Honey Mustard Chicken And Apples Food

HONEY MUSTARD APPLE CHICKEN SAUSAGE

Steps:

• In a small bowl, whisk honey mustard, jelly and water until blended. In a large skillet, heat oil over medium heat. Add apples; cook and stir 2-3 minutes or until tender. Remove from pan., Add sausage to skillet; cook and stir 2-4 minutes or until browned. Return apples to skillet. Add mustard mixture; cook and stir 1-2 minutes or until thickened. Serve with rice.

SLOW COOKER CHICKEN WITH APPLES AND HONEY

Steps:

• Chop any large potatoes in half.
• Place potatoes in the bottom of a slow cooker. Add chicken thighs on top of potatoes, and spread apples and onion over top.
• Mix chicken broth, honey, applesauce, garlic, salt, cinnamon, cumin, and pepper together in a bowl; pour over chicken mixture.
• Cook until chicken is no longer pink at the bone and the juices run clear, 4 to 6 hours on Low, or about 3 hours on High. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Remove chicken thighs from the slow cooker and place, skin-side up, on the prepared baking sheet.
• Broil in the preheated oven until skin is crisp, 3 to 5 minutes. Serve with potatoes, apples, onions, and sauce.

HONEY MUSTARD CHICKEN WITH APPLES

Steps:

• Pound chicken thin between sheets of waxed paper.
• Brown in oil for 3 minutes on each side.
• Add all ingredients except mustard and simmer for 6-8 minutes.
• Remove chicken and boil sauce for 3 minutes or until slightly reduced.
• Whisk in mustard and serve over chicken and rice.

GRILLED HONEY MUSTARD CHICKEN

Steps:

• Preheat a grill to medium high. Whisk the honey mustard, molasses, vinegar, melted butter and hot sauce in a bowl until smooth; season with salt and pepper. Remove 1/4 cup to a small bowl for basting the chicken; set aside the rest for serving.
• Toss the okra and bell peppers with the vegetable oil in a bowl; season with salt and pepper. Tear off a 16-inch piece of foil. Spread the vegetables on the left side of the foil. Fold the right side of the foil over and seal the edges to form a packet.
• Brush the grill grates with vegetable oil. Season the chicken with salt and pepper and grill until marked, about 2 minutes per side. Brush with the honey mustard basting sauce; cover and cook until almost cooked through, 5 to 8 minutes. Uncover and cook, flipping and brushing with the remaining basting sauce, until cooked through, about 5 more minutes. Remove to a cutting board and let rest before slicing.
• Meanwhile, grill the foil packet, flipping halfway through, until the vegetables are tender and charred, 12 to 15 minutes. Top the chicken with chives; serve with the grilled vegetables, cornbread and the reserved honey mustard sauce.

ONE-PAN HONEY MUSTARD CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F.
• Pat the chicken thighs dry and sprinkle the skin side generously with salt and pepper.
• Add 1 tablespoon oil to a large, high-sided ovenproof skillet and heat over medium-high heat. When the oil is shimmering, add the chicken thighs, skin-side down. (This may have to be done in batches, depending on the size on your chicken thighs, to avoid overcrowding the skillet.) Sprinkle the underside of the chicken generously with salt and pepper. Cook until the chicken skin is golden brown, crispy and easily releases from the pan, 4 to 5 minutes. Flip the chicken and continue to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
• Turn the heat down to medium-low and add the white wine. Cook, scraping up any brown bits from the bottom of the skillet, until the harsh alcohol smells burns off and the wine has slightly reduced, about 1 minute. Add the frozen onions and garlic. Cook until fragrant, about 2 minutes. Add the chicken stock and 2 tablespoons honey mustard. Stir the mixture until well combined and emulsified. Add the mushrooms and thyme leaves to the skillet and stir to coat the mushrooms in the mixture.
• Turn the heat off. Nestle the chicken into the vegetable mixture. Add the remaining tablespoon honey mustard and tablespoon oil to a small bowl. Whisk to combine. Brush the tops of the chicken thighs with the honey mustard mixture.
• Transfer the chicken to the oven and cook until the vegetables are browned and the chicken is 165 degrees F, 35 to 40 minutes.
• Turn the oven off. Remove the chicken from the oven and add the frozen peas. Stir slightly to submerge them in the sauce. Return the skillet to the oven until the peas are heated through, 2 to 3 minutes.
• To serve, plate the chicken and vegetables and top with the pan sauce.

