Honey Glazed Chicken Breasts With Rosemary And Toasted Almonds Recipes

HONEY GLAZED CHICKEN

Steps:

• Put 2 chicken breasts, skin side up in a small baking dish and season.
• Squeeze the lemon into a bowl and stir in the honey and soy sauce. Spoon the mixture over the chicken, then tuck the squeezed-out half of lemon between the pieces (this will moisten and add flavour to the chicken).
• Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). Cook until done and richly glazed, basting with the juices at least twice. To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
• Serve with salad and potatoes roasted with herbs and garlic.

HONEY ALMOND CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange chicken parts in a baking dish.
• Melt butter in a skillet over medium heat, and cook onion 5 minutes, until tender. Stir in honey, almonds, and lemon juice, and continue cooking 2 minutes, or until heated through. Pour over the chicken, coating each piece.
• Cover dish with aluminum foil. Bake chicken 30 minutes in the preheated oven. Remove foil, and continue baking 30 minutes, until chicken juices run clear.

HONEY GLAZED CHICKEN

Steps:

• Whisk honey, soy sauce, and red pepper flakes in a bowl.
• Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

HONEY-GLAZED CHICKEN

Steps:

• Preheat oven to 350°. In a bowl or shallow dish, combine the flour, salt and cayenne pepper; add the chicken pieces and turn to coat. Pour 4 tablespoons butter into a 13x9-in. baking pan; place chicken in pan, turning pieces once to coat. , Bake, uncovered, 30 minutes. Combine the brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake until juices run clear, 45 minutes, basting several times with pan drippings.

HONEY-GLAZED CHICKEN BREASTS

Steps:

• Heat oven to 375°F. Spray 13x9-inch pan with cooking spray. Place chicken in pan.
• In small bowl, mix remaining ingredients; pour over chicken.
• Cover with foil; bake 20 minutes. Turn chicken; bake uncovered 20 to 30 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).

HONEY-GLAZED CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees F.
• Line a baking pan with aluminum foil and grease the foil (or spray with nonstick spray).
• In a small bowl, stir together dry mustard and vinegar.
• Add honey, Dijon mustard, thyme and oregano.
• Mix well.
• Place the chicken breasts on the baking pan.
• Brush with half of the honey mixture.
• Bake for 10 minutes.
• Turn chicken breasts over.
• Brush the other side with the remaining honey mixture.
• Bake for 10 more min utes, or until juices are clear when chicken is pierced with a knife.

HONEY-GLAZED CHICKEN BREASTS WITH ROSEMARY AND TOASTED ALMONDS

Steps:

• Same day as serving or *day ahead:.
• Toast almonds in broiler 30 seconds-1 minute, watch carefully so you don't burn them! Cool, transfer to covered container.
• In 6-quart pot or dutch oven, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, broth and water.
• Bring to a boil, add chicken breasts and cover.
• Simmer 30 minutes or til chicken is tender.
• Remove from heat and cool slightly.
• Use now, or refrigerate overnight.
• Now or next day:.
• Remove pot from fridge and place over low heat.
• Cook til chicken is heated through, about 10 minutes, covered.
• Remove chicken from broth and place skin-side up in large, shallow baking dish or pan.
• Spoon 1 cup of broth into pan.
• Strain remaining broth and save for another use.(Discarding veggies.).
• Using a pastry brush, brush chicken with half of the honey.
• Broil 4" from heat source for 2 minutes.
• Brush again with a little more honey and broil 1-2 minutes longer.
• Brush with remaining honey and broil til chicken is glazed and golden brown.
• Remove from broiler and arrange chicken on heated platter.
• Sprinkle with toasted sliced almonds and garnsh with crisp watercress and small clumps of grapes if desired.
• Serve immediately.
• Serves 4-8.