Sweet And Savory Honey Mustard Breaded Chicken Food

HONEY-DIJON CHICKEN TENDERS

Honey-Dijon Chicken Tenders image

With a sweet and savory coating, these chicken tenders are a breeze to make. Serve with ranch dressing, ketchup, or more honey mustard dressing.

Provided by Yoly

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 20m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup all-purpose flour, or as needed
3 tablespoons honey
3 tablespoons Dijon mustard
½ cup Italian-seasoned bread crumbs, or more as needed
1 pound chicken tenders
½ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons butter

Steps:

Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 37.7 g, Cholesterol 92.1 mg, Fat 13.1 g, Fiber 1 g, Protein 29.2 g, SaturatedFat 6.5 g, Sodium 909.3 mg, Sugar 13.5 g

HONEY-MUSTARD BREADED CHICKEN

Honey-Mustard Breaded Chicken image

I get bored with the same old breaded chicken, so I came up with this simple recipe. The coating adds fast flavor to tender chicken cooked on the stovetop. -Laura Theofilis, Leonardtown, Maryland

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 cup dry bread crumbs
1 teaspoon plus 2 tablespoons Dijon mustard, divided
3 tablespoons honey
2 tablespoons butter

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.

Nutrition Facts : Calories 338 calories, Fat 9g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 583mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

HOT MUSTARD AND HONEY GLAZED CHICKEN

Hot Mustard and Honey Glazed Chicken image

Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette.

Provided by Kay Chun

Categories dinner, easy, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup hot Asian mustard powder (or English dry mustard, such as Colman's)
6 tablespoons mild honey, such as clove or acacia
3 tablespoons low-sodium soy sauce
1/2 teaspoon grated garlic
Kosher salt (Diamond Crystal) and black pepper
1 pound carrots, peeled and quartered lengthwise
1 pound fingerling potatoes, sliced ½-inch thick
1/4 cup neutral oil, such as safflower or canola
6 chicken legs (about 3½ pounds), drumsticks and thighs separated
Chopped scallions or chives, for garnish
Lemon wedges, for serving

Steps:

Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
Spoon over pan juices, garnish with scallions and serve with lemon wedges.

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Sweet And Savory Honey Mustard Breaded Chicken Food

HONEY-DIJON CHICKEN TENDERS

With a sweet and savory coating, these chicken tenders are a breeze to make. Serve with ranch dressing, ketchup, or more honey mustard dressing.

HONEY-MUSTARD BREADED CHICKEN

I get bored with the same old breaded chicken, so I came up with this simple recipe. The coating adds fast flavor to tender chicken cooked on the stovetop. -Laura Theofilis, Leonardtown, Maryland

HOT MUSTARD AND HONEY GLAZED CHICKEN

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