Honey Mustard Chicken Breasts With Apple Slices Food

APPLES & HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Coat a large Pyrex baking dish or nine- by 13-inch pan with nonstick cooking spray.
• In a bowl, combine the ingredients for the honey mustard; set aside.
• Place sliced onions and half the sliced apples into the pan. Top with chicken pieces. Sprinkle chicken liberally with salt and pepper.
• Use a spoon to coat all the chicken pieces with the honey mustard. Sprinkle the breadcrumbs over the honey mustard till the chicken is fully coated.
• Place remaining apple slices in the little nooks and crannies all around the chicken.
• Spray the breadcrumbs with nonstick cooking spray.
• Cover the baking dish tightly with foil. Bake for one hour and 20 minutes. Remove foil; continue baking until the top is crispy and the chicken is cooked to your taste. Serve hot and enjoy!

CHICKEN AND APPLES IN HONEY MUSTARD SAUCE

Steps:

• Whisk apple cider, cornstarch, mustard, honey, salt and pepper: (to taste) in a bowl. Set aside.
• Salt the chicken well and dust in flour: Shake off the excess.

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.

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.

HONEY MUSTARD CHICKEN BREAST

Steps:

• I like to brown the chicken first, but it's not necessary. I like the color.
• Preheat oven to 350°F.
• Make the dressing.
• Whisk the 3 ingredients for the honey mustard together.
• Add the nuts.
• Place chicken in a shallow baking dish and cover with honey mustard dressing.
• Bake at 350°F for about an hour or until chicken is done all the way through.

HONEY MUSTARD CHICKEN BREASTS WITH APPLE SLICES

Steps:

• Begin by rinsing chicken breasts and slicing them into halves (this results in 6-8 servings).
• Then, in large saucepan, boil chicken breasts until meat is no longer pink.
• While chicken is cooking, mince green onion and set aside, reserving 2 teaspoons for garnish.
• Next, mix honey and mustard thoroughly in a mixing bowl and stir in green onion.
• When chicken is cooked thoroughly, extract 1 1/2-2 cups broth from saucepan and mix with honey mustard mixture in bowl to prepare a sauce. Stir in 2 teaspoons of cornstarch until absorbed completely sauce is smooth; cook mixture in a small saucepan over low heat until thickened. Slowly add additional teaspoon of cornstarch only if needed.
• Then, pour a small amount of sauce over bottom of prepared glass baking dish (11" X 7" or 9" square)to coat. Arrange split chicken breasts over this sauce in dish. Add remainder of honey mustard sauce, covering the chicken.
• Thinly slice apple into 12-16 slices. Arrange slices between chicken breasts, also coating with sauce. Sprinkle reserved minced green onion over top as garnish.
• Bake in preheated 350 degree oven for approximately 30 minutes. Sauce will thicken more during baking.
• Allow to sit about 5 minutes before serving.
• Serve chicken warm. A small ladle can be used for apples and sauce. Remaining servings refrigerate well for 1-2 days.

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.

HONEY MUSTARD CHICKEN BREASTS

Steps:

• Mix all ingredients except chicken until blended; pour into qt.-size freezer-weight resealable plastic bag. Add chicken. Press bag to remove as much air as possible, then seal bag.
• Freeze up to 3 months.
• Transfer chicken (in bag) from freezer to refrigerator about 8 hours before grilling.
• Heat greased grill to medium heat. Remove chicken from bag; discard bag and dressing mixture.
• Grill chicken 6 to 8 min. on each side or until done (165ºF).

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).