Two Mustard Chicken Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

Steps:

• Heat oven to 375° F. Spray 13 x 9-inch pan with cooking spray.
• In small bowl, mix mustards and honey; spread on both sides of chicken. Place in pan.
• Bake 25 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (170° F).

Steps:

• Place a rack in top third of oven; preheat to 375°F. Whisk Dijon mustard, 2 Tbsp. honey, and 1 Tbsp. oil in a medium bowl to combine. Season chicken on all sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer to bowl with honey mustard and toss to coat.
• Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and remaining 1/2 tsp. pepper on a rimmed baking sheet. Arrange chicken legs (skin side up) in the center of pan; discard excess marinade. Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes. Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 30-40 minutes.
• Whisk garlic, lemon juice, whole grain mustard, and remaining 1/3 cup oil, 2 tsp. honey, and 1/2 tsp. salt in a small bowl. Divide chicken and potatoes among plates, then arrange frisée and parsley alongside potatoes. Drizzle dressing over chicken, potatoes, and frisée.
• Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.

Steps:

• Heat oven to 375°. Grease rectangular pan, 13 9 2 inches. Mix mustards and honey spread on both sides of chicken. Place in pan.Bake uncovered 25 to 35 minutes or until juice is no longer pink when centers of thickest pieces are cut. Garnish with thyme.1 Serving: Calories 195 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 75mg Sodium 360mg Carbohydrate 10g (Dietary Fiber 1g) Protein 28g% Daily Value: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 8%Diet Exchanges: 1/2 Starch, 4 Very Lean MeatBetty's TipMustard is made from the ground seeds of the mustard plant. Dijon mustard has the addition of white wine. Coarse- and whole-grained mustard contains whole mustard seeds and has a strong mustard and nutty flavor and a slightly chewy texture. Serve with one of the interesting varieties of winter squash that has been dotted with butter and sprinkled with chives.

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.

Steps:

• 1. Heat oven to 375°.2. Grease rectangular pan, 13 x 9 x 2 inches. Mix mustards and honey spread on both sides of chicken. Place in pan.3. Bake uncovered 25 to 35 minutes or until juice is no longer pink when centers of thickest pieces are cut.NUTRITION FACTS: 1 Serving: Calories 195 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 75mg Sodium 360mg Carbohydrate 10g (Dietary Fiber 1g) Protein 28g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 8% DIET EXCHANGES: 1/2 Starch 4 Very Lean MeatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.