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 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.
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 50m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 350°. Very lightly spray an 8x8 or 9x9 inch baking dish with a no-stick cooking spray. Rub olive oil on both sides of the chicken breasts. Mix together the garlic salt, parsley, basil and chicken bouillon. Rub the herb mixture into both sides of the chicken breasts. Place the chicken in the prepared baking pan and bake for 30-45 minutes at 350° or until thoroughly cooked and no pink remains. (Baking time can vary depending on the thickness of the chicken breasts.). Once done, let the chicken cool until you can easily handle with your hands. Then cut the chicken breasts into strips about 5 or 6 inches in length and about 1/4 to 1/3 inch in width. Set aside. Remove the cheese wedges from their foil wrapper and place in a bowl. Add the chopped cilantro leaves, and mix until well blended. Set aside. In a small bowl, mix together the honey and Dijon mustard. Set aside. To prepare the Chicken wraps, place each tortilla on a plate. Spread ¼ of the cheese-cilantro mixture on each tortilla. Spoon about 1 tablespoon of the honey mustard sauce on top of the cheese spread. Place 1 romaine leaf (or fresh spinach leaves) on each tortilla. Add strips of chicken in the center of the tortilla, leaving about 2-3 inches from the bottom edge of the tortilla (for wrapping margin). Then add slices of fresh cucumber, red onions, and tomato as desired. Drizzle additional honey mustard over the top, for more flavoring. Fold the bottom portion of the tortilla up over the fillings. Then fold one side of the tortilla in, toward the middle. Then gently roll the tortilla around to form a burrito-style wrap. Serve with garnishes of remaining cucumber slices and a sprig of fresh cilantro.
Yield 6 Number Of Ingredients 5 Steps:
Preheat oven to 425°F. Coat a 9 x 13 inch baking pan with nonstick cooking spray. In a small bowl, combine honey mustard dressing, salt, and pepper; remove 1/3 cup and set aside. Place corn flake crumbs in another small mixing bowl. Dip each chicken breast into dressing mixture, then coat in corn flake crumbs and place in prepared pan. Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165 degrees F. Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.
