Italian Breaded Chicken With Honey Mustard Sauce Food

HONEY-MUSTARD BREADED CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and 1 teaspoon of mustard. In another shallow bowl, combine honey and remaining mustard. Dip chicken in honey-mustard mixture, then coat with crumbs. , In a nonstick skillet, cook chicken over medium heat in butter for 4-6 minutes on each side or until chicken juices run clear.

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.

ITALIAN BREADED CHICKEN WITH HONEY MUSTARD SAUCE

Steps:

• 1. Preheat oven for 425°F.
• 2. Turn a large skillet onto med-high heat.
• 3. Coat skillet with the olive oil.
• 4. In one bowl, add eggs and beat with a fork.
• 5. In the other bowl add bread crumbs.
• 6. Coat chicken in the egg mixture then dip in the bread crumbs until coated.
• 7. Then dip it again in the egg mixture then bread crumbs to get a nice breading around the chicken.
• 8. Let the chicken lay on both sides til their a nice crisp golden brown, about 2-3 minutes.
• 9. Lay chicken on a greased backing sheet and brush on honey mustard.
• 10. Cook for about 20 minute or unit chicken is done.
• 11. Add mozzarella and return to oven for about 2 minutes for the cheese to melt.
• 12. *NUTRITION INFO: Calories: 364.4, Fat: 15.2, Sat Fat: 3g, Cholesterol: 244mg, Sodium: 309.4mg, Carbs: 0.1g, Fiber: 0, Protein: 53.2g

PANKO CRUSTED CHICKEN WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 400 degrees. Spray a baking pan with non-stick cooking spray.
• In a medium bowl, mix together Panko, paprika, thyme, garlic salt, and seasoning salt. Then stir in olive oil. (The oil allows the crumbs to get color in the oven).
• In a separate medium bowl, beat the egg with the milk.
• Roll each thigh in the egg wash and then into the seasoned Panko. Make sure to pat the crumbs onto the chicken to make an even coating and then place the thighs in the pan.
• Bake at 400 for 35 - 45 minutes or until juices run clear.
• Sauce: In a small bowl, mix the honey, spicy brown mustard, and mayonnaise. Serve this sauce on the side for those who like to dip their chicken.

RAINFOREST CAFE CARIBO COCONUT CHICKEN WITH HONEY MUSTARD SAUCE

Steps:

• Place breasts between pieces of wax paper and pound to 1/2 inch thick.
• Trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide.
• Sprinkle sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours.
• When chicken breast are ready to be prepared, rinse lightly and drain.
• Place coconut, corn starch, and flour in a bowl and mix well.
• In separate bowl place beaten eggs and add water, blend well.
• Preheat frying oil to 350F in a deep fryer or large skillet and have ready to fry chicken pieces.
• Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well.
• Carefully place chicken in hot oil and cook until lightly golden (when frying the chicken, do not crowd and keep an eye on the oil so it does not burn).
• Remove and place on a paper towel to drain.
• For presentation and tasty side compliment, slice a ripe pineapple in 1/8" pieces and cut the round slices in half (canned pineapple rings may also be used).
• Lightly sauté the pineapple in a non stick sauce pan that has been sprayed with a non stick spray just until heated through.

ITALIAN BREADED CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Cut chicken breasts in half.
• Lay chicken on large cutting board, cover with plastic wrap, and pound with meat mallet till about 1/4 inch thick.
• In medium bowl, mix egg beaters, salt, and pepper.
• On large plate, mix breadcrumbs and salad dressing mix.
• Dip chicken in egg mixture, then roll in breadcrumb mixture.
• Arrange on baking sheet.
• Bake for 25-30 minutes.

SWEET AND SAVORY HONEY-MUSTARD BREADED CHICKEN

Steps:

• preheat oven to 375.
• mix together dijon mustard and honey in a bowl.
• dip chicken breasts in mixture, then dredge in breadcrumbs.
• top chicken with a little garlic powder and pepper
• place in a casserole dish.
• bake for 25-30 mins.
• enjoy! (I like this dish with a side of broccoli).

ITALIAN BREADED CHICKEN

Steps:

• In a large resealable plastic bag, combine salad dressing and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes., Meanwhile, in a small shallow bowl, combine the bread crumbs, Parmesan cheese and pepper. Drain and discard marinade. Roll chicken in crumb mixture. Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 20-25 minutes or until chicken juices run clear.

ITALIAN BREADED CHICKEN BREASTS

Steps:

• Clean breasts of visible fat and tendons. Pound each with the flat side of a mallet until evenly 1/4 inch thick. (You may want to cut large cutlets in half).
• Mix breadcrumbs in flat bowl with cheese and parsley.
• Mix flour in another flat bowl with salt, pepper and garlic powder.
• Beat egg and water in another flat bowl.
• Dredge each piece in flour, then egg, then dip in egg and coat with breadcrumbs. Set on a piece of wax paper for 5 minutes to let breading adhere.
• Heat olive oil in pan over medium heat. Add chicken cutlets and cook about 4 minute per side until nicely browned.