Wicked Honey Mustard

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WICKED HONEY MUSTARD CHICKEN   

Ingredients:

6 Chicken thighs, boneless, skinless 3/4 cup Wicked Honey Mustard Fresh rosemary Salt and pepper

Directions:

Preheat Oven 450 degrees 1. Season chicken thighs with salt and pepper and place into a foil lined baking dish. 2. Pour Wicked Honey mustard over chicken and bake, basting half way through for about 40 minutes or until thermometer reads 165 degrees 3. Let the chicken rest for 5 minutes before serving. Plate the chicken, whisk the sauce that remains in the baking dish, and then spoon the extra sauce over the top. Sprinkle over some fresh rosemary.

WICKED HONEY MUSTARD SALAD   

Ingredients:

Leftover Wicked Honey Mustard from above recipe or 4 skinless boneless chicken thighs or breasts (Marinate 2 hours) 1 8 oz jar Wicked Honey Mustard (use to marinate if needed) Salad 1/4 cup diced bacon 4 cups Romaine Lettuce leaves, washed 1/4 cup red onion, sliced 1 cup sliced grape or cherry tomatoes 1 large Avocado

Directions:

1) If using leftovers, then just chop up chicken and set aside for salad assembly set (3) . If using fresh then marinate chicken in 2 oz. of Wicked Honey Mustard, reserving the other 2 oz for later. Marinate for at least 2 hours in a shallow dish. then follow step (2) 2) Heat a non stick pan or grill to medium heat with 1 tsp oil sear/grill chicken on each side until golden, crispy and cooked through. Once cooked set aside to cool. 3) Wipe out pan and add bacon, fry until crispy then drain on a paper towel lined plate 4) Slice chicken into strips and prepare salad with torn romaine leaves, tomatoes, avocado, onion and chicken. 5) Dress with as much Wicked Honey Mustard as you wish and top with crumbled bacon. Eat and enjoy

WICKED HONEY MUSTARD PECAN CHICKEN FINGERS   

Ingredients:

2 pounds boneless, skinless chicken breasts, cut into strips salt/pepper to taste 1 8 oz Jar NJS Wicked Honey Mustard FOR THE PECAN CRUST 1 cup Pecan Halves 1 cup Panko Breadcrumbs 1/2 teaspoon garlic powder 1/4 teaspoon onion powder

Directions:

Preheat oven to 375 degrees F. 1) Line a baking sheet with parchment paper, a silicone baking mat or non stick foil ; set aside. 2) To make the pecan crust, combine pecans, Panko, garlic powder and onion powder in the bowl of a food processor until mixture resembles coarse crumbs. If you do not have a food processor, you can place all ingredients in a ziploc bag and use rolling pin to crush up the pecan mixture. 3) Season chicken with salt and pepper, to taste. Working one at a time, dip chicken into honey mustard, then dredge in pecan mixture, pressing to coat. 4) Place chicken onto the prepared baking sheet and bake for 15-20 minutes, or until the crust is golden brown and the chicken is completely cooked through.