Honey Dijon Fettuccine And Chicken Food

HONEY DIJON CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Line a 13 x 9 inch baking pan with foil; spray the foil with non-stick cooking spray.
• Rinse the frozen chicken pieces under lukewarm water to remove the ice glaze, pat dry.
• Place chicken on prepared foil pan and sprinkle with paprika, top with lemon slices.
• Place in the preheated oven and bake for 30 minutes.
• Meanwhile, prepare the sauce by placing remaining ingredients in a small microwave safe bowl and mixing thoroughly.
• Prior to spooning over chicken, microwave sauce for 1 to 2 minutes or until heated through.
• After the breasts have baked for 30 minutes, drain and discard juices from baking pan.
• Remove the lemon slices and spoon the heated sauce over the chicken.
• Return to oven and continue baking for 1o to 15 minutes or until juices run clear when pierced with a fork.
• Serve immediately.

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 CHICKEN

Steps:

• Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil on both sides until no longer pink. In a bowl, combine the cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Spoon half of the chicken and sauce into a greased 11-inch.x2-inch baking dish; cool. Serve with rice or noodles.
• Cover and freeze the remaining breast for up to 3 months.
• To use frozen chicken: Thaw completely in the refrigerator. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 35 minutes or until heated through.

HONEY DIJON CHICKEN AND VEGETABLES

Steps:

• Rinse the chicken and pat dry. Place in a shallow bowl and pour the salad dressing over; marinate, covered, in the refrigerator for 6-8 hours.
• Preheat the oven to 350 degrees. Place the chicken in a greased baking dish. Place the vegetables around the chicken. Stir in the salt, pepper, chives and parsley to the mustard marinate. Pour over the chicken and veggies.
• Drizzle with honey and lemon juice.
• Bake for 1 hour.

DIJON CHICKEN AND PASTA

Steps:

• Place a large pot of water on to boil. Add the pasta and cook about 12 minutes until al dente or per instructions on the package. Drain.
• While the pasta is cooking, heat the olive oil in a large saute pan over moderately high heat.
• Season the chicken with salt and pepper then add to the pan. Saute the chicken until golden on both sides, about 6 minutes.
• Lower the heat and add the onions. Cook until the onions are translucent, about 5 minutes.
• Add the garlic and cook 1 minute more.
• Remove the chicken from the pan and set aside.
• Turn the heat to medium, add the wine and reduce until it is almost completely evaporated.
• Add the chicken stock and reduce by half.
• Add the mustard and low-fat sour cream and stir until the sauce is creamy.
• Add the chicken and cooked pasta to the sauce and toss until well coated. Sprinkle with fresh basil.

WW DIJON CHICKEN FETTUCCINE

Steps:

• Cut pasta in half before cooking.
• Cook pasta according to package directions, omitting salt and fat.
• Add broccoli to pasta during last 3 minutes of cooking time.
• Drain well; place in large bowl.
• While pasta cooks, combine dressing and next 4 ingredients; stir well.
• Pour dressing mixture over pasta mixture.
• Add chicken, and toss gently.
• Sprinkle with pepper.

HONEY DIJON FETTUCCINE AND CHICKEN

Steps:

• COMBINE broth, mustard, honey and cornstarch in small bowl; mix until smooth. Transfer to medium skillet; add chicken breasts, bell peppers and onion. Heat to a gentle boil; reduce heat to low.
• COOK, covered for 10 minutes or until sauce is thickened, vegetables are tender-crisp and chicken is heated through. Serve over hot fettuccine.

DIJON CHICKEN FETTUCCINE

Steps:

• Cook fettuccine as directed on package. Drain well and return the pasta to the pot.
• Add the cream and mustard to the pasta in the pot. Cook over medium heat, mixing well, about 2 minutes or until hot.
• Add chicken and red peppers (if using) and heat through.

HONEY DIJON FETTUCCINE AND CHICKEN

Steps:

• COMBINE broth, mustard, honey and cornstarch in small bowl; mix until smooth. Transfer to medium skillet; add chicken breasts, bell peppers and onion. Heat to a gentle boil; reduce heat to low.
• COOK, covered for 10 minutes or until sauce is thickened, vegetables are tender-crisp and chicken is heated through. Serve over hot fettuccine.