Honey Dijon Chicken With Capers Recipes

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.

EASY GRILLED HONEY-DIJON CHICKEN

Steps:

• In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours.
• Preheat the grill to medium heat.
• Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.

EASY HONEY-DIJON CHICKEN CUTLETS

Steps:

• Place the chicken on a cutting board. Holding your knife parallel to the cutting board, slice the chicken breasts in half so that one breast becomes two cutlets. (You can also ask the butcher to do that for you.) If the chicken breasts are too large, lay the chicken between two sheets of plastic wrap and pound them out with a meat mallet to ¼" thickness. Even thickness is important to this recipe, so do not skip this important step. Season the chicken breasts generously on both sides with salt and pepper.
• In a large bowl whisk together the olive oil, lemon zest, honey, Dijon mustard, paprika and coriander. Add the chicken cutlets and turn to coat well on both sides.
• Bring a large nonstick or cast iron skillet to medium-high heat. When the skillet gets hot, add some olive oil. Wait until the olive oil is hot and add the cutlets (if they do not all fit, cook them in two batches). Pour any remaining honey-Dijon mustard mixture from the bowl over the cutlets and cook for about 2-3 minutes on each side, or, until their internal temperature reaches 165°F.
• Remove the cutlets from the heat, cover them with aluminum foil for a few minutes to allow the juices to settle, and serve with the lemon wedges.

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 DIJON CHICKEN WITH CAPERS

Steps:

• Salt and Pepper chicken on both sides to season.
• Heat oil over med.
• high in frying pan, cook chicken 5-6 minutes per side.
• Pour in broth, capers, rosemary and thyme.
• Return to simmer for 5 minutes.
• Stir in mustard, butter and honey and immediately remove from heat.
• Serve with spooning remaining sauce over each breast.

CONTEST-WINNING HONEY-DIJON CHICKEN

Steps:

• Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil until a thermometer reads 165°. In a small bowl, combine cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to skillet. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with rice or noodles.Freeze option:Divide chicken between two 11x7-in baking dishes. Cool. Cover and freeze up to 3 months. To use, completely thaw in refrigerator. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 35 minutes or until heated through. ,