HONEY NUT CHICKEN STICKS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Season chicken tenders with salt and pepper. Place flour in a large shallow dish. Coat chicken in flour. Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish. Place a nonstick baking sheet near chicken breading station. In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through. Cool and serve, or pack up for a picnic! This chicken may be served hot or cold.
Nutrition Facts : Calories 422 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 159 milligrams, Sodium 475 milligrams, Carbohydrate 33 grams, Fiber 2 grams, Protein 39 grams, Sugar 4 grams
ONE-PAN HONEY GARLIC CHICKEN RECIPE BY TASTY
Here's what you need: bone-in, skin-on chicken thighs, salt, pepper, unsalted butter, garlic, brown sugar, honey, dried thyme, dried oregano, green beans
Provided by Robin Broadfoot
Categories Dinner
Time 52m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400˚F (200˚C)
- Season chicken thighs with salt and pepper.
- Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add chicken, skin-side down, and sear both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.)
- Remove chicken thighs and set aside. Pour out any excess fat, but leave some in for the sauce.
- Add garlic, stir until fragrant, then add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low.
- Return chicken to the skillet. Coat the chicken in the sauce.
- Add green beans to skillet.
- Bake for 25 minutes or until chicken is cooked through.
- Enjoy!
Nutrition Facts : Calories 443 calories, Carbohydrate 33 grams, Fat 12 grams, Fiber 3 grams, Protein 49 grams, Sugar 28 grams
HONEY NUT DIPPED CHICKEN
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
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
CHICKEN HONEY NUT STIR FRY
A simple yet elegant chicken dish, stir fried with carrots, celery and an orange honey sauce. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes
Provided by Robyn Webb
Categories World Cuisine Recipes Asian
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Heat 1 teaspoon of the oil in a wok over high heat. Add the carrots and celery and stir fry for 3 minutes. Add remaining 1 teaspoon oil, then add the chicken and stir fry for 5 more minutes.
- In a small bowl, dissolve the cornstarch into the orange juice. Mix in the soy sauce, honey and ginger. Add this sauce to the wok and cook over medium heat until thickened. Top with the cashews and green onions.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 12.9 g, Cholesterol 69.3 mg, Fat 7.9 g, Fiber 1.2 g, Protein 27.4 g, SaturatedFat 1.8 g, Sodium 529.3 mg, Sugar 7.4 g
HONEY NUT CHICKEN
Receipe from Rachel Ray's 30 Minute Meals. My DH loved it, and it made wonderful sandwiches the next day. Wonderful flavor with a little bit of a kick.
Provided by Jen Andrews
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees.
- 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, half-and-half or milk, and 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 mediume 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 breasts 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 breats are cooked through, about 10 to 12 minutes.
- (longer for thicker chicken breasts).
HONEY-NUT CHICKEN STIR-FRY
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
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
EASY HONEY-MUSTARD CHICKEN MEAL PREP RECIPE BY TASTY
Here's what you need: sweet potato, red potato, red onion, brussel sprout, green beans, carrot, olive oil, salt, pepper, dried thyme, fresh rosemary, dijon mustard, honey, garlic, chicken thighs
Provided by Crystal Hatch
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the sweet potato, red potato, red onion, Brussels sprouts, green beans, and carrots on the baking sheet in separate piles.
- Drizzle everything with olive oil, then sprinkle with salt, pepper, thyme, and rosemary. Rub the seasoning into the vegetables until evenly coated and spread flat on the baking sheet, keeping the vegetables separate. Set aside.
- In a small bowl, combine the mustard, honey, garlic, salt, and pepper, and whisk until smooth. Set aside.
- Place the chicken thighs skin-side down in a greased cast-iron skillet. Season with salt and pepper, then brush generously with the honey-mustard sauce. Flip the chicken thighs over and repeat, seasoning with salt and pepper, then brushing with the rest of the honey-mustard sauce.
- Place the vegetables and the chicken in the oven on separate racks. Bake for 30 minutes or until chicken reaches an internal temperature of 165°F (75°C) . (Optional: Remove the vegetables once cooked and broil the chicken for 1-2 minutes, or until the skin crisps up.)
- Let everything cool, then distribute into resealable containers, mixing up the combination of vegetables so that you get something a little different each day.
- Cover and refrigerate for up to 4 days.
- Enjoy!
Nutrition Facts : Calories 481 calories, Carbohydrate 54 grams, Fat 14 grams, Fiber 6 grams, Protein 36 grams, Sugar 30 grams
QUICK & EASY HONEY CHICKEN
This originally came from a Taste of Home in '94. I've adapted it to my family's style and have made it a quicker and easier meal
Provided by Karrie Ann
Categories Chicken Thigh & Leg
Time 55m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 deg.
- Add 1/2 the butter (1/4 c) to 13 x 9 baking pan and put in the oven to melt butter.
- Combine Flour, salt and cayenne pepper.
- Coat Chicken in Flour mixture.
- Take pan with melted butter out of oven.
- Put dredged chicken thighs into pan, turning to coat with butter Bake at 350 F for 20 minutes.
- Mix brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter.
- Pour over chicken.
- Bake 20 minutes more or until chicken is tender, basting several times with drippings from the pan.
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