Best 11 Sunnys Honey Dijon Chicken Recipes

SUNNY'S HONEY DIJON PRETZEL DIP

Steps:

• In a medium bowl, whisk the mayonnaise, honey, mustard and lemon juice together until combined. Serve at room temperature or chilled with pretzels for dipping.

SUNNY'S BACON-WRAPPED HONEY DIJON TURKEY BREAST

Steps:

• For the brine: Add the salt, sugar and 1 cup warm water to a medium bowl. Whisk until the granules dissolve. Add the turkey, then transfer everything to a resealable plastic bag and refrigerate for 8 hours or up to overnight.
• For the coating: Add the mustard, mayonnaise, honey and thyme to a small bowl. Stir to combine.
• Remove the turkey from the brine, then pat dry and let rest at room temperature for 2 hours.
• Preheat the oven to 400 degrees F.
• Slather half the coating over the top side of each breast. To wrap the turkey, lay 6 slices of bacon parallel to each other, overlapping slightly, on a piece of parchment paper or plastic wrap. Place a turkey breast, coated-side down, in the middle of the strips, oriented perpendicularly to the bacon. Cover the bottom of the turkey with more coating. Use the parchment or plastic wrap to lift all of the bacon over and around the breast, overlapping the ends. Roll over and release from the parchment, then place on a baking sheet outfitted with a wire rack, bacon-seam-side down. Sprinkle generously with black pepper. Repeat with the remaining bacon and turkey breast.
• Roast the turkey until a meat thermometer reads about 160 degrees F, about 1 hour. Remove and cover lightly with aluminum foil. Let rest for 10 to 15 minutes, then carve into 1-inch slices.

HONEY-DIJON CHICKEN

Steps:

• Place chicken in an ungreased 11x7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.

CRISPY HONEY DIJON CHICKEN

Steps:

• Preheat oven to 350°F.
• Pound chicken breasts until they are thin.
• Stir together mustard, honey, salt and pepper.
• Spread or paint dijon mixture generously on chicken breasts.
• Crush Ritz crackers into fine crumbs.
• Press crumbs onto mustard coated chicken until chicken is thoroughly coated with crumbs.
• Place chicken on a baking sheet or jellyroll pan and bake at 350F for 30-40 minutes or until crispy, turning chicken once during cooking, if desired.

SUNNY'S HONEY DIJON CHICKEN

Steps:

• In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste.
• Mix well and put the mixture into a large plastic resealable bag.
• Add the chicken, seal the bag and shake to incorporate.
• Refrigerate at least 2 hours.
• Preheat the grill to medium heat.
• Remove the chicken from the bag and arrange it on a well-oiled grill.
• Cook until a nice crust forms on both sides, about 4 to 5 minutes per side.
• Let the chicken rest on a serving platter for 10 minutes before serving.
• Serve with lime wedges.

SUNNY'S HONEY CHIPOTLE CHICKEN WET BURRITO

Steps:

• For the burrito: In a large pan on medium-high heat, add the adobo sauce, barbecue seasoning, chicken, 2 tablespoons of the oil and the scallion whites. Saute until everything is combined and coated and the chicken is warmed through, 6 to 8 minutes. Remove to a large bowl.
• In a medium bowl, toss the rice with the lime zest and scallion greens; season with a pinch of salt and a few grinds of black pepper.
• Drain the beans over a bowl and reserve 1 cup of the liquid for the topping. Add the beans to the bowl with the chicken mixture, then add the rice mixture and cheese and mix to combine.
• Add a couple of spoonfuls of filling to each tortilla. Fold one of the tortillas by first overlapping the line of filling with the flap closest to you. Tuck in both sides and, while holding them, fold the tortilla over itself, keeping the ingredients tucked tightly in the center. Fold the remaining tortillas.
• Preheat the oven to broil.
• On a griddle or in a large pan on high heat, add the remaining tablespoon of oil. Add each burrito seam-side down and sear until golden brown, 2 to 3 minutes (you may have to do this in batches if using a pan instead of a griddle). Flip and sear the other side, another 2 to 3 minutes. Transfer the burritos to an ovensafe serving dish.
• For the topping: Drizzle the reserved 1 cup bean liquid over the burritos, top evenly with the cheese and place under the broiler until the cheese is just melted, 3 to 5 minutes. Serve topped with the white onions, cilantro and a squeeze of lime.

HONEY DIJON CHICKEN WITH CAPERS

Steps:

• Salt and Pepper chicken on both sides to season.
• Heat oil over med.
• high in frying pan, cook chicken 5-6 minutes per side.
• Pour in broth, capers, rosemary and thyme.
• Return to simmer for 5 minutes.
• Stir in mustard, butter and honey and immediately remove from heat.
• Serve with spooning remaining sauce over each breast.

HONEY-DIJON CHICKEN

Steps:

• Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil on both sides until no longer pink. In a bowl, combine the cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Spoon half of the chicken and sauce into a greased 11-inch.x2-inch baking dish; cool. Serve with rice or noodles.
• Cover and freeze the remaining breast for up to 3 months.
• To use frozen chicken: Thaw completely in the refrigerator. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 35 minutes or until heated through.

MRS. DASH GRILLED HONEY DIJON CHICKEN

Steps:

• Heat grill to medium high heat ( about 350 degrees).
• Brush olive oil over both sides of chicken and sprinkle both sides with Mrs. Dash Seasoning.
• Combine mustard and honey, place chicken on grill & brush half of mustard mixture over chicken.
• Grill covered about 4 minutes, mabye more depending on the thickness of chicken breast and grill temperature.
• Turn chicken and brush remaining mustard mixture over chicken and continue to cook another 4-5 minutes on a covered grill. (Or until juices run clear or knife inserted removes quickly and clean).
• Everytime we make this dish I find the grilling time is different, so watch closely.

HONEY DIJON CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Lightly spray the bottom and sides of a 10-inch casserole dish (or any baking pan large enough to hold the chicken breasts). Place the chicken breasts in the coated baking pan.
• With a wooden spoon, mix the mustard, honey, apricot preserves, and ginger in a small mixing bowl until well blended. Brush (or spoon) the mustard mixture over the tops of the chicken breasts. Bake the chicken, uncovered, for 30-45 minutes (depending on thickness of the breasts).
• After 15 minutes of baking turn over each chicken breast, spoon sauce over them, and continue baking for the remaining 15 minutes, or until breasts are thoroughly cooked.
• Transfer the chicken breasts to individual plates. Spoon the sauce over each chicken breast serving.
• (For my kids, I like to put their portion of the sauce into a small condiment cup so they can use it as a dipping sauce. What can I say -- it's a kid thing.).

HONEY DIJON CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Line a 13 x 9 inch baking pan with foil; spray the foil with non-stick cooking spray.
• Rinse the frozen chicken pieces under lukewarm water to remove the ice glaze, pat dry.
• Place chicken on prepared foil pan and sprinkle with paprika, top with lemon slices.
• Place in the preheated oven and bake for 30 minutes.
• Meanwhile, prepare the sauce by placing remaining ingredients in a small microwave safe bowl and mixing thoroughly.
• Prior to spooning over chicken, microwave sauce for 1 to 2 minutes or until heated through.
• After the breasts have baked for 30 minutes, drain and discard juices from baking pan.
• Remove the lemon slices and spoon the heated sauce over the chicken.
• Return to oven and continue baking for 1o to 15 minutes or until juices run clear when pierced with a fork.
• Serve immediately.