Sweet Mustard Chicken

A few weeks ago I was watching my friend's kids and saw this recipe open on her computer. I thought it sounded delicious so I decided to give it a go. I love honey mustard sauce, so I figured I would really like this recipe.

I did however substitute honey mustard for Dijon mustard because the Dijon mustard at the store I was at had white wine in it. I LOVED it with the honey mustard so I may actually just keep using that instead of the Dijon. Next time I have Dijon mustard that is free from white wine I will test it out to see if it is better.

I served our chicken with yummy mashed potatoes (which I made all by myself for the first time ever - and they were the best mashed potatoes I have ever had, go me!!!) and steamed green beans. The sweet mustard sauce was so tasty paired with the mashed potatoes and green beans. I think it would be even better with asparagus - well, everything would be better with asparagus.

So, next time you are in the mood for a little chicken, check out this saucy recipe. It will hit the spot!

Sweet Mustard Chicken Bake

4 boneless, skinless chicken breast halves

1/2 cup honey

1/4 cup Dijon mustard (or honey mustard)

1/2 cup butter, melted

1/4 teaspoon freshly ground black pepper

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.

Most Delicious Enchiladas

Mel's Kitchen Cafe is one of my favorite food websites. Every recipe over there that I have ever tried is AMAZING. These delicious enchiladas fit into that AMAZING category. We had them last night for our super late, Valentine's Day feast. And I ate them again today for lunch, YUM!


I could not believe how delicious they were. And I had a hard time getting myself to stop popping bites into my mouth (even after I was super full). I used a Mexican blend of cheeses that I had on hand instead of the Monterey Jack cheese, but I think they turned out great anyway. One thing I would change next time is the amount of onion. I don't mind onions unless I can REALLY taste them. There was more of an onion flavor than I care for so in the recipe below I am changing the amount from the original. Check out the original recipe (with better photos) HERE.

Creamy Green Chile Chicken Enchiladas

Filling:
3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed and softened
1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)

Sauce:
2 tablespoons butter
1/4 cup chopped onion (about 1/4 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream

8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Asparagus Chicken

I made this yummy recipe a couple of weeks ago and wanted to share it with everyone! It was absolutely delicious!

Chicken with Asparagus

4 chicken breasts - pounded out
16 pieces of asparagus - cut off ends and blanch (steam for 2 minutes then rinse in cold water)

Mix together:
1/4 cup butter, melted
1/4 cup Dijon mustard
1/4 cup white wine vinegar
2 garlic cloves, minced

Mix together:
3/4 cup seasoned bread crumbs
1/2 cup grated parmesan cheese
2 tablespoons fresh parsley, finely chopped

Dip chicken in butter mixture. Wrap chicken breast around 4 pieces of asparagus and secure with a toothpick. Roll in bread crumb mixture. Bake in greased, glass pyrex dish at 350 degrees for 30 minutes. Make one package of Knorr hollandaise sauce and drizzle over the chicken breasts before serving.

Celebration Chicken

What a treat this meal is. This chicken turns out creamy, cheesy, and practically perfect every time I make it. It is definitely a crowd pleaser.


Celebration Chicken

Lay 10 boneless, skinless chicken breasts in 9x13 inch casserole dish (I use frozen but fresh also works)
Season with pepper, onion salt, and paprika

Mix together:
1 can cream of chicken soup
3/4 cup sour cream
3/4 cup mayonnaise
1 tbsp minced dry onion
1 cup grated mild cheddar cheese

Pour mixture over seasoned chicken and bake at 275 degrees for two hours. Serve over rice with a side dish of your favorite cooked veggies.

I make this about once a month and it is a great left-over meal through out the week. I also love that it doesn't take long to prep before I can throw it in the oven. Hope you enjoy!

Artichoke Chicken

This recipe is super easy and super delicious! It is one of our favorites.

1 15 oz. can artichoke hearts (drained & chopped)

¾ cup grated parmesan cheese

2/3 cup mayonnaise

1 pinch garlic pepper or 1 clove minced garlic

Mix artichokes, cheese, mayo, and garlic. Grease baking dish & put frozen chicken on the bottom. Cover with mixture and bake at 375 for 30 minutes (uncovered). Serve with rice.