Best Honey Mustard Chicken Breasts Recipes

HONEY-MUSTARD BAKED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
• Mix honey and mustard together in a bowl. Place bread crumbs in a second bowl.
• Roll chicken in honey-mustard, then roll in bread crumbs. Place in the prepared baking dish. Mix remaining honey-mustard and bread crumbs together and set aside.
• Bake in the preheated oven for 30 minutes. Spoon reserved honey-mustard-crumb mixture over the chicken breasts and bake until chicken is no longer pink in the center and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN BREASTS IN CURRY-HONEY-MUSTARD SAUCE

Steps:

• Melt the margarine in an ovenproof pan.
• Add honey, mustard, curry powder, cayenne pepper and cumin; mix well.
• Add the chicken breasts and make sure they are covered by the sauce.
• Cover and marinate in the refrigerator for 4 hours or more.
• Preheat oven to 375°F.
• Remove from refrigerator and bake covered for 10-15 minutes.
• Remove cover and bake 10-15 minutes more until done and juices run clear.
• Baking time will depend on the thickness of the chicken breasts.

CHICKEN BREASTS WITH HOT HONEY MUSTARD SAUCE

Steps:

• In small bowl, mix olive oil, honey, mustard*, orange marmalade, paprika, pepper flakes, garlic and stock. If you want, use a hand blender to get all the ingredients combined well. Set aside.
• Heat olive oil in large skillet over medium-high heat. If breasts are big, cut in half horizontally. Season flour with salt and pepper, and dredge chicken in flour. Fry in pan about 2-3 minutes each side.
• Pour sauce around chicken and cover. Lower heat to medium and simmer for about 10-12 minutes.
• Remove chicken to plate and pour sauce over top and serve.
• *NOTE* I used a mustard called Bone Suckin' Sweet Hot Mustard which I bought at a local kitchenware store (Lakeland Ltd.) here in the UK. It contains ingredients such as molasses, brown sugar and jalapeno peppers. You can use a similar type of mustard if you can find one or just use dijon. However, I think that a bold flavored mustard like the one I used is what really brought this dish together. If you try this recipe and review it, please let others know what type of mustard you used.

HONEY MUSTARD CHICKEN BREASTS (OUTBBACK STEAKHOUSE)

Steps:

• Prepare marinade in small bowl and then cover chicken and refrigerate for 2 hours. Save small amount for basting.
• Preheat oven to 375. In saute pan heat oil and then add breasts to sear on both sides cooking about 4 to 5 mnutes on each side.
• Move to shallow baking dish.
• Top chicken with saved marinade for basting then top with mushrooms, bacon and then cheese.
• Place in oven and bake until cheese is melted and bubbling about 7 minutes.

HONEY MUSTARD STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x12-inch baking dish with cooking spray.
• Lay a chicken breast out on a work surface. With a sharp knife, cut from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Place a slice of ham and about 2 1/2 tablespoons of shredded mozzarella cheese onto one side of the chicken breast; close, and secure with toothpicks. Place into baking dish.
• In a bowl, mix the honey, spicy brown mustard, and yellow mustard together; pour the mustard mixture over the chicken breasts. Cover the dish with foil.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

HONEY MUSTARD PRETZEL CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F.
• Pound/flatten chicken breasts until about 1/4 inch thick - and here's an easy way to pound a chicken breast: put it in a Ziplock bag first, then flatten with the mallet or whatever you're using. It keeps splatters at a minimum. (Flattening the breasts makes them even more tender!).
• Combine mustard, mayonnaise, honey, cayenne pepper, garlic, green onion, and salt and pepper to taste.
• Set half of mixture aside to be used as dipping sauce.
• Coat chicken completely in remaining mustard mixture, and then dredge in pretzel crumbs.
• Place coated chicken on baking sheet and bake for about 30 minutes or until chicken is cooked through and juices run clear.
• Dawn/NYS posted this recipe to Gail's Recipe Swap.

EASY CAMPBELL'S SOUP HONEY MUSTARD CHICKEN BREASTS

Steps:

• Melt butter in large skillet over medium-high heat.
• Cook chicken for 10 minutes or until browned.
• Remove chicken and set aside.
• Add soup, mayonnaise, honey, and mustard, and stir. Heat to boiling.
• Add chicken and reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink.
• Top with toasted walnuts or pecans if desired.

CHICKEN BREASTS IN CURRY HONEY MUSTARD SAUCE

Steps:

• Place chicken in pan (I use a glass one, that snuggly holds the chicken breasts. You don't want the sauce to spread out too much or it may burn at the edges).
• Melt butter in a saucepan and add remaining ingredients. Stir until smooth.
• Pour over chicken and bake, uncovered at 350F 45 min., basting occasionally, until tender and golden.

