Honey Mustard Cracker Crumb Chicken Recipes

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and 1 teaspoon of mustard. In another shallow bowl, combine honey and remaining mustard. Dip chicken in honey-mustard mixture, then coat with crumbs. , In a nonstick skillet, cook chicken over medium heat in butter for 4-6 minutes on each side or until chicken juices run clear.

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl wisk milk, honey ,and mustard together. Pour Cracker crumbs into another bowl.
• Cut chicken into strips.
• Take a strip of chicken, dunk it into the milk and mustard mixture, and then roll it in the cracker crumbs. Place chicken strips on to a greased or foil covered cookie sheet.
• Repeat with all the chicken strips.
• Place chicken in oven for 30-45 minute.

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin-side up, in a roasting tray just large enough for the chicken and vegetables.
• Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving

Steps:

• Preheat oven to 400 °F.
• Lightly coat baking sheet with cooking spray.
• Combine honey and mustard in small bowl. Set aside 2 T. for sauce.
• Spread crumbs in shallow dish.
• Dip chicken first in honey/mustard, then in crumbs to coat.
• Place on baking sheet.
• Bake for 18-20 minutes or until cooked all the way through.
• Drizzle with reserved sauce.

Steps:

• Preheat oven to 375°F.
• Spray a casserole dish with Pam.
• Coat chicken with honey and mustard.
• Sprinkle both sides with crumbs and the seasonings.
• Place chicken (in single layer) in casserole dish.
• Bake uncovered for 30-35 minutes until golden and turn over halfway though cooking.

Steps:

• Heat oven to 200C/180C fan/gas 6. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.
• Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the oil over the potatoes and sprinkle with sea salt. Roast in the oven for 35 mins until the chicken skin caramelises and is charred in places.
• Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.

Steps:

• Heat the oven to 450 degrees. Line a sheet pan with parchment paper or foil. Add the panko and oil to the sheet pan, season with 1/2 teaspoon salt, then stir with a fork until evenly moistened. Shake into an even layer. Toast in the oven, stirring with the fork halfway through, until golden brown, 3 to 5 minutes. Pick up the parchment and use it to funnel the toasted panko into a shallow bowl or pie plate. Set aside to cool. (Reserve the lined sheet pan.)
• In a medium bowl, stir together the honey and mustard. Pat the chicken dry, then pound with a mallet or heavy skillet into an even thickness (about ⅓-inch thick). Slice lengthwise into 1-inch-thick strips. Cut any long strips in half crosswise. (If using chicken tenders, no need to pound or slice.) Season with salt and pepper, then add to the honey mustard and toss to combine.
• Working with one strip at a time and removing dripping honey mustard, add the chicken to the panko mixture and use your fingers to pack the panko onto all sides of the chicken. (To avoid a big mess, designate one wet hand for touching the chicken and one dry hand for pressing in the panko.) Transfer to the lined sheet pan and repeat.
• Transfer to the oven and bake, removing from the oven to flip halfway through, until the chicken is cooked through and the panko is browned, 10 to 15 minutes.