Roseannes Honey Glazed Chicken Recipes

HONEY GLAZED CHICKEN

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.

HONEY-GLAZED CHICKEN BREASTS WITH ROSEMARY AND TOASTED ALMONDS

Steps:

• Same day as serving or *day ahead:.
• Toast almonds in broiler 30 seconds-1 minute, watch carefully so you don't burn them! Cool, transfer to covered container.
• In 6-quart pot or dutch oven, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, broth and water.
• Bring to a boil, add chicken breasts and cover.
• Simmer 30 minutes or til chicken is tender.
• Remove from heat and cool slightly.
• Use now, or refrigerate overnight.
• Now or next day:.
• Remove pot from fridge and place over low heat.
• Cook til chicken is heated through, about 10 minutes, covered.
• Remove chicken from broth and place skin-side up in large, shallow baking dish or pan.
• Spoon 1 cup of broth into pan.
• Strain remaining broth and save for another use.(Discarding veggies.).
• Using a pastry brush, brush chicken with half of the honey.
• Broil 4" from heat source for 2 minutes.
• Brush again with a little more honey and broil 1-2 minutes longer.
• Brush with remaining honey and broil til chicken is glazed and golden brown.
• Remove from broiler and arrange chicken on heated platter.
• Sprinkle with toasted sliced almonds and garnsh with crisp watercress and small clumps of grapes if desired.
• Serve immediately.
• Serves 4-8.

CHICKEN WITH HONEY GLAZE

Steps:

• Either keep chicken whole or cut into pieces and place in an oven proof dish.
• Combine honey and wine in a pan, stir over heat until honey becomes liquid.
• Blend lemon juice, soy sauce and cornflour together.
• Add chives, garlic, ginger and cornflour mixture to honey and wine. Stir over heat until mixture boils and thickens slightly.
• Pour over chicken, bake uncovered in a moderate (180c) oven for 30 minutes.
• I served mine over a nice mixed salad, but serve with whatever you want it is summer here hence the salad. It would be nice with veg and potato if it was colder.

HONEY-GLAZED CHICKEN

Steps:

• Put the honey, soy sauce, lemon, oil, and ginger in a bowl and "melt" in microwave for ~1 minute.
• Put flour, garlic powder, and salt & pepper in plastic bag and add chicken. Shake to coat chicken w/flour mixture.
• Take a baking dish just big enough for the chicken, coat with cooking spray. Add chicken and bake at 350 for 10 minutes.
• Add the glaze to the chicken and cook for 5 minutes.
• Turn chicken in glaze and cook for another 5 minutes. Serve.
• Cooking times may need to be longer if you have a really big, thick, breast. I use the Perdue frozen tenders (defrosted) so that they will cook evenly. I have used the equivalent of 2 chicken breasts for the same amount of glaze, but this doubles easily.

HONEY-GLAZED CHICKEN

Steps:

• Preheat oven to 350°. In a bowl or shallow dish, combine the flour, salt and cayenne pepper; add the chicken pieces and turn to coat. Pour 4 tablespoons butter into a 13x9-in. baking pan; place chicken in pan, turning pieces once to coat. , Bake, uncovered, 30 minutes. Combine the brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake until juices run clear, 45 minutes, basting several times with pan drippings.