Time 25m Number Of Ingredients 8 Steps:
Preheat oven to 425 degrees with the oven rack in the upper third. Line a baking sheet with parchment paper. In a small mixing bowl, combine the dijon mustard, honey and mayonnaise. Set aside. Using a meat mallet (or a metal soup ladle), lightly pound the chicken until it is an even thickness. (This will make the chicken cook evenly, and help the sauce and panko topping adhere without falling off.) Put the chicken on the parchment lined baking sheet. Season the chicken with salt and pepper, and top with the honey mustard sauce. Then top with enough panko bread crumbs to cover the top of the chicken. Drizzle the panko bread crumbs with olive oil (to help them get brown and crispy in the oven). Bake in the oven for about 20 minutes, until the chicken reaches an internal temperature of 165 degrees. If the bread crumbs didn’t get golden brown enough, you can turn the oven on broil and let it toast the topping for about 1-2 minutes. Really watch it so the chicken doesn’t get burnt! Let rest for 2 minutes, then serve warm. Also, not necessary, but I often double the honey mustard sauce so I can serve it on the side along with the baked chicken as a dipping sauce. So good!
Time 25m Number Of Ingredients 11 Steps:
In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste (not too much salt if serving with bacon as the bacon will add a salty flavour when served). Coat chicken evenly in the sauce. Set aside. Heat a nonstick pan (or skillet) over medium heat. Fry bacon until crispy; transfer to a plate. To the same pan, sear chicken fillets on each side in the oil left over from the bacon until just beginning to brown (about 3 minutes per side – not completely cooked through as we will finish them in the sauce). Add any remaining honey mustard sauce into the pan along with the cream and milk. Bring to a simmer while stirring occasionally to mix the favours through the sauce (about 3 minutes), until the chicken is cooked through. Transfer the chicken to a warm plate. Pour the cornstarch mixture into the centre of the pan, mixing it through the sauce until it thickens. Place chicken back into the pan; coat with the sauce. Top with the bacon and garnish with parsley. Serve over steamed / roasted vegetables for lower cal options. Also great with pasta, rice or mashed potatoes!
Time 45m Yield 6 Number Of Ingredients 20 Steps:
Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess, and dip in panko mixture. Press chicken into crumbs until fully coated. Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked. Transfer to a plate and cut into strips. Honey Mustard: Combine mayonnaise, yellow mustard, Dijon mustard, honey and lemon juice in a small bowl. Combine desired amount of chicken, honey mustard, bacon, lettuce, grapes, shredded cheddar cheese, green onions and sliced almonds in tortillas. Wrap up and serve.
Time 1h5m Number Of Ingredients 12 Steps:
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Place the garlic, thyme, salt, and pepper in a food processor and pulse until the garlic is finely minced. Add in the panko, lemon zest, olive oil, and butter and continue to pulse a few times until the breadcrumbs are moistened. Pour the breadcrumb mixture onto a large plate. In a shallow bowl, whisk together the mustard, honey and chicken broth. Pat the chicken thighs dry with a paper towl. Sprinkle with a little bit of salt and pepper. Dip each piece into the mustard mixture to coat on all side, then place skin-side down only in the crumb mixture, pressing gently to make the crumbs stick. Place the chicken on a sheet pan crumb-side up. Press any remaining crumbs onto the chicken pieces. At this point honey mustard chicken can covered with plastic wrap and refrigerated until ready to bake. Bake the chicken for 40 minutes. Raise the oven temperature to 400 degrees F and continue to bake for an additional 10 minutes until the crumbs are browned and the chicken is cooked through. Serve warm.
Time 1h10m Yield 3 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine. Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces. Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.
