Honeyed Chicken Breasts Food

HONEY GLAZED CHICKEN

Steps:

• Whisk honey, soy sauce, and red pepper flakes in a bowl.
• Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

HONEY GLAZED CHICKEN

Steps:

• Put 2 chicken breasts, skin side up in a small baking dish and season.
• Squeeze the lemon into a bowl and stir in the honey and soy sauce. Spoon the mixture over the chicken, then tuck the squeezed-out half of lemon between the pieces (this will moisten and add flavour to the chicken).
• Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). Cook until done and richly glazed, basting with the juices at least twice. To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
• Serve with salad and potatoes roasted with herbs and garlic.

HONEYED CHICKEN BREASTS

Steps:

• Heat the oil and butter in a frying pan or wok until the butter has melted.
• Add the chicken and cook for 5 minutes, turning once.
• Add the garlic and leeks and cook for a further 3 minutes.
• Stir in the red pepper, baby corn, sugar, honey, stock, soy sauce, stem ginger, ginger syrup and vinegar. Reduce the heat to a simmer and cook until the chicken is cooked well through, about 20 minutes.
• Blend the cornstarch with 4 tablespoons of cold water and stir into the pan. Bring to the boil and cook until the sauce is thickened and clear.
• Cook for a further 2 minutes and serve.

HONEY CHICKEN

Steps:

• Cut chicken into serving pieces: breast into halves, legs, thighs, and wings separated for a total of 8 pieces. Clean thoroughly. Heat shortening in a heavy duty skillet pan to 360 degrees. Dip chicken pieces in buttermilk. Sprinkle with salt, paprika, and black pepper. Place flour into a heavy plastic bag, put chicken pieces into the bag and shake vigorously until well coated. Dust off excess flour. Place pieces into skillet, and fry both sides until golden brown and the juices run clear when pierced with a fork. Do not over-crowd the skillet. Approximate cooking time, 25 minutes. Take chicken out of skillet and place on paper towel to drain off excess oil. Immediately dip warm chicken into hot honey, and serve.

HONEYED CHICKEN

Steps:

• In a bowl, combine the butter, honey, mustard and curry; set aside. Place chicken skin side down in a greased 8-in. square baking dish; brush with sauce. Turn chicken skin side up; brush with sauce., Bake, uncovered, at 375° for 35-40 minutes or until chicken juices run clear, basting often.

HONEY ROASTED CHICKEN

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish. Combine the remaining ingredients; pour over chicken., Bake, uncovered, at 375° for 22-26 minutes or until a thermometer reads 170°, basting occasionally.

HONEYED CHICKEN

Steps:

• Arrange chicken pieces in a 15x10x1-inch baking pan making sure pieces do not touch.
• Bake in a 400 degree F oven for 30 minutes.
• Meanwhile, combine green onion, honey, garlic powder, and ground red pepper.
• Brush chicken pieces with honey mixture.
• Return to oven.
• Bake for 15 to 20 minutes more or until golden brown and chicken is no longer pink.
• Makes 4 servings.