Ginger Me up Chicken! Low Fat Honey & Ginger Chicken Breasts

Name: Ginger Me up Chicken! Low Fat Honey & Ginger Chicken Breasts
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 4 large boneless skinless chicken breasts; 2 tablespoons honey; 1 -2 tablespoon Dijon mustard; 4 tablespoons water; 2 -3 teaspoons ground ginger or 1 tablespoon freshly ground gingerroot; 2 -4 garlic cloves, peeled & crushed; salt, to taste; fresh ground black pepper, to taste; 1/2-1 teaspoon cayenne pepper (optional)

Community Pick

Submitted by French Tart

"This is a recipe I have been making for yonks now.....I first devised it about 18 years ago, when I was following Rosemary Connely's "Hip & Thigh Diet"!! It's a very easy low fat chicken dish, which can be pan fried or baked in the oven - I prefer the latter method, it's much easier! Serve it with a medley of gently steamed vegetables, rice or pasta. (NB: PLEASE note, one of the reviewers has stated that she cooked this in a crockpot!! I would NEVER suggest cooking this recipe in a crockpot, that's why it is NOT mentioned as a cooking method ANYWHERE in the recipe - only pan-fried or oven baked. Thanks! )"

Download

photo by Jonathan Melendez

Ready In:: 1hr 5mins
Ingredients:: 9
Serves:: 4

ingredients

4 large boneless skinless chicken breasts
2 tablespoons honey
1 -2 tablespoon Dijon mustard
4 tablespoons water
2 -3 teaspoons ground ginger or 1 tablespoon freshly ground gingerroot
2 -4 garlic cloves, peeled & crushed
salt, to taste
fresh ground black pepper, to taste
¹⁄₂ - 1 teaspoon cayenne pepper (optional)

directions

Preheat the oven to 180C or 350°F.
Select a sturdy oven dish - preferably non-stick.
Place the chicken breasts into the baking dish.
Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.
Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.
Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.
Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.
Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.
To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat.
Serve as before.

Questions & Replies

What is a good side dish for this? Did anyone else wish there was more sauce or did I do something wrong (I baked it uncovered)? I'm going to double the ingredients this time hoping for more!

Christa F.
Do you bake covered or uncovered?

Sean R.

Reviews

This was an excellent dish! Easy, easy, easy! I used 2 medium sized chicken breasts and put them in a Pyrex baking dish for 30 minutes. I doubled everything except for the ginger. Thank you for a great, easy and delicious recipe! UPDATE: Made these yet again, and it's now a meal that we eat often. Healthy, light and delicious! I did not brown the chicken, just put it in the oven for 30 minutes, which is perfect. I did sprinkle some panko crumbs on the chicken before putting in the oven, just to give it a little crunch. I recommend putting the water at the bottom of the dish instead of mixing with the ingredients.

debberd2
My family love this recipe and request it in the summer. Not wanting to fire the oven up in the summer I created a grilling alternative. I make the sauce put the chicken and the sauce together in a plastic zip lock bag, then I fire up the grill. When the coals are ready I shake off as much of the sauce as I can and give the breasts nice seared grill marks. Then place the breasts in a cast iron skillet, salt and pepper them and dump the remaining sauce from the bag on top. Snuff out the coals and put the skillet on the grill grate to finish cooking the chicken, turning a few times. Excellent, tender with a nice smoke flavor. Great with veggie kaboobs put on the grill with the chicken! Finish the meal with a nice pasta or fruit salad! Thanks for a great recipe :)

Hovin4
The ginger flavor was perfect, we loved this recipe! I decided to experiment and baked one and pan fried one. I much preferred the pan fried one, it had caramelization and just plain looked better, the oven baked one was pale and unappetizing looking, although it was very good. Thanks for sharing!

pammyowl
Great recipe! As soon as you mix up the sauce, the smell is going to intoxicate you. SO fragrant. However, I ended up using ground ginger instead of fresh, and you can really taste the difference; the ground ginger makes the dish more bitter than it should be. I'd urge people to use fresh grated ginger whenever possible.

rpgaymer
I really loved this chicken, and my 17 month old liked it too. I did it in the pan to get it done faster, and it turned out well. I didn't add the cayenne because of my little boy, but next time i will pull his out and then add it. I think the heat would be really good with the sweetness. I added a dash of lemon juice to make it a bit more acidic, and all the flavors really worked together. This will be a new regular on our rotating dinner menu.

Mama Sass

see 145 more reviews

Tweaks

I had 3 very large chicken breasts so I cut them in half and then to further reduce the baking time I used convection bake. The smell of them baking was heavenly. In 40 minutes they came out looking and tasting fabulously. I had to fend off my husband from eating another portion and blowing his diet for the day.

