HONEY_MRThe unique orange citrus notes and mild sweetness of this honey are what make this product a special experience! We recommend drizzling on top of your favorite breakfast biscuits, in your daily cup of tea, or as a sweet treat on top of your favorite dessert!

Among the world’s healthiest foods, this all natural honey is a delicious alternative to white sugar as a sweetener. No additives, ever.

Check out our new MountainRidgeHoney.com website!





NUTRITION FACTS:


NP_MR_22OZ_HONEY


PRODUCT ATTRIBUTES:

  • All Natural
  • Cholesterol Free
  • Dairy Free
  • Gluten Free
  • HFCS Free
  • OU Kosher Certified
  • Soy Free
  • Trans Fat Free



RECIPE:

Golding Farms German Style Stuffed Breast of Chicken

Level: Moderate
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Servings: 4-6

Ingredients

  • 4 skinless, boneless chicken breast halves
  • 1 box favorite stuffing mixture
  • 1 1/2 cups of water
  • 2 tablespoons butter
  • 1 jar Mrs. Campbell’s Chow
  • 2 tablespoons olive oil
  • 1 orange zested and juiced
  • 2 tablespoons Mountain Ridge® Honey
  • Salt and pepper
  • 1 cup of bread crumbs

Directions

  • Preheat oven to 350 degrees Fahrenheit
  • Coat 7×11 inch baking dish with nonstick cooking spray
  • Cut a slit into each chicken breast
  • Prepare the stuffing mix by bringing the water to a boil, remove the heat and stir in the stuffing mix, butter and Chow Chow
  • Let stand for five minutes
  • Combine the Mountain Ridge® Honey, orange zest and juice
  • Sprinkle each piece of chicken on both sides and inside with salt and pepper
  • Place stuffing mixture into each chicken breast cavity
  • Roll up each breast, and secure with a toothpick
  • Roll the stuffed chicken breasts in the honey/orange mixture, then coat each chicken breast evenly with bread crumbs
  • Spray chicken breasts with the cooking spray
  • Bake for 30-35 minutes, or until chicken registers at 165 degrees on an instant read thermometer
  • Remove from the oven
  • Extract toothpicks and serve immediately
Recipe developed by Chef Don McMillan