Honey Mustard Mozzarella Chicken Food

EASY HONEY MUSTARD MOZZARELLA CHICKEN

Steps:

• Preheat the oven to 375º F
• Place the chicken thigh pieces in an ovenproof baking dish.
• Combine the honey, Dijon mustard, lemon zest, salt and black pepper in a bowl and spoon the mixture over the chicken pieces.
• Bake the chicken thighs for 35 - 40 minutes. Remove the chicken and turn the oven on to broil while you make the topping.
• Place 2 bacon slice halves on each chicken thigh, and sprinkle evenly with mozzarella cheese. Broil for 5 minutes, until the bacon is slightly crisp, and the cheese is bubbly and browned.

2-STEP HONEY MUSTARD CHICKEN

Steps:

• In a large nonstick skillet, heat oil over medium-high.Brown chicken breasts 3-4 minutes per side.
• In a small bowl, combine soup, water, honey, and mustard.Add to skillet with chicken; bring to simmer. Reduce heat, cover and simmer gently for 8-10 minutes, or until chicken is cooked through.Serve garnished with chives, if desired.

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 MOZZARELLA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.
• Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

HONEY & MUSTARD CHICKEN THIGHS WITH SPRING VEG

Steps:

• Heat oven to 200C/180C fan/gas 6. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.
• Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the oil over the potatoes and sprinkle with sea salt. Roast in the oven for 35 mins until the chicken skin caramelises and is charred in places.
• Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.

MUSTARD-STUFFED CHICKEN

Steps:

• Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.

HONEY MUSTARD MOZZARELLA CHICKEN

Steps:

• Preheat oven to 375°F.
• In a bowl, stir together honey and mustard.
• Place the chicken breast halves in a baking dish, sprinkle lightly with salt and pepper, and drizzle evenly with honey mustard. Top with bacon.
• Bake chicken 25 minutes in the preheated oven. Turn oven up to 500°F Cook 2 minutes. Flip breasts over, top with cheese and broil 3 minutes longer.