Honey And Nutmeg Chicken Breasts Recipes
CREAMY NUTMEG CHICKEN
Being a new mom on a small budget, I've been experimenting with chicken recipes. I actually wanted to make another dish but didn't have all the ingredients, so I substituted a few and came up with this recipe.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chicken in butter. Remove chicken and set aside. , In the same skillet, saute onion and parsley until onion is tender. Add the soup, sour cream, milk, nutmeg, sage, thyme and rosemary; mix well. Return chicken to the skillet an spoon sauce over pieces. , Simmer, uncovered, for 25-30 minutes or until chicken is no longer pink, basting occasionally. Sprinkle with additional nutmeg.
Nutrition Facts :
HONEY AND NUTMEG CHICKEN BREASTS
I am always looking for simple marinades for chicken breasts. This one is sweet and pairs well with green vegetables and/or potato smash. I cook for 2 and eat for 1. The leftovers from this dish keep for up to a week and can be made into a great cold chicken salad. I do not suggest reheating chicken breasts as they will become dry and lose flavor.
Provided by rachelkay129
Categories Chicken Breast
Time 1h25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- rinse and pat dry chicken breasts.
- stir honey, nutmeg, salt and pepper in a mixing bowl.
- cover chicken in mixture and marinate at room temp for 30 minutes.
- pre-heat oven to 375 degrees fahrenheit
- place chicken on baking sheet (placing foil down on baking sheet will save time and add ease to clean up).
Nutrition Facts : Calories 629.5, Fat 27.1, SaturatedFat 5.9, Cholesterol 92.8, Sodium 95.1, Carbohydrate 70.1, Fiber 0.3, Sugar 69.8, Protein 30.5
OVEN FRIED SOUTHERN STYLE CINNAMON HONEY CHICKEN
While watching FoodTV, I saw a piece about Amy Ruth's restaurant in New York where the owner made fried chicken dipped in a honey cinnamon mixture. It looked so good I began searching on the web for a recipe which approximated it... and after much browsing of webpages I put together a recipe that I thought might taste something like it. I don't fry my chicken, so here's a baked version, tweaked to my own tastes.
Provided by Julesong
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Spray a large roasting pan lightly with cooking spray.
- Combine the flour with the salt, cinnamon, turmeric, black pepper, and a pinch nutmeg.
- Coat the chicken pieces well with the flour mixture (you can use chicken with or without skin on - it's up to you).
- Beat together the egg and milk; dredge the flour-coated chicken pieces in the egg mixture, then into the breadcrumbs.
- Arrange pieces skin side up (if using pieces with skin) in the sprayed roasting pan, making sure that the pieces are not touching each other (if possible) to ensure they bake crispy; spray chicken pieces with oil spray or sprinkle with 2 tablespoons oil and place the chicken in the oven to bake.
- While the chicken is baking, in a saucepan over medium low heat combine the butter, honey, pinches of cinnamon, and lemon juice.
- After the chicken has baked for 25 minutes, pour the butter and honey mixture generously over the pieces.
- Bake for an additional 15 minutes or until the juices run clear and the chicken is crisp and brown.
- Note: if you'd like to add a bit of kick to the recipe, you can try a pinch or two of cayenne (to taste) in the honey sauce, or perhaps some red pepper flakes!
Nutrition Facts : Calories 1080.3, Fat 64.9, SaturatedFat 22.7, Cholesterol 333.2, Sodium 1591.7, Carbohydrate 54.7, Fiber 1.3, Sugar 35.6, Protein 68.2
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