Saucy Honey Mustard Chicken Food

SAUCY HONEY MUSTARD CHICKEN

Steps:

• Heat oil in large nonstick skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until chicken is cooked through (165°F).
• Mix remaining ingredients; spoon over chicken.
• Cook 2 min. or until sauce is heated through, stirring occasionally.

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.

CHICKEN FINGERS WITH HONEY MUSTARD SAUCE

Steps:

• In small bowl, stir together mayonnaise, Dijon and honey.Cover and refrigerate up to 3 days.
• Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2-inch thick.
• Cut lengthwise on diagonal into 4 x 1-1/2-inch strips.
• In bowl, whisk eggs and garlic.
• I used Egg Creations to replace the eggs.
• In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.
• One at a time, dip chicken strips into eggs, letting excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere.
• Arrange on greased baking sheets; drizzle with butter.
• Bake in 425°F oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce.

SPICY HONEY-MUSTARD CHICKEN

Steps:

• To make the honey mustard: Whisk the mustard, honey, mayonnaise, and hot sauce together in a medium bowl.
• To make the chicken: Preheat the oven to 400 degrees F. Rinse the chicken and pat dry. If using 2 large breasts, then place the chicken breasts on a cutting board and halve them horizontally so you end up with 4 pieces of even thickness (if using chicken cutlets, skip this step). If the chicken pieces are thicker than 1/2 inch, place a large sheet of plastic wrap on a cutting board and set 1 piece of chicken on top. Cover with another sheet of plastic wrap and then pound the chicken to a 1/2-inch thickness using a meat mallet or a heavy-bottomed pot. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Add the chicken to the bowl with the mustard mixture and turn to coat. In a second medium bowl, stir together the bread crumbs, thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
• Dredge each piece of chicken through the bread crumbs, gently pressing the crumbs into each side. Place a metal cooling rack on top of a baking sheet, and mist the rack with spray. Spray each piece of chicken on both sides and set it on the rack. Bake the chicken until golden brown and cooked through, 25 to 30 minutes. Serve hot.

CHICKEN IN BEER HONEY MUSTARD SAUCE

Steps:

• 1. Heat a pan over medium-high heat. Add oil to pan; swirl to coat.
• 2. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done.
• 3. Remove chicken from pan; keep warm.
• 4. Add shallots to the same pan and cook for 1 minute or until translucent.
• 5. Combine beer, soy sauce, dijon mustard and honey in a small bowl and stir with a whisk.
• 6. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits.
• 7. Cook 3 minutes or until liquid is reduced to 1/2 cup.
• 8. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with cilantro.

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.
• For the honey mustard dressing, mix the last five ingredients together in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

CHICKEN BREASTS WITH HOT HONEY MUSTARD SAUCE

Steps:

• In small bowl, mix olive oil, honey, mustard*, orange marmalade, paprika, pepper flakes, garlic and stock. If you want, use a hand blender to get all the ingredients combined well. Set aside.
• Heat olive oil in large skillet over medium-high heat. If breasts are big, cut in half horizontally. Season flour with salt and pepper, and dredge chicken in flour. Fry in pan about 2-3 minutes each side.
• Pour sauce around chicken and cover. Lower heat to medium and simmer for about 10-12 minutes.
• Remove chicken to plate and pour sauce over top and serve.
• *NOTE* I used a mustard called Bone Suckin' Sweet Hot Mustard which I bought at a local kitchenware store (Lakeland Ltd.) here in the UK. It contains ingredients such as molasses, brown sugar and jalapeno peppers. You can use a similar type of mustard if you can find one or just use dijon. However, I think that a bold flavored mustard like the one I used is what really brought this dish together. If you try this recipe and review it, please let others know what type of mustard you used.

BAKED SPICY CHICKEN TENDERS WITH HONEY-MUSTARD SAUCE

Steps:

• Place an oven rack in the center of the oven. Preheat to 425F degrees.
• Spray a heavy baking sheet liberally with vegetable oil cooking spray.
• In a small bowl place cornstarch.
• In a 2nd small bowl whisk together egg, salt and hot sauce.
• In a 3rd bowl, mix together cornmeal, panko crumbs, chili powder and cayenne powder.
• Dredge the chicken strips in the cornstarch, then into the egg mixture, allowing egg to drip off.
• Dredge chicken in the cornmeal/bread crumb mixture, coating well.
• Arrange in a single layer on prepared baking sheet.
• Drizzle with a little olive oil.
• Bake 15 minutes till crispy.
• Blend honey and mustard together till smooth and serve with chicken tenders.

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

Steps:

• Chicken:.
• 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.
• Honey Mustard:
• 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.

CHICKEN WITH HONEY-MUSTARD SAUCE

Steps:

• Mix honey, mustard, wine, oil and 3 tablespoons vinegar in medium bowl. Transfer 3/4 cup honey-mustard sauce to small bowl and set aside to use at serving time. Place chicken in large roasting pan. Pour remaining honey-mustard sauce over. Cover and refrigerate at least 2 hours and up to 4 hours.
• Preheat oven to 350°F. Remove chicken from marinade; reserve marinade. Place chicken, skin side up, on rimmed baking sheet. Roast chicken 55 minutes, basting occasionally with reserved marinade and pan drippings. Increase heat to 400°F. Roast chicken until skin is deep golden brown and juices run clear when thickest part of thigh is pierced, about 15 minutes.
• Toss frisée in large bowl with enough reserved honey-mustard sauce to coat. Season with additional vinegar, salt and pepper. Divide salad among plates. Top with chicken. Ganish with tomatoes, if desired. Serve, passing remaining sauce separately.