Cheesy Mustard Chicken Food

RUSTIC HONEY MUSTARD-CHICKEN GRILLED CHEESE

Steps:

• Spread 1 bread slice with mustard; fill bread slices with all remaining ingredients except butter.
• Spread outside of sandwich with butter.
• Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.

EASY CHEESY MUSTARD TOAD-IN-THE-HOLE WITH BROCCOLI

Steps:

• Tip the flour and eggs into a large bowl, season and whisk to a thick, smooth paste. Stir in the milk until the batter is the consistency of single cream, then stir in 2 tsp mustard. Leave to rest for 30 mins.
• Heat the oven to 240C/220C fan/gas 9. Pour 2 tbsp oil into a heavy roasting tin, casserole dish or ovenproof skillet pan and tip to fully coat with the oil, then put on the middle shelf of the oven for 10 mins. Add the sausages, well spaced apart, and cook for 5-7 mins, then add the broccoli and sliced leek, and cook for another 3 mins. Mash the cheese with the 1 tbsp mustard.
• Pour the batter over the sausages, broccoli and leeks, then scatter over most of the mustardy cheese. Cook for 15 mins before turning the oven down to 220C/200C fan/gas 7 (don't open the oven door during this time). Sprinkle over the remaining mustardy cheese, then cook for 5-8 mins until melted, and the batter is puffed and golden brown.
• Meanwhile, make the gravy. Fry the onion with the remaining oil for 10-15 mins until lightly golden, adding a little water if they catch. Stir in the flour until it disappears, then add the vinegar and thyme. Season well. Sizzle until the vinegar evaporates, then pour in the stock and bubble uncovered for 10 mins, or until the gravy is the thickness you prefer.

CHEESY HONEY MUSTARD CHICKEN RECIPE - (4.2/5)

Steps:

• Preheat oven to 375°F. Season chicken breasts with lemon pepper. Place in 9x13-inch baking dish. Combine honey, mustard, lemon juice and paprika. Pour over chicken. Bake for 20-25 minutes. Top each chicken breast with 1 tablespoon of bacon and 1/4 cup mozzarella cheese. Continue to bake until cheese is starting to brown, about 10 minutes.

CRUNCHY MUSTARD CHICKEN BAKE

Steps:

• Place a 1-gallon resealable plastic bag in a large bowl, open up the bag and roll down the sides. Add the chicken thighs to the bag. Then add the garlic, shallots, vermouth, 1/2 cup olive oil, 1/4 cup of the Dijon, lemon juice, thyme, crushed red pepper and 2 teaspoons salt. Close the bag tightly, squeezing out any excess air. Use your hands (on the outside of the bag) to mix all the ingredients together, making sure to completely coat the chicken in the marinade. Place the bag back in the bowl and refrigerate for 2 hours.
• Preheat the oven to 425 degrees F. Remove the marinated chicken from the refrigerator and allow it to come to room temperature while you roast the vegetables.
• Slice the leeks into 1/2-inch rounds and place in a bowl of water to remove any dirt. Drain and dry with paper towels.
• To a 9-by-12-by-3-inch baking dish, add the cleaned leeks, potatoes, red onions, 1 tablespoon olive oil and a generous sprinkle of salt. Toss together so everything is evenly coated. Roast for 35 minutes, or until the vegetables are tender and browned in spots but the potatoes have not split. Remove from the oven and set aside until the chicken is ready to add to the baking dish.
• While the vegetables are roasting, use to tongs to remove the chicken from the marinade to a baking sheet, making sure to wipe any sliced shallots or garlic back into the marinade. Next, set a large strainer over a large bowl and strain the marinade; reserve the liquid and solids.
• Sprinkle the chicken all over with salt. Heat 1 tablespoon olive oil and 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. Sear the chicken on both sides, 3 minutes per side; work in batches if necessary, adding more oil and butter as needed. Remove the chicken to a clean baking sheet and reserve. Degrease the saute pan, wiping out any dark bits, and then melt 1 tablespoon butter over medium heat. Add all the solids from the marinade; saute until the shallots have just begun to soften, 2 to 3 minutes. Stir in the flour until completely incorporated, and then stir in the reserved marinade liquid and the chicken stock. Bring to a boil and cook for 2 minutes; for food safety reasons, it is important that the mixture comes to a full boil for a couple minutes.
• Pour the sauteed shallot mixture evenly over the roasted vegetables in the baking dish. Place the chicken pieces on top and return to the oven for 10 to 15 minutes, until the chicken is almost cooked through (about 150 degrees F).
• Meanwhile, in a small bowl, mix together the breadcrumbs, tarragon, crushed sea salt and melted butter.
• Remove the chicken from the oven, slather with the remaining 1/4 cup Dijon mustard, and top with the breadcrumb mixture. Return to the oven for an additional 12 minutes, until the chicken has finished cooking and the breadcrumbs have browned on top. Serve immediately.

