Take-out Tuesday, 2 recipes, 10 minutes, 5 stars!

5 Minutes + chicken, mushrooms, mustard, mayo, lemon, honey=5 star winner winner chicken dinner!

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5 minutes + pizza crust in a can, cheese, green onions, mayo, red pepper= 5 star rolls!

pizza crust rolls 5 thepaintedapron.com

Both of these recipes are so easy to put together and are great smelling and eye catching.  Whether you’re dining at home or taking dinner to a friend, these are sure to be a hit.

I try to keep chicken tenders in my freezer {already marinated in buttermilk for extra tenderness} so on busy days it’s there to grab and make a quick casserole.

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Put the defrosted tenders in a shallow dish.

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Mix the mayo, mustard, honey, and lemon…

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it doesn’t have to be perfectly incorporated, see the white blobs? Just a quick stir and pour  1/2 over the chicken.  Marinate for several hours if possible.  Reserve the rest of the honey mustard mixture for topping the dish later.

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Give the chicken a quick saute, 2-3 minutes a side in a skillet over medium high heat, until it turns golden.  Don’t worry if it isn’t cooked all the way through, it will finish in the final baking.  Remove and brown the mushrooms.

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Place the tenders in a sprayed baking dish.

5 star chicken thepaintedapron.com

Top with mushrooms and reserved honey mustard sauce.

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The rolls are super swift too…

pizza crust rolls thepainted apron.com

You can use crescent roll dough too, the pizza crust dough is a just little firmer when baked.  You can get creative in your filling here, I actually used some left over cheese dip.  You could use spinach dip, pimento cheese or make-up your own spread with whatever you have or suits your fancy!

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This is my lovely leftover dip that I used.   Shhhhhh, you don’t have to give away ALL your secrets, pretend you’ve been slaving away for awhile….

pizza crust rolls 1 thepaintedapron.com

Spread the filling over the unrolled dough, not too thick, you have to be able to roll it up!

pizza crust rolls 2 thepaintedapron.com

Gently roll it into a log and slice into  6-8 rounds.

pizza crust rolls 3 thepaintedapron.com

Place the rolls into a sprayed round baking dish, sides touching.

Here are the recipes:

HONEY MUSTARD CHICKEN BAKE       for a printable version click here

1/2 cup quality Dijon mustard
1/2 cup honey
1/4 cup mayonnaise [I used light]
1 tsp lemon juice

6 chicken tenders [boneless chicken breast cut into smaller pieces, allow 3-4 tenders per person]
4 oz sliced mushrooms
1 T butter
Olive Oil
S & P

Combine first 4 ingredients to make honey mustard sauce.  Place chicken tenders in a ziplock bag or in a dish and slather with marinade, reserving about half for later.  Let chicken marinate for several hours in the refrigerator.
To cook chicken, melt 1 T butter in skillet with about 1 T Olive oil over medium to medium high heat.  You want your skillet hot enough to brown the chicken fairly quickly. Add the chicken tenders and saute 2-3 minutes per side until golden.  Transfer tenders to prepared baking dish.  Saute mushrooms in skillet until browned.  Top tenders with mushrooms and drizzle with a little more honey mustard sauce, reserving some to serve with the finished chicken.  Place dish in a 400 degree oven until chicken is cooked through, about 20 minutes.  Serves 2.  Recipe can easily be increased as necessary.

PIZZA CRUST SPIRALS       for a printable version click here

1 can refrigerated pizza dough

1/2-1 cup dip, filling or cheese spread*

Unroll dough. Spread filling over dough and gently roll up into a log.  Cut log into 8 slices.  Place slices, sides touching into a sprayed round baking dish. Bake according to package directions or until dough is browned and rolls are done.  Makes 8 spiral rolls

*to make a quick and easy cheese spread for the filling, combine 1/2 cup mayo, 1/2 cup grated sharp Cheddar, 2 chopped green onions, 1/4 of a red pepper chopped and a dash of pepper.  Chopped cooked bacon is great in this too!

chicken & rolls thepaintedapron.com

With some Stouffer’s Spinach Souffle and some roasted red potatoes, we had a feast!

Thank you for visiting today as we are all praying for Boston…

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I’m joining some of these great parties this week:

the Tablescaper for SEASONAL SUNDAY

Between Naps on the Porch for METAMORPHIS MONDAY & TABLESCAPE THURSDAY

Stone Gable for ON THE MENU MONDAY and TUTORIALS, TIPS & TIDBITS THURSDAY

The Gunny Sack for TIME TO SPARKLE TUESDAY

Our Home Away from Home for TUESDAYS AT OUR HOME

A Stroll Thru Life for TABLETOP TUESDAY

Memories by the Mile for TUESDAY TRIVIA

Design Decor Tuesday

Savvy Southern Style for WOW US WEDNESDAY

Cuisine Kathleen for LET’S DISH

Rattlebridge Farms for FOODIE FRIDAY

Alderberry Hill for MAKE THE SCENE MONDAY

The Dedicated House for MAKE IT PRETTY MONDAY and ANYTHING BLUE FRIDAY

No Minimalist Here for OPEN HOUSE THURSDAY

the Answer is Chocolate for BFF OPEN HOUSE

The Busy Bee’s for THURSDAY BLOG HOP

Crafts ala mode for WHAT TO DO WEEKENDS

check out these amazing blogs!

Comments
8 Responses to “Take-out Tuesday, 2 recipes, 10 minutes, 5 stars!”
  1. The crescent rolls look fab, especially for entertaining.

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  2. Both 5 stars Jenna! I am especially loving this chicken recipe! YUM! 🙂
    Kenley

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  3. Barbara F. says:

    I save almost ALL of your recipes. They always look and sound delicious, and using ingredients I have on hand or easy to pick up when shopping. Will be trying this for sure. Love those pizza spirals too. xo

    Like

  4. Kadee says:

    Yummy!!! I never thought to freeze chicken breasts in buttermilk.. that is what you meant, right? Would you correct me if I’m wrong? So then you defrost them and do this easy recipe. Love chicken and always have. Sometimes it’s hard to come up with a new version and I so appreciate that you shared your ideas with everyone. Now… off to the market to get my ingredients!

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    • hi Kadee,
      What I usually do is buy a lot of chicken and marinate it all overnight or for 1-2 days. Then I use some and freeze the rest for later. I don’t rinse the chicken, just put it in a ziplock with the buttermilk still on it, but I don’t freeze in submerged in buttermilk. The buttermilk has already worked it’s magic before the freezing stage. Then when ready to use the chicken, defrost and proceed. I hope I’ve answered your question! You can see my post about it by clicking on the link in the post or by going to the calendar and clicking on August 10 2012. Hope you enjoy!
      Jenna

      Like

  5. Marigene says:

    That plate of food looks delicious…so easy to prepare, but looks like it took hours!

    Like

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