Recipe: Yummy Honey Mustard Chicken w/ Greek Seasoned Veggies

Honey Mustard Chicken w/ Greek Seasoned Veggies. Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. See recipes for Honey Mustard Chicken w/ Greek Seasoned Veggies too. Place chicken breasts in slow cooker.

Whisk in Dijon Mustard and honey, then whisk in Thickener (make sure you scrape it all in). Add thyme and wholegrain mustard, if using. Whisk in oil, honey, mustard, garlic and paprika. You can cook Honey Mustard Chicken w/ Greek Seasoned Veggies using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Honey Mustard Chicken w/ Greek Seasoned Veggies

1. You need 4 of Boneless Skinless Chicken Breasts.
2. You need 1 of Lg. Zucchini, cubed.
3. It's 2 of Sm. Yellow Squash, cubed.
4. It's 2 of Lg. Potatoes, peeled and sliced.
5. You need 1 C. of Yellow Mustard.
6. You need 1/4 C. of Honey.
7. You need 1/2 tsp. of Black Pepper.
8. You need of Greek Seasoning Blend.
9. Prepare of Extra Virgin Olive Oil.

Pour half the sauce over chicken; reserve remaining sauce for beans. Season chicken thighs with salt and pepper, to taste. In a large bowl, whisk together eggs and milk. In another large bowl, combine Panko, paprika and vegetable oil; season with salt and pepper, to taste.

Honey Mustard Chicken w/ Greek Seasoned Veggies instructions

1. Preheat oven to 425 degrees fahrenheit..
2. In a 13X9 baking dish cover with parchment paper. Set aside. In a large mixing bowl add the veggies. Drizzle with olive oil and some of the Seasoning Blend about 3Tbsps. Mix well. Spread over bottom of baking dish and make 4 indentations for the chicken. Set aside..
3. In a medium mixing bowl add the Mustard, Honey, and Black Pepper. Mix well (add more or less honey according to how u like it). Set aside. Place Chicken Breasts in baking dish indentations. Cover chicken with the Honey Mustard mixture..
4. Bake for 40-45 minutes til chicken is no longer pink and cooked through. Remove from oven. Cover with foil and let set for 5 minutes. Then serve immediately and Enjoy 😋..

Working one at a time, dredge chicken in the flour, dip into the egg mixture, then dredge in the Panko mixture, pressing to coat. In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Whisk together mustard, garlic, brown sugar, Worcestershire sauce, and apple cider vinegar until well blended. Reserve ¼ cup of the mixture. Place the seared chicken in a baking dish or on a broiler pan.