Recipe: Honey Glazed chicken

Here are a couple for you.

* Exported from MasterCook *

Honey-Glazed Chicken

Recipe By :posted by Dawn
Serving Size : 1 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
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Honey-Glazed Chicken

1 Tbs dry mustard
3 Tbs white-wine vinegar or cider vinegar
1/4 c honey
2 Tbs green onion
1 tsp Dijon mustard
1/2 tsp thyme
1/4 tsp oregano
4 skinless, boneless chicken breast halves

Preheat oven to 400. Line a baking pan with foil and grease the foil.
Place dry mustard in a small bowl and stir in vinegar. Add honey,
onion, Dijon mustard, thyme and oregano. Mix well. Place the chicken
breasts in the pan. Brush with half of the honey-mustard glaze. Bake
for 10 min. Turn chicken over and brush with remaining glaze. Bake
for about 10 more min, or until juices are clear when meat is pierced
with a knife. Serves 4

* Exported from MasterCook *

Honey-Rum Chicken

Recipe By :posted by Julie C.
Serving Size : 1 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
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4 large chicken breasts
3 Tbls orange juice
1 tablespoon honey
2 cloves of garlic - peeled, crushed and chopped
1/2 lb button mushrooms, sliced
1/2 cup dark rum
2 cups chicken stock
1/3 cup cream
2 eggs, beaten
cup chopped fresh coriander
orange slices to garnish
good blob of butter

Use a sharp knife and make a couple of small cuts in the chicken. Mix
the orange juice and honey, pour over the chicken and leave to stand
for 30 minutes.

Melt butter in a pan and brown the chicken quickly over high heat for a
few minutes. Remove the chicken and keep covered. Fry the
mushrooms in the same pan for a minute or two, adding more butter if
necessary.

Pour in the rum and set it alight.(be careful!!!!!) Then pour in the
chicken stock, give it a pinch of salt and black pepper and place the
chicken pieces into the stock. Cover and simmer over low heat for
about 30 minutes. Just before serving, beat the eggs with the cream and
add to the frying pan.
Don't allow it to boil.

Add the coriander and let it simmer for another minute. Serve over
plain white boiled or steamed rice. Garnish with orange slices if liked. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -