Easy Honey Nut Chicken Recipes

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HONEY NUT DIPPED CHICKEN



Honey Nut Dipped Chicken image

This was given to me by my friend Susan R. Very easy and tasty.

Provided by patti

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 9h20m

Yield 8

Number Of Ingredients 10

¼ cup honey
2 tablespoons Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon lemon juice
1 ¼ teaspoons salt
2 ½ pounds assorted chicken parts, skinned
cooking spray
½ cup crushed corn flakes cereal
⅓ cup chopped walnuts
½ teaspoon salt

Steps:

  • Mix honey, Worcestershire sauce, vegetable oil, lemon juice, and salt in a bowl, stirring until salt has dissolved. Place chicken into marinade, turn chicken pieces over to coat, and cover bowl. Marinate chicken in refrigerator for 24 hours, turning once.
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and spray foil with cooking spray.
  • Mix corn flake crumbs with walnuts and 1/2 teaspoon salt in a shallow bowl. Remove chicken pieces from marinade, discarding the used marinade, and press into crumb mixture to coat. Arrange chicken into prepared baking dish.
  • Bake in the preheated oven until chicken meat is no longer pink inside, the juices run clear, and chicken is browned, about 1 hour. An instant-read meat thermometer inserted into the thickest piece of chicken should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 290.1 calories, Carbohydrate 11.9 g, Cholesterol 85.5 mg, Fat 16 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 3.3 g, Sodium 634.8 mg, Sugar 9.5 g

HONEY NUT CHICKEN STICKS



Honey Nut Chicken Sticks image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

2 pounds chicken tenders
Salt and pepper
1 cup all-purpose flour
3 eggs
A splash milk
2 cups honey nut flavored cereal (recommended: Honey Nut Corn Flakes)
1 cup bread crumbs
1 tablespoon sweet paprika
1 tablespoon poultry seasoning
2 tablespoons grill seasoning (recommended: Montreal Seasoning)
1/4 cup vegetable oil, eyeball it

Steps:

  • Preheat oven to 400 degrees F.
  • Season chicken tenders with salt and pepper. Place flour in a large shallow dish. Coat chicken in flour. Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish. Place a nonstick baking sheet near chicken breading station. In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through. Cool and serve, or pack up for a picnic! This chicken may be served hot or cold.

Nutrition Facts : Calories 422 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 159 milligrams, Sodium 475 milligrams, Carbohydrate 33 grams, Fiber 2 grams, Protein 39 grams, Sugar 4 grams

HONEY-NUT CHICKEN STIR-FRY



Honey-Nut Chicken Stir-Fry image

In Roswell, Georgia, Tammi McDonald combines honey, ginger and orange juice in a delightful sauce for sliced carrots, celery and strips of tender chicken. She tops off her delicious stir-fry with chopped peanuts for a fun crunch.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon cornstarch
3/4 cup orange juice
1/4 cup honey
3 tablespoons reduced-sodium soy sauce
1/4 teaspoon ground ginger
2 cups sliced celery
1-1/2 cups sliced carrots
4 teaspoons canola oil, divided
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/4 cup coarsely chopped peanuts
Hot cooked rice, optional

Steps:

  • In a small bowl, combine the first five ingredients until smooth; set aside. In a nonstick skillet or wok, stir-fry celery and carrots in 2 teaspoons oil until crisp-tender. Remove and keep warm. In the same skillet, stir-fry chicken in remaining oil until no longer pink. , Return vegetables to the pan. Stir orange juice mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve with rice if desired.

Nutrition Facts : Calories 348 calories, Fat 11g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 636mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

ONE-PAN HONEY GARLIC CHICKEN RECIPE BY TASTY



One-pan Honey Garlic Chicken Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs, salt, pepper, unsalted butter, garlic, brown sugar, honey, dried thyme, dried oregano, green beans

Provided by Robin Broadfoot

Categories     Dinner

Time 52m

Yield 4 servings

Number Of Ingredients 10

6 bone-in, skin-on chicken thighs
salt, to taste
pepper, to taste
1 tablespoon unsalted butter
3 cloves garlic
1 tablespoon brown sugar
¼ cup honey
1 teaspoon dried thyme
1 teaspoon dried oregano
1 lb green beans

Steps:

  • Preheat oven to 400˚F (200˚C)
  • Season chicken thighs with salt and pepper.
  • Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add chicken, skin-side down, and sear both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.)
  • Remove chicken thighs and set aside. Pour out any excess fat, but leave some in for the sauce.
  • Add garlic, stir until fragrant, then add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low.
  • Return chicken to the skillet. Coat the chicken in the sauce.
  • Add green beans to skillet.
  • Bake for 25 minutes or until chicken is cooked through.
  • Enjoy!

