~ SESAME CHICKEN W/ HONEY MUSTARD SAUCE ~
My kids love these tenders, I hope you do as well...I just love the crunch of the sesame seeds, and the baking of them, just brings out the flavor of the seeds...the sauce is delicious as well, and goes wonderfully with these tenders. I also like that they're baked not fried. Serve em up for your next party as well! Enjoy!
Provided by Cassie *
Categories Other Snacks
Time 35m
Number Of Ingredients 12
Steps:
- 1. Make sauce and refrigerate until chicken is done. Blend 1 cup mayonnaise with honey and Dijon mustard. Cover and refrigerate...this dip is good with any chicken tender recipe...or whatever you enjoy dipped in this type of sauce.
- 2. Preheat oven to 425 degree F. In a medium sized bowl, mix well, 1/2 cup mayonnaise, onion, dry mustard, paprika and garlic salt.
- 3. Add chicken and toss to coat well.
- 4. In a shallow dish, I use a pie plate or bowl, add bread crumbs and sesame seed, toss to combine.
- 5. Lightly spray a baking sheet with non stick cooking spray. Roll chicken pieces into the crumb mixture to coat. Place on baking sheet, in a single layer.
- 6. Bake for 10 - 12 minutes, then flip to other side and cook until golden or desired crispiness.
- 7. Serve with sauce and enjoy!
SESAME CHICKEN WITH MUSTARD SAUCE
For variety, you can make a cracker-crumb coating for my chicken...substitute turkey for chicken...or grill it instead of baking it. I've even served the chicken in strips with a sauce so it becomes a fun finger food for dipping. -Wanda White, Antioch, Tennessee
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large resealable plastic bag or shallow glass container, combine the first nine ingredients; mix well. Add chicken and turn to coat. Seal or cover and refrigerate for 8 hours or overnight, turning occasionally. Drain and discard marinade. , In a shallow dish, combine bread crumbs and sesame seeds. Dredge the chicken in the crumb mixture. Place in a greased 13-in. x 9-in. baking dish. Combine butter and shortening; drizzle over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear. , Meanwhile, combine sauce ingredients in a saucepan; heat through. Serve with the chicken.
Nutrition Facts :
EASY HONEY MUSTARD CHICKEN
My absolute favorite dish at Bakers Square is the Honey Mustard Chicken with mushrooms and onions. Unfortunately, the Bakers Square restaurants near me relocated. So, I devised this version which is quick and easy.-Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first 5 ingredients; set aside. Place flour in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess. In a large skillet, heat 2 tablespoons oil over medium-high heat. Brown chicken on both sides. Remove from pan. Add mushrooms and onion to same pan; cook and stir until tender, 6-8 minutes., Add dressing mixture, stirring to loosen browned bits from pan. Return chicken to pan; bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in chicken reads 165°, 12-15 minutes longer.
Nutrition Facts : Calories 563 calories, Fat 35g fat (6g saturated fat), Cholesterol 117mg cholesterol, Sodium 548mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 38g protein.
HONEY-MUSTARD CHICKEN TENDERS
The combination of honey and mustard has been around since ancient Egypt and Rome, and midcentury American cooks used it in any number of dishes, from baked chicken to glazed ham. But it wasn't until the 1970s and '80s, when restaurants started pairing the zesty sauce with breaded pieces of boneless chicken, that it became wildly popular. As a coating for chicken, honey mustard not only tastes great, but the acidity in the mustard helps keep the meat juicy. For hot honey mustard chicken tenders, add 1/2 teaspoon cayenne to the honey mustard. For an even quicker dinner, do steps 1 and 2 up to a day ahead. (Refrigerate the chicken and store the toasted panko at room temperature.) Eat the tenders dipped into barbecue sauce, hot sauce, ketchup, or - you guessed it - more honey mustard.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.)
- In a medium bowl, stir together the honey and mustard. Pat the chicken dry, then pound with a mallet or heavy skillet into an even thickness (about ⅓-inch thick). Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise. (If using chicken tenders, no need to pound or slice.) Season with salt and pepper, then add to the honey mustard and toss to combine.
- Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat.
- Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.
EASY HONEY-MUSTARD CHICKEN MEAL PREP RECIPE BY TASTY
Here's what you need: sweet potato, red potato, red onion, brussel sprout, green beans, carrot, olive oil, salt, pepper, dried thyme, fresh rosemary, dijon mustard, honey, garlic, chicken thighs
Provided by Crystal Hatch
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the sweet potato, red potato, red onion, Brussels sprouts, green beans, and carrots on the baking sheet in separate piles.
- Drizzle everything with olive oil, then sprinkle with salt, pepper, thyme, and rosemary. Rub the seasoning into the vegetables until evenly coated and spread flat on the baking sheet, keeping the vegetables separate. Set aside.
- In a small bowl, combine the mustard, honey, garlic, salt, and pepper, and whisk until smooth. Set aside.
- Place the chicken thighs skin-side down in a greased cast-iron skillet. Season with salt and pepper, then brush generously with the honey-mustard sauce. Flip the chicken thighs over and repeat, seasoning with salt and pepper, then brushing with the rest of the honey-mustard sauce.
- Place the vegetables and the chicken in the oven on separate racks. Bake for 30 minutes or until chicken reaches an internal temperature of 165°F (75°C) . (Optional: Remove the vegetables once cooked and broil the chicken for 1-2 minutes, or until the skin crisps up.)
- Let everything cool, then distribute into resealable containers, mixing up the combination of vegetables so that you get something a little different each day.
- Cover and refrigerate for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 481 calories, Carbohydrate 54 grams, Fat 14 grams, Fiber 6 grams, Protein 36 grams, Sugar 30 grams
HONEY-MUSTARD SESAME CHICKEN PLANKS
Steps:
- In a bowl, combine the mustard, honey, chives and hot sauce. Separate out half of the sauce and reserve. Beat the eggs into the remaining sauce. Coat the chicken tenders with the egg sauce and season with salt and pepper. Using a food processor, grind the nuts. Combine with the panko and sesame seeds. In a large skillet, heat a layer of oil over medium-high heat. Coat the tenders in the nut-breadcrumb mixture and fry, turning, in 2 batches until deep golden. Transfer to the hot baking sheet in the oven. Serve the tenders with a drizzle of the remaining honey-mustard sauce, or divide the sauce into small bowls for dipping. Serve with the radishes, celery sticks and pickle spears.
More about "honey mustard sesame chicken planks food"
HONEY MUSTARD CHICKEN (BAKED OR GRILLED!) | AMBITIOUS …
From ambitiouskitchen.com
5/5 (62)Total Time 50 minsCuisine AmericanCalories 227 per serving
- In a large bowl, mix together honey, dijon mustard, olive oil, garlic, cayenne pepper and salt and pepper. Add chicken and stir well to coat the chicken in the marinade. Cover and place in the fridge for 30 minutes to an hour. Grill or bake chicken however you’d like. Serves 4.
- To grill chicken: Preheat grill to 400 degrees. Once preheated, place your chicken on your grill, and close the lid. It’s important to keep the lid of your grill closed while your chicken is cooking so that no heat escapes. Cook your chicken on the grill for 6-8 minutes on one side. After 6-8 minutes open your grill lid and flip your chicken with tongs. A great tip is to only flip your chicken breast once so that it stays nice and juicy (and creates delicious grill marks!). Cook your chicken breast for 6-8 minutes more. Cook time will vary a bit depending on the size of your chicken and what type of cut, so be sure to check the internal temperature in the thickest part of the chicken breast using a meat thermometer. When the internal temperature reaches 165 degrees F, your chicken is done and can be transferred to a clean plate or cutting board.Immediately cover chicken with foil to seal in the juices and allow it to rest for 5-10 minutes before cutting into it. This will help you achi
- To bake your honey mustard chicken: preheat oven to 400 degrees. Place chicken on a baking sheet lined with parchment paper. Bake for 20-30 minutes or until chicken is no longer pink and internal temperature reads 165 degrees F.
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