HONEY-MUSTARD CHICKEN WITH GLAZED BABY CARROTS
This was a packet dinner I threw together at the last minute. It was very tasty. You can do a zillion things with chicken and this certainly satisfied us! I only made this for two people, but you can add your own personal touch or adjust the ingredients to your own taste.
Provided by VickyJ
Categories Chicken
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350-375°.
- Marinate the chicken breast in homemade or prepare Italian dressing for at least 30 min to an hour.
- Coat both sides of chicken with salt and pepper, honey and mustard.
- Wrap in foil, poking a few holes with a fork on the top to allow steam to escape.
- Coat carrots in honey.
- Sprinkle with brown sugar, salt, and pepper. Toss to evenly coat.
- Wrap securely in foil, poking holes to allow steam to escape.
- Bake both chicken and carrots packets, side-by-side for 45 minutes, ovens vary. Note: Slice thickest part of chicken, and if juices run clear, it's done.
Nutrition Facts : Calories 436, Fat 18.2, SaturatedFat 4.6, Cholesterol 92.8, Sodium 407.4, Carbohydrate 37.4, Fiber 3.5, Sugar 30.6, Protein 31.8
HONEY-MUSTARD CHICKEN AND CARROTS
Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this one-pot chicken dinner with flavors of honey, mustard and crunchy peanuts - dinner that's ready in 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken in hot oil 5 to 8 minutes or until chicken is browned on both sides.
- Add apple juice; reduce heat to medium. Cover and cook 5 minutes. Add carrots; cover and cook 5 to 10 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut and carrots are crisp-tender.
- Remove chicken and carrots from skillet with slotted spoon; cover to keep warm. Stir mustard into liquid in skillet. Spoon mustard sauce over chicken and carrots. Sprinkle with peanuts.
Nutrition Facts : Calories 280, Carbohydrate 19 g, Cholesterol 75 mg, Fiber 3 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 13 g, TransFat 0 g
HONEY-MUSTARD CHICKEN WITH ROASTED VEGETABLES
Paleo or not, this combination of flavors will tickle your taste buds! Colorful veggies and chicken work for a weeknight or for guests.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 1h
Yield 4
Number Of Ingredients 17
Steps:
- Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
- Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
- Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
- Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.
- Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
- Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 43.4 g, Cholesterol 67.7 mg, Fat 13.9 g, Fiber 7.2 g, Protein 28.2 g, SaturatedFat 2.4 g, Sodium 586 mg, Sugar 17.4 g
ROASTED HONEY MUSTARD CHICKEN
I love a good roasted chicken, and this one is easy and delicious. After a quick prep, the marinade does its magic in the fridge until time for roasting. It's fun to dress the dish up by season based on whatever vegetables are fresh at the market. -Kara Brook, Owings Mills, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, whisk the first 6 ingredients until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate at least 3 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain chicken, discarding marinade in bowl. Preheat oven to 450°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Roast 15 minutes. Meanwhile, in a large bowl, combine potatoes, carrots, rosemary, oil, chicken seasoning, salt and pepper. Add to roasting pan; reduce oven setting to 350°., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 - 1-3/4 hours, adding the lemon slices during the last 15 minutes of roasting and brushing occasionally with reserved marinade. Cover loosely with foil if chicken browns too quickly., Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; discard rosemary sprigs.
Nutrition Facts : Calories 654 calories, Fat 31g fat (7g saturated fat), Cholesterol 104mg cholesterol, Sodium 919mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 4g fiber), Protein 36g protein.
HONEY-GLAZED CHICKEN AND CARROTS
Memories of Grandma's kitchen might come back when you make this golden chicken on a bed of homey egg noodles.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and drain noodles as directed on package.
- Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add chicken, bacon, onion and carrots. Cook 8 to 10 minutes, stirring occasionally and turning chicken once, until chicken is browned.
- Stir in honey, vinegar and thyme. Reduce heat to medium. Cover; cook 5 minutes. Uncover; cook 5 to 8 minutes longer, stirring frequently, until vegetables are tender and juice of chicken is clear when center of thickest part is cut (180°F). Serve over noodles.
Nutrition Facts : Calories 630, Carbohydrate 71 g, Cholesterol 130 mg, Fat 1 1/2, Fiber 3 g, Protein 37 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 39 g, TransFat 0 g
SLOW-ROASTED CHICKEN WITH HONEY-GLAZED CARROTS AND GINGER
Keep an eye on the vegetables as they glaze at the end-the honey can burn if given the chance.
