Firehouse Honey Mustard Chicken Recipes

HONEY MUSTARD CHICKEN

Steps:

• Sprinkle chicken with salt and pepper, then toss with Seasoning if using.
• Thickener: In a small bowl, mix together the mayonnaise and flour.
• Heat 1 1/2 tbsp oil in a skillet over medium high heat. Add chicken and cook for 2 minutes on each side or until golden. Remove onto a plate.
• Reduce heat to medium. Add remaining oil in the middle of the skillet and put garlic straight onto the puddle of oil. Sauté for 20 seconds or until golden (don't let it burn).
• Add chicken broth, bring to simmer, scraping the bottom of the fry pan.
• Whisk in Dijon Mustard and honey, then whisk in Thickener (make sure you scrape it all in).
• Add thyme and wholegrain mustard, if using.
• Cook for 1 - 2 minutes or until starting to thicken. Adjust salt and pepper to taste.
• Return chicken and any juices pooled on the plate into the sauce. Turn to coat and reheat through - about 1 1/2 minutes - or until sauce is thickened to your taste.
• Serve on mashed potato, garnished with parsley, with a simple side salad.

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.

FIREHOUSE HONEY-MUSTARD CHICKEN

Steps:

• Pound chicken breasts to approximately 1/2 -inch thickness. Place in large ZipLoc bag, pour in worcestershire sauce, & marinade in fridge for 1-2 hours.
• Put bacon in large skillet, Saute until crisp. Remove, crumble, & set aside.
• In same skillet, saute onions & mushrooms for 5 mins., until slightly browned. Remove & set aside.
• Preheat oven to 350 degrees.
• (Honey-Mustard Dressing)-In mixing bowl, place Dijon mustard, mayonnaise & honey. Mix well. Set aside.
• Saute chicken in skillet(w/bacon drippings) 4-5 minutes on each side until lightly browned. Remove & place on 13 x 9 baking pan.
• Spread generous amount of dressing over chicken breasts, top with sauteed onion, mushroom & bacon. Sprinkle good amount of Monterey Jack cheese over top.
• Bake in 350 degree oven for 15-20 mins., until cheese melts. Remove from oven.
• Top with chopped fresh parsley and serve.

HONEY MUSTARD ROAST CHICKEN

Steps:

• Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined.
• Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.
• Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.
• Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.
• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
• Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.
• Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.
• While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.
• Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.
• Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.

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.