Honey Mustard Chicken Tacos Recipes

Steps:

• To make the honey mustard: Whisk the mustard, honey, mayonnaise, and hot sauce together in a medium bowl.
• To make the chicken: Preheat the oven to 400 degrees F. Rinse the chicken and pat dry. If using 2 large breasts, then place the chicken breasts on a cutting board and halve them horizontally so you end up with 4 pieces of even thickness (if using chicken cutlets, skip this step). If the chicken pieces are thicker than 1/2 inch, place a large sheet of plastic wrap on a cutting board and set 1 piece of chicken on top. Cover with another sheet of plastic wrap and then pound the chicken to a 1/2-inch thickness using a meat mallet or a heavy-bottomed pot. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Add the chicken to the bowl with the mustard mixture and turn to coat. In a second medium bowl, stir together the bread crumbs, thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
• Dredge each piece of chicken through the bread crumbs, gently pressing the crumbs into each side. Place a metal cooling rack on top of a baking sheet, and mist the rack with spray. Spray each piece of chicken on both sides and set it on the rack. Bake the chicken until golden brown and cooked through, 25 to 30 minutes. Serve hot.

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:

• In a small bowl, combine honey, mustard, and mayonnaise; set aside.
• In a large skillet, heat oil over medium heat.
• Saute onions, vinegar, Worcestershire sauce, salt, and pepper until onions are a deep golden brown, about 20 minutes; transfer to a bowl.
• Meanwhile, in another large skillet over medium heat, saute chicken and cilantro until chicken is heated through, about 10 minutes.
• To build tacos- spread a thin layer of mustard mixture on one side of each tortilla.
• Divide chicken equally among tortillas.
• Top with sauteed onions, lettuce, and tomato; fold tortillas in half.

Steps:

• Place frozen tater tots on a baking sheet and bake at 450˚F (230˚C) for 20 minutes, or until crispy. Set aside.
• In a large bowl, toss chicken thighs with 1 tablespoon whole grain mustard, salt, pepper, and 1 tablespoon olive oil.
• In a cast iron skillet, cook on high heat until there is a nice brown sear on the surface of the chicken, and the inside is no longer pink. Roughly four minutes each side. Set chicken aside.
• Cook onions until caramelized. Set onions aside.
• Cut the chicken into bite-size cubes.
• Wipe the skillet of excess fat.
• Layer with cooked tater tots. Top with chicken.
• In a small bowl, combine all ingredients for honey mustard dressing.
• Pour the dressing on the chicken and tots. Top with onion, then cheddar and monterey jack cheese.
• Broil from 5-10 minutes, or until cheese is melted.
• Load the dish with tomatoes, avocados, sour cream, and scallions. Serve immediately.
• Enjoy!