time as you need to) and coarsely grate straight into the bowl of flour, dipping the end of the butter into the flour every so often - this helps to stop all the butter clumping together. Grate in the cheese too. Use a cutlery knife to lightly stir together, then stir in 175-200ml cold water to bring the dough together. Wrap in cling film and chill for 30 mins.
• Meanwhile, cook the potatoes in a pan of boiling water for 8 mins or until just cooked, then drain. Melt the butter in another large pan and add the shallots. Cook gently for 10-15 mins until tender and golden, shaking the pan now and then to roll them around in the butter. While they cook, drain the ham hocks, reserving the cooking liquid - the meat should be nice and tender. Shred with two forks, discarding the fat and bones.
• When the shallots are tender, scoop them out of the pan and add to the ham. Add the flour and mustard powder to the butter, stirring around the pan to make a paste. Cook for 1-2 mins, then splash in a little of the milk, stirring until smooth. Continue adding the milk, bit by bit, stirring well after each addition, until you have a very thick, smooth sauce. Add enough of the ham's cooking liquid to thin the sauce to a double cream consistency, about 300ml. Taste and season with pepper - it should be salty enough from the ham stock, but add a little extra if it needs it. Stir in the ham, potatoes, shallots, wholegrain mustard, honey and parsley, then leave to cool.
• Heat oven to 200C/180C fan/gas 6 and place a baking sheet on the middle shelf to heat up. Remove the pastry from the fridge. Divide into 2 balls, one a little larger than the other - keep the smaller one wrapped until later. On a lightly floured surface, roll out the large ball of dough to the thickness of a £1 coin. Use this to line the base of a 23cm metal pie plate or shallow cake tin. Fill with the pie filling, then brush the edges with a little beaten egg. Roll out the remaining pastry, lay over the top, then trim the excess. Crimp the sides of the pie, if you like. Brush with more egg wash and poke 2 steam holes in the top with a sharp knife. Place the pie on the hot baking sheet and bake for 45-50 mins until crisp and golden. Serve piping hot with green veg and gravy, if you like.

BAKED HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oil to 350 degrees F.
• Cut the chicken breasts into long strips and set aside.
• Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
• Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
• Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
• Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with honey mustard sauce.
• For the honey mustard dressing, mix the last five ingredients together in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

EASY PEASY HONEY MUSTARD CHICKEN

Steps:

• Place two chicken breasts in a deep fill dish suitable for oven cooking
• In a bowl mix the honey, mustard, olive oil, mixed herbs and season
• Pour over the chicken breasts, turn the breasts until mixture coats both sides
• Oven roast at 180 degrees for 25-30 mins. Or until juices run clear. The mixture in the oven dish can be used as a sauce for the chicken breasts.
• Great served with mash or oven cooked wedges, or a salad for a healthier option.

APPLE HONEY MUSTARD CHICKEN

Steps:

• Heat grill. In small saucepan, combine all glaze ingredients; mix well. Bring to a boil over medium heat. Boil 1 minute, stirring constantly.
• When ready to grill, lightly brush glaze on one side of each chicken breast half. Place chicken, glaze side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Lightly brush glaze over chicken; cook 5 to 8 minutes.
• Turn chicken; cook an additional 5 to 8 minutes or until fork-tender and juices run clear. Bring any remaining glaze to a boil; serve with chicken.

HONEY-MUSTARD CHICKEN TENDERS

Steps:

• Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.)
• In a medium bowl, stir together the honey and mustard. Pat the chicken dry, then pound with a mallet or heavy skillet into an even thickness (about ⅓-inch thick). Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise. (If using chicken tenders, no need to pound or slice.) Season with salt and pepper, then add to the honey mustard and toss to combine.
• Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat.
• Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.