HONEY LEMON CHICKEN RECIPE RECIPES

Name: Honey Balsamic Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings.
Ingredients: 2 boneless skinless chicken breast halves (5 ounces each); 1/2 teaspoon garlic salt; 1/8 teaspoon coarsely ground pepper; 2 teaspoons canola oil; 1 tablespoon balsamic vinegar; 1 tablespoon honey; 1/2 teaspoon dried basil

HONEY BALSAMIC CHICKEN RECIPE: HOW TO MAKE IT - TASTE O…

Honey Balsamic Chicken Recipe: How to Make It - Taste o… image

This balsamic chicken is a recipe I adapted from a cookbook that featured quick and easy recipes. I adjusted the seasonings somewhat and added a bit more honey to better suit my tastes. —Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories Dinner

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 7

Ingredients

2 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon garlic salt
1/8 teaspoon coarsely ground pepper
2 teaspoons canola oil
1 tablespoon balsamic vinegar
1 tablespoon honey
1/2 teaspoon dried basil

Steps:

Sprinkle chicken with garlic salt and pepper. In a large skillet over medium heat, cook chicken in oil until juices run clear, 4-7 minutes on each side. Remove and keep warm. , Add vinegar, honey and basil to the pan; cook and stir 1 minute. Return chicken to the pan; heat through, turning to coat with glaze.

Nutrition Facts : Calories 233 calories, FatContent 8g fat (1g saturated fat), CholesterolContent 78mg cholesterol, SodiumContent 559mg sodium, CarbohydrateContent 11g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 29g protein. Diabetic Exchanges 4 lean meat

STICKY CHICKEN THIGHS WITH LEMON AND HONEY RECIPE - BB…

Sticky chicken thighs with lemon and honey recipe - BB… image

Sweet and sticky with crisp skin, this recipe makes the most of chicken thighs.

Provided by Nigel Slater

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 2-3

Number Of Ingredients 10

Ingredients

1 tbsp black peppercorns
2 lemons, juice only
good squeeze or two of runny honey
dollop grainy mustard
2 garlic cloves, crushed
6 large chicken thighs, bone in and skin on
sea salt, to taste
2-3 preserved lemons
handful green olives, pits removed, sliced
small handful fresh flatleaf parsley, leaves only

Steps:

Preheat the oven at 200C/400F/Gas 6.
Place the peppercorns into a pestle and mortar and grind until roughly crushed. Add these to a large bowl together with the lemon juice, honey, mustard and garlic and mix well.
Place the chicken thighs into a large roasting tin and pour the lemon and honey mixture over the chicken, leaving it to marinate for as long as possible. Sprinkle with sea salt, to taste, then cook in the hot oven for 45 minutes, turning halfway through cooking so that the thighs become lovely and sticky.
Meanwhile, cut the preserved lemons open and remove the soft flesh to leave you with just the skin (discard the flesh). Cut the skin into strips and toss together with the olives and parsley. When the chicken is ready, serve sprinkled with the olive, parsley and preserved lemon mixture.

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