Lavender Honey Chicken Breast Recipes

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LAVENDER HONEY CHICKEN



Lavender Honey Chicken image

Lavender and honey are perfect partners. I've had them in cakes and ice cream even sugar cookies. Thinking beyond the dessert tray, they pair well with the accommodating white meat of chicken.

Provided by Charmian Christie

Categories     Chicken & Poultry

Time 1h10m

Yield 4

Number Of Ingredients 8

1/4 cup Madeira (dry sherry, dry port or dry Vermouth will do just as well)
1 teaspoon dried lavender buds
6 tablespoons honey
freshly ground pepper
freshly ground sea salt
2 large or 4 small bone-in, skin on chicken breasts (enough for 4 servings)
1 heaping tablespoon fresh tarragon, finely minced
1/4 cup toasted pine nuts, optional

Steps:

  • In a small saucepan over medium-high heat, bring the Madeira, lavender and honey to a boil. Reduce the heat to a simmer and cook for a few minutes or until the sauce smells fragrant and thickens slightly. Set aside for 30 to 60 minutes for the lavender to permeate the honey while you prepare the rest of the meal. Stir in a good grinding of salt and pepper.
  • Preheat the oven to 400°F and place a rack in the middle of the oven.
  • Place the chicken breasts in a shallow baking dish, skin-side up. Pour the lavender honey sauce over the chicken and cook for 45 to 60 minutes, basting once or twice. The timing will vary with the size of the chicken breasts but a meat thermometer inserted into the thickest part of the breast should read 165°F.
  • Serve drizzled with some of the pan sauce, a sprinkling of tarragon and pine nuts, if using.

HONEY GLAZED CHICKEN



Honey Glazed Chicken image

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

¼ cup honey
2 tablespoons soy sauce
⅛ teaspoon red pepper flakes
1 ½ tablespoons olive oil
2 skinless, boneless chicken breast halves, cut into bite-size pieces

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

LAVENDER AND HONEY ROASTED CHICKEN



Lavender and Honey Roasted Chicken image

I found this burried recipe and thought instantly of our lovely French Tart and simply had to post this to get her opinion on the recipe. The intro on it reads: This marinade is great for roasted chicken, duck, hens, or any poultry. The sweetness of the honey and balsamic vinegar bring out the aroma of the lavender, and create a lovely brown glaze on the bird. You may also use this as a glaze for grilling chicken pieces, but be sure to baste it near the end of the cooking time to ensure that the glaze doesn't burn.

Provided by Annacia

Categories     Whole Chicken

Time 1h30m

Yield 1 whole chicken

Number Of Ingredients 9

1 tablespoon thyme
1 tablespoon rosemary
1 teaspoon lavender
1/2 cup honey
1 1/2 teaspoons marjoram
1 garlic clove, minced
1 shallot, minced
1/4 cup aged balsamic vinegar
1 whole roasting chicken (chicken pieces, or smaller poultry such as a poussin, quail or cornish hen)

Steps:

  • Combine all ingredients in a non-reactive bowl and stir thoroughly.
  • Preheat the oven to 350°F Season a whole chicken or chicken pieces (leave the skin on) with salt and pepper. Roast the chicken for 30 minutes (reduce time for a smaller bird such as a poussin or cornish hen).
  • Baste with the lavender honey marinade every 5 minutes or so for an additional 30 minutes or until completely cooked. The bird is done when a thermometer inserted into the thickest part of the thigh registers 165°F Do not overcook.
  • [Chef's Note: Once the bird has browned nicely, you can cover it with foil until it is finished cooking to prevent the skin and marinade from burning. Once finished, you can brush additional marinade between the flesh and the skin.].

LAVENDER- HONEY CHICKEN BREAST



Lavender- Honey Chicken Breast image

This recipe has a very unique taste- is spicy, sweet and aromatic. Quite a treat. I got out of the SFChronicle in 2000.

Provided by JanaBird

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 5

4 chicken breasts
1/2 cup honey
1 tablespoon fresh lavender flowers
1/2 teaspoon black pepper
salt

Steps:

  • Wash the chicken breasts well, remove the skin and pat dry.
  • combine honey, lavender blossoms, and black pepper in a small bowl and set aside.
  • Sprinkle the chicken breasts with salt, pepper and lavender blossoms-rub well and place in a baking dish.
  • Bake 1 hour 350 degrees.
  • The last half hour of baking, baste the chicken with the honey mixture several times until the chicken is golden brown and cooked completely.

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