Honey Dijon Chicken Wraps Food

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.

HONEY-DIJON DRESSING

Steps:

• Place all ingredients in 2-cup measuring cup. Insert Salad Chef™ blender* (see Note and footnote below); push button to mix ingredients until well blended. Note: Salad Chef™, for easily prepared salad dressings, and other houseware items are available in Betty Crocker's. Making A Home catalog. Click the link "Shopping with Betty" on the home page of this Web site to shop both of Betty Crocker's catalogs. *Or use a food processor or blender to make the salad dressing. Place all ingredients in food processor or blender. Cover and process, using quick on-and-off motions, until blended.

EASY GRILLED HONEY-DIJON CHICKEN

Steps:

• In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours.
• Preheat the grill to medium heat.
• Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.

HONEY-DIJON CHICKEN SALAD

Steps:

• Preheat oven to 350°. Place chicken in a greased 1-1/2-qt. baking dish. Combine 1 tablespoon each of honey and mustard; pour over chicken. Cover and bake until chicken is no longer pink, 20-25 minutes., In a large bowl, combine the lettuce, eggs, peppers, onion and sesame seeds; divide between 2 plates. Top with chicken. Combine remaining 1 tablespoon each honey and mustard; drizzle over chicken.

CREAMY DIJON CHICKEN

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

HONEY DIJON VINAIGRETTE

Steps:

• Whisk Dijon mustard, red wine vinegar, olive oil, and honey together in a bowl.

HONEY-DIJON CHICKEN WRAPS

Steps:

• Bring beans to a boil in salted water. Take off heat and drain.
• Cut up chicken and fry in saucepan in 1 tbsp olive oil until cooked through. Season with curry, cardamom, and ginger, and stir fry for another minute.
• Mix mayonnaise, honey and mustard together.
• Grate cheese.
• Preheat oven to 400°F.
• On each wrap, lay out about 1/4 cup of chicken, 8 beans, 1 tbsp dressing, 1-2 tbsp cheese in a line down the middle. Leave space on the sides to fold. Fold in the two sides, fold the bottom up over the chicken etc, and wrap tightly. Place in large rectangular ovenware dish.
• Bake for about 10 minutes, till starting to brown a little on the edges.
• Serve hot.
• Stores well in freezer, wrapped separately, after cooking. Great for lunches.