HONEY HABANERO CHICKEN
Provided by Hilah
Number Of Ingredients 2
Steps:
- Toss everything together in a tight-lidded container. Shake it around. Refrigerate 4-24 hours.
- Set oven to 425ºF. Arrange drumsticks in a baking dish and pour the marinade over. Bake 30 minutes.
- Flip drumsticks and baste with the pan drippings (Careful! Don't burn yourself!)
- Bake another 20 minutes or until the inside temperature of the biggest drumstick is 165ºF.
TOMATILLO CHICKEN
This chicken stew uses the flavor of the whole chicken and tangy tomatillos and traditional Mexican enhancements such as cilantro, garlic, and onion to full advantage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Number Of Ingredients 9
Steps:
- In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.
- Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.
Nutrition Facts : Calories 479 g, Fat 27 g, Fiber 4 g, Protein 44 g
HONEY GLAZED CHICKEN
I received this recipe from a friend of mine and have used this for years. My family requests this one often. It's a light meal that everyone will enjoy. Serve with steamed rice.
Provided by jbrink1
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk honey, soy sauce, and red pepper flakes in a bowl.
- Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 18.1 g, Cholesterol 33.6 mg, Fat 6.5 g, Fiber 0.1 g, Protein 12.8 g, SaturatedFat 1.1 g, Sodium 481.2 mg, Sugar 17.5 g
HONEY GLAZED CHICKEN
An easy and delicious twist to classic roast chicken
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 4
Steps:
- Put 2 chicken breasts, skin side up in a small baking dish and season.
- Squeeze the lemon into a bowl and stir in the honey and soy sauce. Spoon the mixture over the chicken, then tuck the squeezed-out half of lemon between the pieces (this will moisten and add flavour to the chicken).
- Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). Cook until done and richly glazed, basting with the juices at least twice. To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
- Serve with salad and potatoes roasted with herbs and garlic.
HONEY-DIJON CHICKEN
"Honey, Dijon mustard and soy sauce blend perfectly to season these golden baked chicken breasts," relates Julie Rowe of Fort McMurray, Alberta. "A beekeeper shared the recipe with me."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 197 calories, Fat 3g fat (0 saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 63g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
HONEY CHICKEN BREASTS WITH HABANERO TOMATILLO SAUCE
Steps:
- Prehat the oven to 450F. Place a large ovenproof skillet over medium high heat. Generously season the chicken with salt and pepper. In a small bowl, combine the flour and minced herbs. Place this mixture on a shallow plate and dredge the breasts in the herbed flour. Shake off any excess. When the pan is hot, add the oil and swirl to coat. Place the chicken breasts skin side down in the pan, and sear for 3 minutes. Use tongs to flip breasts over, and place the pan in the oven for about 15 minutes. Remove and test for doneness (165F). Remove from the oven, place on plate and keep warm. Place pan back on the stovetop over medium heat. Add the OJ, honey and mustard and bring to a simmer. Cook, stirring constantly, for about 2 min to thicken. Stir in the thyme, remove from heat, and set aside. Spoon some of he habanero tomatillo sauce in center of 4 plates and place chicken breast on top. Drizzle the warm orange mustard sauce equally over hte breasts, and serve hot.
HONEY BREAST OF CHICKEN WITH ORANGE AND TOMATILLO-HABANERO SALSA
Steps:
- Preheat the oven to 350 degrees F. Wash the chicken breasts. Keep the skin on until after the chicken is cooked, as it keeps the breasts moist. Place an oven proof saute pan over a medium high burner. Season the chicken breasts with the herbs, salt, and pepper. Sprinkle the flour on a plate or tin and dredge the breasts in flour. Set aside until the pan is hot. Add the olive oil to a hot saute pan and place the breasts skin side down to sear in the juices. Cook 3 to 4 minutes or until the skin side is a little golden. Turn the breasts over and place in the preheated oven to finish the cooking, about 12 to 15 minutes. You may need to periodically turn the breast over to ensure even color. This is the time to make the Tomatillo Salsa. Set it aside so you can serve it at room temperature. Cover and refrigerate the unused portion. Test the chicken with a knife to see if it is completely cooked through. If the juice that flow from the meat near the bone is perfectly clear the chicken is ready. If not, put it back in the oven until the juices are clear. When the breasts are ready, remove from the hot saute pan. Place the pan over a burner on medium heat. Add the orange juice and honey and cook, simmering and stirring 2 minutes, to thicken. Stir in the mustard and the thyme and remove the pan from the heat and set aside. Remove the skin from the breasts, if you're watching the tummy or ticker. Place 2 ounces of the Tomatillo sauce in the center of the 4 warmed plates. Arrange the breasts on top of the sauce in each plate. Drizzle the hot orange mustard sauce equally over the breasts and garnish with the herb sprigs. Serve with Saffron rice and fresh steamed corn.