Time 1h15m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F. Pat the chicken thighs dry and sprinkle the skin side generously with salt and pepper. Add 1 tablespoon oil to a large, high-sided ovenproof skillet and heat over medium-high heat. When the oil is shimmering, add the chicken thighs, skin-side down. (This may have to be done in batches, depending on the size on your chicken thighs, to avoid overcrowding the skillet.) Sprinkle the underside of the chicken generously with salt and pepper. Cook until the chicken skin is golden brown, crispy and easily releases from the pan, 4 to 5 minutes. Flip the chicken and continue to cook for an additional 2 minutes. Remove the chicken to a plate and set aside. Turn the heat down to medium-low and add the white wine. Cook, scraping up any brown bits from the bottom of the skillet, until the harsh alcohol smells burns off and the wine has slightly reduced, about 1 minute. Add the frozen onions and garlic. Cook until fragrant, about 2 minutes. Add the chicken stock and 2 tablespoons honey mustard. Stir the mixture until well combined and emulsified. Add the mushrooms and thyme leaves to the skillet and stir to coat the mushrooms in the mixture. Turn the heat off. Nestle the chicken into the vegetable mixture. Add the remaining tablespoon honey mustard and tablespoon oil to a small bowl. Whisk to combine. Brush the tops of the chicken thighs with the honey mustard mixture. Transfer the chicken to the oven and cook until the vegetables are browned and the chicken is 165 degrees F, 35 to 40 minutes. Turn the oven off. Remove the chicken from the oven and add the frozen peas. Stir slightly to submerge them in the sauce. Return the skillet to the oven until the peas are heated through, 2 to 3 minutes. To serve, plate the chicken and vegetables and top with the pan sauce.
Yield 2 Number Of Ingredients 9 Steps:
At least 6-8 hours before cooking, mix together beer, kosher salt, and honey until well combined. In a large enough dish, put in chicken breasts and beer brine making sure chicken is completely covered and submerged. When ready to start cooking, preheat oven to 375º F and put panko bread crumbs, salt, and pepper in a dish you can use for dredging. In a small bowl, mix together Dijon mustard and honey until well incorporated. Take chicken out of brine and pat dry with paper towels. Using a brush spread on the honey mustard mixture on the bottoms of the chicken breasts and place those mustard side down into the bread crumb mixture making sure to evenly coat all surface area. Brush the other side with honey mustard mixture and turn over into the bread crumb mixtures making sure to evenly coast all surface areas. Once both chicken breasts are completely coated put in a roasting pan with a rack, place in the oven, and cook for 1 hour or until internal temperature is 160º F. Pull out of oven and let sit for 5-10 minutes while the juices redistribute throughout the meat.
Time 30m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Cut chicken into long strips. Set aside. Place beaten eggs in a shallow bowl. Place flour in another shallow bowl (I like to season flour with 1/2 teaspoon salt, pepper, and cayenne for extra flavor). Place panko breadcrumbs in another shallow bowl and season with garlic powder, lemon pepper, cayenne, salt and pepper. Mix well. Dip the chicken strips in the flour, then the beaten egg, then dredge into seasoned panko. Fry chicken in batches in deep fryer preheated to 350 degrees for about 6-8 minutes. The chicken should be cooked through and golden brown. Remove to drain on paper towels. Sprinkle with additional salt and pepper once out of the fryer. Serve with honey mustard sauce. To make the honey mustard sauce: Mix together the mustard, honey, mayo, lemon juice and season with salt and pepper to taste. Will keep in fridge up to a week.
Time 40m Yield 6 Number Of Ingredients 19 Steps:
Heat oil in an extra-large skillet over medium heat. Add panko and garlic powder. Cook, stirring, until toasted, 2 to 3 minutes. Transfer to a shallow dish and let cool, 2 to 3 minutes. Stir in parsley. Coat an air fryer basket with cooking spray and preheat air fryer to 400 degrees F (200 degrees C). Meanwhile, in another shallow dish, stir together flour, salt, and pepper. In a third shallow dish, whisk together eggs and water. Cut chicken breasts lengthwise into 1x3-inch strips. Dip chicken strips into flour mixture, then egg mixture, then panko mixture to coat. Working in batches, add chicken to the preheated air fryer. Cook, turning once, until an instant-read thermometer inserted into thickest parts registers 165 degrees F (74 degrees C), 5 to 7 minutes. Transfer to a plate; cover and keep warm. Toss together salad greens, carrots, and radishes in a large bowl. Stir mayonnaise, yellow mustard, honey, Dijon mustard, and lemon juice for dressing together in a small bowl. Divide salad among plates, top with chicken, and drizzle with dressing.
Time 45m Yield 3-4 serving(s) Number Of Ingredients 8 Steps:
Preheat over to 425 degrees. Place flour in a shallow bowl, dressing in a second, and combine remaining ingredients in a third shallow bowl. Rinse and dry chicken tenders. Dredge in flour, honey mustard and completely coat in crumb mixture. Place on broiler pan. Bake for 25-35 minutes or until juices run clear.
