Baked Honey Mustard Chicken

Baked Honey Mustard Chicken , The exemplary mix of nectar and mustard covered all over delicate chicken bosoms and heated to a delicious flawlessness. A great put together heated chicken supper that is truly simple to make and it's sound!

 

Succulent and tasty chicken bosoms cooked in the most scrumptious nectar mustard sauce.

 

Fresh brilliant earthy colored skin and a splendid sweet and appetizing sauce in addition to a side serving of mixed greens is all that you should need. You needn't bother with much else when basic fixings and prepared chicken bosoms are this completely awesome.

 

 

Ingredients

• 1 tablespoon dijon mustard
• 1 teaspoon (or to taste)
• 1/4 cup honey
• 1/2 teaspoon white vinegar
• 1 tablespoon yellow mustard
• 1-1/2 tablespoons olive oil, divided
• 1 tablespoon wholegrain mustard
• 1/8 teaspoon paprika
• 4 (4 ounces each) boneless, skinless chicken breasts
• 4 sprigs fresh rosemary, optional but recommended

 

Instructions

1. Preheat oven to 375°F.
2. Lightly grease a 9x13 baking dish with cooking spray and set aside.
3. Heat 1 tablespoon olive oil in a skillet.
4. Season chicken breasts all over with the chicken seasoning blend and add chicken breasts to the skillet; cook for 2 minutes on each side, or until browned.

In the meantime, prepare the honey mustard sauce.

1. Combine 1/2 tablespoon olive oil, honey, mustards, white vinegar, and paprika in a small mixing bowl; whisk until well combined.
2. Transfer chicken breasts from skillet to previously prepared baking dish.
3. Pour prepared honey mustard sauce over the chicken breasts, turning chicken over so to cover each chicken breast entirely.
4. Lay sprigs of rosemary between chicken breasts.
5. Cover with foil and bake for 20 minutes.
6. Remove cover and continue to bake for 15 minutes more, or until chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken.
7. Remove from oven and let stand 5 minutes.
8. Serve.

 

 

 

source:https://diethood.com

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Chicken Street Tacos with Guacamole and Chipotle Aioli

Chicken road tacos completely stacked up! Delicious prepared chicken bosom, guacamole, pico de gallo and finished off with a zesty and velvety natively constructed chipotle aioli.

 

These chicken road tacos taste like something directly out of a 5 star Mexican café! To say they are acceptable, is putting it mildly. The chipotle aioli is the place where it's at, this stuff is astonishing.

 

A road taco is a moderate taco. A corn tortilla, some meat, a little salsa and possibly some cabbage slaw or cilantro.

This kind of taco utilizes a more modest tortilla, one that effectively fits in your grasp and you can eat in a hurry.

 

 

Ingredients

• corn tortillas
• 2 chicken breasts
• cilantro
• pico de Gallo
• 1 tbsp avocado oil
• sour cream

chicken seasoning

• 1/2 tsp salt
• pepper
• 1/2 tsp oregano
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder

chipotle aioli

• 3/4 tsp chipotle powder *this is not chili powder
• 1/8 tsp oregano
• 1/2 tsp cumin
• 1/8 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp apple cider vinegar
• 1 tbsp lime juice
• 1/2 c mayo
• 1 tbsp dijon mustard

easy guacamole

• 1/4 tsp salt
• 1 tbsp lime juice
• 1/4 tsp cumin
• 1 tbsp cilantro
• 2 avocados
• 1/4 tsp chili powder

 

