Honeydijonchickenfromtipherocom Recipes

HONEY CHICKEN

Steps:

• To Marinate: In a nonporous glass dish or bowl, combine the orange juice, lemon juice, oil, honey, salt, pepper, curry powder and paprika. Mix well, then add chicken breasts and toss to coat. Cover dish and refrigerate to marinate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove chicken from marinade, discarding of any remaining marinade, and place in a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes, or until chicken is cooked through and juices run clear.

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

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.

HONEY DIJON CHICKEN FROM TIPHERO.COM

Steps:

• Whisk together 1 Tbsp of the olive oil with the honey, Dijon, garlic, oregano, basil, salt, and pepper.
• Reserve half of the sauce for later, then marinate the chicken in the rest of the sauce for an hour.
• Preheat the oven to 400°F.
• Toss the potatoes with the second Tbsp of olive oil and a pinch of salt. Place them on a foil-lined half sheet pan and lay the chicken breasts on top. Add the broccoli to the pan, then drizzle the reserved sauce over top.
• Bake 35 minutes or until the chicken is cooked through and the potatoes are tender.
• *If you prefer your broccoli to still have some crispness to it, don't add the broccoli to the pan until 15 minutes into the cooking time.

HONEY CHICKEN

Steps:

• Cut chicken into serving pieces: breast into halves, legs, thighs, and wings separated for a total of 8 pieces. Clean thoroughly. Heat shortening in a heavy duty skillet pan to 360 degrees. Dip chicken pieces in buttermilk. Sprinkle with salt, paprika, and black pepper. Place flour into a heavy plastic bag, put chicken pieces into the bag and shake vigorously until well coated. Dust off excess flour. Place pieces into skillet, and fry both sides until golden brown and the juices run clear when pierced with a fork. Do not over-crowd the skillet. Approximate cooking time, 25 minutes. Take chicken out of skillet and place on paper towel to drain off excess oil. Immediately dip warm chicken into hot honey, and serve.

HONEY CHICKEN

Steps:

• Make marinade by combining first 4 ingredients.
• Put chicken, garlic, onion, and red pepper into large Ziploc.
• Pour marinade into the Ziploc and marinade for 2 hours or more.
• When ready to cook, drain marinade and put chicken and vegetables into a baking dish.
• Bake at 350 for 30 minutes or until chicken is done.

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. ,