Honeynutchicken Recipes

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BAKED HONEY NUT CHICKEN



Baked Honey Nut Chicken image

A savory, buttery, nutty, baked chicken dish with a little sweetness of honey. Excellent for dinner parties. Everyone raves about it. Substitute any nut you prefer with equally good results.

Provided by Laura G

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 6

Number Of Ingredients 7

2 eggs
½ cup honey
1 cup finely chopped pecans or walnuts
1 cup dry bread crumbs
salt and pepper to taste
6 bone-in chicken breast halves
¼ cup butter, melted

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a bowl, beat eggs and honey together until thoroughly blended. In a separate bowl, toss together pecans, bread crumbs, salt, and pepper.
  • Dip chicken pieces in egg and honey mixture, then dredge in pecan mixture, coating thoroughly. Arrange chicken side by side in a 9x13 inch baking dish. Drizzle melted butter evenly over chicken.
  • Bake approximately 40 minutes, or until chicken is no longer pink, and juices run clear.

Nutrition Facts : Calories 682.7 calories, Carbohydrate 39.1 g, Cholesterol 209 mg, Fat 36.3 g, Fiber 2.8 g, Protein 51.4 g, SaturatedFat 10.1 g, Sodium 366.2 mg, Sugar 25.2 g

HONEY GLAZED CHICKEN



Honey Glazed Chicken image

I received this recipe from a friend of mine and have used this for years. My family requests this one often. It's a light meal that everyone will enjoy. Serve with steamed rice.

Provided by jbrink1

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 4

Number Of Ingredients 5

¼ cup honey
2 tablespoons soy sauce
⅛ teaspoon red pepper flakes
1 ½ tablespoons olive oil
2 skinless, boneless chicken breast halves, cut into bite-size pieces

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.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 18.1 g, Cholesterol 33.6 mg, Fat 6.5 g, Fiber 0.1 g, Protein 12.8 g, SaturatedFat 1.1 g, Sodium 481.2 mg, Sugar 17.5 g

HONEY NUT DIPPED CHICKEN



Honey Nut Dipped Chicken image

This was given to me by my friend Susan R. Very easy and tasty.

Provided by patti

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 9h20m

Yield 8

Number Of Ingredients 10

¼ cup honey
2 tablespoons Worcestershire sauce
2 tablespoons vegetable oil
1 tablespoon lemon juice
1 ¼ teaspoons salt
2 ½ pounds assorted chicken parts, skinned
cooking spray
½ cup crushed corn flakes cereal
⅓ cup chopped walnuts
½ teaspoon salt

Steps:

  • Mix honey, Worcestershire sauce, vegetable oil, lemon juice, and salt in a bowl, stirring until salt has dissolved. Place chicken into marinade, turn chicken pieces over to coat, and cover bowl. Marinate chicken in refrigerator for 24 hours, turning once.
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and spray foil with cooking spray.
  • Mix corn flake crumbs with walnuts and 1/2 teaspoon salt in a shallow bowl. Remove chicken pieces from marinade, discarding the used marinade, and press into crumb mixture to coat. Arrange chicken into prepared baking dish.
  • Bake in the preheated oven until chicken meat is no longer pink inside, the juices run clear, and chicken is browned, about 1 hour. An instant-read meat thermometer inserted into the thickest piece of chicken should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 290.1 calories, Carbohydrate 11.9 g, Cholesterol 85.5 mg, Fat 16 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 3.3 g, Sodium 634.8 mg, Sugar 9.5 g

HONEY-NUT CHICKEN STIR-FRY



Honey-Nut Chicken Stir-Fry image

In Roswell, Georgia, Tammi McDonald combines honey, ginger and orange juice in a delightful sauce for sliced carrots, celery and strips of tender chicken. She tops off her delicious stir-fry with chopped peanuts for a fun crunch.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon cornstarch
3/4 cup orange juice
1/4 cup honey
3 tablespoons reduced-sodium soy sauce
1/4 teaspoon ground ginger
2 cups sliced celery
1-1/2 cups sliced carrots
4 teaspoons canola oil, divided
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1/4 cup coarsely chopped peanuts
Hot cooked rice, optional