Instructions

1. Preheat oven to 400
2. Season the chicken breasts with the “chicken seasoning”
3. Heat a skillet to medium heat with 1 tbsp avocado oil
4. Sear the chicken breasts in the skillet for 3 minutes on each side
5. Cover with foil and place the skillet in the oven for 25 minutes
6. Prep the guacamole , pico de Gallo and chipotle aioli
7. Remove chicken from the oven, let it rest 10 minutes before cutting
8. Heat a skillet over high heat, place a few corn tortillas on the skillet, once dark spots start to show, flip it and cook the same way
9. Transfer the tortillas to a hand towel, fold one side over the corn tortillas and let them steam for 5 minutes to re-soften
10. Put together the tacos            
11. 2 tortillas stacked > spread the guacamole > chicken > pico de Gallo > sour cream > chipotle aioli > cilantro

 

 

 

 

 

source:https://moderncrumb.com

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Crispy Lemon Pepper Chicken

Firm outwardly, delicious within and brimming with stunning flavor! This firm lemon pepper chicken makes certain to turn into a family top choice in a matter of moments!

 

Fresh lemon pepper chicken has been a top pick of our own for barely a year now. It's something my children are continually requesting that I make and they eat up every single nibble. We're each of the somewhat fixated on the fresh breading, delicate inside and flavor in general.

 

You'll require three lemons, two chicken bosoms (or 4 cutlets), great quality olive oil, panko breadcrumbs, and a couple of flavors and flavors. How about we begin!

 

 

Ingredients

For the Lemon Oil

• 3 tbsp olive oil
• zest of 3 lemons

For the Breading

• 1/4 cup panko bread crumbs
• 2 1/2 tsp ground black pepper
• 1/2 cup all purpose flour
• 1 tsp salt
• 1/2 tsp dried parsley
• 1/4 tsp paprika
• 2 tsp garlic powder

For the Chicken

• 3 tbsp olive oil
• 4 chicken breast cutlets - or 2 breasts cut in half
• 1 lemon - cut into 1/4-inch thick slices

 

 

Instructions 

1. In a small rectangular dish, combine the olive oil and lemon zest. Set aside.
2. In a small rectangular dish, combine the flour, bread crumbs, pepper, garlic powder, salt, parsley, and paprika. Set aside.
3. Set a large deep skillet over medium heat, add remaining olive oil.
4. Take each chicken cutlet and dip both sides in the olive oil mixture, then in the breading. Place onto a plate or piece of aluminum foil. Repeat with the remaining cutlets.
5. Place into the pan, cook on one side for 5-6 minutes before flipping. Continue cooking for an additional 5 minutes. Place the lemon slices in the pan and continue cooking until the chicken reaches an internal temperature of 160 degrees.
6. Remove from the skillet and place on a cooling rack. Let rest for 2-3 minutes before slicing and serving.

 

 

 

 

source:https://lifemadesimplebakes.com

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Skinny Chicken Parmesan Casserole

The customary chicken Parmesan utilizes a hefty breadcrumb covering and bunches of oil. We needed to make a better form of the exemplary that didn't hold back on flavor, and this formula surely conveys. On the off chance that you serve this for an evening gathering, nobody would realize that it's solid!

 

It wouldn't exactly be chicken parmesan without a firm nibble, however, so we have a little stunt up our sleeves to make that conceivable. We top the goulash with Panko breadcrumbs. This adds a crunchy layer on top of the dish. Who needs browning when we have stunts this way?!

 

this thin goulash isn't just solid, yet it tastes extraordinary, as well! On the off chance that you need to make it one stride further,

 

 

 

Ingredients

• 15 ounces diced tomatoes optional
• 1 pound boneless and skinless chicken breasts cut into bite size pieces
• 1 cup skim mozzarella cheese shredded
• 1 jar marinara sauce 24-25 ounce jar, no sugar added
• 1/4 cup grated parmesan cheese
• 1/2 cup Panko bread crumbs whole wheat
• 1 pound penne pasta whole grain
• 1 teaspoon Italian Seasoning optional, ground oregano

 

Instructions

1. Cook pasta according to the package directions, drain.
2. Preheat the oven to 375°. In a 9 x 13-inch casserole dish combine the cooked pasta, marinara, tomatoes, and chicken. Stir well. Cover and bake for 30 minutes.
3. In the meantime, combine bread crumbs, parmesan cheese, and seasoning.
4. After 30 minutes, remove the casserole and stir in the mozzarella cheese. Sprinkle the bread crumb mixture evenly over the top. Leave uncovered, return to the oven, and bake an additional 10-15 minutes or until the chicken is cooked through and the top is crispy.

