BAKED HONEY MUSTARD CHICKEN
Quick and easy to prepare, and the kids love it too!
Provided by Mary Annthipie Bane
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
- Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Nutrition Facts : Calories 232 calories, Carbohydrate 24.8 g, Cholesterol 67.1 mg, Fat 3.7 g, Fiber 1 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 296.4 mg, Sugar 23.4 g
HONEY MUSTARD CHICKEN POT WITH PARSNIPS
An easy one-pot dish to make after work. Add more honey if you like sweet sauces. If you have time, this caaserole will gently bubble away for up to 90 minutes. The meat will be very tender and fall off the bone.
Provided by English_Rose
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside.
- Heat the remaining oil, then cook the onions for 5 minutes until softened.
- Nestle the thighs back amongst the vegetables. Mix the broth with the mustard and honey, then pour inches
- Scatter over the thyme, then bring to a simmer.
- Cover then cook for 30 minues (or longer, see above) until the chicken is tender, season and serve with steamed greens.
Nutrition Facts : Calories 544.2, Fat 32.4, SaturatedFat 8.6, Cholesterol 157.9, Sodium 154.1, Carbohydrate 29.1, Fiber 5.1, Sugar 15, Protein 34.1
CRISP HONEY MUSTARD PARSNIPS
Dried mustard adds a slight heat to this sweet parsnip vegetarian side dish
Provided by Good Food team
Categories Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Boil the parsnips for 5 mins, then drain well and let them steam-dry for a few mins. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.
- Heat oven to 220C/200C fan/gas 7 - you can do this while the turkey is resting. Put the oil into one large, or even better 2, non-stick baking trays (the parsnips mustn't be crowded if they're to become really crisp), then heat in the oven for 5 mins. Carefully scoop the parsnips into the fat, turn them a few times, then roast for 30 mins or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and tip into a serving dish.
Nutrition Facts : Calories 149 calories, Fat 7 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.66 milligram of sodium
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