Bakedmustardgarlicchicken Recipes

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BAKED HONEY MUSTARD CHICKEN



Baked Honey Mustard Chicken image

Quick and easy to prepare, and the kids love it too!

Provided by Mary Annthipie Bane

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h

Yield 6

Number Of Ingredients 7

6 skinless, boneless chicken breast halves
salt and pepper to taste
½ cup honey
½ cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
½ teaspoon dried parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
  • Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Nutrition Facts : Calories 232 calories, Carbohydrate 24.8 g, Cholesterol 67.1 mg, Fat 3.7 g, Fiber 1 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 296.4 mg, Sugar 23.4 g

GARLIC AND MUSTARD CHICKEN



Garlic and Mustard Chicken image

This dish is healthy and delicious and so easy to make. I like to eat it with Recipe #313506 and a mixed salad. Instead of creme fraiche you could use sour cream. And instead of 8 chicken thighs you could use 4 chicken breast halves. You can cook it on the grill or in the oven. I had a hard time listing cooking times, so just make sure the chicken is done and enjoy :)

Provided by Bellinda

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

8 chicken thighs
8 garlic cloves, minced
1/2 medium onion, very finely chopped
2 teaspoons paprika
2 tablespoons dried tarragon
6 tablespoons Dijon mustard
3 tablespoons olive oil
2 tablespoons lemon juice
3 tablespoons creme fraiche
salt, pepper
2 tablespoons djon mustard
2 teaspoons dried tarragon

Steps:

  • Season the chicken pieces with salt and pepper and place in a dish or zip-top bag.
  • Mix the next seven ingredients together in a small bowl and add to the chicken.
  • Turn chicken to coat, cover and refrigerate over night.
  • Remove chicken from marinade and either put on barbecue for 10-15 minutes per side or in an 350°F oven for 35-40 minutes. But cooking times will vary, so make sure they're done.
  • Mix the creme fraiche with the other 2Tbs dijon mustard, terragon and salt and pepper and spread on chicken just before serving.

LAURIE COLWIN'S BAKED MUSTARD CHICKEN



Laurie Colwin's Baked Mustard Chicken image

This old-school chicken, Sunday-night-supper chicken, even dinner party chicken, is baked for about two hours (yes, you read that correctly: two hours) until its bread crumb-coated skin is crisp - yet the meat miraculously maintains its moisture. The recipe, adapted from the great food writer Laurie Colwin, is so simple to make that her original version was written out in a brief paragraph, casually instructing the home cook to coat the chicken with mustard, garlic, a little thyme, a pinch of cinnamon. We have adapted the recipe to include measurements and more specific direction, but that shouldn't stop you from absorbing her nonchalance and confidence as you make it, the certainty that it will turn out delicious every time. (The New York Times)

Provided by The New York Times

Categories     dinner, easy, weekday, main course

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 9

3/4 cup Dijon mustard
1 clove garlic, minced
1 teaspoon dried thyme
1/4 teaspoon ground cinnamon
Salt and black pepper
2 cups fine dry unseasoned bread crumbs
2 chickens, 2 to 3 pounds each, quartered, rinsed and dried
1 tablespoon sweet paprika, or as needed
3 tablespoons butter, cut into small pieces

Steps:

  • Heat oven to 350 degrees. In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and 1/2 teaspoon black pepper. Place bread crumbs in another large bowl.
  • Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in a large, shallow baking pan.
  • Dust the chicken with paprika and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 2 hours. (Depending on the oven, the size of the pan and the size of the chickens, baking time may be as long as 2 1/2 hours.) Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 772, UnsaturatedFat 28 grams, Carbohydrate 30 grams, Fat 48 grams, Fiber 4 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1059 milligrams, Sugar 3 grams, TransFat 0 grams

BAKED MUSTARD GARLIC CHICKEN



Baked Mustard Garlic Chicken image

Make and share this Baked Mustard Garlic Chicken recipe from Food.com.

Provided by Rise3834

Categories     Chicken

Time 1h

Yield 4-6 chicken breasts

Number Of Ingredients 6

4 -6 boneless skinless chicken breasts
8 tablespoons Dijon mustard
10 cloves garlic
1/2 teaspoon cayenne pepper (add more if you like it spicy)
1 cup seasoned bread crumbs
salt & pepper

Steps:

  • Preheat oven to 325F degrees.
  • In a blender or food processor puree the mustard, garlic& spices.
  • Cover each piece of chicken throughly with mixture.
  • Coat each piece with bread crumbs (you may need more bread crumbs depending on the size of the chicken breasts).
  • Grease lightly or spray a casserole dish.
  • Lay chicken breasts in the casserole dish.
  • Add two tablespoons of water, cover with aluminum foil.
  • Bake covered for 20 minutes and uncovered for 30 minutes.
  • I like to serve this with new potatoes and steamed brocolli sprinkled with coarse garlic salt (Lawry's is the best).

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