et aside.
Dredge the chicken pieces with flour, shaking off
In a large glass bowl mix together the sour cream, Dijon mustard, minced garlic, horseradish, honey, salt, pepper and red pepper; mix well to combine.
Add in the chicken to the bowl and toss to combine with remaining marinade; cover and refrigerate for 5 hours.
Remove the chicken and discard marinade.
Thread the chicken onto skewers alternating with bell pepper pieces and cherry tomatoes.
Grill covered with lid over medium-high heat for about 10-12 minutes or until the chicken is done.
Spray bottom of a crockpot with Pam.
Mix together Dijon Mustard and Honey.
Place Chicken in crockpot.
Cover with Honey Mustard.
Cook on low for 4 hours.
auce mixture by putting Dijon mustard, honey, dry mustard powder and garlic powder
Marinate chicken breast in small bowl with Dijon mustard for 30 minutes.
Grill to done; set aside.
Tear romaine, iceberg and spinach into bite size pieces.
ontinuing with the recipe).
Stir together the Dijon mustard, yellow mustard, honey, cider
side.
Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder
ompletely before continuing with the recipe).
Add in the onions
Preheat oven to 350 degrees F.
Sprinkle chicken with salt and pepper.
Place in a lightly greased 9\" x 13\" baking dish.
In a small bowl, combine other ingredients.
Pour over chicken and bake for 30 - 45 minutes.
in and meat of each chicken thigh with a sharp
Preheat oven to 375 degrees F.
In a small microwave-safe bowl, combine onion with butter. Cook on high power 2-3 minutes until onion is tender. Remove from microwave and add honey, mustard, salt, pepper. and curry powder. Mix well.
Place chicken in a single layer in shallow pan. Pour sauce over chicken. Bake, uncovered, for 32-27 minutes until chicken is thoroughly cooked.
Season the chicken pieces with salt and pepper and place in a dish or zip-top bag.
Mix the next seven ingredients together in a small bowl and add to the chicken.
Turn chicken to coat, cover and refrigerate over night.
Remove chicken from marinade and either put on barbecue for 10-15 minutes per side or in an 350\u00b0F oven for 35-40 minutes. But cooking times will vary, so make sure they're done.
Mix the creme fraiche with the other 2Tbs dijon mustard, terragon and salt and pepper and spread on chicken just before serving.
Bring chicken to a boil in a
200 degrees C).
Combine dijon mustard, honey, lemon juice, thyme, salt
Pound chicken breasts to approximately 1/2 -
nd mustard in a large skillet; bring to a boil. Add chicken
Preheat oven to 325\u00b0.
Arrange chicken pieces in a shallow baking dish.
In a saucepan over med-low heat, combine remaining ingredients. Heat and stir until melted and well-blended.
Pour over chicken pieces.
Bake at 325\u00b0 for about 60-75 minutes (or until done); basting chicken occasionally.
Clean chicken.
Squeeze lemon juice over.
Salt and pepper. Mix Dijon mustard, honey, paprika and basil together to make glaze.
Brush the glaze all over the chicken.
Bake at 350\u00b0 for 45 minutes.
Mix orange juice, lemon juice, Dijon mustard, soy sauce, Worcestershire sauce, and
Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow baking dish.
In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it.
Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.