Crispyhoneydijonchicken Recipes

CRISPY HONEY DIJON CHICKEN

Steps:

• Preheat oven to 350F. Move rack to middle position.
• Season chicken with salt and pepper. Heat the oil in a large skillet.
• When the oil is hot, add the chicken to the skillet skin-down. Cook for 8-10 minutes then flip it and cook it for an additional 4 minutes. Remove chicken from pan and set aside.
• Deglaze the pan with the wine and mustard, stirring constantly until you've got a smooth sauce. Stir in the chicken broth, garlic, honey, Italian seasoning, butter, and salt & pepper to taste.
• Add the chicken back in the pan and cook it in the oven for 45 minutes.

CRISPY HONEY-DIJON BAKED CHICKEN TENDERS

Steps:

• For the Chicken Tenders: Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or aluminum foil. Coat with nonstick cooking spray.
• Cut chicken into strips and pat dry with a paper towel; set aside.
• In a large bowl, combine yogurt, honey, Dijon and salt, blending well. Place chicken into bowl and toss to coat tenders. Cover bowl and refrigerate for at least 30 minutes, up to 1 day.
• When ready to bake, place crushed cornflakes in a shallow dish. Toss tenders in cornflake mixture, pressing to coat on all sides. Place on prepared baking sheet and spray tenders with cooking spray.
• Bake for 20-25 minutes, or until chicken is thoroughly cooked. Serve with honey mustard (recipe below) if desired.
• For the Honey Mustard: Combine Dijon, mayonnaise and honey in a small bowl. Stir until well blended. For more zesty flavor (my preference), add 1 teaspoon of your favorite hot sauce, or to taste. Serve with chicken tenders, or refrigerate until ready to serve.
• Enjoy!

HONEY-DIJON CHICKEN TENDERS

Steps:

• Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
• Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
• Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.

HONEY LEMON DIJON CRUSTED CHICKEN

Steps:

• Preheat oven to 425°F (220°C). Mix mustard, honey, lemon juice and garlic in medium bowl until well blended. Mix panko and parsley in shallow dish.
• Brush mustard mixture all over chicken breasts. Press chicken into panko mixture to coat on one side. Arrange in single layer on parchment-lined shallow baking pan.
• Bake 20 to 25 minutes or until chicken is cooked through and coating is lightly browned. Let stand 5 minutes. Slice chicken and shingle on serving platter. Sprinkle with sea salt before serving.

CRISPY HONEY DIJON CHICKEN

Steps:

• Preheat oven to 350°F.
• Pound chicken breasts until they are thin.
• Stir together mustard, honey, salt and pepper.
• Spread or paint dijon mixture generously on chicken breasts.
• Crush Ritz crackers into fine crumbs.
• Press crumbs onto mustard coated chicken until chicken is thoroughly coated with crumbs.
• Place chicken on a baking sheet or jellyroll pan and bake at 350F for 30-40 minutes or until crispy, turning chicken once during cooking, if desired.

HONEY-DIJON CHICKEN

Steps:

• Place chicken in an ungreased 11x7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.

HONEY DIJON CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Line a 13 x 9 inch baking pan with foil; spray the foil with non-stick cooking spray.
• Rinse the frozen chicken pieces under lukewarm water to remove the ice glaze, pat dry.
• Place chicken on prepared foil pan and sprinkle with paprika, top with lemon slices.
• Place in the preheated oven and bake for 30 minutes.
• Meanwhile, prepare the sauce by placing remaining ingredients in a small microwave safe bowl and mixing thoroughly.
• Prior to spooning over chicken, microwave sauce for 1 to 2 minutes or until heated through.
• After the breasts have baked for 30 minutes, drain and discard juices from baking pan.
• Remove the lemon slices and spoon the heated sauce over the chicken.
• Return to oven and continue baking for 1o to 15 minutes or until juices run clear when pierced with a fork.
• Serve immediately.