Nutrition Facts : Calories 443 calories, Carbohydrate 33 grams, Fat 12 grams, Fiber 3 grams, Protein 49 grams, Sugar 28 grams

HONEY NUT CHICKEN



Honey Nut Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18

4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
1/2 cup plain bread crumbs
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick)
2 eggs
A splash half-and-half or whole milk
2 teaspoons hot sauce, several drops
1/2 cup all-purpose flour
2 to 3 tablespoons vegetable oil
4 (6 to 8-ounce) pieces of chicken breast
Barbequed Succotash, recipe follows
1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can black beans, rinsed and drained
1 (10-ounce) box frozen corn
Salt and pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.
  • Beat eggs and half-and-half or milk with hot sauce in a shallow dish.
  • Pour flour out on a plastic board or plate.
  • Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.
  • Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.
  • Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.

HONEY NUT CHICKEN



Honey Nut Chicken image

Receipe from Rachel Ray's 30 Minute Meals. My DH loved it, and it made wonderful sandwiches the next day. Wonderful flavor with a little bit of a kick.

Provided by Jen Andrews

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2/3 cup honey roasted peanuts
1/2 cup plain breadcrumbs
1 tablespoon grill seasoning (Recommend Spicy Montreal Steak Seasoning by McCormick)
2 eggs
1/8-1/4 fluid ounce half-and-half or 1/8-1/4 fluid ounce whole milk
3 -5 drops hot sauce
1/2 cup flour
2 -3 tablespoons vegetable oil
4 (6 ounce) boneless skinless chicken breasts

Steps:

  • Preheat oven 350 degrees.
  • Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs.
  • Pour nutty-breading onto a plate.
  • Beat eggs, half-and-half or milk, and hot sauce in a shallow dish.
  • Pour flour out on a plastic board or plate.
  • Dust both sides of the chicken with flour.
  • Dip the chicken into the egg mixture and then coat with the nutty-breading.
  • Preheat a nonstick skillet over mediume high heat.
  • Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan.
  • Brown chicken breasts 2 minutes on each side in hot oil or until evenly light golden in color.
  • Transfer to a baking sheet and cook in oven until juices run clear and breats are cooked through, about 10 to 12 minutes.
  • (longer for thicker chicken breasts).

QUICK & EASY HONEY CHICKEN



Quick & Easy Honey Chicken image

This originally came from a Taste of Home in '94. I've adapted it to my family's style and have made it a quicker and easier meal

Provided by Karrie Ann

Categories     Chicken Thigh & Leg

Time 55m

Yield 5 serving(s)

Number Of Ingredients 10

1/2 cup flour
1 teaspoon salt
1 teaspoon cayenne pepper
10 boneless skinless chicken thighs
1/2 cup butter
1/4 cup packed brown sugar
1/4 cup honey
1/4 cup lemon juice
1 tablespoon soy sauce
1 tablespoon curry powder

Steps:

  • Preheat oven to 350 deg.
  • Add 1/2 the butter (1/4 c) to 13 x 9 baking pan and put in the oven to melt butter.
  • Combine Flour, salt and cayenne pepper.
  • Coat Chicken in Flour mixture.
  • Take pan with melted butter out of oven.
  • Put dredged chicken thighs into pan, turning to coat with butter Bake at 350 F for 20 minutes.
  • Mix brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter.
  • Pour over chicken.
  • Bake 20 minutes more or until chicken is tender, basting several times with drippings from the pan.

HONEY ROASTED CHICKEN



Honey Roasted Chicken image

Put chicken in a baking dish and add some pantry staples. Let it bake, and presto! You'll have a sweet, succulent main course before you know it. Add rice or potatoes and an Asian frozen veggie mix, and supper is served. -Gwyn Brandt, Hibbing, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup honey
1/4 cup reduced-sodium teriyaki sauce
2 tablespoons orange juice
1-1/2 teaspoons prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place chicken in a greased 13-in. x 9-in. baking dish. Combine the remaining ingredients; pour over chicken., Bake, uncovered, at 375° for 22-26 minutes or until a thermometer reads 170°, basting occasionally.

Nutrition Facts :

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