HONEY-GLAZED CHICKEN BREASTS
Come and eat! Serve this citrus-kissed chicken with a side of steamed veggies.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Spray 13x9-inch pan with cooking spray. Place chicken in pan.
- In small bowl, mix remaining ingredients; pour over chicken.
- Cover with foil; bake 20 minutes. Turn chicken; bake uncovered 20 to 30 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 260, Carbohydrate 26 g, Cholesterol 80 mg, Fat 1/2, Fiber 0 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 26 g, TransFat 0 g
HONEY-GLAZED CHICKEN
My family raves over this nicely browned chicken. The rich honey glaze gives each luscious piece a spicy tang. This dish is simple enough to prepare for a family dinner and delightful enough to serve to guests. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a bowl or shallow dish, combine the flour, salt and cayenne pepper; add the chicken pieces and turn to coat. Pour 4 tablespoons butter into a 13x9-in. baking pan; place chicken in pan, turning pieces once to coat. , Bake, uncovered, 30 minutes. Combine the brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake until juices run clear, 45 minutes, basting several times with pan drippings.
Nutrition Facts : Calories 501 calories, Fat 29g fat (13g saturated fat), Cholesterol 128mg cholesterol, Sodium 781mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 1g fiber), Protein 29g protein.
BALSAMIC-HONEY GLAZED CHICKEN BREASTS
This is based on a recipe from Diane Kochilas' book, Against the Grain, a cookbook featuring good carb Mediterranean recipes. My version differs in that I used a George Foreman grill for cooking the chicken.
Provided by mersaydees
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat an electric grill for high heat. When hot, brush the cooking surfaces with olive oil or use nonstick cooking spray. Season the chicken breasts with salt and pepper, add to grill and cook until lightly browned, in two batches, if necessary. Remove chicken from grill and set aside.
- In a large skillet, add the onions and garlic, and cook on low heat until wilted, about 6 to 7 minutes. Add the tomato puree and broth and bring to a boil.
- Transfer the chicken breasts to the skillet. Cover and simmer for 30 minutes, or until the chicken is tender. Remove the chicken breasts to a platter and tent with aluminum foil to keep warm.
- Whisk together the vinegar and honey in a small bowl and pour into the pan, stirring. Simmer for 5 to 10 minutes, until the sauce is reduced to about 1/2 cup. Drizzle the sauce over the chicken and garnish with chopped parsley.
CHICKEN BREAST WITH HONEY-BALSAMIC GLAZE
Make and share this Chicken Breast With Honey-Balsamic Glaze recipe from Food.com.
Provided by Amber Dawn
Categories Chicken Breast
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first 3 ingredients; sprinkle over both sides of chicken.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 7 to 8 minutes on each side or until chicken is done.
- Transfer chicken to a platter; keep warm. Reduce heat to medium-low; add vinegar and honey to pan. Simmer 1 minute or until glaze thickens; stir constantly. Pour glaze over chicken.
BAKED HONEY-GLAZED CHICKEN
When I was a young girl, this was my oldest sister's Sunday dinner. The tradition has continued, as I make this dish twice a month and my four daughters serve their families with this favorite dish. It has an old-fashioned subtle flavor and the chicken is crisp and brown. -Pat Dube, Phoenix, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a shallow bowl, combine the butter, orange juice, honey and salt. Remove 1/3 cup and set aside for basting. Dip chicken pieces in remaining butter mixture; place in a well-greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 1 hour or until juices run clear, basting occasionally with reserved butter mixture.,
Nutrition Facts : Calories 408 calories, Fat 24g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 348mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 33g protein.
HONEY GLAZED CHICKEN
An easy and delicious twist to classic roast chicken
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 4
Steps:
- Put 2 chicken breasts, skin side up in a small baking dish and season.
- Squeeze the lemon into a bowl and stir in the honey and soy sauce. Spoon the mixture over the chicken, then tuck the squeezed-out half of lemon between the pieces (this will moisten and add flavour to the chicken).
- Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). Cook until done and richly glazed, basting with the juices at least twice. To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
- Serve with salad and potatoes roasted with herbs and garlic.
HONEY-GLAZED CHICKEN BREASTS
A quick, simple, low-fat yet tasty recipe. While the chicken is baking you've got just enough time to make rice and a vegetable and/or salad.
Provided by Nurslinda
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Line a baking pan with aluminum foil and grease the foil (or spray with nonstick spray).
- In a small bowl, stir together dry mustard and vinegar.
- Add honey, Dijon mustard, thyme and oregano.
- Mix well.
- Place the chicken breasts on the baking pan.
- Brush with half of the honey mixture.
- Bake for 10 minutes.
- Turn chicken breasts over.
- Brush the other side with the remaining honey mixture.
- Bake for 10 more min utes, or until juices are clear when chicken is pierced with a knife.
HONEY GLAZED CHICKEN BREASTS (LOW FAT)
Make and share this Honey Glazed Chicken Breasts (Low Fat) recipe from Food.com.
Provided by katie in the UP
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. Spray a 13X9 inch pan with cooking spray.
- Place chicken in pan.
- In a small bowl, mix remaining ingredients except orange peel, pour over chicken.
- Cover with foil. Bake 20 minutes; turn chicken.
- Bake uncovered 20 to 30 minutes longer or until juice of chicken is clear when center of thickest part is cut.
- Sprinkle with orange peel.
- **crushed red chili flakes is my own addition**.
ORANGE-HONEY GLAZED CHICKEN BREASTS
This is sort of an American-ized version of the French Duck a l'orange. When reducing the glaze in step 4, remember that the skillet handle will be hot; use an oven mitt. To make sure the chicken cooks evenly, buy breasts that are similar in size-about 12 ounces apiece. If the glaze looks dry during baking, add up to 2 tablespoons of juice to the pan. If your skillet is not ovenproof, brown the chicken breasts and reduce the glaze as instructed, then transfer the chicken and glaze to a 13 by 9-inch baking dish and bake (don't wash the skillet). When the chicken is fully cooked, transfer it to a plate to rest and scrape the glaze back into the skillet to be reduced. This recipe was adapted from Cook's Illustrated, published Sept. 2007
Provided by TxGriffLover
Categories Low Cholesterol
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups orange juice, corn syrup, honey, mustard, vinegar, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess.
- Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. Add chicken breasts skin-side down; cook until well browned and most of fat has rendered from skin, 8 to 14 minutes. (If after 3 minutes you don't hear definite sizzling, increase heat to medium-high. If after 6 minutes chicken is darker than lightly browned, reduce heat slightly.) Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate.
- Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup (heatproof spatula should leave slight trail when dragged through glaze), 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin-side down in skillet.
- Transfer skillet to oven and bake chicken until thickest part of breasts registers 160 degrees on instant-read thermometer, 25 to 30 minutes, turning chicken skin-side up halfway through cooking. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful-handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze), about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons orange juice. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table.
- Variations: Apple-Maple Glazed Chicken Breasts.
- Follow the recipe above, substituting apple cider for the orange juice and 2 tablespoons maple syrup for the honey.
- Pineapple-Brown Sugar Glazed Chicken Breasts.
- Follow the recipe above, substituting pineapple juice for the orange juice and 2 tablespoons brown sugar for the honey.
Nutrition Facts : Calories 376.7, Fat 9.5, SaturatedFat 2.3, Cholesterol 46.4, Sodium 108.1, Carbohydrate 57, Fiber 0.8, Sugar 28.4, Protein 17.7
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