Tuesday, February 7, 2012

Honey Mustard Chicken

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  • 5 chicken thighs - original recipe used breasts
  • 3 tablespoons spicy brown mustard
  • 3 tablespoons honey
  • garlic powder, onion powder, salt & pepper to taste
  • 1 - 1 1/2 cup breadcrumbs 
    • The original recipe used panko - I only had roasted garlic regular breadcrumbs & opted to leave out the garlic powder.
  1. Preheat oven to 350.
  2. In a shallow dish, combine honey & mustard.
  3. In another shallow dish, place breadcrumbs.
  4. Season chicken with spices to your taste.
  5. Coat chicken with honey mustard mixture.
  6. Dredge chicken in breadcrumbs.
  7. Place chicken on lightly greased baking sheet or casserole dish.
  8. Bake chicken in preheated oven for 30-45 minutes (depending on thickness) or until done.
Optional Sauce Drizzle:

If you notice in the picture that there are 2 different colored sauces over the chicken. This came about because I wanted to have extra sauce on the chicken. I didn't want to use prepared honey mustard so I attempted to make it myself. Well, the first sauce listed below was ok by itself but I really wanted it to be tangier. It came out looking like a light yellow opaque sauce. So I tried again. The second sauce listed below I took from the recipe above. It is the darker, less opaque sauce. Still wasn't super happy with it as a stand alone. So, to keep from wasting both, I drizzled both on top of the chicken and it was an excellent decision! It turned out yummy and just was I wanted!

Sauce #1:
  • 1/4 cup mayonnaise
  • 2 tablespoons prepared yellow mustard
  • 1/2 teaspoon garlic powder
  • 1 1/2 tsp vinegar
  • 2 tablespoons honey
 Sauce #2:
  • 2 tablespoons spicy brown mustard
  • 1 tablespoons honey
  1. Mix Sauces in separate bowls. Drizzle over chicken or dip as desired.
Recipe Courtesy of What's Cookin, Chicago? Sauce #1 Inspired from Life's Ambrosia

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