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-DIJON CHICKEN TENDERS
With a sweet and savory coating, these chicken tenders are a breeze to make. Serve with ranch dressing, ketchup, or more honey mustard dressing.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 37.7 g, Cholesterol 92.1 mg, Fat 13.1 g, Fiber 1 g, Protein 29.2 g, SaturatedFat 6.5 g, Sodium 909.3 mg, Sugar 13.5 g
HONEY-DIJON CHICKEN SALAD
This delightful main-dish salad has an easy sauce/dressing that lends a sweet-tangy flavor to the mix. "You can add or take away vegetables to suit your taste," notes Janelle Hensley of Harrisonburg, Virginia.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Place chicken in a greased 1-1/2-qt. baking dish. Combine 1 tablespoon each of honey and mustard; pour over chicken. Cover and bake until chicken is no longer pink, 20-25 minutes., In a large bowl, combine the lettuce, eggs, peppers, onion and sesame seeds; divide between 2 plates. Top with chicken. Combine remaining 1 tablespoon each honey and mustard; drizzle over chicken.
Nutrition Facts : Calories 301 calories, Fat 9g fat (2g saturated fat), Cholesterol 279mg cholesterol, Sodium 498mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
EASY HONEY-DIJON CHICKEN CUTLETS
Easy, flavorful chicken dish, perfect fo a weeknight meal!
Provided by Marilena Leavitt
Categories Main Course
Time 20m
Yield 4-6
Number Of Ingredients 12
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 WRAPS
My kids are always happy when this is on the menu. Served with a salad, it's a very well-balanced meal.
Provided by aliceplug
Categories Lunch/Snacks
Time 40m
Yield 12 2 wraps each person, 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring beans to a boil in salted water. Take off heat and drain.
- Cut up chicken and fry in saucepan in 1 tbsp olive oil until cooked through. Season with curry, cardamom, and ginger, and stir fry for another minute.
- Mix mayonnaise, honey and mustard together.
- Grate cheese.
- Preheat oven to 400°F.
- On each wrap, lay out about 1/4 cup of chicken, 8 beans, 1 tbsp dressing, 1-2 tbsp cheese in a line down the middle. Leave space on the sides to fold. Fold in the two sides, fold the bottom up over the chicken etc, and wrap tightly. Place in large rectangular ovenware dish.
- Bake for about 10 minutes, till starting to brown a little on the edges.
- Serve hot.
- Stores well in freezer, wrapped separately, after cooking. Great for lunches.
Nutrition Facts : Calories 1267, Fat 57, SaturatedFat 16.1, Cholesterol 146.1, Sodium 2225.5, Carbohydrate 131.1, Fiber 9.1, Sugar 13.8, Protein 54.9
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