Sunnys Honey Dijon Chicken Recipes

SUNNY'S HONEY DIJON CHICKEN

Steps:

• In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste.
• Mix well and put the mixture into a large plastic resealable bag.
• Add the chicken, seal the bag and shake to incorporate.
• Refrigerate at least 2 hours.
• Preheat the grill to medium heat.
• Remove the chicken from the bag and arrange it on a well-oiled grill.
• Cook until a nice crust forms on both sides, about 4 to 5 minutes per side.
• Let the chicken rest on a serving platter for 10 minutes before serving.
• Serve with lime wedges.

HONEY-DIJON CHICKEN

Steps:

• Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil on both sides until no longer pink. In a bowl, combine the cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Spoon half of the chicken and sauce into a greased 11-inch.x2-inch baking dish; cool. Serve with rice or noodles.
• Cover and freeze the remaining breast for up to 3 months.
• To use frozen chicken: Thaw completely in the refrigerator. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 35 minutes or until heated through.

HONEY DIJON CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Line a 13 x 9 inch baking pan with foil; spray the foil with non-stick cooking spray.
• Rinse the frozen chicken pieces under lukewarm water to remove the ice glaze, pat dry.
• Place chicken on prepared foil pan and sprinkle with paprika, top with lemon slices.
• Place in the preheated oven and bake for 30 minutes.
• Meanwhile, prepare the sauce by placing remaining ingredients in a small microwave safe bowl and mixing thoroughly.
• Prior to spooning over chicken, microwave sauce for 1 to 2 minutes or until heated through.
• After the breasts have baked for 30 minutes, drain and discard juices from baking pan.
• Remove the lemon slices and spoon the heated sauce over the chicken.
• Return to oven and continue baking for 1o to 15 minutes or until juices run clear when pierced with a fork.
• Serve immediately.

HONEY DIJON CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Lightly spray the bottom and sides of a 10-inch casserole dish (or any baking pan large enough to hold the chicken breasts). Place the chicken breasts in the coated baking pan.
• With a wooden spoon, mix the mustard, honey, apricot preserves, and ginger in a small mixing bowl until well blended. Brush (or spoon) the mustard mixture over the tops of the chicken breasts. Bake the chicken, uncovered, for 30-45 minutes (depending on thickness of the breasts).
• After 15 minutes of baking turn over each chicken breast, spoon sauce over them, and continue baking for the remaining 15 minutes, or until breasts are thoroughly cooked.
• Transfer the chicken breasts to individual plates. Spoon the sauce over each chicken breast serving.
• (For my kids, I like to put their portion of the sauce into a small condiment cup so they can use it as a dipping sauce. What can I say -- it's a kid thing.).

CRISPY HONEY DIJON CHICKEN

Steps:

• Preheat oven to 350°F.
• Pound chicken breasts until they are thin.
• Stir together mustard, honey, salt and pepper.
• Spread or paint dijon mixture generously on chicken breasts.
• Crush Ritz crackers into fine crumbs.
• Press crumbs onto mustard coated chicken until chicken is thoroughly coated with crumbs.
• Place chicken on a baking sheet or jellyroll pan and bake at 350F for 30-40 minutes or until crispy, turning chicken once during cooking, if desired.