Creamy Honey Mustard Chicken Food

HONEY MUSTARD CHICKEN MARINADE

Steps:

• For the marinade: Combine the honey, Dijon mustard, whole-grain mustard and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more.

CREAMY HONEY MUSTARD CHICKEN

Steps:

• Prepare your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and salt & pepper and then coat them in the flour.
• Heat the olive oil and one tablespoon of the butter in a skillet over medium-high heat.
• Once the pan is hot, add the chicken pieces and cook them for 4-5 minutes/side or until they're golden. If the oil starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
• Take the pan off the heat and add the rest of the butter, the chicken broth, Dijon mustard, and the honey.
• Return the pan to the stove and adjust the heat to medium. Stir the sauce until the mustard has dissolved (make sure the liquid doesn't reduce completely).
• Add the cream. Once the sauce is bubbling again, add the chicken back in. Let it cook for 5 minutes or until the chicken is cooked through and the sauce is reduced to your liking.

PARMESAN-CRUSTED CHICKEN WITH CREAMY HONEY-MUSTARD DIP

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through.
• To make dip, in a small bowl, whisk together sour cream, Dijon mustard and honey.
• Serve chicken with dip on the side.

BAKED HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

CREAMY HONEY MUSTARD CHICKEN

Steps:

• In a bowl combine then soup, mustard, honey and cream.
• Heat the oil in a frying pan and add the chicken and cook for 5 mins or until golden brown.
• Reduce heat to medium, add soup mixture and simmer for 10 mins, stirring occasionally until sauce is hot and chicken is cooked through.
• When cooked immediately serve the chicken over rice or with steamed vegetables or mashed potatoes.
• Garnish with chopped chives if desired.

CREAMY HONEY MUSTARD CHICKEN OR HAM CASSEROLE

Steps:

• In a large bowl, combine the soups, mayonnaise, milk and honey mustard.
• Stir in the hash browns, chicken or ham and mushrooms. Transfer mixture to a greased 13x9x2 baking dish.
• Cover and bake at 350 degrees for 45-50 minutes.
• Uncover and bake 15-20 minutes longer or until bubbly.
• Turn on the broiler for 2-3 minutes to brown the top if desired.

CHICKEN TENDERS WITH CREAMY HONEY MUSTARD

Steps:

• Preheat oven to 475 degrees. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.
• Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through.
• Meanwhile, in a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve tenders and vegetables with creamy honey mustard on the side.