Honey Dijon Fettuccine And Chicken Recipes
HONEY DIJON CHICKEN
Try it, you're going to love it! It just doesn't get any easier than this. Five minutes of prep work, 30 minutes of cooking time, and you have a fantastic meal. The original recipe states that it makes enough sauce for 4 chicken breasts, but I've found that it can easily be stretched to serve with at least 6 decent-size chicken breasts.
Provided by Northwestgal
Categories Chicken Breast
Time 35m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Lightly spray the bottom and sides of a 10-inch casserole dish (or any baking pan large enough to hold the chicken breasts). Place the chicken breasts in the coated baking pan.
- With a wooden spoon, mix the mustard, honey, apricot preserves, and ginger in a small mixing bowl until well blended. Brush (or spoon) the mustard mixture over the tops of the chicken breasts. Bake the chicken, uncovered, for 30-45 minutes (depending on thickness of the breasts).
- After 15 minutes of baking turn over each chicken breast, spoon sauce over them, and continue baking for the remaining 15 minutes, or until breasts are thoroughly cooked.
- Transfer the chicken breasts to individual plates. Spoon the sauce over each chicken breast serving.
- (For my kids, I like to put their portion of the sauce into a small condiment cup so they can use it as a dipping sauce. What can I say -- it's a kid thing.).
HONEY-DIJON CHICKEN
Make and share this Honey-Dijon Chicken recipe from Food.com.
Provided by mightyro_cooking4u
Categories Chicken Breast
Time 30m
Yield 2 casseroles, 12 serving(s)
Number Of Ingredients 11
Steps:
- Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil on both sides until no longer pink. In a bowl, combine the cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Spoon half of the chicken and sauce into a greased 11-inch.x2-inch baking dish; cool. Serve with rice or noodles.
- Cover and freeze the remaining breast for up to 3 months.
- To use frozen chicken: Thaw completely in the refrigerator. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 35 minutes or until heated through.
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