Best 8 Stuffed Chicken Breast With Honey Mustard Sauce Recipes

STUFFED CHICKEN BREAST WITH HONEY MUSTARD SAUCE

Steps:

• In a large skillet, saute onion in 4-1/2 teaspoons butter until tender. Add garlic; saute 1 minute longer. Add spinach and cream cheese; cook and stir over low heat until blended. Remove from the heat; stir in bread crumbs. , Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. Place about 1/4 cup spinach mixture down the center of each chicken breast half. Fold chicken over filling and secure with toothpicks. , Place seam side down in a greased 11x7-in. baking dish. Melt remaining butter; stir in the honey, mustard and lemon juice. Pour over chicken. , Bake, uncovered, at 350° for 40-50 minutes or until meat is no longer pink, basting every 15 minutes with pan juices. Discard toothpicks.

MUSTARD-STUFFED CHICKEN

Steps:

• Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.

BAKED HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

HONEY-MUSTARD BAKED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
• Mix honey and mustard together in a bowl. Place bread crumbs in a second bowl.
• Roll chicken in honey-mustard, then roll in bread crumbs. Place in the prepared baking dish. Mix remaining honey-mustard and bread crumbs together and set aside.
• Bake in the preheated oven for 30 minutes. Spoon reserved honey-mustard-crumb mixture over the chicken breasts and bake until chicken is no longer pink in the center and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

HAM AND SWISS STUFFED CHICKEN BREAST WITH MUSTARD SAUCE

Steps:

• Hold sharp knife parallel to cutting board and along one long side of chicken breast; cut almost in half, leaving breast attached at one side. Open breast so it lies flat; cover with plastic wrap. Using the flat side of a meat mallet, lightly pound to 1/4-in. thickness. Remove plastic wrap and sprinkle with salt and pepper to taste., Cut slice of cheese in half. Wrap each half in one slice of ham, folding ham over cheese to fully surround cheese. Place one ham bundle on each chicken breast. Tuck the narrow end of the chicken in towards the center for even cooking. Fold the chicken breast over the ham bundle. Sprinkle thyme over the top of each chicken breast., Put stuffed chicken breasts into a Medium or Large Ziploc® Zip 'n Steam™ Bag, with the thickest part of the chicken toward the outer edges of the bag. Seal bag and place in microwave., Cook on full power for 5 to 5-1/2 minutes or until a meat thermometer reads 170°. If needed, continue microwaving at 30-second intervals until chicken tests done. Allow bag to stand 1 minute before handling. Meanwhile, for mustard sauce combine all ingredients in a small bowl., Carefully open bag. Use spatula to remove chicken from bag. Serve with mustard sauce.

CHICKEN BREASTS WITH HOT HONEY MUSTARD SAUCE

Steps:

• In small bowl, mix olive oil, honey, mustard*, orange marmalade, paprika, pepper flakes, garlic and stock. If you want, use a hand blender to get all the ingredients combined well. Set aside.
• Heat olive oil in large skillet over medium-high heat. If breasts are big, cut in half horizontally. Season flour with salt and pepper, and dredge chicken in flour. Fry in pan about 2-3 minutes each side.
• Pour sauce around chicken and cover. Lower heat to medium and simmer for about 10-12 minutes.
• Remove chicken to plate and pour sauce over top and serve.
• *NOTE* I used a mustard called Bone Suckin' Sweet Hot Mustard which I bought at a local kitchenware store (Lakeland Ltd.) here in the UK. It contains ingredients such as molasses, brown sugar and jalapeno peppers. You can use a similar type of mustard if you can find one or just use dijon. However, I think that a bold flavored mustard like the one I used is what really brought this dish together. If you try this recipe and review it, please let others know what type of mustard you used.

CHICKEN BREASTS IN CURRY HONEY MUSTARD SAUCE

Steps:

• Place chicken in pan (I use a glass one, that snuggly holds the chicken breasts. You don't want the sauce to spread out too much or it may burn at the edges).
• Melt butter in a saucepan and add remaining ingredients. Stir until smooth.
• Pour over chicken and bake, uncovered at 350F 45 min., basting occasionally, until tender and golden.

CHICKEN WITH HONEY-MUSTARD SAUCE

Steps:

• Mix honey, mustard, wine, oil and 3 tablespoons vinegar in medium bowl. Transfer 3/4 cup honey-mustard sauce to small bowl and set aside to use at serving time. Place chicken in large roasting pan. Pour remaining honey-mustard sauce over. Cover and refrigerate at least 2 hours and up to 4 hours.
• Preheat oven to 350°F. Remove chicken from marinade; reserve marinade. Place chicken, skin side up, on rimmed baking sheet. Roast chicken 55 minutes, basting occasionally with reserved marinade and pan drippings. Increase heat to 400°F. Roast chicken until skin is deep golden brown and juices run clear when thickest part of thigh is pierced, about 15 minutes.
• Toss frisée in large bowl with enough reserved honey-mustard sauce to coat. Season with additional vinegar, salt and pepper. Divide salad among plates. Top with chicken. Ganish with tomatoes, if desired. Serve, passing remaining sauce separately.