Whats the recipe for honey chicken??

refer to tarladalal.comWhats the recipe for honey chicken??
Honey Chicken





* 3 pounds Frying chicken -- cut up


* 1 cup Honey


* 1/2 cup Butter


* 1/4 cup Lemon juice


* 1 teaspoon Salt








Place chicken in roasting pan. In saucepan, mix honey and butter. Heat til bubbly.


Remove from heat. Stir in lemon juice and salt. Baste chicken and bake in 325~ F oven 1 1/2 - 2 hours. Baste with sauce about every half hour.Whats the recipe for honey chicken??
Grilled Honey Mustard Chicken with Toasted Almonds





Prep Time: 5 min


Total Time: 20 min


Makes: 8 servings





1/4 cup GREY POUPON Dijon Mustard


3 Tbsp. honey


1 Tbsp. lemon juice


1 clove garlic, minced


8 small boneless skinless chicken breast halves (2 lb.)


1/4 cup PLANTERS Sliced Almonds, toasted





PREHEAT grill to high heat. Mix mustard, honey, lemon juice and garlic until well blended.


GRILL chicken 10 to 15 minutes or until cooked through, turning occasionally and brushing frequently with the mustard mixture.


SPRINKLE with almonds.








KRAFT KITCHENS TIPS





Safe Food Handling


Use a visual test to ensure boneless chicken breasts are cooked through. Cut a small slit in the thickest part of each chicken piece. If meat is totally white with no pink color, it is cooked through and safe to eat.





Use Your Broiler


To cook chicken under the broiler, preheat broiler. Place chicken on rack of broiler pan. Broil, 4 to 6 inches from heat, 10 to 15 min. or until chicken is cooked through, turning occasionally and brushing frequently with the mustard mixture. Sprinkle with almonds.











NUTRITION INFORMATION





Nutrition Bonus:


These lean boneless skinless chicken breasts are not only flavorful but they can also help you eat right!





Diet Exchange:


1/2 Carbohydrate,4 Meat (VL)








Nutrition (per serving)


Calories 180


Total fat 5g


Saturated fat 1g


Cholesterol 65mg


Sodium 240mg


Carbohydrate 8g


Dietary fiber 1g


Sugars 7g


Protein 26g


Vitamin A 0%DV


Vitamin C 0%DV


Calcium 2%DV


Iron 6%DV
mix butter flour and chicken .
Honey Chicken


3 pounds Frying chicken -- cut up


1 cup Honey


1/2 cup Butter


1/4 cup Lemon juice


1 teaspoon Salt








Place chicken in roasting pan. In saucepan, mix honey and butter. Heat til bubbly.


Remove from heat. Stir in lemon juice and salt. Baste chicken and bake in 325~ F oven 1 1/2 - 2 hours. Baste with sauce about every half hour.
I have a recipe for Honey Mustard Chicken:





Chicken breasts/thighs/legs


butter-1/2 syick


honey-more for sweeter taste


mustard-more for tarter taste





melt butter in baking pan/glassware in 350 degree preheated oven


mix honey and mustard together in pan with butter


dredge chicken in mixture


bake 350 for 30 min/or until chicken is done


(covered for tender chicken--uncovered for browner chicken)





serve over white rice and veggies





From 4 ingredients or less cookbook
INGREDIENTS:





* 3 1/2 to 4 pounds chicken pieces


* 1/2 cup honey


* 2 tablespoons raspberry or cider vinegar


* 2/3 cup flour


* 2 tablespoons fine dry bread crumbs


* 2 teaspoons ground cayenne pepper


* 2 eggs


* 1/4 cup buttermilk


* 1 cup vegetable oil


* salt and freshly ground black pepper





PREPARATION:


Stir the honey and vinegar together and pour over the chicken; marinate for 2 hour to 4 hours in refrigerator, stirring occasionally. In a bowl, combine flour, bread crumbs, and cayenne pepper; set aside.


In another bowl, whisk together the eggs and buttermilk.





In a large heavy skillet, heat the oil over medium high heat to 300掳, (higher temperatures could burn honey). Remove the chicken from the marinade and drain on paper towels. Dip the chicken in beaten egg mixtureh, season with salt and pepper, and dredge in the flour mixture, coating thoroughly. Strain the marinade; reserve 1 tablespoon for the sauce.





Gently drop the legs, wings, and thighs into the pan for 5 to 6 minutes on the first side until browned. Turn, add the breast halves and continue cooking, adjusting the heat so the chicken browns evenly on both sides and is tender when pierced with a fork, 15 to 18 minutes for dark meat and 10 to 12 minutes for the breast halves.


Serves 4 to 6.