Maple Mustard Chicken With Pasta Recipes

MAPLE MUSTARD CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until tender. Serve with rice. Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.

MAPLE-MUSTARD CHICKEN THIGHS

Steps:

• Preheat oven to 375 degrees F.
• Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.

MAPLE DIJON CHICKEN

Steps:

• Place chicken breasts in a slow cooker. Mix Dijon mustard, onion, lemon juice, maple syrup, olive oil, teriyaki sauce, soy sauce, garlic, and rosemary together in a bowl. Pour into the slow cooker. Ensure sauce covers the chicken.
• Cook on High until chicken is no longer pink in the center, 1 to 2 hours.

MAPLE-MUSTARD GLAZED CHICKEN

Steps:

• Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, mustard and chives.
• Sprinkle both sides of chicken pieces with seasoned salt and pepper. Cover and grill chicken over medium heat, skin sides up, 15 minutes; turn chicken. Cover and grill 20 to 40 minutes longer, turning occasionally and brushing 2 or 3 times with mustard mixture, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
• Heat remaining mustard mixture to boiling; boil 1 minute. Serve sauce with chicken.

HONEY-MUSTARD CHICKEN PASTA

Steps:

• Boil the pasta, then cool under running water. Mix the mayo, mustard and honey in a large bowl and loosen with a little water to make a dressing the consistency of double cream. Add the pasta, chicken, onions, basil and tomatoes, season to taste, then gently mix together.

MAPLE MUSTARD CHICKEN WITH PASTA

Steps:

• Saute garlic in oil, add rosemary, chives and vinegar, cook 30 sec; transfer to a bowl to cool.
• Whisk in the syrup & mustard put in a glass dish.
• Sprinkle chicken with pepper, marinate 1 hours chilled in syrup/mustard mixture.
• Remove chicken, reserve marinade; season chicken with salt and pepper, saute in olive oil for 2 minute each side, reduce heat to medium & continue cooking for 3 minutes per side, set chicken aside.
• Add the wine to skillet, bring to a boil; cook until reduced by 1/2; add broth & reserved marinade, boil for 5 minute or reduced to desired consistency.
• Cut chicken into bitesized pieces;add chicken, red peppers, tomatoes & snow peas to the sauce. Cook until heated through, season with salt & pepper.
• Combine chicken mixture and pasta in bowl, mix well.

SIMPLE MAPLE MUSTARD CHICKEN

Steps:

• In a small bowl, combine the first six ingredients. Reserve 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours, turning occasionally. Drain and discard marinade. , Grill, uncovered, over medium heat for 3 minutes on each side. Grill 6-8 minutes longer or until a thermometer reads 170°, basting with the reserved marinade and turning occasionally.

CHICKEN WITH MAPLE, MUSTARD, LEMON AND DILL

Steps:

• Whisk toether all marinade ingredients. Add chicken and marinade to a zip lock plastic bag and marinate 1 - 24 hours.
• Preheat oven to 350.
• Bake, uncovered, for about 35 minutes or until chicken is cooked.
• Tip: Do not use a large casserole dish for this recipe. It's too big and will cause the marinade to spread too thinly and likely to burn while the chicken is baking.

MAPLE-CURRY CHICKEN

Steps:

• Heat butter and oil in a large skillet over medium heat. Add onion and peppers, and cook until onions are soft and translucent. Stir in cooked chicken and garlic, and sprinkle with sugar. Cook, stirring for about 3 minutes, then stir in maple syrup, and cook for about 5 more minutes, until caramelized.
• Stir in curry paste and heavy cream, and reduce heat to low. Simmer uncovered for 10 to 15 minutes, or until the sauce reaches your desired thickness.