Garlic Ranch Honey Dijon Chicken Food

GARLIC DIJON CHICKEN RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Take chicken out of the fridge. Pat dry and season on both sides with salt. Set aside for a few minutes.
• Make the honey garlic Dijon sauce. In a large bowl, combine olive oil, Dijon mustard, honey, garlic, spices, and salt. Mix.
• Add chicken to the honey garlic Dijon sauce. Coat each piece well with the sauce, then transfer chicken to a large lightly-oiled cast iron skillet (or baking sheet). Pour any Dijon sauce left in bowl on top. Add the onions.
• Bake in heated oven for 25 to 30 minutes or until chicken thighs are fully cooked through (internal temperature should register 165 degrees F)
• Remove from heat and garnish with fresh parsley. Serve hot with Lebanese Rice and loaded Balela salad or this simple 3-ingredient Mediterranean salad (see additional suggestions above)

HONEY DIJON GARLIC CHICKEN

Steps:

• In a medium sized skillet over medium heat add 1 tablespoon olive oil. Add 3 whole garlic cloves. Salt and pepper the chicken thighs and cook each side until the temperature reads 165 degrees. Remove and set aside on a plate.
• Add 1 tablespoon olive oil and 3 garlic cloves minced. Cook until tender and whisk in honey and mustard. Add the chicken back to the pan and heat for a couple of minutes more. Garnish with green onions or fresh parsley.

GARLIC RANCH HONEY DIJON CHICKEN

Steps:

• 1. Wash chicken and pat dry. Put chicken in big mixing bowl with all the spices and seasonings. Mix together so all chicken is coated with the spices.
• 2. In separate bowl, mix together the dressings, 1/4 cup olive oil and balsamic vinegar.
• 3. Pour dressing mixture over chicken. Cover bowl with plastic wrap or plastic plate; let marinate in fridge for about 3-4 hours.
• 4. (You can also put chicken in big ziplock bag and let it marinate in fridge that way. I like doing this because I can take out the chicken every once in a while and squeeze the bag to "mix the marinade").
• 5. When ready to bake, preheat oven to 375*. Pour 1/4 cup olive oil into casserole dish, and put it in the oven to heat it up.
• 6. In the meantime, pour breadcrumbs onto plate.
• 7. After about 5-7 minutes, take out hot pan. Set aside.
• 8. Take chicken out one by one with tongs, roll in breadcrumbs to coat lightly, and set into casserole pan.
• 9. Bake uncovered for 35-40 minutes (till juices run clear). Enjoy!

HONEY-DIJON CHICKEN

Steps:

• Place chicken in an ungreased 11x7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.

GARLIC RANCH CHICKEN

Steps:

• Flatten chicken slightly; set aside. In a shallow bowl, combine milk and garlic. In another shallow bowl, combine the flour, salad dressing mix and pepper. Dip chicken in milk mixture, then coat with flour mixture., In a large cast-iron or other heavy skillet, cook chicken in oil and butter over medium heat until no longer pink, 6-8 minutes.

GARLIC RANCH CHICKEN

Steps:

• Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour.
• Preheat grill to medium heat.
• Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork.

GARLIC RANCH CHICKEN

Steps:

• Combine the dressing, garlic and basil in a large resealable plastic bag.
• Add chicken pieces, turning them to coat.
• Seal bag and place in the refrigerator for 1/2 hour.
• Preheat grill to medium heat.
• Remove chicken from marinade; discard marinade.
• Grill chicken breasts for 6 to 8 minutes on each side or until juices run clear when pierced with a fork.
• OAMC - To freeze: Place chicken and marinade ingredients into a large freezer bag. Seal, pushing out as much air as possible. Label and freeze. To serve: Thaw in fridge overnight. Grill as directed in recipe.

GARLIC RANCH CHICKEN

Steps:

• Flatten chicken slightly, and set aside.
• In a shallow bowl, combine milk, and garlic.
• In another shallow bowl, combine the flour, salad dressing mix,and pepper.
• Dip chicken in milk mixture, then coat with flour mixture.
• In a large skillet, cook chicken in oil and butter over medium high heat for 6-8 minutes on each side or until no longer pink.