How to Prepare Tasty 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.

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. You can have 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. Prepare 4 of Boneless Skinless Chicken Breasts.
2. Prepare 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. It's 1/4 C. of Honey.
7. You need 1/2 tsp. of Black Pepper.
8. Prepare of Greek Seasoning Blend.
9. It's of Extra Virgin Olive Oil.

In another large bowl, combine Panko, paprika and vegetable oil; season with salt and pepper, to taste. Working one at a time, dredge chicken in the flour, dip into the egg mixture, then dredge in the Panko mixture, pressing to coat. Dab dry with paper towels then brush top with honey mustard mixture and season with salt. Turn and coat honey mustard brushed side in pecan mixture, press well to adhere.

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 😋..

Brush opposite side of chicken with honey mustard mixture, season with salt, then turn and press into pecan mixture. Remove the chicken from the marinade and rinse under cold water; discard the marinade. Charbroiled ⅓ lb. veggie patty served on a brioche bun w/ mayo, mustard, ketchup, pickles, onion, lettuce, & tomato. Place the chicken into a resealable bag and pour half of the marinade over it. Seal the bag and work the marinade so that all of the chicken is covered.