Penny C.
Absolutely loved this. My husband says it's one of the nicest suppers he's had in a long time. Instead of chicken breasts I used skinless chicken thigh fillets (all I had in the freezer) which I baked for 50 minutes and they worked brilliantly and didn't dry put at all. Will definitely cook this again and again and again....

kate918
We loved this recipe! I began with pastured organic chickens from our own farm, which I cut up into quarters. I used legs/thighs with skin on for this recipe. I took another reviewers advice and left the water out of the glaze and added it to the bottom of the pan instead. Two tablespoons each of honey and Dijon mustard, two teaspoons ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, garlic as written. Left out the cayenne, figured the black pepper would give it enough zing, and I was right. I spread the glaze over the chicken until it was coated, and then I let it sit for 10-15 minutes. I baked it for 40 minutes at 425 degrees. Tender, flavorful, and pretty easy as well. This recipe has a permanent place in my cookbook. I served it with roasted cauliflower and braised kale. Thanks for posting!

Nevdiliel
Delicious!! very simple and easy to make...the whole family enjoyed it. I used little less dijon mustard and no cayenne pepper... marinated the chicken breasts in the sauce for about two hours.. it was too cold outside to grill..so I browned the chicken breasts in a skillet instead.. served with buttered pasta and steamed mixed veggies..

Linda_C
French Tart, Excellent, DH said, "please make this again"! I Used Keen's dry mustard had just run out of Dijon and instead of cayenne pepper used red pepper flakes. Absolutely delicious! Served with recipe #108323 over fresh herb infused fettuccine! I will serve the leftover chicken and sauce tomorrow over rice, thank you for sharing.

