Italian Breaded Chicken With Honey Mustard Sauce Recipes

HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 375 F degrees.
• In a small bowl whisk together the soy sauce, chili flakes, honey, mustard, olive oil and salt and pepper until it emulsifies, about 30 seconds to 1 minute.
• Place chicken drumsticks in a baking dish, one that's about 9x13 inch. Pour sauce over chicken drumsticks and make sure they are all nicely coated in the sauce.
• Bake for about an hour or until chicken is cooked through.

EASY BAKED CHICKEN BREAST

Steps:

• Preheat oven to 400°F (200°C). Lightly grease a baking dish.
• Combine the oil, honey, mustards, garlic and lemon juice in a small bowl to combine well.
• Place the chicken into prepared baking dish. Season generously with salt, pepper and paprika. Spoon 3/4 of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Arrange rosemary between each piece.
• Cover and bake in preheated oven for 15 minutes. Spoon remaining sauce over each breast and bake uncovered for a further 10 minutes, or until the chicken is cooked through and juices are no longer pink.
• Broil/grill for 2 minutes on medium-high to brown the chicken and caramelise the edges.
• Cover with foil and allow to rest for 5 minutes to allow the juices to recirculate before serving. Garnish with parsley and serve warm with pan drippings.

ITALIAN BREADED CHICKEN WITH HONEY MUSTARD SAUCE

Steps:

• 1. Preheat oven for 425°F.
• 2. Turn a large skillet onto med-high heat.
• 3. Coat skillet with the olive oil.
• 4. In one bowl, add eggs and beat with a fork.
• 5. In the other bowl add bread crumbs.
• 6. Coat chicken in the egg mixture then dip in the bread crumbs until coated.
• 7. Then dip it again in the egg mixture then bread crumbs to get a nice breading around the chicken.
• 8. Let the chicken lay on both sides til their a nice crisp golden brown, about 2-3 minutes.
• 9. Lay chicken on a greased backing sheet and brush on honey mustard.
• 10. Cook for about 20 minute or unit chicken is done.
• 11. Add mozzarella and return to oven for about 2 minutes for the cheese to melt.
• 12. *NUTRITION INFO: Calories: 364.4, Fat: 15.2, Sat Fat: 3g, Cholesterol: 244mg, Sodium: 309.4mg, Carbs: 0.1g, Fiber: 0, Protein: 53.2g

HONEY-MUSTARD BREADED CHICKEN

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.

ITALIAN BREADED CHICKEN WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven for 425°F.
• Turn a large skillet onto med-high heat
• Coat skillet with the olive oil.
• In one bowl, add eggs and beat with a fork.
• In the other bowl add bread crumbs.
• Coat chicken in the egg mixture then dip in the bread crumbs until coated.
• Then dip it again in the egg mixture then bread crumbs to get a nice breading around the chicken.
• Place chicken in the skillet.
• Let the chicken lay on both sides til their a nice crisp golden brown, about 2-3 minutes.
• Lay chicken on a greased backing sheet and brush on honey mustard.
• Cook for about 25 minute or unit chicken is done.
• Add mozzarella and return to oven for about 2 minutes for the cheese to melt.

ITALIAN BREADED CHICKEN BREASTS

Steps:

• Clean breasts of visible fat and tendons. Pound each with the flat side of a mallet until evenly 1/4 inch thick. (You may want to cut large cutlets in half).
• Mix breadcrumbs in flat bowl with cheese and parsley.
• Mix flour in another flat bowl with salt, pepper and garlic powder.
• Beat egg and water in another flat bowl.
• Dredge each piece in flour, then egg, then dip in egg and coat with breadcrumbs. Set on a piece of wax paper for 5 minutes to let breading adhere.
• Heat olive oil in pan over medium heat. Add chicken cutlets and cook about 4 minute per side until nicely browned.

SIMPLE HONEY MUSTARD CHICKEN

Steps:

• For sauce, in a small bowl, combine the first nine ingredients. Set aside 1/2 cup for serving. Place chicken in a greased 15x10x1-in. baking pan; drizzle with remaining sauce. , Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 170°, basting occasionally with pan juices. Warm reserved sauce; serve with chicken. Freeze option: Cool chicken. Freeze chicken with reserved sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

SWEET AND SAVORY HONEY-MUSTARD BREADED CHICKEN

Steps:

• preheat oven to 375.
• mix together dijon mustard and honey in a bowl.
• dip chicken breasts in mixture, then dredge in breadcrumbs.
• top chicken with a little garlic powder and pepper
• place in a casserole dish.
• bake for 25-30 mins.
• enjoy! (I like this dish with a side of broccoli).

ITALIAN BREADED CHICKEN

Steps:

• In a large resealable plastic bag, combine salad dressing and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes., Meanwhile, in a small shallow bowl, combine the bread crumbs, Parmesan cheese and pepper. Drain and discard marinade. Roll chicken in crumb mixture. Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 20-25 minutes or until chicken juices run clear.

HONEY-MUSTARD CHICKEN TENDERS

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.