FIREHOUSE HONEY-MUSTARD CHICKEN
My Brothers at the Firehouse love this, not for dieters, and no leftovers!!! This can be scaled down, as I have to feed 8 guys.
Provided by Ladderman229
Categories < 60 Mins
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken breasts to approximately 1/2 -inch thickness. Place in large ZipLoc bag, pour in worcestershire sauce, & marinade in fridge for 1-2 hours.
- Put bacon in large skillet, Saute until crisp. Remove, crumble, & set aside.
- In same skillet, saute onions & mushrooms for 5 mins., until slightly browned. Remove & set aside.
- Preheat oven to 350 degrees.
- (Honey-Mustard Dressing)-In mixing bowl, place Dijon mustard, mayonnaise & honey. Mix well. Set aside.
- Saute chicken in skillet(w/bacon drippings) 4-5 minutes on each side until lightly browned. Remove & place on 13 x 9 baking pan.
- Spread generous amount of dressing over chicken breasts, top with sauteed onion, mushroom & bacon. Sprinkle good amount of Monterey Jack cheese over top.
- Bake in 350 degree oven for 15-20 mins., until cheese melts. Remove from oven.
- Top with chopped fresh parsley and serve.
Nutrition Facts : Calories 656.6, Fat 37.9, SaturatedFat 16.8, Cholesterol 144.4, Sodium 1193.9, Carbohydrate 33.6, Fiber 1.1, Sugar 27.6, Protein 46.7
FIREHOUSE EVENT POULTRY MARINADE
I adopted this recipe from Recipezaar because the marinade looks very interesting and I want to try it. However, the amount of cider vinegar seem a little much. When I made this to make Chicken Kabobs, I decreased the cider vinegar and salt, so I've adjusted the recipe some. Very nice marinade. Chicken came out very moist and flavorful.
Provided by Nimz_
Categories Chicken
Time 45m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Remove the chill from the egg by placing it, uncracked, in warm water for about 5 minutes.
- Crack the egg into a medium nonreactive bowl.
- Using an electic mixer at low speed, beat the egg.
- SLOWLY beat in the oil.
- This should take 1 to 2 minutes, and it should be like a thin mayonnaise when complete.
- Beat in the vinegar, salt, poultry seasoning and pepper.
- Use half as a marinade.
- Cover and refrigerate the rest to use as a baste while grilling.
- Be careful to discard the marinade after removing the chicken, don't use this portion as the basting sauce!
- Can easily be doubled for crowds, just be sure to adjust mixing time if necessary.
HOT MUSTARD AND HONEY GLAZED CHICKEN
Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette.
Provided by Kay Chun
Categories dinner, easy, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
- On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
- Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
- Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
- Spoon over pan juices, garnish with scallions and serve with lemon wedges.
EASY HONEY MUSTARD CHICKEN
My absolute favorite dish at Bakers Square is the Honey Mustard Chicken with mushrooms and onions. Unfortunately, the Bakers Square restaurants near me relocated. So, I devised this version which is quick and easy.-Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first 5 ingredients; set aside. Place flour in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess. In a large skillet, heat 2 tablespoons oil over medium-high heat. Brown chicken on both sides. Remove from pan. Add mushrooms and onion to same pan; cook and stir until tender, 6-8 minutes., Add dressing mixture, stirring to loosen browned bits from pan. Return chicken to pan; bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in chicken reads 165°, 12-15 minutes longer.
Nutrition Facts : Calories 563 calories, Fat 35g fat (6g saturated fat), Cholesterol 117mg cholesterol, Sodium 548mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 38g protein.
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- In a large bowl, mix together honey, dijon mustard, olive oil, garlic, cayenne pepper and salt and pepper. Add chicken and stir well to coat the chicken in the marinade. Cover and place in the fridge for 30 minutes to an hour. Grill or bake chicken however you’d like. Serves 4.
- To grill chicken: Preheat grill to 400 degrees. Once preheated, place your chicken on your grill, and close the lid. It’s important to keep the lid of your grill closed while your chicken is cooking so that no heat escapes. Cook your chicken on the grill for 6-8 minutes on one side. After 6-8 minutes open your grill lid and flip your chicken with tongs. A great tip is to only flip your chicken breast once so that it stays nice and juicy (and creates delicious grill marks!). Cook your chicken breast for 6-8 minutes more. Cook time will vary a bit depending on the size of your chicken and what type of cut, so be sure to check the internal temperature in the thickest part of the chicken breast using a meat thermometer. When the internal temperature reaches 165 degrees F, your chicken is done and can be transferred to a clean plate or cutting board.Immediately cover chicken with foil to seal in the juices and allow it to rest for 5-10 minutes before cutting into it. This will help you achi
- To bake your honey mustard chicken: preheat oven to 400 degrees. Place chicken on a baking sheet lined with parchment paper. Bake for 20-30 minutes or until chicken is no longer pink and internal temperature reads 165 degrees F.
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