oilpatchjo

see 4 more tweaks

RECIPE SUBMITTED BY

French Tart

277

The sunflowers in the field behind my house in SW France: <img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /> I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!) This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden: <img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /> Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old: <img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo: <img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /> My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts & festivals, as well as Slow Cooking. I also enjoy French & North African cuisine, come to think of it, there isn't much I don't like! My husband & I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food & Wine Breaks, French Antiques & Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued & restored ourselves. Our charming village has one of the oldest Churches in the region & it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac & Bordeaux wine growing area. We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough & York, to visit our family & friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <a href=http://photobucket.com/images/merci%20beaucoup target=_blank><img src=http://i420.photobucket.com/albums/pp287/vi-vie15/Merci/hb09izl7.gif border=0 alt=merci /></a> A Message to all who make and review my recipes! I try very hard to reply to EACH and EVERYONE of you who kindly makes, reviews and photographs my recipes! However, sometimes I am so busy in the B and B, and with other things, that I may be late in sending a personal thank you message, and sometimes I forget completely! I would just like to thank you ALL in advance, and just in case I am late or forgetful in sending a personal thanks. I am always very humbled by anyone who chooses to make one of my recipes, and I love reading the reviews and seeing the beautiful photos that are posted. Merci beaucoup encore! A note about my recipes. All of my posted recipes, whether they be my own concoctions or adaptations from a book or a famous chef, have been tried and tested at least once, by ME! I try to make sure that I am the guinea pig and not you! However, if there is anything you would like ask me about one of my recipes, or a query that I may be able to help you with, please do write and I will try to answer your question as soon as possible. I post my recipes in Imperial (lbs and ozs) and Metric (kilos and grams) as I am British! <a id=clustrMapsLink href=http://www2.clustrmaps.com/counter/maps.php?url=http://www.recipezaar.com/member/242729><img id=clustrMapsImg title=Locations src=http://www2.clustrmaps.com/counter/index2.php?url=http://www.recipezaar.com/member/242729 alt=Locations /> </a> <object width=550 height=293 data=http://static.travbuddy.com/flash/countries_map.swf?id=4263273 type=application/x-shockwave-flash> <param name=data value=http://static.travbuddy.com/flash/countries_map.swf?id=4263273 /> <param name=bgcolor value=#372060 /> <param name=src value=http://static.travbuddy.com/flash/countries_map.swf?id=4263273 /> <param name=quality value=high /> </object> <a href=http://www.travbuddy.com/travel-widgets><img src=http://static.travbuddy.com/images/widget_map_promote_v2.gif border=0 alt=/ /></a> <a href=http://www.travbuddy.com/register.php><img src=http://static.travbuddy.com/images/widget_map_promote_meet.gif border=0 alt=/ /></a> A Swish Slideshow!! <object width=480 height=360 data=http://w146.photobucket.com/pbwidget.swf?pbwurl=http://w146.photobucket.com/albums/r271/copperhorse58/Food type=application/x-shockwave-flash> <param name=data value=http://w146.photobucket.com/pbwidget.swf?pbwurl=http://w146.photobucket.com/albums/r271/copperhorse58/Food /> <param name=src value=http://w146.photobucket.com/pbwidget.swf?pbwurl=http://w146.photobucket.com/albums/r271/copperhorse58/Food /> <param name=wmode value=transparent /> </object> <a href=http://photobucket.com/slideshows target=_blank><img src=http://pic.photobucket.com/slideshows/btn.gif alt=/ /></a><a href=http://s146.photobucket.com/albums/r271/copperhorse58/Food%202009/?action=view?t=f58f3c11.pbw target=_blank><img src=http://pic.photobucket.com/slideshows/btn_viewallimages.gif alt=/ /></a> Awards: <img src=http://www.satsleuth.com/cooking/MelbourneCup1st.JPG border=0 alt=/ /> <img src=http://i25.photobucket.com/albums/c99/ruemke/ft.jpg alt=/ /> <img src=http://i25.photobucket.com/albums/c99/ruemke/food/a.jpg alt=/ /> <img src=http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/SassyBanner.jpg border=0 alt=Photo /> I have participated in: <img src=http://i146.photobucket.com/albums/r271/copperhorse58/Herb1BaySTKR.jpg alt=/ /> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegn%20swap/vegnswap.jpg alt=/ /> <img src=http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/apple-a-day-oct-09.jpg border=0 alt=Photobucket /> <img src=http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/170ae11e.jpg alt=/ /> <img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif alt=/ /> <img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /> <img src=http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/recipetag2-1.jpg alt=/ /> <img src=http://www.recipezaar.com/members/home/1956/herbssticker1.jpg alt=/ /> <img src=http://i146.photobucket.com/albums/r271/copperhorse58/ThymeSticker.jpg alt=/ /> <img src=http://img.villagephotos.com/p/2003-11/484938/Hot.spicy.tastySTKR.jpg alt=/ /> <img src=http://www.recipezaar.com/members/home/1956/samethingsticker.jpg alt=/ /> <img src=http://i161.photobucket.com/albums/t229/axerage/aboutmetagcopy.jpg alt=/ /> <img src=http://www.recipezaar.com/members/home/1956/saladsticker.jpg alt=/ /> <img src=http://i195.photobucket.com/albums/z205/jubespage/2008AussieNZChristmasCardExchange.gif alt=/ /> <img src=http://farm4.static.flickr.com/3488/3314808827_fd1070a8f8_m.jpg alt=/ /> <a href=http://s146.photobucket.com/albums/r271/copperhorse58/Birthday%20and%20Celebration%20Images/?action=view?t=ParsleyBanner.jpg target=_blank><img src=http://i146.photobucket.com/albums/r271/copperhorse58/Birthday%20and%20Celebration%20Images/ParsleyBanner.jpg border=0 alt=Photobucket /></a> <img src=http://i146.photobucket.com/albums/r271/copperhorse58/Birthday%20and%20Celebration%20Images/FrenchCheeseoftheWeekClub.jpg border=0 alt=Photobucket /> <img src=http://i250.photobucket.com/albums/gg271/MrsTeny/CookathonforKarensticker.jpg alt=/ /> <img src=http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/i-connected-125.jpg border=0 alt=Photobucket /> <img src=http://i270.photobucket.com/albums/jj81/HokiesLady65/totmtaggame-1.jpg border=0 alt=Photobucket /> <img src=http://i195.photobucket.com/albums/z205/jubespage/AussieRecipeSwap.gif alt=/ /> <img src=http://i26.photobucket.com/albums/c105/jewelies/Cooking-Kangaroo-1-1.jpg alt=/ /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/FISHSEAFDSTICKER.jpg alt=/ /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/CROCKPOTSTKR.jpg alt=/ /> <img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/holidaybadge.gif border=0 alt=Photobucket /> <img src=http://img.photobucket.com/albums/v726/annacia/pt-shutterbug-banner-1.jpg border=0 alt=Photobucket /> <img src=http://i23.photobucket.com/albums/b367/chefpaulag/banners/cookathonLorac-1.jpg?t=1217936137 alt=/ /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/homepage/ZWT4-ChallengeHostAboutMe.gif alt=/ /> <img src=http://img.villagephotos.com/p/2003-11/484938/MayFlowerssticker.jpg alt=/ /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Flourpowersticker.jpg alt=/ /> <img src=http://www.satsleuth.com/cooking/Swap14.JPG alt=/ /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/PastastickerJPEG.jpg alt=/ /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Kaffee-sticker.jpg alt=/ /><img src=http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/MuffinLovesticker.jpg alt=/ /> <img src=http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/Comfortstickercopysmall.jpg alt=/ /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Other/photo-swap-7sticky.jpg alt=/ /> <img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/personal/FRENCH-foodfun.jpg alt=/ /><img src=http://www.recipezaar.com/members/home/1956/holidaylightssticker.jpg alt=/ /> <img src=http://img.villagephotos.com/p/2003-11/484938/Spelling-Bee-stick2jpg.jpg alt=/ /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg border=0 alt=Photo /><img src=http://www.recipezaar.com/members/home/1535/CLC1.gif alt=/ /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/TasteofYellow.jpg alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT-ChallengeHostBanner.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /> <img src=http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg alt=/ /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <img src=http://www.recipezaar.com/members/home/1535/samethingsticker.jpg alt=/ /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=PAC /><img src=http://www.recipezaar.com/members/home/1535/cheesesticker.jpg alt=/ /><a href=http://www.recipezaar.com/cookbook.php?bookid=148021 target=_blank> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC10-FrenchTart.jpg alt=/ /></a><a href=http://www.recipezaar.com/cookbook.php?bookid=119602 target=_blank> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC9-FrenchTart.jpg alt=/ /></a>

View Full Profile