Honey mustard chicken recipes - 3 recipes
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Two of your favorite desserts come together...in the most DELICIOUS of ways!
Ingredients
- 1 1/2 cups of chocolate chunks or chips
- 1 stick of butter
- 2 cups sugar
- 1 egg
- 1 tsp vanilla
- 2 cups flour
- ½ cup cocoa powder
- Salt
Method
- Preheat the oven to 320°F.
- Add the chocolate and butter to an oven-safe mixing bowl and place in the oven for 10 minutes.
- Remove, and set the oven to preheat to 350°F. The mixture should now be a thin chocolate sauce.
- Stir in the sugar.
- Add the egg and stir until blended.
- Add vanilla and stir.
- In a separate mixing bowl, add the flour, a pinch of salt, a pinch of sugar, and cocoa powder.
- Blend the ingredients together.
- Using a sifter, add the dry ingredients into the chocolate batter, then mix all ingredients together thoroughly.
- Pour half of the mixture into a foil-lined baking tin.
- Smooth out the batter, then top with a layer of Oreo cookies.
- Pour the rest of the batter on top and smooth evenly.
- Bake for 20 minutes, or until an inserted toothpick comes out clean.
- Serve and enjoy!
Top rated Honey mustard chicken recipes
Super Easy Honey Mustard Chicken
By ashleyshanae
Honey mustard flavores chicken
- Chicken
- Honey
- Mustard
Honey Mustard Chicken Bake
By Viviana
Family Reciepe
- 4 pieces of chicken
- honey
- mustard
- butter
- put the chicken in a pan mix butter, honey and mustard all together until the sauces is soft, put the chicken in the oven for 45 minutes and serve.
Honey Mustard Herb Grilled Chicken
By tmaghee
Mix onion, olive oil, lemon juice, salt and pepper in a medium mixing bowl; whisk in mustard and honey; add oregano...
- Ingredients
- 3 pounds skinless boneless chicken breasts, halved lengthwise or pounded to ½ thickness
- 1 ½ cups white onion, finely chopped (about 1 onion)
- 1 cup extra virgin olive oil
- ½ cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 3 tablespoons honey
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon finely chopped fresh oregano
- 1 teaspoon fresh thyme leaves
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh chives
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