Search for Recipes
Search by Keyword
Search by Category
- Appetizers
- Barbecue
- Beverages
- Bread
- Breakfast
- Candy, Snacks
- Cookies
- Cupcakes
- Desserts - Cakes
- Desserts - Miscellaneous
- Desserts - Pies and Tarts
- Dog Treats
- Dressings/Sauces/Dips
- Health and Beauty
- Holiday - Christmas/Thanksgiving
- Holiday - Easter
- Holiday - Rosh Hashanah
- Meat Entrees
- Muffins/Tea cakes/Buns
- Passover
- Pasta Entrees
- Poultry Entrees
- Quick and Easy
- Raw Honey Recipes
- Salads
- Sandwiches
- Seafood Entrees
- Soups
- Tea
- Vegetables, Side Dishes
- Vegetarian
Honey Mustard Chicken with Tomato Corn Salsa

Put those veggies to good use with some chicken and honey mustard.
Ingredients
Tomato Corn Salsa:
1 cup cherry tomatoes cut in half
1/2 cup frozen corn, thawed
1 scallion, thinly sliced
1 tablespoon lemon juice
1 tablespoon finely chopped jalapeno pepper
1/4 teaspoon cumin
salt and pepper to taste
Chicken:
2 whole chicken breasts, boned, skinned and halved
2 tablespoons GOLDEN BLOSSOM HONEY MUSTARD
1 tablespoon finely chopped jalapeno pepper
1 clove garlic, finely chopped
1 egg
3/4 cup dry bread crumbs, unseasoned
1/4 cup flour
2 tablespoons olive oil
Directions
Tomato Corn Salsa:
Toss all ingredients in a small bowl. Set aside.
Chicken:
In a medium bowl, whisk together honey, chopped jalapeno, garlic, mustard and egg. In a separate bowl stir together breadcrumbs and flour. dip chicken breast halves in egg mixture and then into breadcrumb mixture.
Heat oil in a large heavy skillet. Add chicken pieces and saute until chicken is cooked through and nicely browned on each side. Place on serving platter and top with salsa.
Serves: 4
