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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (194g) Recipe makes 2 servings |
||
| Calories 279 | ||
| Calories from Fat 19 | (7%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.2g | 3% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 247mg | 10% | |
| Potassium 409mg | 11% | |
| Total Carbohydrate 39.0g | 12% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 36.0g | ||
| Protein 28.4g | 56% | |
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Honey Dijon Chicken
By: PaulaG
Feb 7, 2005
I usually buy chicken breasts from those wholesale places. They are packed boneless, skinless and frozen. The other night I had no idea what to do for dinner and found a delightful recipe on the bag of chicken breasts. This recipe does not require that the chicken be defrosted, it requires minimal work and the chicken came out moist and juicy.
SERVES 2
Ingredients
- 2 frozen boneless skinless chicken breasts
- 1 teaspoon Hungarian paprika
- 4 thin lemon slices
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 teaspoon dried onion flakes
- 1 teaspoon lemon juice
- 1/2 teaspoon curry powder
Directions
1
Preheat oven to 350 degrees.2
Line a 13 x 9 inch baking pan with foil; spray the foil with non-stick cooking spray.3
Rinse the frozen chicken pieces under lukewarm water to remove the ice glaze, pat dry.4
Place chicken on prepared foil pan and sprinkle with paprika, top with lemon slices.5
Place in the preheated oven and bake for 30 minutes.6
Meanwhile, prepare the sauce by placing remaining ingredients in a small microwave safe bowl and mixing thoroughly.7
Prior to spooning over chicken, microwave sauce for 1 to 2 minutes or until heated through.8
After the breasts have baked for 30 minutes, drain and discard juices from baking pan.9
Remove the lemon slices and spoon the heated sauce over the chicken.10
Return to oven and continue baking for 1o to 15 minutes or until juices run clear when pierced with a fork.11
Serve immediately.
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Featured Reviews for This Recipe
From: NC Gal
On Jul 28, 2008
easy to make, moist and yummy. This will be made again on those crazy nights when I don't know what to fix since I usually have the ingredients on hand. I love that you can cook the meat from a frozen state, makes this recipe extra easy! Thanks for sharing!
From: I'mPat
On Apr 6, 2008
We really enjoyed this tonight for dinner and what a great idea of being able to make from frozen (can have dinner on the table in 45 to 60 minutes from woe to go, making and cooking sides while the chicken cooks). I doubled the recipe and as my chicken breasts were vacuumed sealed they were enmass so after the first ten minutes of cooking I gently pried them apart and continued and I didn't realize the recipe only needed another 10 to 15 after initial 30 minutes (I misread and thought it needed another 30 minutes before spooning sauce over) and since my breasts (weighing about 230 grams each) felt still slightly frozen I put them back for 10 minutes then spooned sauce over and cooked for the further 10 to 15 minutes BUT I WAS WRONG and consequently were a little dry but still delicious. The DH suggested (and I agree) for those who like a little more heat a finely chopped chilli in the sauce could be good. Thank you PaulaG for a recipe we will be trying again. Made for as a recipenap for Recipe Swap #15 - April 2008.
From: justcallmetoni
On Mar 24, 2007
A rescue recipe for sure. Like the posting chef, I always have chciken breasts in the freezer but sometimes don't have the foresight to defrost in advance. Tonight was one of those nights where plans to go out were scuttled in favor of home with videos. Not wanting to go for fast food, I came on this recipe and problem solved. The chicken was so moist and delicious and the sauce came out rich, thick and full of flavor. After reading the reviews I was a little concerned about sweetness and doubled the amount of onion flakes and used a smoky Hungarian paprika. Turned out to be a great balance of sweet and spicy. There was lots of sauce, enough to spoon over the roasted potatoes tossed in the oven at the same time. :yummy:
From: MI Mitten
On Mar 28, 2005
Very tasty and looked gorgeous too! I used fresh deboned chicken breasts and without lemon slices, I sprinkled a little juice (about 1/2 tsp) over the top of each piece. I also doubled the sauce to cover the 4 breasts I used. This dish turned out moist and delicious and my family gave it quite a few compliments. I'll be enjoying this one for years to come. Thank You!
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