Firehouse Honey Mustard Chicken Recipes

SHEET-PAN HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 425°. Place chicken in a greased 15x10x1-in. baking pan. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Thinly slice 1 lemon; place over chicken. Cut remaining lemon crosswise in half; squeeze juice into a small bowl. Whisk in oil, honey, mustard, garlic and paprika. Pour half the sauce over chicken; reserve remaining sauce for beans. Pour water into pan. Bake 25 minutes., Meanwhile, combine beans, sweet peppers, remaining sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Arrange vegetables around chicken in pan. Bake until a thermometer inserted in chicken reads 170°-175° and beans are tender, 15-20 minutes. If desired, sprinkle with pomegranate seeds.

FIREHOUSE HONEY-MUSTARD CHICKEN

Steps:

• Pound chicken breasts to approximately 1/2 -inch thickness. Place in large ZipLoc bag, pour in worcestershire sauce, & marinade in fridge for 1-2 hours.
• Put bacon in large skillet, Saute until crisp. Remove, crumble, & set aside.
• In same skillet, saute onions & mushrooms for 5 mins., until slightly browned. Remove & set aside.
• Preheat oven to 350 degrees.
• (Honey-Mustard Dressing)-In mixing bowl, place Dijon mustard, mayonnaise & honey. Mix well. Set aside.
• Saute chicken in skillet(w/bacon drippings) 4-5 minutes on each side until lightly browned. Remove & place on 13 x 9 baking pan.
• Spread generous amount of dressing over chicken breasts, top with sauteed onion, mushroom & bacon. Sprinkle good amount of Monterey Jack cheese over top.
• Bake in 350 degree oven for 15-20 mins., until cheese melts. Remove from oven.
• Top with chopped fresh parsley and serve.