Broiledhoneymustardchickensandwiches Recipes

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves, skin-side down, over onion rings.
• Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Steps:

• Mix 1 tablespoon of the hot sauce and 1 tablespoon of the honey together in a small bowl and set aside.
• Whisk the garlic powder, onion powder, smoked paprika, 1 tablespoon of the vegetable oil, remaining 2 tablespoons hot sauce, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Add the chicken and toss until combined.
• Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Add the panko, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the panko is golden brown and crispy, 2 to 3 minutes. Remove to a small bowl and stir in the chives; set aside.
• Return the skillet to the stovetop and add the remaining 1 tablespoon vegetable oil.
• Add the chicken and any juices left in the bowl and cook, stirring occasionally, until the chicken is cooked through and no longer pink, 6 to 7 minutes. Fold in the remaining 1 tablespoon of honey until just combined. Remove the chicken to a plate and set aside.
• Add the Brussels sprouts and 3/4 teaspoon salt to the skillet and toss to combine with any residual juices and oil. Cook, stirring occasionally, until the Brussels sprouts are bright green and starting to soften, 3 to 4 minutes. Add the vinegar and cook, stirring, until the sprouts are tender and caramelized, 3 to 4 minutes.
• Divide the Brussels sprouts among four bowls and top each with some chicken. Drizzle the reserved hot sauce-honey mixture over the chicken, then sprinkle each serving with some of the panko mixture.

Steps:

• In a small bowl, beat the cream cheese, butter, 1/4 teaspoon of lemon-pepper, basil and garlic salt until smooth; set aside. , Combine the oil, lemon juice and remaining lemon-pepper. Cut chicken into 1/2-in.-wide strips; brush with lemon juice mixture. Broil chicken 4 in. from the heat from 5 minutes on each side or until juices run clear. , Place rolls with cut side up on broiler pan; broil for 1-2 minutes or until light golden brown; spread with the cream cheese mixture. Layer chicken, onion and lettuce over cream cheese. Replace roll tops.

Steps:

• Place chicken in a large pot with enough water to cover. Bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. Make sauce while the chicken cooks.
• In a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. Season with salt and pepper. Bring to a gentle boil, and simmer for about 10 minutes. Set aside to allow flavors to mingle.
• When the chicken is done, remove all meat from the bones, and chop or shred into small pieces. Place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. Spoon barbequed chicken onto buns, and top with coleslaw if you like.

Steps:

• Combine the first 6 ingredients.
• Broil chicken 4 in.
• from the heat for 3 min.
• each side.
• Brush with sauce.
• Broil 4-6 min.
• longer or until juices run clear, basting and turning several times.
• Serve on buns with tomato and lettuce.

Steps:

• Pound breasts until 1/4" thick.
• Dredge in flour mixture.
• Heat oil over medium heat.
• Add chicken and saute about 7 minutes, turning once.
• Remove and keep warm.
• Add butter to frypan and increase heat to high.
• Add onion and mushrooms.
• Saute about 5 minutes.
• Reduce heat to low.
• Add cream, parsley, mustard and lemon juice.
• Bring to a boil stirring constantly.
• Add juices from chicken into cream mixture.
• Pour sauce over chicken and serve.

Steps:

• Preheat broiler to medium.
• Dry chicken thoroughly, melt the 6 tb butter and 2 tb oil together, and baste the chicken with it.
• Then place the chicken, skin side down, in the bottom of a broiling pan, rack removed.
• Place it so that the chicken is 5 to 6 inches away from the heat source.
• Broil 10 minutes per side, baste every 5 minutes.
• Chicken should be very lightly browned.
• Salt lightly.
• Blend mustard with shallots or onion, herbs, and seasonings in a small bowl.
• Drop by drop, beat in half of the basting fat from the pan to make a mayonnaise like cream.
• Paint the chicken pieces with the mixture.
• Pour the breadcrumbs onto a big plate, then roll the chicken in them, patting them to make them stick.
• Arrange the chicken pieces skin side down on the rack in the broiling pan and dribble half of the remaining basting fat over them.
• Brown in the broiler, at the same temperature, about 10 minutes.
• Turn the chicken, baste with remaining fat, and cook another 10 minutes until juices run clear.
• Transfer to a hot platter and serve.