Honey glazed chicken recipes great poultry dishes

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Great Poultry Dishes

Honey Glazed Chicken

By Admin 11 Comments

Health Check

Honey makes a sweet, non-fat glaze for pork or chicken

Vinegar adds tangy taste with almost no sodium

Preparation Time

10 minutes

Cooking Time

20 minutes

Recipe Serves 4

4 teaspoons mustard powder

¼ cup white-wine vinegar or cider vinegar

¼ cup honey

2 tablespoons thinly sliced spring onions/shallots

1 teaspoon Dijon mustard

2 tablespoons chopped fresh or ½ teaspoon dried thyme

1 tablespoon chopped fresh or ¼ teaspoon dried oregano

4 skinless, single chicken breast fillets (125g each)

Preparation & Cooking

Preheat oven to 200℃. Line a roasting tin with foil; spray with vegetable cooking spray. Set aside

Place a mustard powder in a small bowl and stir in vinegar until smooth. Add honey, spring onions, Dijon mustard, thyme and oregano. Mix well

Place the chicken breasts in prepared tin. Brush with half of the honey-mustard glaze. Bake for 10 minutes

Remove chicken from oven. Using tongs, turn chicken breasts over and brush with the remaining glaze

Return to oven and bake until juices run clear when meat is pierced with a knife, about 10 minutes. Slice chicken breasts, place on serving plates and serve

Per Serving

Cals 224/kj 939

Carbohydrates 18 g

Fibre Nil

Protein 29 g

Sodium 91 mg

Fat 4 g

Cholesterol 63 mg

Cook's Tips

To help chicken absorb glaze and cook evenly, lightly score the breasts on both sides, using the tip of the knife.

Always be sure chicken is thoroughly cooked before serving: the juices should run clear, not pink. Undercooked chicken can harbour harmful bacteria. If using an instant-read meat thermometer, it should read at least 75℃ when inserted in the thickest part of meat. When cooking chicken pieces on the bone, insert thermometer into centre of meat.