Mr Food Honey Mustard Chicken Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Coat a 10- by 15-inch rimmed baking sheet with nonstick cooking spray.
• Place the chicken breasts on the baking sheet.
• In a small bowl, combine the remaining ingredients; mix well.
• Spread the mixture evenly over the chicken breasts.
• Bake for 12 to 15 minutes, or until the topping is golden and no pink remains in the chicken.

Steps:

• Arrange chicken in baking dish.
• Put chopped onion over chicken.
• Mix remaining ingredients and pour over chicken.
• Bake at 350 degrees for about 1 hour.
• Serve.

Steps:

• Pound chicken breasts to approximately 1/2 -inch thickness. Place in large ZipLoc bag, pour in worcestershire sauce, & marinade in fridge for 1-2 hours.
• Put bacon in large skillet, Saute until crisp. Remove, crumble, & set aside.
• In same skillet, saute onions & mushrooms for 5 mins., until slightly browned. Remove & set aside.
• Preheat oven to 350 degrees.
• (Honey-Mustard Dressing)-In mixing bowl, place Dijon mustard, mayonnaise & honey. Mix well. Set aside.
• Saute chicken in skillet(w/bacon drippings) 4-5 minutes on each side until lightly browned. Remove & place on 13 x 9 baking pan.
• Spread generous amount of dressing over chicken breasts, top with sauteed onion, mushroom & bacon. Sprinkle good amount of Monterey Jack cheese over top.
• Bake in 350 degree oven for 15-20 mins., until cheese melts. Remove from oven.
• Top with chopped fresh parsley and serve.

Steps:

• In medium skillet over medium-high heat, heat butter. Add chicken and water and cook 10 minutes or until browned. Set chicken aside.
• Add remaining ingredients. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve.

Steps:

• Preheat oven to 400 degrees. Combine mustard and honey in a small bowl. Stir in dill and orange peel.
• Line a baking sheet with foil. Place chicken, skin-side down, on prepared pan. Brush sauce on top of chicken; coat well.
• Turn chicken over. Gently pull back skin and brush meat with sauce. Gently pull skin back over sauce.
• Brush skin with remaining sauce. Bake until juices run clear when thickest portion of meat is pierced with a knife. About 30 minutes.

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.