Wednesday, May 18, 2011

Herb chicken with honey butter.

I came across this recipe on Taste of Homes’ website and thought it looked really tasty. I used to dip my grilled chicken in honey when I was little. {Is that weird?} So the fact that this recipe purposely adds a honey sauce piqued my interest.

{image source}

I had all the ingredients on hand – major plus – so I whipped it up after work one evening last week. It was pretty simple, quick, and Eugene raved about it. I agree, it was something special. :)

I made two large chicken breasts, but I sliced each in half to make them thinner, so in the end I really had four thinner chicken breasts. I made a few changes to the Taste of Homes recipe to make it my own:

  1. used crushed corn flakes instead of bread crumbs {cause I had ‘em on hand},
  2. used seasoned salt instead of poultry seasoning
  3. used less butter, only about 3 tbs, in the honey sauce {And I’ll probably cut it all together next time. The honey melted works perfectly without the added fat/butter, in my opinion.}

Herb Roasted Chicken with Honey Butter



  • 1 egg, lightly beaten
  • 3/4 cup seasoned bread crumbs {or crushed corn flakes for my version}
  • 2 tablespoons dried parsley flakes
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon poultry seasoning{or seasoned salt for my version}
  • 4 boneless skinless chicken breast halves
  • 3 tablespoons butter

Honey Butter

  • 1/4 cup butter, softened {I used only 3 tbs. & won’t use any butter next time}
  • 1/4 cup honey


P.S. the raisin bran in the background isn’t part of the ingredients – ha!

Alight, first, I crushed my corn flakes in a pie pan.


Next, I threw in some parsley flakes, Italian seasoning, and seasoned salt {I never measure.}

IMG_1853  IMG_1854

Then I lightly whisked an egg in another pie dish & dipped my sliced chicken breasts chicken in egg.

{Gross pic. Ew.}

Then into the crumb mixture goes the chicken.


In a large skillet over medium heat, cook chicken in butter for 4-5 minutes on each side or until a meat thermometer reads 170°.


My pan messed up a bit here because the coating stuck to the stainless steel pan. Next time, maybe I’ll spray it between flipping them to try to combat this? The one below is the only one that kept all of its coating. {Bummer}


Meanwhile, combine butter and honey. I melted it to make it more pourable {yep, it’s a word, I checked with Webster}.


I poured the honey overtop the chicken prior to serving it, but I guess you could serve it separately. Whatever floats your boat.


And here was my final product…not quite as pretty as the Taste of Home pic. due to the sticky pan & no real lights in the kitchen, but it was Oh So Delish.


I seriously might make this again this week. It was that good.


Linked to:

Remodelaholic Hunk of Meat Mondays


  1. This sounds so great. I always forget to use honey except in dressings. This is inspiration. Come on over to Hunk of Meat Monday and link it up!

  2. Hi Jane,
    Great tutorial and recipe. Your chicken looks delicious! Thanks for sharing and have a fun day!

  3. Looks delish {i put honey on fried chicken, we are weirdos together} Thanks for linking up, I will be making this for sure!



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