Steps:

  • In a small bowl, combine the first five ingredients until smooth; set aside. In a nonstick skillet or wok, stir-fry celery and carrots in 2 teaspoons oil until crisp-tender. Remove and keep warm. In the same skillet, stir-fry chicken in remaining oil until no longer pink. , Return vegetables to the pan. Stir orange juice mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve with rice if desired.

Nutrition Facts : Calories 348 calories, Fat 11g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 636mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

CRISPY HONEY CHICKEN



Crispy Honey Chicken image

Crispy Honey Chicken fried on the stove top and then covered in a sweet honey soy sauce dressing. Serve over rice for a better-than-takeout dinner!

Provided by Jessica

Categories     Main Course

Number Of Ingredients 16

1/2 cup Honey
2 tablespoons low sodium soy sauce
2 tablespoons water
1/4 teaspoon sesame oil
1 tablespoon apple cider vinegar or rice wine vinegar
pinch of red pepper flakes ((optional))
1 tablespoon cornstarch
1 tablespoon water
3 large chicken breasts ((about 1 1/2 lbs, cut into large bite-sized pieces))
1 1/2 cups flour
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon onion powder
1 1/2 cups buttermilk
canola oil or vegetable oil ((about 2"-3" of oil in a skillet pan with sides))

Steps:

  • Pour about 2"-3" of canola or vegetable oil into a large frying pan with high sides. Turn the burner to medium-high heat and let the oil get hot while you prepare the sauce and other ingredients.

Nutrition Facts : Calories 378 kcal, Carbohydrate 52 g, Protein 30 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 79 mg, Sodium 380 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving

STICKY HONEY CHICKEN



Sticky Honey Chicken image

Honey Chicken is loaded with tender pieces of chicken tossed in a sweet & spicy sauce!

Provided by Holly Nilsson

Categories     Chicken     Dinner     Entree     Main Course

Time 25m

Number Of Ingredients 12

1 ½ pounds chicken breasts
½ teaspoon salt & pepper (each )
3 tablespoons cornstarch
1 tablespoon vegetable oil (or as needed)
green onions (for garnish)
⅓ cup honey
2 tablespoons chicken broth (or water)
2 tablespoons soy sauce
2 teaspoons ginger (grated )
2 teaspoons cornstarch
1 teaspoon sriracha (or to taste)
3 cloves garlic (minced)

Steps:

  • Cut chicken breasts into bite-sized pieces, season with salt & pepper and toss with cornstarch.
  • Combine all sauce ingredients in a small bowl and set aside.
  • Heat oil in a large skillet over medium high heat. Add chicken in small batches and cook until no pink remains, about 5-6 minutes. Set chicken aside in a bowl.
  • Add sauce to the pan and bring to a simmer. Simmer 1 minute.
  • Stir in chicken and toss to coat. Garnish with green onions.

Nutrition Facts : Calories 347 kcal, Carbohydrate 31 g, Protein 37 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 109 mg, Sodium 1047 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving

HONEY NUT CHICKEN



Honey Nut Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 18

4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
1/2 cup plain bread crumbs
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick)
2 eggs
A splash half-and-half or whole milk
2 teaspoons hot sauce, several drops
1/2 cup all-purpose flour
2 to 3 tablespoons vegetable oil
4 (6 to 8-ounce) pieces of chicken breast
Barbequed Succotash, recipe follows
1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can black beans, rinsed and drained
1 (10-ounce) box frozen corn
Salt and pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.
  • Beat eggs and half-and-half or milk with hot sauce in a shallow dish.
  • Pour flour out on a plastic board or plate.
  • Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.
  • Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.
  • Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.

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