Time 50m Number Of Ingredients 5 Steps:
Preheat oven to 425 degrees. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt and pepper; set aside. Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon apricot mixture over chicken thighs, spreading with back of spoon to coat evenly. Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.
Time 15m Yield 4 servings. Number Of Ingredients 5 Steps:
Flatten chicken to 1/4-in. thickness. In a small bowl, combine the mustard, apricot preserves, ginger, salt and pepper. Place the chicken on a greased foil-lined baking sheet. Spoon half of the mustard mixture over chicken., Broil 4-6 in. from the heat for 4 minutes. Turn; brush with remaining mustard mixture. Broil 3-4 minutes longer or until juices run clear.
Time 20m Yield Makes 4 servings. Number Of Ingredients 5 Steps:
Heat grill to medium heat. Mix all ingredients except chicken until blended. Reserve half the mustard mixture for later use. Brush chicken with remaining mustard mixture. Grill chicken 6 to 8 min. on each side or until done (165°F), brushing occasionally with reserved mustard mixture.
Time 17m Yield 4 servings Number Of Ingredients 6 Steps:
1.Combine all ingredients except chicken in small bowl; mix well. 2.Grill chicken 5 inches from heat for 12 to 15 minutes or until juices are clear when pierced, turning once and brushing frequently with prepared sauce. 3.Discard sauce after cooking.
Time 2h25m Yield 4 servings Number Of Ingredients 7 Steps:
In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours. Preheat the grill to medium heat. Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.
Number Of Ingredients 6 Steps:
Preheat the oven to 400°F. Place the chicken on a rimmed cookie sheet or baking dish lined with foil or parchment paper, sprinkle with salt and pepper, and bake for 10 minutes. While the chicken is baking, whisk together the jam, mustard, water, thyme, and a little salt and pepper in a small saucepan over low heat for about 3 minutes. It should be slightly syrupy. Pull the chicken out of the oven and pour the sauce on top. Continue baking for another 15 minutes. For the last 3 minutes, place the chicken under the broiler on the top rack so it gets golden and crispy looking.
Time 20m Yield 4 Number Of Ingredients 8 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.
Time 40m Yield 4 servings. Number Of Ingredients 5 Steps:
Place chicken in an ungreased 11x7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.
Time 30m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Blend mustard, preserves, and ginger. Brush mustard mixture onto chicken. Grill or broil about 8-10 minutes each side or until done, brushing with honey mustard apricot mixture frequently.
Time 10m Yield 4 Number Of Ingredients 5 Steps:
Cut loaf in half horizontally. In small bowl, mix mustard and preserves; spread over cut sides of bread. On bread bottom, layer lettuce and chicken. Cover with bread top. Cut lengthwise down center, then cut crosswise in half into 4 sandwiches.
More about “honey dijon mustard chicken with apricot recipes”
Time 33m Yield 6 , 6 serving(s) Number Of Ingredients 6 Steps:
Combine apricot necar and mustard in a large skillet; bring to a boil. Add chicken; cover, reduce heat and simmer 10 minutes. Meanwhile, bring chicken broth to a boil in a medium saucepan; stir in couscous. Cover, remove from heat, and let stand 5 minutes or until liquid is absorbed. Turn chicken, cover and simmer an additional 5 to 8 minutes or until done. Place couscous on a serving platter and place chicken on top of it, reserving the cooking liquid in skillet. Keep couscous and chicken warm. Bring the reserved cooking liquid in the skillet to a boil; cook uncovered about 10 minutes or until it is reduced to one cup. Spoon the sauce over the chicken; sprinkle with minced basil.
