TOP Reviews:
I cooked onions and the broccoli in EVOO and a little sesame oil. Then added the chicken on one side of the same pan. When it was cooked through, I added all the honey and ginger. I also added some amino acids. Everyone loved it!
The family loved this meal – had a good sweet but zesty sauce. I cut down the honey just a bit and also added sesame seeds. Definitely a keeper!
I’m putting this as a 4 because I really liked it, but my husband found it too sweet – and he loves honey. I liked the sweetness and the spice of the ginger. I also added two cloves of garlic and one teaspoon of crushed red chilli peppers, so that might’ve added some zing as well. My sauce was a little watery, so I added two teaspoons of corn starch to thicken the sauce a bit. Very tasty with minor changes.
Loved it! I used already grilled chicken breasts which really cut down on the cooking time so it was quick and easy. The leftovers were even good on the second day.
I had some fresh pineapple leftover from a fruit tray and some veggies from veggie tray. What a delicious way to make that veggie tray go farther! I thought it might be too sweet but it was delicious! I had to used ground ginger (1 tsp) because I didn’t have fresh. I also added 2 T of soy sauce.
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Ingredients :
- 4 large boneless skinless chicken breasts
- 2 tablespoons honey
- 1 -2 tablespoon Dijon mustard
- 4 tablespoons water
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Its a very easy low fat chicken dish, which can be pan fried or baked in the oven
Ingredients :
- 4 large boneless skinless chicken breasts
- 2 tablespoons honey
- 1 -2 tablespoon Dijon mustard
- 4 tablespoons water
- 2 -3 teaspoons ground ginger or 1 tablespoon freshly ground gingerroot
- 2 -4 garlic cloves, peeled & crushed
- salt, to taste
- fresh ground black pepper, to taste
- 1⁄2-1 teaspoon cayenne pepper (optional)
Preparation :
- Preheat the oven to 180C or 350°F.
- Select a sturdy oven dish – preferably non-stick.
- Place the chicken breasts into the baking dish.
- Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.
- Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.
- Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.
- Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.
- Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.
- To pan fry, heat up a frying pan and add the chicken breasts – dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat.
- Serve as before.
Nutritional Info :
Serving Size: 1 (149 g)
Servings Per Recipe: 4
AMOUNT PER SERVING
Calories 174.2
Calories from Fat 29
Total Fat 3.2 g
Saturated Fat 0.7 g
Cholesterol 75.5 mg
Sodium 180.8 mg
Total Carbohydrate 10 g
Dietary Fiber 0.3 g
Sugars 8.7 g
Protein 25.4 g
SmartPoints value : 4
From: allrecipes.com
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