MUSTARD-STUFFED CHICKEN

Steps:

• Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.

CHEESY BACON CHICKEN

Steps:

• In a medium bowl, combine mustard, honey, oil, and lemon juice. Using a fork or small whisk, mix for about 30 seconds or until all ingredients are well mixed.
• Place chicken breasts on a large plate or small baking dish. Pour 2/3 of the marinade over the chicken. Cover with plastic wrap and place in fridge for at least 2 hours.
• Chill the remaining marinade until later.
• When you are ready to prepare the chicken, preheat the oven to 375° F.
• Season the chicken with salt and pepper.
• Place skillet on stove over medium-high heat and pour in oil. Cook the chicken in the pan for 3-4 minutes per side or until golden brown. (seared- you will be baking it more)
• Turn heat off and remove skillet.
• Brush each seared chicken breast with a little of the reserved honey mustard marinade, being sure to save a little extra that you can serve on the side later with the dish.
• Stack two pieces of cooked bacon on each chicken breast.
• Spread 1/2 cup of Monterey Jack cheese into each breast.
• Bake the skillet of chicken for 5-7 minutes or until the cheese is thoroughly melted and chicken juices run clear. (Internal temperature should be 165°F.)
• Put extra honey mustard marinade into a small bowl to serve on the side.

EASY CHEESY BACON CHICKEN RECIPE

Steps:

• Poke chicken breasts with a fork a few times, then place in a Ziploc with Worcestershire sauce. Refrigerate for at least one hour (or overnight).
• While the chicken marinates, start working on your other ingredients.
• Fry four slices of bacon over medium heat until they reach desired crispiness. When finished, remove the bacon from the pan and place it on a paper towel.
• Meanwhile, slice your onion and cut up your mushrooms, then sautee over medium heat. (Use a separate pan from the bacon.)
• Sautee the chicken in the same pan you used to cook the bacon. Cover with a lid to keep your meat extra juicy!
• Cook the chicken on medium heat until no longer pink in the middle.
• When your chicken is golden delicious, start layering on a foil-lined baking sheet!
• Layer the bacon first (breaking it into smaller pieces), then add the mushrooms and onions, and finish with the cheese.
• Put it in the oven on low broil and watch it closely. Everything is cooked, so you just want to let the cheese melt, bubble, and brown slightly.
• While the chicken broils, mix your honey mustard.
• When your chicken is done, remove it from the oven, serve with your sauce, and enjoy!

PRETZEL CRUSTED CHICKEN BREAST WITH CHEDDAR CHEESY MUSTARD SAUCE

Steps:

• Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
• Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
• Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper.
• Crack and beat 2 eggs in a second shallow dish with a splash of water.
• One at a time, coat each chicken breast in the egg and then the ground pretzels.
• Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.
• While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it.
• Cook flour and butter for 1 minute and then whisk in the milk.
• When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon.
• Season with a little salt and pepper, and remove cheese sauce from the heat.
• Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle.
• Serve lemon wedges alongside.

