HONEY MUSTARD-PANKO CHICKEN TENDERS
Panko chicken main dish.
Provided by sarah zajicek
Time 30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Lightly coat a large baking dish with oil.
- Prepare chicken tenders: Mix panko, Parmesan cheese, salt, pepper, and paprika together in a medium bowl. Mix mustard, honey, and olive oil together in a small bowl.
- Slice chicken in half horizontally to form thin fillets. Cut each fillet into strips. Dip chicken strips in the mustard mixture, then coat in the panko, and place in the prepared baking dish.
- Bake in the preheated oven until tenders are golden brown, 15 to 20 minutes, turning over halfway through.
- Prepare sauce: Mix garlic, mustard, honey, oil, lemon juice, salt, and pepper in a small bowl. Serve sauce with chicken tenders.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 29.9 g, Cholesterol 70.8 mg, Fat 12 g, Fiber 0.7 g, Protein 28 g, SaturatedFat 3.1 g, Sodium 825.2 mg, Sugar 15.2 g
BAKED HONEY MUSTARD CHICKEN
Quick and easy to prepare, and the kids love it too!
Provided by Mary Annthipie Bane
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 6
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, Carbohydrate 24.8 g, Cholesterol 67.1 mg, Fat 3.7 g, Fiber 1 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 296.4 mg, Sugar 23.4 g
HONEY MUSTARD CHICKEN SALAD
We love chicken salad, so I like to make variations and try them. I serve this honey mustard chicken salad on small buns found in my local bakery. Very good.
Provided by Jess
Categories Meat and Poultry Chicken Chicken Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine chicken, grapes, apples, celery, and walnuts in a large bowl. Combine mayonnaise, honey, and Dijon mustard in a small bowl, stirring well. Gently stir into chicken mixture. Cover and chill.
Nutrition Facts : Calories 534.4 calories, Carbohydrate 46 g, Cholesterol 47 mg, Fat 33.7 g, Fiber 3.6 g, Protein 16.7 g, SaturatedFat 4.8 g, Sodium 485 mg, Sugar 38.2 g
HONEY & MUSTARD HAM HOCK PIE WITH FLAKY CHEESE PASTRY
Slow-cooked tender ham, potatoes and shallots are enclosed in cheesy cheddar pastry - invest in a pie plate or tin for a crisp base
Provided by Good Food team
Categories Dinner, Main course
Time 5h
Number Of Ingredients 19
Steps:
- For the pastry, wrap the butter in foil and place in the freezer the night before you need it. Put the ham hocks, bay leaves and peppercorns in a large pan. Cover with water and a lid, and simmer for 3 hrs or until really tender - you may need to top up the water level during cooking. (Alternatively, cook in a slow cooker for 6-8 hrs.) Leave to cool in the liquid, then chill overnight if you have time.
- To make the pastry, tip the flour into a big bowl with 1/2 tsp salt and the mustard powder. Hold the butter block in the foil (peeling back a little at a time as you need to) and coarsely grate straight into the bowl of flour, dipping the end of the butter into the flour every so often - this helps to stop all the butter clumping together. Grate in the cheese too. Use a cutlery knife to lightly stir together, then stir in 175-200ml cold water to bring the dough together. Wrap in cling film and chill for 30 mins.
- Meanwhile, cook the potatoes in a pan of boiling water for 8 mins or until just cooked, then drain. Melt the butter in another large pan and add the shallots. Cook gently for 10-15 mins until tender and golden, shaking the pan now and then to roll them around in the butter. While they cook, drain the ham hocks, reserving the cooking liquid - the meat should be nice and tender. Shred with two forks, discarding the fat and bones.
- When the shallots are tender, scoop them out of the pan and add to the ham. Add the flour and mustard powder to the butter, stirring around the pan to make a paste. Cook for 1-2 mins, then splash in a little of the milk, stirring until smooth. Continue adding the milk, bit by bit, stirring well after each addition, until you have a very thick, smooth sauce. Add enough of the ham's cooking liquid to thin the sauce to a double cream consistency, about 300ml. Taste and season with pepper - it should be salty enough from the ham stock, but add a little extra if it needs it. Stir in the ham, potatoes, shallots, wholegrain mustard, honey and parsley, then leave to cool.
- Heat oven to 200C/180C fan/gas 6 and place a baking sheet on the middle shelf to heat up. Remove the pastry from the fridge. Divide into 2 balls, one a little larger than the other - keep the smaller one wrapped until later. On a lightly floured surface, roll out the large ball of dough to the thickness of a £1 coin. Use this to line the base of a 23cm metal pie plate or shallow cake tin. Fill with the pie filling, then brush the edges with a little beaten egg. Roll out the remaining pastry, lay over the top, then trim the excess. Crimp the sides of the pie, if you like. Brush with more egg wash and poke 2 steam holes in the top with a sharp knife. Place the pie on the hot baking sheet and bake for 45-50 mins until crisp and golden. Serve piping hot with green veg and gravy, if you like.
Nutrition Facts : Calories 1003 calories, Fat 59 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 59 grams protein, Sodium 7.2 milligram of sodium
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