Honey Dijon Chicken And Rice Recipes

Steps:

• Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil until a thermometer reads 165°. In a small bowl, combine cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to skillet. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with rice or noodles.Freeze option:Divide chicken between two 11x7-in baking dishes. Cool. Cover and freeze up to 3 months. To use, completely thaw in refrigerator. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 35 minutes or until heated through. ,

Steps:

• The night before: Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan. Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce, and hot chili sauce. Stir. Pour evenly over chicken. Flip the chicken around with a fork until each piece is well coated. End by making sure the rough side of the thigh is down. Cover with plastic wrap and refrigerate overnight.
• The next day: Preheat oven to 350 degrees F.
• Combine rice and water in a larger oven-safe pot. Stir. Cover and place in preheated oven.
• Turn chicken over with a fork. Place in preheated oven, beside rice. Set timer for 50 minutes. About halfway through the cooking time for chicken, I like to flip the chicken over again. When the timer rings for chicken, turn off heat but leave it in the oven.
• Rinse broccoli in colander. Place in a microwave-safe pot or casserole dish with lid. Cover, then microwave at high for 5 minutes. When timer rings, add seasoning mix to broccoli.

Steps:

• Place chicken in an ungreased 11x7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.

Steps:

• Preheat oven to 350 degrees.
• Lightly spray the bottom and sides of a 10-inch casserole dish (or any baking pan large enough to hold the chicken breasts). Place the chicken breasts in the coated baking pan.
• With a wooden spoon, mix the mustard, honey, apricot preserves, and ginger in a small mixing bowl until well blended. Brush (or spoon) the mustard mixture over the tops of the chicken breasts. Bake the chicken, uncovered, for 30-45 minutes (depending on thickness of the breasts).
• After 15 minutes of baking turn over each chicken breast, spoon sauce over them, and continue baking for the remaining 15 minutes, or until breasts are thoroughly cooked.
• Transfer the chicken breasts to individual plates. Spoon the sauce over each chicken breast serving.
• (For my kids, I like to put their portion of the sauce into a small condiment cup so they can use it as a dipping sauce. What can I say -- it's a kid thing.).