I like having a variety of ways to cook chicken, as we tend to eat more chicken than any other type of protein source. This turned out pretty good for a quick glaze. I can definitely see doing this again, but perhaps adding a few other ingredients (can you say Sriracha?) and possibly looking at different types of honey to change up the taste. OOOh, and maybe using stone ground mustard.
Squirrel note: my cousin gave me a recipe for Samoa truffles. Definitely looking to do that sometime soon! 🙂
Honey Dijon Chicken
Melt butter in saute pan. Toss in garlic and cook for 1-2 minutes
Add honey, mustard, and salt and pepper to your taste. Stir well and let simmer for a few minutes to start to reduce glaze.
Use a 8x8 pan or similar to leave only a little bit of area between the chicken breasts. Too large a dish will cause the glaze to burn.
Place chicken breasts in pan and sprinkle with a bit of salt and pepper.
Pour glaze over breasts and bake for 15 minutes.
Remove and baste the breasts with the glaze and then return to oven for another 15 minutes.
Allow chicken to rest before serving.
And we’re back again to zucchini! 🙂 One of the best wedding presents we were given was a rice cooker. While this recipe can easily be done without one (and I’ve included those instructions below), I find it much easier because, again, I’m lazy. Toss it all in and leave it alone. Plus, it can stay in there on warm for a while. The ratio is two cups of water to one cup of rice.
I used chicken stock with the rice, but you can easily use vegetable stock or even plain water if you like. I also upped the amount of cheese (because CHEESE!) from the original recipe that I found. This turned out pretty good!
Cheesy Zuchinni Rice
Shred the zuchinni - either in a food processor or with a mandolin. Zuchinni contains a lot of water, so to help with this, lay out your shredded zuchinni on some paper towels and sprinkle with salt. Let sit for bit and then blot well with paper towels as much as necessary to get rid of the excess water.
Before beginning: decide how you want to cook rice. If you use the rice cooker, do this first, using the stock instead of water. If not, just follow the directions below.
In a large saute pan, melt butter.
Toss in garlic and cook for 1-2 minutes
Stir in rice and broth and bring to boil. Cover and allow to cook for 15- minutes or so, when rice is done.
Toss in already cooked rice.
Toss in zucchini, cheese, and salt and pepper to taste. Mix well and turn off heat. Cover and let sit for a few minutes to allow cheese to melt.
This is pretty simple to do and to change up as your taste desires.
For the love of chicken! This is one of the easiest recipes ever and leaves the chicken juicy. You can alter things slightly with the seasoning of the bread crumbs. Add spice by adding some red pepper flakes to the bread crumbs as well.
If you use too much mayo, the crust that forms slides off the chicken a bit when you cut into it, but just scoop it up and eat!
Parmesan Crusted Chicken
Combine mayo and parmesan.
Lay out chicken breasts on pan. Sprinkle salt and pepper on each breast.
Spread the mayo mixture on the top of each breast.
Sprinkle bread crumbs on the top of each breast.
Bake for roughly 20 minutes. Times will vary with size of chicken breasts and oven fluctuations.