EASY HONEY-NUT CHICKEN
This recipe and photo come from Grandmaskitchen.com. I have tweaked the recipe for chicken breasts instead of thighs but you may use either, plus I like my chicken cooked longer than most recipes call for. So feel free to do your own tweaking! And enjoy!
Provided by Ellen Bales
Categories Chicken
Time 45m
Number Of Ingredients 10
Steps:
- 1. In a shallow bowl, combine the flour and salt. Place 1/4 cup honey and the egg in a separate shallow bowl. Stir until combined. Combine the almonds and panko bread crumbs in a third shallow bowl. Cut the breasts (or thighs if using thighs) in half if they are large.
- 2. Place the chicken in the flour mixture and turn to coat. Dip chicken into honey mixture to coat. Then dip chicken in almond mixture and coat well.
- 3. Heat the olive oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden and cooked through, turning once, about 15 minutes on each side (half that for thighs). Transfer the chicken to a serving platter and keep warm.
- 4. Meanwhile, combine the remaining honey, the butter and mustard in a small saucepan. Cook over medium heat until heated through, about 4 minutes. Drizzle the sauce over the chicken. Serve immediately.
HONEY NUT DIPPED CHICKEN
This was given to me by my friend Susan R. Very easy and tasty.
Provided by patti
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 9h20m
Yield 8
Number Of Ingredients 10
Steps:
- Mix honey, Worcestershire sauce, vegetable oil, lemon juice, and salt in a bowl, stirring until salt has dissolved. Place chicken into marinade, turn chicken pieces over to coat, and cover bowl. Marinate chicken in refrigerator for 24 hours, turning once.
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and spray foil with cooking spray.
- Mix corn flake crumbs with walnuts and 1/2 teaspoon salt in a shallow bowl. Remove chicken pieces from marinade, discarding the used marinade, and press into crumb mixture to coat. Arrange chicken into prepared baking dish.
- Bake in the preheated oven until chicken meat is no longer pink inside, the juices run clear, and chicken is browned, about 1 hour. An instant-read meat thermometer inserted into the thickest piece of chicken should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 290.1 calories, Carbohydrate 11.9 g, Cholesterol 85.5 mg, Fat 16 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 3.3 g, Sodium 634.8 mg, Sugar 9.5 g
CHICKEN HONEY NUT STIR FRY
A simple yet elegant chicken dish, stir fried with carrots, celery and an orange honey sauce. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes
Provided by Robyn Webb
Categories World Cuisine Recipes Asian
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Heat 1 teaspoon of the oil in a wok over high heat. Add the carrots and celery and stir fry for 3 minutes. Add remaining 1 teaspoon oil, then add the chicken and stir fry for 5 more minutes.
- In a small bowl, dissolve the cornstarch into the orange juice. Mix in the soy sauce, honey and ginger. Add this sauce to the wok and cook over medium heat until thickened. Top with the cashews and green onions.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 12.9 g, Cholesterol 69.3 mg, Fat 7.9 g, Fiber 1.2 g, Protein 27.4 g, SaturatedFat 1.8 g, Sodium 529.3 mg, Sugar 7.4 g
HONEY NUT CHICKEN STICKS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Season chicken tenders with salt and pepper. Place flour in a large shallow dish. Coat chicken in flour. Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish. Place a nonstick baking sheet near chicken breading station. In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through. Cool and serve, or pack up for a picnic! This chicken may be served hot or cold.
Nutrition Facts : Calories 422 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 159 milligrams, Sodium 475 milligrams, Carbohydrate 33 grams, Fiber 2 grams, Protein 39 grams, Sugar 4 grams
HONEY-NUT CHICKEN STIR-FRY
In Roswell, Georgia, Tammi McDonald combines honey, ginger and orange juice in a delightful sauce for sliced carrots, celery and strips of tender chicken. She tops off her delicious stir-fry with chopped peanuts for a fun crunch.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first five ingredients until smooth; set aside. In a nonstick skillet or wok, stir-fry celery and carrots in 2 teaspoons oil until crisp-tender. Remove and keep warm. In the same skillet, stir-fry chicken in remaining oil until no longer pink. , Return vegetables to the pan. Stir orange juice mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve with rice if desired.
Nutrition Facts : Calories 348 calories, Fat 11g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 636mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
HONEY NUT CHICKEN
Receipe from Rachel Ray's 30 Minute Meals. My DH loved it, and it made wonderful sandwiches the next day. Wonderful flavor with a little bit of a kick.
Provided by Jen Andrews
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350 degrees.
- Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs.
- Pour nutty-breading onto a plate.
- Beat eggs, half-and-half or milk, and hot sauce in a shallow dish.
- Pour flour out on a plastic board or plate.
- Dust both sides of the chicken with flour.
- Dip the chicken into the egg mixture and then coat with the nutty-breading.
- Preheat a nonstick skillet over mediume high heat.
- Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan.
- Brown chicken breasts 2 minutes on each side in hot oil or until evenly light golden in color.
- Transfer to a baking sheet and cook in oven until juices run clear and breats are cooked through, about 10 to 12 minutes.
- (longer for thicker chicken breasts).
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