HONEY-MUSTARD CHICKEN SANDWICHES
"Honey-Mustard Chicken Sandwiches are homemade 'fast food' that's more delicious than the kind you go out to pick up," assures Christina Levrant of Henderson, Nevada
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients. Broil chicken 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°, brushing occasionally with mustard mixture. Serve on buns with lettuce and tomato.
Nutrition Facts : Calories 391 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 813mg sodium, Carbohydrate 49g carbohydrate (15g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
HONEY-MUSTARD CHICKEN SANDWICHES
Enjoy these honey-mustard grilled chicken sandwiches - a flavorful dinner made ready in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. In small bowl, mix mustard, honey, oregano and red pepper. Brush on both sides of chicken.
- Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, brushing frequently with mustard mixture and turning occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Discard any remaining mustard mixture. Serve chicken in buns with tomato and lettuce.
Nutrition Facts : Calories 320, Carbohydrate 26 g, Cholesterol 90 mg, Fat 1, Fiber 3 g, Protein 38 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 13 g, TransFat 0 g
COPYCAT WENDY'S SPICY CHICKEN FILLET SANDWICH
Make and share this Copycat Wendy's Spicy Chicken Fillet Sandwich recipe from Food.com.
Provided by Jonathan Melendez
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, combine the chicken, jalapeño juice, buttermilk and hot sauce. Cover with plastic wrap and chill for at least 1 hour, more if you have the time.
- In a shallow bowl, whisk together the flour, salt, pepper, onion, garlic, and chili powder.
- To dredge the chicken, remove each piece from the buttermilk mixture and dip into the seasoned flour. Dip once again into the buttermilk and once more into the dry ingredients. Place the dredged chicken on a wire rack set over a baking sheet and continue coating the remaining chicken pieces. Allow the coated chicken to rest while you heat up the oil. This will prevent the coating from falling off during frying.
- Pour the oil into a large pot and heat up to 365 degrees F. Carefully lower the chicken into the hot oil, cooking it in batches to not overcrowd the pan. Fry until golden brown and the chicken reaches 165 degrees, about 4 to 6 minutes. Using a slotted spoon, remove the chicken from the oven and place on a clean wire rack, set over a baking sheet.
- Set a large pan or griddle over medium high heat, melt the butter and toast the buns, cut side down.
- To assemble the sandwiches, spread the buns with mayonnaise and place a chicken on each bottom bun. Top with lettuce and tomato and the top bun. Serve immediately.
CHICKEN BREASTS WITH HOT HONEY MUSTARD SAUCE
Make and share this Chicken Breasts With Hot Honey Mustard Sauce recipe from Food.com.
Provided by CulinaryQueen
Categories Chicken Breast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In small bowl, mix olive oil, honey, mustard*, orange marmalade, paprika, pepper flakes, garlic and stock. If you want, use a hand blender to get all the ingredients combined well. Set aside.
- Heat olive oil in large skillet over medium-high heat. If breasts are big, cut in half horizontally. Season flour with salt and pepper, and dredge chicken in flour. Fry in pan about 2-3 minutes each side.
- Pour sauce around chicken and cover. Lower heat to medium and simmer for about 10-12 minutes.
- Remove chicken to plate and pour sauce over top and serve.
- *NOTE* I used a mustard called Bone Suckin' Sweet Hot Mustard which I bought at a local kitchenware store (Lakeland Ltd.) here in the UK. It contains ingredients such as molasses, brown sugar and jalapeno peppers. You can use a similar type of mustard if you can find one or just use dijon. However, I think that a bold flavored mustard like the one I used is what really brought this dish together. If you try this recipe and review it, please let others know what type of mustard you used.
HONEYCUP MUSTARD SAUCE
Most of the ingredients for this can be found in your pantry, and it's a snap to make. The honey mustard sauce is good with scallops, shrimp, pork, and chicken. Once mixed it can be stored in the refrigerator for up to a month.
Provided by Sandylee
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the mustard in a small mixing bowl and whisk in the vinegar, soy sauce, ginger, and garlic.
- Set the sauce aside, or cover and refrigerate it for up to a month.
Nutrition Facts : Calories 5.8, Sodium 377.3, Carbohydrate 0.8, Fiber 0.1, Sugar 0.1, Protein 0.8
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