- Place all of the ingredients in a food processor and pulse until chunky. Season to taste and set aside until ready to use.
CHICKEN BREAST WITH ROASTED TOMATILLO SAUCE
Easy mexican Main Course with the beautiful flavor of tomatillo. Great dish to try if you never had a tomatillo
Provided by R. Warren Meddoff
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Lightly oil a rimmed baking sheet or baking pan and roast tomatillos and jalapeno or chilies under a hot broiler, 4 inches or so from the heat source, 3 to 4 minutes, or until they are blistered and splotchy brown with, maybe, a few black spots. Turn them and roast on the other side. Cool, then transfer tomatillos and chilies to a food processor fitted with the metal blade or blender along with any of the juices on the pan. Process or puree until smooth.
- Meanwhile, over medium heat in a heavy-bottomed saucepan, heat 2 tablespoons olive oil. Add onions and garlic and cook, stirring, about 6 minutes until golden brown. Raise heat to medium high, add tomatillo puree and cook 3 minutes until sauce darkens and is very thick. Add broth, brown sugar and 1/4 cup cilantro. Stir, reduce heat and simmer, uncovered, 10 minutes or until sauce thickens. Season with salt and pepper. Set sauce aside.
- Season chicken liberally with salt and pepper. Heat 3 tablespoons olive oil over medium-high heat in an oven-proof skillet large enough to hold chicken in one layer. Add chicken, skin side down, and cook 5 minutes until skin is richly browned. Turn and cook on bone side 2 minutes or so. Remove chicken from pan and pour out all but 1 tablespoon fat. Add tomatillo sauce and bring to a simmer. Nestle chicken pieces, skin side up, in the sauce, place in preheated 375-degree oven and bake 15 minutes, or until chicken is cooked. (Check with point of a small knife near the bone to make sure chicken is cooked through.)
- Place one piece of chicken in each of four shallow bowls, spoon sauce around, top with crema or queso fresco and sprinkle remaining cilantro over.
Nutrition Facts : Calories 675.6, Fat 45.5, SaturatedFat 12.4, Cholesterol 158.9, Sodium 450, Carbohydrate 13.8, Fiber 2.4, Sugar 7.7, Protein 51.8
CHICKEN WITH TOMATILLO AND CILANTRO SAUCE
Provided by Peter Hoffman
Categories Food Processor Chicken Broil Hot Pepper Healthy Tomatillo Cilantro Seed Self
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Move broiler rack into position closest to flame. Set broiler to medium. Place tomatillos and chiles on a rimmed baking sheet; broil until soft and blackened in spots, about 5 minutes. Turn; broil other side 5 minutes. Remove from broiler and transfer to a food processor; blend. Increase broiler heat to high. Place chicken on same baking sheet and sprinkle with salt. Broil chicken until browned, about 9 minutes. Turn; broil other side 9 minutes. Heat oil in a large saucepan over low heat; cook onion and garlic, stirring occasionally, until soft and golden, about 5 minutes. Add pureed tomatillos and chiles; simmer uncovered, 2 minutes. Add cilantro and 1 teaspoon salt. Gently place chicken in sauce. Simmer, covered, until meat is cooked through, about 20 minutes. Sprinkle with pumpkin seeds and cilantro. Serve with Roasted Kabocha Squash With Cumin Salt .
HONEY-BALSAMIC BAKED CHICKEN BREASTS WITH TOMATOES, MUSHROOMS A
This is a flavorful recipe, makes a pretty presentation, and with a side-dish of rice, makes an entire meal. Quick to throw together, too.
Provided by FlemishMinx
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees.
- In a large shallow pan, mix all ingredients EXCEPT chicken, pepper, and honey.
- Dredge the chicken breasts in the mixture, getting them coated with the liquid.
- Nestle the breasts in the vegetable mixture, but do not completely bury them.
- Salt and pepper them, then drizzle them with the honey.
- Bake until the chicken is well browned and cooked through, about 50 to 60 minutes.
Nutrition Facts : Calories 421.3, Fat 24.1, SaturatedFat 5.3, Cholesterol 92.8, Sodium 685, Carbohydrate 18.1, Fiber 2.8, Sugar 12.7, Protein 33.6
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