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Easy and so very good.
Combine honey mustard and 1/2 teaspoon seasoned salt and other seasonings. Spread on the chicken. Place in a 9x13 inch baking pan. Add potatoes to pan and sprinkle with 1/2 seasoned salt and pepper. Drizzle olive oil over potatoes.
Bake in preheated oven at 375 degrees F for about 1 hour. Stir potatoes half way cooking. Done when potatoes are soft. Enjoy!
Easy and so yummy!
|Time:||10 Minutes Preparation Time|
60 Minutes Cooking Time
By Dorothy from New Creek, WV
This is the first Asian dish I made, way back when I was a teenager. It still tastes great. I've tweaked it a bit over the years. Hope you like it. I like to use a local wine, Haut Sauterne, instead of sherry. You can reduce the honey, but it isn't as sweet as you might think. You can also add some hot pepper flakes, if you like it hot.
Take the skin off the chicken breasts and cut them in half. I use kitchen shears to do this. Mix the marinade ingredients, all of them raw, and pour over the chicken. Marinate for an hour.
Remove chicken and drain it well, reserving the marinade. Put the marinade in a saucepan and bring to a boil, boil 2 minutes, then simmer until reduced by about half.
While reducing the sauce, heat a skillet on high, add 2 tablespoons oil (peanut oil or vegetable oil). Quickly brown the chicken on all sides. Reduce heat under chicken to medium, pour sauce over, cover and cook about 20 minutes, until chicken is cooked through.
I serve this with rice and stir-fried string beans.
|Servings:||4 - 6|
|Time:||15 Minutes Preparation Time|
35 Minutes Cooking Time
Source: The original recipe came with the first wok I bought, about 38 years ago.
By Copasetic 1 from North Royalton, Ohio
Wash chicken thoroughly. Put cut up chicken in a large dutch oven (pot). Add water, soy sauce, and chopped green onions. Stir with a wooden spoon just to mix liquids together and for chicken to be immersed.
Bring to a boil on high heat. Reduce heat and simmer on low to medium heat, with lid tilted, not completely covering pot. Simmer until chicken is tender, almost falling off the bone.
With prongs take the chicken out of the pot and place in a casserole dish large enough to single layer chicken pieces. Discard liquid left in the pot.
Spoon or pour honey over chicken until covered. Bake uncovered at 350 degrees F until chicken is slightly browned; just enough time to keep the chicken moist.
Source: This recipe originated from an older cookbook. I can not remember the name. I have altered it a bit to add my own creative touch.
By Cathy from CA
Sprinkle chicken with sesame seeds, salt and pepper. In a skillet, brown chicken in oil.
Meanwhile, drain pineapple and keep juice. Cut pineapple rings in half; set aside. Combine flour and 2 tablespoons pineapple juice until smooth; set aside.
Combine mustard, honey, garlic, and remaining pineapple juice; mix well. Add to pan and bring to a boil.
Reduce heat. Cover and simmer for 15-20 minutes or until chicken juices run clear. Remove chicken (put in temporary bowl) and keep warm.
Stir flour mixture and add to pan; bring to a boil. Boil and stir for 2 minutes. Return chicken to pan. Top with pineapple; heat through. Serve over rice.
Source: Modified from Allrecipes.com
By Jessica from Waukesha, WI
Preheat oven to 400 degrees F. Melt butter in 9x13 inch baking pan. Add honey, mustard, and spices, and mix well. Place chicken in mixture and turn to coat evenly.
Preheat oven at 350 degrees F. Season chicken with pepper. Place wings in a baking dish. In a bowl, mix together honey, soy sauce, oil, ketchup, and garlic until blended.
In a resealable plastic bag or shallow glass container, combine the honey, soy sauce and lime juice; mix well. Add chicken and turn to coat.
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Lay chicken pieces in 9x13 inch pan. Pour honey mixture over chicken and bake at 350 degrees F for 1 1/2 hours.
By Robin from Washington, IA
Preheat oven to 375 degrees F. (190 degrees C.) Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper. Bake chicken 25 minutes in preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.
By Connie from Cotter, AR
Just fixed this last night and flagged it as excellent. Husband agreed. Easiest and tastiest. I mixed together the honey and mustard. We don't eat bacon (cholesterol) but cut up some thin smoked turkey slices and scattered them instead. Chicken came out tender and moist and topping terrific. Couldn't ask for a better entree. Thanks! (12/08/2007)
By CayC from FL
Here is a chicken recipe that is a hit; I'm asked for the recipe each time I serve it to friends or family:
Preheat oven to 400 degrees F and coat a 13x9 inch baking dish with non-stick cooking spray. In medium bowl, mix stuffing, water, raisins and margarine. Allow to stand for about 2 minutes. Spoon 4 mounds of the mixture into prepared pan and top each mound with a chicken breast. In a small bowl, combine mayo, honey, and mustard and mix well. Spoon over chicken. Cover dish with aluminum foil and bake for 25 minutes. Uncover and bake for an additional 5 minutes. To serve, spoon the sauce in pan over chicken and stuffing.
By Marnita from Ponte Vedra Beach, FL
We loved this recipe. I will be cooking this again on Thursday for a dinner party. It's a very filling dish! (05/19/2007)
By Grandma H
Our dinner party guests enjoyed this very much.It is one of our favourites now and I think it will be on the menu in our friend's house as well. (05/31/2007)
By Grandma H
Fabulous recipe! A new favourite now in my family, absolutely delicious! (01/14/2009)