 

 

 

source:https://skinnyms.com

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Avocado Salmon Rice Bowl

Delightful honey, lime, and cilantro flavors meet up is this delectable salmon rice bowl. Marginally sweet cilantro lime rice finished off with succulent salmon cooked in nectar, lime, cilantro coat and new cilantro avocado.

 

All things considered, that is actually how this Avocado Salmon Rice Bowl will cause you to feel! This sweet and citrusy flavor experience is a treat for your taste buds. Nectar, lime, and cilantro flavors are conveyed all through the entire dish and works perfectly with salmon, avocado and rice.

 

I'm such a sucker for fish, particularly with regards to salmon and shrimp… and scallops, and calamari, and crab. OK, there is truly very little fish that I don't care for. The lone thing I have not attempted and adored at this point is the crude clams. I can't get passes the surface there, no chance. Approaching the crude clams, all fish is brilliant, and particularly salmon. That is my #1 fish and I would eat if consistently in the event that I could.

 

 

 

Ingredients

Rice

• 3 Tbsp chicken or vegetable stock
• 1 1/2 cups water
• 1 cup jasmine rice
• 1/2 lime, juice only
• Salt
• 2 Tbsp minced fresh cilantro
• 1 Tbsp honey

Salmon:

• Salt to taste
• 1 lb salmon fillets skin on
• 1 Tbsp honey
• 2 Tbsp minced fresh cilantro
• 1 Tbsp lime juice

Avocado Topping:

• 1/4 tsp chili powder less for milder topping
• 1 tbsp lime juice
• 1 tbsp minced fresh cilantro
• 1 ripe avocado
• Salt to taste

 

 

Instructions

 

Rice:

1. Cook rice in salted water per package instructions. Take off heat when it's just done.
2. Preheat a medium cooking pan over medium-high heat. Mix stock, lime juice, honey, and cilantro together. Pour the mixture into the preheated pan and let it simmer for about a minute. Take the pan off heat and mix rice into the liquid. Season with a little bit more salt, mix well, and set aside.

Salmon:

1. Preheat oven to 425 and cover a rimmed baking sheet with aluminum foil and grease it.
2. Rub the salmon skin with some oil and place the fillets skin down on the prepared baking sheet.
3. Mix lime juice, honey, and cilantro together and rub salmon fillets with it on all exposed sides. You can pour more glaze over the top and season with some salt. (Some glaze will likely run down onto the baking sheet, it will most likely get quite scorched in the oven. Don't be scared it's not your salmon burning, it's the glaze that ran down.)
4. Bake salmon for 12-15 minutes, depending on the thickness of your salmon fillets.

Avocado:

1. Cut avocado in half, take out the pit, and take off the skin. Chop avocado and add it to a small bowl. Add lime juice, cilantro, chili powder, and salt. Gently mix.
2. To assemble the rice bowls: divide rice among two bowls, top it off with a salmon fillet, and top each bowl with half the avocado mixture.

 

 

 

 

source:https://www.willcookforsmiles.com

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Easy Tuna Melt Poppers

An exemplary fish liquefy sandwich formula as a rule calls for cheddar, however you can utilize any cheddar you as of now have in your refrigerator. That is the thing that separates these from simply one more keto fish dissolve, as well.

 

Seeing as fish is the principle fixing in this keto hors d'oeuvre, it is a long way from low in protein. Indeed, it is viewed as perhaps the most perfect type of protein you can get-an astounding 20 grams of protein in one serving. That is practically 50% of your day by day esteem!

