Ginger Me up Chicken! Low Fat Honey & Ginger Chicken Breasts
photo by Jonathan Melendez
- Ready In:
- 1hr 5mins
- 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)
- 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.
This was an excellent dish! Easy, easy, easy! I used 2 medium sized chicken breasts and put them in a Pyrex baking dish for 30 minutes. I doubled everything except for the ginger. Thank you for a great, easy and delicious recipe! UPDATE: Made these yet again, and it's now a meal that we eat often. Healthy, light and delicious! I did not brown the chicken, just put it in the oven for 30 minutes, which is perfect. I did sprinkle some panko crumbs on the chicken before putting in the oven, just to give it a little crunch. I recommend putting the water at the bottom of the dish instead of mixing with the ingredients.
My family love this recipe and request it in the summer. Not wanting to fire the oven up in the summer I created a grilling alternative. I make the sauce put the chicken and the sauce together in a plastic zip lock bag, then I fire up the grill. When the coals are ready I shake off as much of the sauce as I can and give the breasts nice seared grill marks. Then place the breasts in a cast iron skillet, salt and pepper them and dump the remaining sauce from the bag on top. Snuff out the coals and put the skillet on the grill grate to finish cooking the chicken, turning a few times. Excellent, tender with a nice smoke flavor. Great with veggie kaboobs put on the grill with the chicken! Finish the meal with a nice pasta or fruit salad! Thanks for a great recipe :)
Great recipe! As soon as you mix up the sauce, the smell is going to intoxicate you. SO fragrant. However, I ended up using ground ginger instead of fresh, and you can really taste the difference; the ground ginger makes the dish more bitter than it should be. I'd urge people to use fresh grated ginger whenever possible.
I really loved this chicken, and my 17 month old liked it too. I did it in the pan to get it done faster, and it turned out well. I didn't add the cayenne because of my little boy, but next time i will pull his out and then add it. I think the heat would be really good with the sweetness. I added a dash of lemon juice to make it a bit more acidic, and all the flavors really worked together. This will be a new regular on our rotating dinner menu.
I had 3 very large chicken breasts so I cut them in half and then to further reduce the baking time I used convection bake. The smell of them baking was heavenly. In 40 minutes they came out looking and tasting fabulously. I had to fend off my husband from eating another portion and blowing his diet for the day.
Absolutely loved this. My husband says it's one of the nicest suppers he's had in a long time. Instead of chicken breasts I used skinless chicken thigh fillets (all I had in the freezer) which I baked for 50 minutes and they worked brilliantly and didn't dry put at all. Will definitely cook this again and again and again....
We loved this recipe! I began with pastured organic chickens from our own farm, which I cut up into quarters. I used legs/thighs with skin on for this recipe. I took another reviewers advice and left the water out of the glaze and added it to the bottom of the pan instead. Two tablespoons each of honey and Dijon mustard, two teaspoons ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, garlic as written. Left out the cayenne, figured the black pepper would give it enough zing, and I was right. I spread the glaze over the chicken until it was coated, and then I let it sit for 10-15 minutes. I baked it for 40 minutes at 425 degrees. Tender, flavorful, and pretty easy as well. This recipe has a permanent place in my cookbook. I served it with roasted cauliflower and braised kale. Thanks for posting!
Delicious!! very simple and easy to make...the whole family enjoyed it. I used little less dijon mustard and no cayenne pepper... marinated the chicken breasts in the sauce for about two hours.. it was too cold outside to grill..so I browned the chicken breasts in a skillet instead.. served with buttered pasta and steamed mixed veggies..
French Tart, Excellent, DH said, "please make this again"! I Used Keen's dry mustard had just run out of Dijon and instead of cayenne pepper used red pepper flakes. Absolutely delicious! Served with recipe #108323 over fresh herb infused fettuccine! I will serve the leftover chicken and sauce tomorrow over rice, thank you for sharing.
RECIPE SUBMITTED BY
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