Chicken With Bacon And Honey Dijon Mustard Recipes

Steps:

• Cook the bacon in a skillet over medium heat until crisp. Remove with a slotted spoon, reserving bacon drippings in the pan. Drain bacon on paper toweling, then crumble and set aside.
• Dredge the chicken pieces with flour, shaking off excess. Place the skillet with the reserved bacon drippings over medium heat, add the chicken and cook until pieces are browned on all sides.
• Transfer chicken to a baking dish. Bake the chicken uncovered at 350ºF., until the juices run no longer pink from the center of the chicken.
• In a small bowl, combine the honey, Dijon mustard, curry powder, salt, and pepper to taste.
• Drizzle the mixture over the chicken and bake uncovered until tender and the glaze looks lighty browned on top of the chicken pieces.
• Top with crumbled bacon just before serving.
• MY PERSONAL NOTE UPDATED: I have already made the necessary corrections to this recipe according with the review and hope this time will work fine. Thanks for letting me know.

Steps:

• Note: the original recipe called for 1/4 t of salt, 1/8 t of pepper and a dash of paprika. I didn't measure any of these three ingredients when I made the recipe - I just eyeballed it and sprinkled the seasonings on each side of the chicken as it cooked.
• In a resealable bag, combine the mustard, honey, 1 ½ t oil and lemon juice.
• Flatten each chicken breast with a meat mallet and cut each in half; add the chicken to the marinade.
• Seal the bag and marinate the chicken for about 2 hours in the refrigerator.
• Drain the marinade from the chicken.
• In a large skillet over medium heat, cook the bacon.
• When it is done, remove the bacon from the pan and let it drain and cool; crumble when cooled.
• Add the remaining oil to the bacon grease and brown chicken on all sides.
• Sprinkle each side of the chicken with salt, pepper and paprika as it browns.
• Top the chicken with the mushrooms and bacon.
• Add both of the cheeses and the green onions on top of the mushrooms and bacon.
• Cover the pan and cook the chicken on low heat for about 15-20 minutes or until the juices run clear.

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.

Steps:

• Make marinade by mixing together mustard, honey, and lemon juice. Add chicken breasts and refrigerate for two hours.
• Preheat oven to 350 degrees F. Heat a small amount of oil (canola or vegetable) in a skillet and add chicken breasts, discarding marinade. Cook chicken a few minutes on each side. Set aside.
• Scrape out most of the juices from the pan, and add mushrooms. Saute mushrooms until tender (a few minutes).
• Assemble chicken in a large baking dish: chicken, then bacon, then mushrooms, then cheese.
• Bake at 350 degrees F for about 20 minutes, until chicken is cooked through. Sprinkle with chopped parsley before serving.

Steps:

• Place chicken in an ungreased 11x7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.

Steps:

• In a small bowl, add the olive oil, honey, stone ground mustard, Dijon mustard, lemon, garlic, salt, and pepper. Whisk until smooth.
• Remove ½ of the marinade and refrigerate to use as a dressing.
• Add chicken thighs to remaining marinade and let it marinate for two hours.
• Add a teaspoon of olive oil to a nonstick pan. Sear chicken on each side until golden, crispy, and cooked through. Set aside and allow to rest.
• Put lettuce in a large bowl, add tomatoes, red onions, avocado slices, and hard-boiled egg.
• Slice chicken into strips and place in the salad.
• Add the remaining marinade to the salad and toss.
• Sprinkle bacon on top.
• Enjoy!

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.
• Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

Steps:

• Preheat oven to 375°F. Season chicken breasts with lemon pepper. Place in 9x13-inch baking dish. Combine honey, mustard, lemon juice and paprika. Pour over chicken. Bake for 20-25 minutes. Top each chicken breast with 1 tablespoon of bacon and 1/4 cup mozzarella cheese. Continue to bake until cheese is starting to brown, about 10 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Sprinkle chicken with salt and pepper.
• Place in a lightly greased 9" x 13" baking dish.
• In a small bowl, combine other ingredients.
• Pour over chicken and bake for 30 - 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Steps:

• Mix flour, garlic powder and paprika.
• Sprinkle chicken thighs with salt and pepper, and dredge in the flour mixture.
• Cook in olive oil on both sides until golden brown.
• Deglaze pan with chicken broth.
• Whisk in Dijon mustard, honey, and thyme.
• Cook for 1-2 minutes until starting to thicken.
• Return chicken to the pan. Bring to boil, and reduce heat to simmer for 30 minutes.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.

Steps:

• In a small bowl, combine the mustard, honey, and lemon juice. Set Aside
• In a large skillet over medium heat, cook chicken all the way through in 2 Tablespoons of oil. Sprinkle with salt, pepper. Remove and set aside.
• In the same skillet, saute mushrooms with cooked bacon and 2 Tablespoons of green onions until tender. Remove and set aside. Add chicken breasts to skillet, top with cheese, mushrooms and bacon. Keep on skillet until the cheese is melted.
• When cheese is melted remove from skillet, place on a plate. Spoon some Honey, mustard, and lemon juice sauce over the chicken. Top with the cooked mushrooms and bacon pieces.
• Add more raw green onions and sauce if you would like.