Provided by Chris Morocco
Categories Bon Appétit Dinner Chicken Roast Carrot Ginger Shallot Lime Juice Honey
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 250°F. Season chicken generously with salt inside and out. Place head of garlic inside cavity; tie legs together if desired. Let sit at least 5 minutes or chill, uncovered, up to 2 days.
- Combine carrots, shallots, ginger, butter, and honey in a large Dutch oven or other heavy pot; season lightly with salt. Place chicken on top, nestling into vegetables so lid will sit tight. Cover; bake until an instant-read thermometer inserted into the thickest part of breast registers 155°F, about 2 hours. Uncover and let rest 30 minutes.
- Meanwhile, cook oil and sliced garlic in a small saucepan over medium until garlic is lightly browned, 6-8 minutes. Add red pepper flakes and let cool. Stir in lime juice; season dressing with salt.
- Increase oven temperature to 450°F. Place chicken on a rimmed baking sheet and roast until skin is browned and crisp, 10-14 minutes.
- Meanwhile, place pot over medium-high heat; bring juices to a simmer. Cook, reducing heat as needed, until vegetables are glazed, 10-12 minutes. Keep warm over low heat until chicken is done.
- Serve chicken on top of vegetables with dressing drizzled over.
HONEY MUSTARD CARROTS
After tasting this side dish at a restaurant, I created a similar recipe by trial and error in my own kitchen. Since we have six beehives, I like to use honey in many of my recipes. -Jean Dandrea, Burkesville, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until tender. In a small bowl, combine the honey, mustard, cumin and cinnamon. Drain carrots well; stir in the butter, salt and pepper. Add honey mixture; heat through. Sprinkle with parsley.
Nutrition Facts : Calories 128 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 317mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 5g fiber), Protein 2g protein.
HONEY-GLAZED BABY CARROTS
Not even kids can resist vegetables like carrots when they are smothered in butter and honey!
Provided by Sarah Stephan
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 15 minutes.
- While carrots are steaming, melt butter in a saucepan over low heat. Combine with honey and cornstarch.
- Pour glaze over cooked carrots and toss to coat. Serve immediately.
Nutrition Facts : Calories 148.8 calories, Carbohydrate 18.2 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 3.3 g, Protein 0.8 g, SaturatedFat 5.5 g, Sodium 149.2 mg, Sugar 14 g
HONEY MUSTARD GLAZED CHICKEN
Serves six from Saving Dinner Winter week 6 suggested sides of brown rice, steamed cauliflower and sweet potatoes.
Provided by Jo Coburn
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet heat olive oil over medium-high heat and add onion.
- Saute until translucent.
- Sprinkle chicken with paprika and salt and pepper to tast and add to skillet.
- Cook chicken until nicely browned on both sides, about 5 minutes per side.
- Set aside and keep warm.
- Meanwhile, in a small bowl mix together lemon juice, mustard, honey, and curry.
- Add to skillet mixing well while scraping off brown bits off bottom of pan.
- Return chicken to skillet and simmer a minute in the sauce.
- Serve, spooning sauce over top of chicken.
Nutrition Facts : Calories 207.8, Fat 4.2, SaturatedFat 0.7, Cholesterol 68.4, Sodium 233.2, Carbohydrate 14.2, Fiber 0.8, Sugar 12.5, Protein 28
HONEY-MUSTARD CHICKEN (CROCK POT)
An easy, no-fuss recipe. Update: I've cut the amount of butter in half, it works well with less butter.
Provided by duonyte
Categories Chicken Thigh & Leg
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown chicken in skillet and transfer to slow cooker.
- Melt butter is a small saucepan. Remove from heat and add all other ingredients, stirring well. Pour over chicken.
- Cook on LOW for 4 to 6 hours. Serve with rice.
- Note1: You can also use one whole chicken cut up into serving pieces. If using just breasts, watch for drying out - fortunately there is a lot of sauce.
- Note2: Dijon mustard is good in this, instead of sweet and hot mustard.
- Note3: This recipe works well without browning the chicken, although I prefer to brown it. You can use skinless.
Nutrition Facts : Calories 500.7, Fat 26.6, SaturatedFat 9.4, Cholesterol 153.3, Sodium 766.6, Carbohydrate 35.8, Fiber 0.6, Sugar 34.9, Protein 30.7
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