ISO: Honey Mustard Chicken recipe

[cinnabun]

I am not sure where it came from but it is really simple to do. I don't know if there was a "Salad Dressing" used or if it was something else. I do know that there is a recipe using dry mustard powder also. The only problem is, I don't know any amounts or exact ingredients. Since I did mention it, how well would the chicken turn out and taste using a salad dressing regardless of whether it is honey mustard or say, poppy seed? What about something simple using lemon, honey and mustard? Any help with all of this is very much appreciated for I am thinking ahead as what to use my grill pan that I will be receiving soon and this sounds like a good place to start.

[WWShannon]

I made something similar but didn't keep the recipe because it was so easy. I have made it several times by adding a little bit of this and that to get what I want. I take dijon mustard and also whole grain mustard, some salt, a splash of oil and a splash of lemon juice. I puree it in my food processor until it appears like a salad dressing. I then dredge my chicken in this, and then roll the chicken in crushed sourdough pretzels and bake until done. I top salad greens with this chicken and then serve the leftover mustardy salad dressing(the stuff I didn't use to dredge the chicken with)on the side. YUM! Improvise and it will still turn out fabulous!
Shannon

[sneezles]

I love honey mustard chicken! And try new rcipes all the time. Here is one that uses a salad dressing, coarse grain Dijon and lemon juice:

Honey Mustard Grilled Chicken

4 boneless, skinless chicken breast halves
1/4 cup honey mustard salad dressing
3 tablespoons grainy Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

In large bowl, whisk together salad dressing, mustard, lemon juice, honey, salt and pepper. Add chicken and turn to coat well; cover and marinate in refrigerator 1 hour or overnight.
Remove chicken from marinade and place on prepared charcoal grill about 6 inches from heat. Grill chicken, turning occasionally, about 35 minutes or until fork can be inserted with ease.
Makes 4 servings.


This one is from the Mount Horeb Mustard Museum and I didn't use the exact products listed since I didn't have them but it was very delicious using other labels!

Donna's Honey Mustard Chicken with Pecans

This recipe was developed by Donna Weihofen, Nutritionist at the University of Wisconsin Hospital & Clinics and friend of the Mustard Museum, to honor the Gold Medal winner in the World Wide Mustard Competition in 2002 -- a honey mustard from Findlay Market in Cincinnati. Honey mustard is combined with apricot preserves and balsamic vinegar to make a wonder caramelized sauce for chicken.



1/2 cup flour

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon pepper

4 chicken breast halves without skin

1 tablespoon canola oil



Sauce

1/3 cup honey mustard (Findlay Market Honey Mustard)

1/3 cup apricot preserves (I've used peach, too)

2 tablespoons balsamic vinegar (Shop for Vinegar)

1/4 teaspoon curry powder



Topping

1/4 cup chopped pecans, toasted



Preheat oven to 350 degrees. Butter 4 small individual baking dishes or one 9x9 inch baking pan.



Combine flour, paprika, salt, and pepper in a plastic bag. Add chicken breasts and toss until well coated. In a large skillet, heat canola oil. Add chicken and cook until brown on both sides of each piece.



Remove from heat. Place one chicken breast in each individual baking dish or combine chicken in a larger baking dish. (Chicken does not have to be completely cooked at this point.)



Combine all sauce ingredients in a small bowl. Spoon sauce evenly over the chicken breasts. Bake for 15 to 20 minutes or until chicken is cooked through and sauce begins to brown and caramelize. Important: Check frequently to prevent sauce from burning. Remove from oven and top with pecans. Serve any remaining sauce at the table.

Note: The Sauce is also wonderful used as a glaze for cooked carrots.

Serves 4

Nutritional Information per serving:

Calories 260; Fat, gm. 8; Protein, gm. 23; Carb. gm. 23; Cholesterol, mg. 50; Fiber, gm. 1

[sneezles]

Found this recipe on the McCormick site:

Summertime Grilled Chicken Salad

Grilled chicken becomes an easy, flavorful meal with the addition of your favorite summer salad greens and vegetables. Rosemary highlights the oil and vinegar blend that is divided to use as a marinade for the chicken and as a dressing for the colorful salad.

Prep Time: 10 minutes
Marinate: 30 minutes
Cook Time: 15 minutes

Makes 4 servings

Ingredients:
1/2 cup olive oil
1/2 cup white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon McCormick® Poppy Seed
1 tablespoon McCormick® Sesame Seed
2 teaspoons McCormick® Rosemary Leaves , crushed
1 1/2 teaspoons McCormick® Season-All® Seasoned Salt
1/2 teaspoon McCormick® Paprika
1 pound boneless, skinless chicken breasts
8 cups torn mixed salad greens
2 cups sliced vegetables (tomato, mushrooms, carrot, cucumber, radish)


Directions:
1. Mix together olive oil, white wine vinegar, mustard, seeds and seasonings. Pour half of the mixture in a large, self-closing plastic bag or glass dish. Add chicken and refrigerate 30 minutes or longer for extra flavor, turning occasionally. Chill remaining mixture.

2. Remove chicken from marinade. Grill chicken over medium heat 12-15 minutes or until done. Baste with marinade halfway through cooking. Discard leftover marinade.

3. Toss together mixed greeens and vegetables. Arrange on four plates. Thinly slice chicken. Arrange 1/4 of the chicken on top of each salad. Whisk reserved dressing; drizzle over salads.


Nutritional Information (per serving):
Calories: 361, Fat: 25 g, Cholesterol: 51 mg, Sodium: 630 mg, Carbohydrates: 9 g, Fiber: 4 g, Protein: 25 g

[cinnabun]

Sneezles, that first one you posted I will probably try. Fairly simple and easy, which is what I need on a week night. Now all I have to do is wait for the grill pan to get here. Thank you sneezles and WWshannon for replying to this post.

[Linda in MO]

Susan did you use boneless skinless chicken breasts or bone-in chicken breasts in Donna's Honey Mustard Chicken with Pecans? Also, do you think it would be OK to sub a mixture of honey and dijon for the honey mustard?

[sneezles]

Well, Linda, with my CRS I can't honestly tell you which type I used but I'm guessing it was bone-in. ;) And I think you can easily sub your own mixutre of honey and dijon.

[Linda in MO]

Thanks Susan! I was wanting to use b/s chicken but I wasn't sure the sauce would have a chance to caramelize in the oven before the chicken became over-cooked.

[Linda in MO]

I made this the other night and we really enjoyed it! It's a nice twist on the the typical honey mustard chicken. I thought for sure my picky 5 yr. old would turn his nose up at it, but he LOVED it and actually ate 3 (small) servings. And even said "this is really delicious!". :p (I don't know why, but it always cracks me up when he uses the word "delicious". I guess it's the way he says it. :D ) My husband also really liked it. My 10 yr. old, who's not a huge fan of chicken, wasn't as thrilled but he did eat it.

My changes: I used a slightly heaping 1/4 cup of flour and that was enough; used boneless, skinless chicken breasts and they worked beautifully--i left them "fat" and didn't flatten them at all so they wouldn't over-cook; cooked the chicken in 1/2 T. butter and 1/2 T. olive oil rather than canola oil; used a mixture of honey and dijon mustard; used Smucker's Simply 100% Fruit fruit spread. Next time I might cut the sauce in half since I'm the only sauce-lover in the family and a 1/2 batch would make plenty for a glaze. Thanks for posting, Susan!

[sneezles]

Linda,
I'm glad the recipe worked out for you. I'm printing out your notes since I've got a package of boneless, skinless breasts to cook tonight and I haven't made this in quite awhile!