Honey Mustard Chicken burger
Summer is perfect season for enjoying grilled dishes. As 4th of July is approaching, many people would be looking for burgers' recipes. If you were to try out new kind of burgers, you can find "Ebi katsu burger (shrimp burger)","Pork burger(Katsu burger)" and "Teriyaki burger" in our previous entry titled "Japanese cooking; Ebi katsu burger (shrimp burger),"Katsu burger (Pork burger), "Teriyaki burger ".
In this entry,I thought I would share one more burger recipe with you. It is "Honey Mustard Chicken burger". It is very easy to make and you would be surprised you would be able to make 2 burgers with 1 chicken breast.
So, how do you make the " Honey Mustard Chicken burger"? Here is how.
Honey Mustard Chicken burger
1. Cut one chicken breast into two breast by slicing in length, and pound the each chicken breast pieces to thin using the smooth surface of the meat mallet
** One breast is 2 servings. So, if you make for two, all you need is one chicken breast. The chicken piece you see in the picture is half the chicken breast.
** If the chicken breast was all thawed, put it back in freezer for about 5-10 minutes to make the chicken breast to be stable when you cut from the side.
** If you prefer, you can simply cover the chicken breast with saran and pound the chicken breast using the smooth surface of the meat mallet and cut the big piece into two pieces
2.In the bowl, pour some unbleached all purpose flour and some McCormic Italian seasoning and Morton's Natures season and mix well.
3. Dredge the chicken breast in the flour-Italian seasoning-Nature's season mixture and shake off the excess flour and place them on plate
4. Pour extra virgin olive oil onto skillet and make the oil hot enough to hear the searing sound, and cook the chicken breast
5. At about 90% cooked through, add 1/4C of white wine and let it evaporate. Then, add some of Honey Mustard to coat the chicken breast
** My personal way to make own Honey mustard is to mix "Maille's Old Style Whole grain Dijon mustard" and wild flower honey. I do not measure but eyeball it and taste to my preference
** You can use commercial made Honey Mustard you can find at grocery store but,it has 14 ingredients along with coloring (yellow #5) and, I prefer to make my own honey mustard.If you make on your own, you know what you are getting and simply 2 ingredients mixed to make one.
6. In the new skillet, put burger bun, slice side down to toast lightly
7. Smear both side with honey mustard, and build your burger with your favorite toppings.
In the picture above, I used 2 slice of cooked ham to go with honey mustard chicken breast. You can also add lettuce too,to give it a crunch.
When you bite into the burger while it is still warm, you will find the burger very tender. If the burgers were not served immediately, you can wrap the burger with paper towel and place them onto microwavable plate and microwave about 12 seconds to 16 seconds.Paper towel acts like steaming the burger and you will be able to have tasty warm burger.
Enjoy!
In this entry,I thought I would share one more burger recipe with you. It is "Honey Mustard Chicken burger". It is very easy to make and you would be surprised you would be able to make 2 burgers with 1 chicken breast.
So, how do you make the " Honey Mustard Chicken burger"? Here is how.
Honey Mustard Chicken burger
1. Cut one chicken breast into two breast by slicing in length, and pound the each chicken breast pieces to thin using the smooth surface of the meat mallet
** One breast is 2 servings. So, if you make for two, all you need is one chicken breast. The chicken piece you see in the picture is half the chicken breast.
** If the chicken breast was all thawed, put it back in freezer for about 5-10 minutes to make the chicken breast to be stable when you cut from the side.
** If you prefer, you can simply cover the chicken breast with saran and pound the chicken breast using the smooth surface of the meat mallet and cut the big piece into two pieces
2.In the bowl, pour some unbleached all purpose flour and some McCormic Italian seasoning and Morton's Natures season and mix well.
3. Dredge the chicken breast in the flour-Italian seasoning-Nature's season mixture and shake off the excess flour and place them on plate
4. Pour extra virgin olive oil onto skillet and make the oil hot enough to hear the searing sound, and cook the chicken breast
5. At about 90% cooked through, add 1/4C of white wine and let it evaporate. Then, add some of Honey Mustard to coat the chicken breast
** My personal way to make own Honey mustard is to mix "Maille's Old Style Whole grain Dijon mustard" and wild flower honey. I do not measure but eyeball it and taste to my preference
** You can use commercial made Honey Mustard you can find at grocery store but,it has 14 ingredients along with coloring (yellow #5) and, I prefer to make my own honey mustard.If you make on your own, you know what you are getting and simply 2 ingredients mixed to make one.
6. In the new skillet, put burger bun, slice side down to toast lightly
7. Smear both side with honey mustard, and build your burger with your favorite toppings.
In the picture above, I used 2 slice of cooked ham to go with honey mustard chicken breast. You can also add lettuce too,to give it a crunch.
When you bite into the burger while it is still warm, you will find the burger very tender. If the burgers were not served immediately, you can wrap the burger with paper towel and place them onto microwavable plate and microwave about 12 seconds to 16 seconds.Paper towel acts like steaming the burger and you will be able to have tasty warm burger.
Enjoy!
Another wonderful sounding recipe that I will have to try. You sure are a good cook Yassy, and also have such healthy alternative ideas for sauces, etc.
Reply to this
I hope you would enjoy making meals from our entries on cooking.
Recently, we bought the fresh boneless skinless chicken breast labeled as "99% fat free" and it had very low retained water (less than 1%), and came out real tough and chewy even if we do all the tricks such as pounding to make chicken tender.
Another grocery store we used to go to had chicken breast with either chicken broth or with higher % of retained water and always come out juicy,and tender .
Only one method I have not done when prep the chicken breast yet is to brine the fat free chicken breast with 1% or less retained water, but I am not sure if I like the method because brine usually has quite bit of salt,and to balance out the saltiness,it has sugar in water.
I am not sure whether buying chicken breast with less than 1% of retained water and brine it as you use them is better,healthier choice or whether chicken breast with higher % of retained water or broth has less salt,less sugar in the fresh products and better.
By buying the chicken breast enhanced with chicken broth or higher % of retained water, you would be paying more for less number of chicken breast compare to the less than 1% of retained water chicken breast, but personally, higher % of retained water/broth tastes better and texture comes out tender and always juicy.
Now,my husband can tell the difference between the chicken from store A or from store B. Since we find out about different result,we tend to go to store A when we need chicken for cooking.
When you cook chicken, if you like to cook very tender juicy chicken, how to prep the chicken does matter but also reading the very small print on the package on % of retained water or broth makes difference in taste and texture too.
Reply to this