 

Canned fish is amazingly cost proficient thinking of it as' nourishing advantages. You're taking a gander at a too low essential spending plan for this whole formula, which is amazing.

 

I trust you appreciate this low carb nibble as I do. Definite estimations are situated inside the printable formula card.

 

 

 

Ingredients

• 12 oz  can of tuna
• 1 tsp onion powder
• Desired amount of cheddar cheese I used approximately 3 slices
• 2 tbsp mayo (or greek yogurt)
• 3 tbsp dijon mustard
• 12 mini bell peppers
• 1 tsp garlic salt

 

Instructions

1. In a medium bowl, combine tuna, greek yogurt, mustard, garlic salt, and onion powder. Mix well.
2. Slice off and discard the stem of each bell pepper. Slice the peppers in half lengthwise. Remove any seeds that may be present.
3. Bake peppers for approximately 15 minutes, flipping halfway through.
4. Fill with tuna, and top with cheese. Bake until tuna is hot and cheese has melted, about 5-7 minutes.

 

 

 

 

 

 

source:https://stylishcravings.com

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Awesome Chicken Cacciatore

Stupendous Chicken Cacciatore is quite possibly the most fulfilling, flavorful and consoling Italian dishes you can make at home.

 

Tasty, rich, gritty and generous are only a couple of the attributes that ring a bell while portraying this rural dish. Frequently presented with spaghetti or over polenta, its absolutely impossible you won't cherish this astounding braised skillet chicken.

 

I've been making Chicken Cacciatore for additional years than I want to concede, however this most recent form is by a long shot the best I've ever had.

 

 

 

Ingredient

• 3 pounds bone-in, skin-on, chicken thighs (about 8)
• ½ teaspoon crushed red pepper flakes
• 8 ounces sliced fresh mushrooms
• 1 large onion finely chopped
• 1 tablespoons olive oil
• 1 (14.5-ounce) can diced tomatoes do not drain
• 3 cloves garlic minced
• salt
• 2 tablespoons all-purpose flour
• pepper
• 1 small Parmesan rind
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 1 cup dry white wine
• 2 tablespoons tomato paste
• 1 large red bell pepper ribs and seeds removed, chopped
• 3 bay leaves
• 1 teaspoon dried oregano

 

 

Instructions

1. Heat a large Dutch oven or skillet over medium heat. Add the olive oil.  Season the chicken pieces with salt and pepper. Add half the chicken and cook, skin side down, until crisp and browned. Turn the pieces over and cook another 5 minutes. Remove to a plate and continue browning in small batches until all chicken is browned. Reserve 1 tablespoon of the drippings in the pan.
2. Add the onions, mushrooms and a pinch of salt to the pan with the reserved drippings. Cook over medium-high heat until the vegetables begin to brown and the moisture evaporates.
3. Add the garlic and red pepper flakes to the pan and sauté until fragrant, about 30 seconds. Stir in the flour and continuing cooking and stirring for 1 more minute. Add the wine, tomatoes, tomato paste, bay leaves, Parmesan rind, thyme, oregano and red bell pepper.
4. Remove the skin from the chicken and discard. Add the skinless chicken pieces to the pan, pressing them down into the sauce so they are covered. Bring to a boil, cover and reduce the heat to low. Simmer until the chicken is tender, about 40-45 minutes. Halfway through cooking, move the chicken pieces around and/or turn them over to ensure even cooking.
5. Remove the bay leaves and Parmesan rind and discard. Check seasoning and add salt and pepper if needed. Garnish with fresh chopped parsley leaves. Serve over hot cooked spaghetti or polenta.

 

 

 

source:https://www.savingdessert.com

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ASPARAGUS CHICKEN PASTA

This Asparagus Pesto Chicken Pasta is a simple and delightful one-pot weeknight supper formula that the whole family will appreciate. It meets up in under 30 minutes and made with a couple of basic fixings.

