Honey Mustard Chicken Tenderloin Food

HONEY MUSTARD CHICKEN

Steps:

• Sprinkle chicken with salt and pepper, then toss with Seasoning if using.
• Thickener: In a small bowl, mix together the mayonnaise and flour.
• Heat 1 1/2 tbsp oil in a skillet over medium high heat. Add chicken and cook for 2 minutes on each side or until golden. Remove onto a plate.
• Reduce heat to medium. Add remaining oil in the middle of the skillet and put garlic straight onto the puddle of oil. Sauté for 20 seconds or until golden (don't let it burn).
• Add chicken broth, bring to simmer, scraping the bottom of the fry pan.
• Whisk in Dijon Mustard and honey, then whisk in Thickener (make sure you scrape it all in).
• Add thyme and wholegrain mustard, if using.
• Cook for 1 - 2 minutes or until starting to thicken. Adjust salt and pepper to taste.
• Return chicken and any juices pooled on the plate into the sauce. Turn to coat and reheat through - about 1 1/2 minutes - or until sauce is thickened to your taste.
• Serve on mashed potato, garnished with parsley, with a simple side salad.

CHICKEN TENDERS WITH CREAMY HONEY MUSTARD

Steps:

• Preheat oven to 475 degrees. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil in a food processor until fine crumbs form. Season with salt and pepper; transfer to a third shallow bowl.
• Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through.
• Meanwhile, in a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve tenders and vegetables with creamy honey mustard on the side.

SPICY CHICKEN TENDERS WITH HONEY-MUSTARD

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.
• Honey-Mustard: In a small serving bowl, mix together the honey and mustard until smooth. Set aside.
• Breading: In a medium bowl, mix together the flour and 1 tablespoon salt. In a second medium bowl, whisk together the eggs and hot sauce. In a third medium bowl, mix together the cornmeal, chili powder and cayenne pepper. Dredge the chicken in the flour and then into the egg mixture. Allow any excess egg mixture to drip off and coat the chicken in the cornmeal mixture. Arrange the breaded chicken in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt, to taste. Bake until golden and cooked through, about 15 to 17 minutes.
• Arrange the chicken on a platter and serve the honey-mustard alongside.

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oil to 350 degrees F.
• Cut the chicken breasts into long strips and set aside.
• Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
• Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
• Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
• Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with Honey Mustard sauce.
• Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

GRILLED HONEY MUSTARD CHICKEN TENDERS

Steps:

• In a medium bowl, whisk together Dijon, shallot, honey, olive oil, rosemary, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper; set aside 1/2 of the mixture in the refrigerator until ready to serve. In a gallon size Ziploc bag or large bowl, combine chicken and Dijon mixture; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade. Preheat grill to medium heat. Brush chicken with canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 8 minutes. Brush with reserved Dijon mixture, cooking for an additional 1-2 minutes. Serve immediately.

HONEY-DIJON CHICKEN TENDERS

Steps:

• Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
• Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
• Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.

COPYCAT HONEY-MUSTARD CHICKEN TENDERS

Steps:

• Mix eggs, honey mustard, and pepper together in a bowl. Mix flour, chicken seasoning, cayenne, red pepper flakes, seasoning salt, and salt together in a second bowl. Mix bread crumbs and garlic salt together in a third bowl.
• Dredge chicken tenders in the egg-honey mixture, then in the flour mixture, then back in the egg-honey mixture, and finally in the breading mixture. You want a medium coating on each tender.
• Heat oil in a pan over medium-high heat. Fry tenders in the hot oil until breading is dark and crispy and chicken is no longer pink in the center and the juices run clear, about 10 minutes per side.

HONEY MUSTARD PORK TENDERLOIN

Steps:

• Preheat oven to 400°. Place pork on a greased rack in a 15x10x1-in. baking pan lined with foil. In a small bowl, combine glaze ingredients; set aside 3 tablespoons glaze for basting. Spoon remaining glaze over pork., Bake, uncovered, until a thermometer reads 145°, 24-28 minutes, basting occasionally with reserved glaze. Let stand for 5 minutes before slicing.

EVERYDAY FOOD CHICKEN TENDERS WITH CREAMY HONEY MUSTARD

Steps:

• Preheat oven to 475 degrees. Place flour in a shallow bowl; and the egg in a second one, season both with salt and pepper.
• Pulse cereal and oil in a food processor until fine crumbs form, season with salt and pepper and transfer to a third shallow bowl. (I used a blender).
• Coat chicken: first in the flour, letting excess drip off; then in the egg, letting excess drip off; and lastly in the crumb mixture, pressing the mixture onto chicken well so that it will adhere.
• Place on cookie sheet and bake until light golden brown and cooked through, about 10 to 15 minutes; turning them over halfway through.
• FOR THE DIPPING SAUCE: In a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve with chicken tenders.

CRISPY HONEY MUSTARD CHICKEN TENDERS

Steps:

• Preheat over to 425 degrees.
• Place flour in a shallow bowl, dressing in a second, and combine remaining ingredients in a third shallow bowl.
• Rinse and dry chicken tenders.
• Dredge in flour, honey mustard and completely coat in crumb mixture.
• Place on broiler pan.
• Bake for 25-35 minutes or until juices run clear.