CHICKEN-APPLE SAUSAGE BITES WITH HOT SWEET MUSTARD

Steps:

• Preheat oven to 400 degrees F.
• Line 1 baking sheet with parchment paper and place 1 sheet of puff pastry on it.
• Cut the sheet of pastry into 9 equal squares, each about 3 by 3-inches.
• Brush each square with the egg and place 1 piece of sausage in the middle of each pastry square. Fold the corners of the pastry inward to come together in the middle. Pinch the corners together in the center. Cover with plastic wrap and chill until ready to bake.
• When ready to bake remove the plastic wrap from the trays and brush the pastry with the remaining egg-wash. Bake until the pastry is golden brown, about 10 to 12 minutes.
• Meanwhile in a small mixing bowl mix the mustards together with the honey until well combined. Serve the sausage bites hot from the oven with a bowl of Hot Sweet Mustard on the side.

CHICKEN AND APPLES IN HONEY MUSTARD SAUCE

Steps:

• Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.
• Spread bread crumbs on a piece of wax paper, lightly coat chicken with crumbs.
• In a large non-stick skillet, heat the oil and add the chicken breasts. Cook over medium heat until golden brown on one side, about 3 minutes. Turn chicken, add apples, and cook until browned on the other side.
• Add chicken broth, cover and simmer until chicken is tender, about 15 minutes.
• With slotted spoon, remove chicken and apples to serving plates.
• Whisk cider mixture again and add to skillet. Cook and stir over high heat until lightly thickened and bubbly, 1 to 2 minutes.
• Spoon over chicken and apples, sprinkle with parsley.
• Serve with rice. Serves 4.

CHICKEN-APPLE-WALNUT SALAD WITH HONEY MUSTARD DRESSING

Steps:

• Heat olive oil in a skillet; add the diced chicken and cook thoroughly; cool.
• In a big bowl, combine cooled chicken, apples, walnuts, and celery.
• In a small bowl, combine the mayonnaise, honey, mustard, and rosemary. Fold the mayonnaise mixture into the chicken mixture.
• Chill.
• Serve over a red lettuce leaf.

HONEY-MUSTARD CHICKEN WITH APPLES

Steps:

• Prepare grill for direct cooking.
• Place one chicken breast in center of each sheet of foil. Season with salt and pepper. Place 2 apple wedges beside chicken. Repeat with remaining chicken, foil, salt, pepper and apple.
• Combine jam, bell pepper, mustard, cornstarch, garlic and ginger in a small bowl. Spoon over chicken and apples.
• Double-fold sides and ends of foil to seal packets, leaving head space for heat circulation. Place on baking sheet.
• Slide packets onto grill grid. Grill, covered, over medium-high coals 11 to 13 minutes until chicken is no longer pink in center. Carefully open one end of each packet to allow steam to escape. Open packets and transfer mixture to serving plates. Sprinkle with green onions before serving.

APPLE HONEY GLAZED CHICKEN

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix apple jelly, honey, mustard, cinnamon, and salt together in a bowl. Brush chicken breasts with glaze.
• Place glazed chicken breasts on the preheated grill; cook, occasionally brushing chicken with more glaze, until chicken is no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

APPLE-MUSTARD CHICKEN TENDERS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove from pan., Add apples, brown sugar and mustard to same pan; toss to combine. Cook, covered, over medium heat 3-4 minutes or until apples are tender. Stir in chicken; heat through.