PRETZEL CRUSTED CHICKEN BREASTS/HONEY-MUSTARD SAUC

Steps:

• Preheat oven to 350̊ F. Spray a large baking pan with nonstick cooking spray. In a large shallow bowl combine the eggs with 1 teaspoon Dijon mustard. Whisk to blend. Combine pretzels, paprika, onion powder and garlic powder on a plate. Stir to blend. Dip breasts in egg mixture and then put into pretzel mixture to coat. Place breasts, in a single layer, on prepared baking pan. Bake until breasts are lightly browned and internal temperature reaches 170̊F, about 20 - 30 minutes. Remove from oven. Transfer breasts to serving platter. Serve immediately with honey-mustard sauce. For honey mustard sauce: In a small bowl combine 1/2 cup Dijon mustard with 1/4 cup honey. Mix until well blended.

HONEY MUSTARD CHICKEN BREASTS WITH APPLE SLICES

Steps:

• 1. Begin by rinsing chicken breasts and slicing them into halves (this results in 6-8 servings).
• 2. Then, in large saucepan, boil chicken breasts until meat is no longer pink.
• 3. While chicken is cooking, mince green onion and set aside, reserving 2 teaspoons for garnish.
• 4. Next, mix honey and mustard thoroughly in a mixing bowl and stir in green onion.
• 5. When chicken is cooked thoroughly, extract 1 1/2-2 cups broth from saucepan and mix with honey mustard mixture in bowl to prepare a sauce. Stir in 2 teaspoons of cornstarch until absorbed completely sauce is smooth; cook mixture in a small saucepan over low heat until thickened. Slowly add additional teaspoon of cornstarch only if needed.
• 6. Then, pour a small amount of sauce over bottom of prepared glass baking dish (11" X 7" or 9" square)to coat. Arrange split chicken breasts over this sauce in dish. Add remainder of honey mustard sauce, covering the chicken.
• 7. Thinly slice apple into 12-16 slices. Arrange slices between chicken breasts, also coating with sauce. Sprinkle reserved minced green onion over top as garnish.
• 8. Bake in preheated 350 degree oven for approximately 30 minutes. Sauce will thicken more during baking.
• 9. Allow to sit about 5 minutes before serving.
• 10. Serve chicken warm. A small ladle can be used for apples and sauce. Remaining servings refrigerate well for 1-2 days.

GRILLED HONEY MUSTARD CHICKEN BREASTS

Steps:

• Mix all ingredients except chicken until blended; reserve 1/2 cup for later use. Pour remaining dressing mixture over chicken in shallow dish; turn to evenly coat both sides of chicken breasts with dressing mixture.
• Refrigerate 1 hour to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF), brushing with reserved dressing mixture for the last 5 min.

HONEY MUSTARD CHICKEN BREASTS

Steps:

• Mix all ingredients except chicken until blended; pour into qt.-size freezer-weight resealable plastic bag. Add chicken. Press bag to remove as much air as possible, then seal bag.
• Freeze up to 3 months.
• Transfer chicken (in bag) from freezer to refrigerator about 8 hours before grilling.
• Heat greased grill to medium heat. Remove chicken from bag; discard bag and dressing mixture.
• Grill chicken 6 to 8 min. on each side or until done (165ºF).

HONEY MUSTARD CHICKEN BREASTS

Steps:

• Score chicken breasts several times on both sides (shallow cuts across the chicken)
• Cover baking pan with foil and spray with cooking spray.
• in a small bowl stir dry mustard and vinegar. Add 1/4 cup honey. Add green onions, dijon mustard, thyme and oregano. Blend together well.
• Put chicken on baking pan. Brish with half the honey mixture and bake in oven preheated to 400 degrees. After 15 minutes turn chicken and brush other side with remaining honey mixture.
• Bake until chicken is cooked and not pink.

HONEY-MUSTARD CHICKEN BREASTS

Steps:

• TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients. Rinse the chicken breasts under cold water and pat dry with paper towels. Place the breasts in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for about 1 hour. TO MAKE THE SAUCE: In a medium sauté pan over medium-high heat, warm the olive oil and melt the butter. Add the onion and jalapeño and cook until the onion is translucent, 4 to 5 minutes. Remove from the heat. Whisk in the mustard and honey. Set aside. Remove the chicken breasts from the bag and discard the marinade. Grill over Direct Medium heat until the meat is firm and the juices run clear, 8 to 12 minutes, turning once halfway through grilling time. Baste with the sauce during the last 5 minutes of grilling time. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.