BAKED HONEY MUSTARD CHICKEN RECIPE | ALLRECIPES
Quick and easy to prepare, and the kids love it too!
Provided by Mary Annthipie Bane
Categories Healthy Chicken Breasts
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 232 calories, CarbohydrateContent 24.8 g, CholesterolContent 67.1 mg, FatContent 3.7 g, FiberContent 1 g, ProteinContent 25.6 g, SaturatedFatContent 0.9 g, SodiumContent 296.4 mg, SugarContent 23.4 g
CRISPY CHICKEN STRIPS RECIPE - BBC GOOD FOOD
Serve these family-friendly crunchy chicken bites with carrot salad, tomato sauce and a baked potato. Use panko breadcrumbs if you can, as they're larger and crisper
Provided by Lulu Grimes
Categories Dinner, Supper
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast in half horizontally and pat dry with kitchen paper. Turn them over in the buttermilk, leave in the dish and chill for 1 hr. Meanwhile, for the salad, mix the carrot with the lemon juice and olive oil. Mix the sauce ingredients together in another bowl and set both aside.
- Heat a large, non-stick frying pan, tip in the breadcrumbs and toast in the dry pan for 2-3 mins until pale brown, stirring regularly so they don’t burn. Tip into a bowl and break up any large clumps.
- Heat oven to 230C/210C fan/gas 8. Tip the crumbs onto a large plate, then lift the chicken breasts from the buttermilk, and roll them in the crumbs, making sure they are coated evenly.
- Heat ½ tbsp of oil in a non-stick frying pan. Fry the chicken for 1-2 mins over a medium-high heat, then turn it over, adding the rest of the oil and fry for 1 min more.
- Transfer the chicken to a baking sheet and bake for 5 mins, then rest for 5 mins and cut into strips. Serve the chicken and the carrot salad with the sauce and baked potatoes.
Nutrition Facts : Calories 229 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 3 grams fiber, ProteinContent 21 grams protein, SodiumContent 0.7 milligram of sodium
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CHICKEN PITA POCKETS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4
Total Time 25 minutes
Category Lunch
Calories 486 calories per serving
- In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.
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