Recipe: Perfect Honey Mustard Chicken with Caramelized Onions and Roasted Red Pepper

Honey Mustard Chicken with Caramelized Onions and Roasted Red Pepper. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Meanwhile, in a large bowl, combine potatoes, carrots, rosemary, oil, chicken seasoning, salt and pepper.

Season with a pinch each of salt and pepper. Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. When they're roasted just right, though, they get a delicious, caramelized crunch on the outer leaves and have amazing flavor! You can have Honey Mustard Chicken with Caramelized Onions and Roasted Red Pepper using 10 ingredients and 11 steps. Here is how you cook that.

Ingredients of Honey Mustard Chicken with Caramelized Onions and Roasted Red Pepper

1. Prepare of boneless skinless chicken breast.
2. It's of sweet onion, sliced.
3. Prepare of roasted red pepper or jar of sliced roasted red peppers.
4. You need of thick slices of mozzarella cheese.
5. Prepare of honey mustard.
6. It's of butter.
7. It's of olive oil.
8. You need of garlic powder.
9. You need of sea salt.
10. It's of cracked black peppercorn.

In this Honey-Mustard Chicken with Brussels Sprouts recipe, they crisp up right next to the chicken and absorb some amazing flavor from the juices in the pan. Even hesitant kids who give it a try admit it's pretty. Sticky Roasted Red Pepper Chicken Thighs. Peach, Pepper Jack and Chicken Quesadillas.

Honey Mustard Chicken with Caramelized Onions and Roasted Red Pepper instructions

1. Preheat oven to 350.
2. season chicken breasts with garlic powder, sea salt and pepper.
3. in a large frying pan, heat olive oil at medium heat and add chicken breasts. Cook for about 3-4 minutes per side.
4. Place partially cooked chicken breasts on a foil lined pan.
5. slice onion and cook in the butter on medium-low heat until caramelized.
6. roast red pepper by either slicing lengthwise and sauteing in a frying pan, or roast in the oven by broiling at 450 until the skin separates from the meat, and the skin is blackened on places, or use jar of sliced roasted red pepper.
7. add 1 tablespoon of honey mustard to the to of each chicken breast.
8. top honey mustard with caramelized onions.
9. top onions with slices of roasted red pepper.
10. top red pepper with 2 slices of mozzarella.
11. bake for 15-20 minutes, or until internal temp of 170-180.

Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Place the onions, cut sides up, in a. The onions are done when they soften completely and deepen in color. Add the thyme, red pepper flakes, sugar, and balsamic vinegar, let the vinegar cook out for a couple of minutes. MAKE THE SAUCE: Grab a whisk for this next step.