 

A simple Italian chicken pasta formula that is stuffed with delicious chicken cuts and delicate asparagus threw in a pesto base sauce. Eat on your table in under 30 minutes with straightforward fixings you may as of now have in your cooler or storeroom. Very simple to make, yet so heavenly and filling. To make this without gluten, you may utilize without gluten pasta rather than entire grain.

 

There are a few different ways to cook your chicken if adding to your pasta dish. It is shrewd to cook the chicken first prior to adding into your pasta.

 

 

 

Ingredients

 

• ½ Tsp Freshly Ground Black Pepper divided
• 2 Cups Cherry or Grape Tomatoes
• 12 oz Dry Whole Grain Fettuccine or linguine
• 1 lb Boneless, Skinless Chicken Breast sliced in half lengthwise
• 1 Tsp Kosher Salt divided
• ¼ Cup Basil Pesto
• 3 Tbsp Olive Oil divided
• 1 lb Asparagus ends trimmed, cut into 2-inch pieces
• 3 Garlic Cloves minced

 

Instructions

 

1. Bring a pot of salted water to a boil, and cook pasta according to the package directions. Drain the pasta, reserving 1 cup of the cooking water.
2. While the pasta is cooking, season the chicken on both sides with half of the salt and pepper.
3. Heat 2 tablespoons of the olive oil in a large, deep skillet over medium heat. When the oil is shimmering, add the chicken in a single layer and sear for 3 minutes per side, or until cooked through.
4. You may have to cook the chicken in batches. Transfer the chicken to a cutting board, and allow it to rest for 5 minutes, before slicing it into strips.
5. While the chicken is cooling, heat the remaining tablespoon of olive oil in the skillet, and add the asparagus and cherry tomatoes. Add in the garlic and sauté. Stirring often, for 2-3 minutes, or until the asparagus is tender-crisp.
6. Add 1 cup of the reserved pasta cooking water to the skillet, pesto, and the sliced chicken, and bring the liquid to a simmer.
7. As soon as it starts bubbling, add the cooked pasta, and toss with tongs to coat the noodles in the sauce. Remove from the heat and serve immediately.

 

 

 

source:https://healthyfitnessmeals.com

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Chicken Crescent Rolls

Only 5 fixings and 10 minutes of prep for this simple supper formula! The messy Chicken Crescent Rolls are heated until brilliant earthy colored and presented with a smooth sauce. It's basic solace food that the entire family will adore!

 

In this simple formula, Pillsbury bow rolls are loaded down with chicken and cheddar, and afterward prepared in a goulash dish with a messy sauce. In case you're beginning with cooked or canned chicken, the simple supper will be prepared for the stove in only 10 minutes!

 

This formula calls for consolidated cream of mushroom soup, yet you can utilize any soup flavor that you like. Dense cream of chicken soup or consolidated cream of celery soup would both function admirably, as well.

 

 

Ingredients

• 1 (8 oz) tube refrigerated crescent roll dough (8 count)
• ¼ cup milk
• 1 cup grated cheddar cheese, divided
• 1 cup cooked, finely diced chicken (or use canned chicken)
• 1 (10.5 oz) can condensed cream of mushroom soup, NOT diluted

 

 

Instructions

 

1. Preheat oven to 350 degrees F.
2. In a bowl, stir together soup, milk and ½ cup of cheese. Pour into the bottom of an 8-inch square baking dish. Set aside.
3. In a separate bowl, combine chicken and remaining ½ cup of cheese.
4. Unroll crescent roll dough and separate into 8 triangles. Place about 1-2 heaping tablespoons of the chicken mixture on the wide end of each crescent roll. Roll the dough up and place each crescent roll (seam-side down) in the bottom of the dish.
5. Bake, uncovered, until the liquid is bubbly and the tops of the crescent rolls are browned (about 25 minutes). The bottom of the rolls (that are submerged in the sauce) will stay soft – like dumplings -- but will still be cooked through.