CHEESY CHICKEN RING

Steps:

• Heat oven to 375ºF.
• Mix first 3 ingredients in large bowl. Add chicken, cheese and celery; mix lightly.
• Separate dough into 16 triangles. Arrange triangles, slightly overlapping, on large baking sheet with short sides of triangles forming 5-inch circle in center of baking sheet. Spoon chicken mixture onto triangles near center of baking sheet. Bring points of triangles up over filling, then tuck under dough in center to secure. (Filling will not be completely covered.)
• Bake 20 min. or until golden brown.

CHEESY MUSTARD CHICKEN

Steps:

• Preheat oven to 400.
• Trim chicken breasts and place between two peices of wax paper.
• Hammer chicken thin with mallet- about 1/4 to 1/2 inch thick.
• In a mixing bowl, combine skim milk and mustard, mix together.
• Mix flour, cheese and chives on a plate.
• Coat chicken (one peice at a time) on both sides in mustard mixture.
• Lay flat on cheese mixture in the plate, then place one peice of ham on chicken.
• Roll up loosely, coating the chicken completely on the outside.
• Repeat with the other peice of chicken and ham.
• Place in baking dish and back for 25-30 minutes.
• (Cheese will be bubbly and crispy).

CAROLINA SMOTHERED CHICKEN WITH CREAMY MUSTARD SAUCE

Steps:

• For the chicken: Whisk together the flour and House Seasoning in a large bowl. Add the chicken and toss to coat.
• Add the oil to a large cast-iron skillet over medium-high heat. Remove the chicken from the flour mixture, shaking to remove any excess, and add to the hot oil. Fry until the chicken is golden brown on all sides, about 5 minutes per side. Remove to a plate and set aside.
• For the sauce: Add the diced onions to the hot oil in the skillet and cook until the onions are slightly softened and translucent, 2 to 3 minutes. Add the butter, garlic, thyme and rosemary and cook until fragrant, about 1 minute more. Whisk in the stock, scraping up any bits from the bottom of the pan. Simmer until thickened, 3 to 4 minutes. Whisk in the cream, Dijon (start with 2 tablespoons for a milder sauce and add up to 8 total tablespoons for a more pungent, mustardy sauce) and ground mustard and bring to a simmer again until thickened, 2 to 3 minutes. Add the chicken, turning to coat with the gravy. Cover and cook, turning the chicken occasionally, 25 to 30 minutes. Sprinkle with the parsley before serving.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.

CHEESY CHICKEN BACON APPLE 'SALAD'

Steps:

• Use this recipe.
• Make a 1/2 batch of this recipe.
• When done, set the Honey Mustard aside in the fridge until you're ready to use it.
• Cut the raw cheese into cubes or slivers (whatever you prefer) and chop the apples.
• Set the cheese pieces and apple slices aside in the fridge.
• Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).
• In your cooking pan, cook the bacon at medium heat.
• Once the bacon is cooked to your liking, remove it from the pan and place it on a plate to cool.
• Using kitchen shears, cut the chicken thighs into small pieces.
• Add the chicken thighs to the pan with the bacon fat.
• Cook the chicken thighs in the bacon fat at medium-high heat until browned. Salt to taste.
• Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
• Set the cooked chicken thighs aside to rest and cool.
• On a large plate or in a large serving bowl, place the Kabocha Squash Fries.
• On top of the bed of kabocha squash fries, arrange the cooked chicken thighs, bacon pieces, cheese cubes, and apple slivers. Drizzle with Honey Mustard.
• Enjoy! Leftovers can be stored in an airtight container in the fridge for 2-3 days.

EASY PEASY HONEY MUSTARD CHICKEN

Steps:

• Place two chicken breasts in a deep fill dish suitable for oven cooking
• In a bowl mix the honey, mustard, olive oil, mixed herbs and season
• Pour over the chicken breasts, turn the breasts until mixture coats both sides
• Oven roast at 180 degrees for 25-30 mins. Or until juices run clear. The mixture in the oven dish can be used as a sauce for the chicken breasts.
• Great served with mash or oven cooked wedges, or a salad for a healthier option.

CHEESY MUSTARD

Steps:

• Combine the mustard, cheese spread and Worcestershire in a saucepot. Heat, whisking, until evenly combined. Serve warm, with pretzels.