Easy Campbells Soup Honey Mustard Chicken Breasts Food

2-STEP HONEY MUSTARD CHICKEN

Steps:

• In a large nonstick skillet, heat oil over medium-high.Brown chicken breasts 3-4 minutes per side.
• In a small bowl, combine soup, water, honey, and mustard.Add to skillet with chicken; bring to simmer. Reduce heat, cover and simmer gently for 8-10 minutes, or until chicken is cooked through.Serve garnished with chives, if desired.

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.

EASY HONEY MUSTARD CHICKEN BREAST

Steps:

• Wash and pat dry Chicken Breasts.
• Mix~ mustard, honey and sweet n low packet in a measuring cup.
• Poke Chicken breasts with fork to make holes for absorption of liquid mixture.
• Cover Chicken with half of Mustard mixture
• Pour remaining Mustard mixture into a regular skillet.
• Place chicken in skillet on med heat and cover.
• Flip chicken after 10 minutes then re-cover and cook for another 10 minutes until golden brown on both sides.
• DONE and OH MY HEAVENS ~ The whole family loved it !

CAMPBELL'S® HONEY GARLIC CHICKEN STIR-FRY

Steps:

• In a medium pot, combine 2 1/2 cups (625 mL) broth with rice. Bring to a simmer; reduce heat, cover, and cook for 15 to 20 minutes or until the broth is absorbed. Fluff with a fork, cover, and keep warm.
• In a small bowl, whisk together remaining broth, honey, soy sauce, and cornstarch; set aside.
• In a large non-stick skillet heat oil over medium-high, saute chicken 3 to 5 minutes, until no pink remains. Add broccoli, carrot, and red onion; stir-fry 3 to 5 minutes, or until tender.
• Whisk broth mixture. Add to skillet and bring to a simmer. Cook 1 to 2 minutes, stirring frequently, or until sauce thickens. Serve with prepared white rice.

TWO STEP HONEY DIJON CHICKEN

Steps:

• Brown 4 chicken breast halves in 1 tbsp (15 ml) hot oil, in skillet.
• Add 1 can of soup mixed with 1/2 cup (125 ml) water, 3 tbsp (45 ml) Dijon-style mustard and 1 tbsp (15 ml) honey. Cover and simmer until chicken is cooked through.

EASY CAMPBELL'S SOUP HONEY MUSTARD CHICKEN BREASTS

Steps:

• Melt butter in large skillet over medium-high heat.
• Cook chicken for 10 minutes or until browned.
• Remove chicken and set aside.
• Add soup, mayonnaise, honey, and mustard, and stir. Heat to boiling.
• Add chicken and reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink.
• Top with toasted walnuts or pecans if desired.

HONEY-MUSTARD BAKED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
• Mix honey and mustard together in a bowl. Place bread crumbs in a second bowl.
• Roll chicken in honey-mustard, then roll in bread crumbs. Place in the prepared baking dish. Mix remaining honey-mustard and bread crumbs together and set aside.
• Bake in the preheated oven for 30 minutes. Spoon reserved honey-mustard-crumb mixture over the chicken breasts and bake until chicken is no longer pink in the center and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).