 

 

 

 

 

source:https://www.theseasonedmom.com

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Teriyaki Chicken Casserole

Teriyaki Chicken Casserole is brimming with exquisite chicken, rice and vegetables. The teriyaki sauce gives it exceptional flavor. This delectable supper is one your family will adore!

 

his Teriyaki Chicken Casserole is one you'll adore and even the youngsters as well.

 

I think meals get negative criticism, and I can absolutely see why. Particularly when they're stuffed with a lot of handled fixings and cream-of-whatever soups everybody loves to loathe. (I use them however not constantly.) For me however, I venerate a decent goulash. As a primary or side dish. They're encouraging, yummy and normally lovely darn simple to prepare. I love that.

 

This one turns out to be brimming with fixings that are beneficial for you and it is so tasty! At the point when I made it for supper the other week it hit a homer with my family. At the point when my calm hubby raves about a supper while we're eating-I know it's a champ. This will show up regularly in the supper pivot.

 

 

 

Ingredients

• 1/2 cup water
• 1 (12 ounce) bag stir-fry vegetables (can be found in the produce section of grocery stores)
• 1/4 cup brown sugar
• 3/4 cup low-sodium soy sauce
• 1/2 teaspoon ground ginger
• 3 cups cooked brown or white rice
• 1 pound boneless skinless chicken breasts
• 1/2 teaspoon minced garlic
• 2 Tablespoons cornstarch + 2 Tablespoons water

 

Instructions

1. Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.
2. Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
3. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
4. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.
5. *Meanwhile, steam or cook the vegetables according to package directions.
6. Add the cooked vegetables and cooked rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!

 

 

 

 

source:https://life-in-the-lofthouse.com

 

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Pineapple Ginger Chicken

The sauce in this Pineapple Ginger Chicken is thick, sweet, and totally unimaginable. You will be fixated on this simple course!

 

I love to match sautéed chicken with an unfathomable sauce since it's a particularly straightforward approach to make a speedy course that preferences astounding.

 

To make this chicken, you'll start by warming oil in a skillet. When the oil is hot add the chicken and season. Sauté until carmelized, flip, and earthy colored the opposite side. While the chicken is cooking you'll mix all the sauce fixings together.

 

Gracious about this sauce. No sugar. No garbage. The fiery pleasantness comes from pineapple, dates, and new ginger. Well that is a flavor combo to attempt, correct? Why yes it is and you'll be so cheerful you did.

 

 

 

Ingredients

Chicken

• 2 tbsp olive oil, extra virgin
• 4 chicken breasts, boneless and skinless
• 1 tbsp dried parsley
• salt & pepper

Pineapple Ginger Sauce

• 1 to 1 1/4 inch knob of ginger
• 1/2 cup coconut aminos
• 1/2 cup water
• 1 cup fresh pineapple, diced
• 5 medjool dates, pitted

To Finish

• fresh parsley for topping, chopped
• 1 cup fresh pineapple, diced

 

 

 

Instructions

Chicken

1. Add olive oil to saute pan or cast iron skillet. Heat pan to medium high heat.
2. Add chicken to hot pan. Sprinkle salt, pepper, and dried parsley on top of each breast. Cook until browned, about 5 minutes. Flip. Cook other side until browned, about 5 minutes. Turn chicken over so your herbed side is facing up. Turn off heat.

Pineapple Ginger Sauce

1. Peel your ginger knob. (You don't need to dice it as it will blend just fine once peeled.) It should be between 1 and 1 1/4 inches in length.
2. Add all sauce ingredients to blender. Blend until smooth.

To Finish

1. Pour blended sauce into the pan with your chicken. Add cup of chopped pineapple around chicken. Reduce heat to medium low or low. Cover and simmer for 5 minutes. Sauce will reduce a bit.
2. Top with fresh chopped parsley and serve!

 

 

 

 

 

 

source:https://thewholecook.com

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