Honey Dijon Garlic Chicken Recipes

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:

• 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:

• 1. Wash chicken and pat dry. Put chicken in big mixing bowl with all the spices and seasonings. Mix together so all chicken is coated with the spices.
• 2. In separate bowl, mix together the dressings, 1/4 cup olive oil and balsamic vinegar.
• 3. Pour dressing mixture over chicken. Cover bowl with plastic wrap or plastic plate; let marinate in fridge for about 3-4 hours.
• 4. (You can also put chicken in big ziplock bag and let it marinate in fridge that way. I like doing this because I can take out the chicken every once in a while and squeeze the bag to "mix the marinade").
• 5. When ready to bake, preheat oven to 375*. Pour 1/4 cup olive oil into casserole dish, and put it in the oven to heat it up.
• 6. In the meantime, pour breadcrumbs onto plate.
• 7. After about 5-7 minutes, take out hot pan. Set aside.
• 8. Take chicken out one by one with tongs, roll in breadcrumbs to coat lightly, and set into casserole pan.
• 9. Bake uncovered for 35-40 minutes (till juices run clear). Enjoy!