Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Cooking Q & A / Question:Honey- Dijon- Chicken
    Lost? Site Map

    Question:Honey- Dijon- Chicken

    hennessey taimea
    Thu Apr 18, 2013 7:14 am
    Newbie "Fry Cook" Poster
    Honey Dijon Chicken
    Aloha, if I don't have any preserve will the dish still taste awesome or is there a substitute that I could use. Thank you
    DrGaellon
    Thu Apr 18, 2013 7:23 am
    Food.com Groupie
    You could use more honey, or any other fruit preserves or jam you have. Some mango chutney would be awesome too. You do, however, need something sweet and fruity to approximate the flavor; without it, while the dish would probably taste okay, it won't be close to the same.
    duonyte
    Thu Apr 18, 2013 7:29 am
    Forum Host
    Raspberry, cherry or peach preserves/jam would all be good in this.
    Rit
    Thu Apr 18, 2013 11:27 am
    Food.com Groupie
    At the deli I worked at a few years ago, we would make Honey Mustard Chicken.

    The bone in skin on breasts we would season with a little salt and pepper and bake till almost done. Estimating about 15-20 min left to cook.

    We mixed, to taste Dijon mustard and honey,( to do it to taste is nice so you can control how sweet or savory you like it) then spread it on top of the breasts and finished cooking the approx 15 min. Just keep watch to make sure the glaze doesn't burn.

    They tasted great and sold like crazy.

    Good luck!
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites