Chicken Breasts Dijon Recipe 455

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DIJON CHICKEN



Dijon Chicken image

Mustard adds a little zing to moist chicken breasts served over quick-cooking orzo.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

4 boneless, skinless chicken breast halves (about 1 1/4 lb)
1/4 cup Dijon mustard
1 tablespoon olive or vegetable oil
1 tablespoon lemon juice
1/2 teaspoon dried rosemary leaves, crumbled
1/4 teaspoon pepper
1 1/3 cups uncooked orzo pasta (8 oz)
Chopped fresh parsley, if desired

Steps:

  • Heat oven to 375°F. Spray 11x7-inch glass baking dish with cooking spray. Place chicken in baking dish.
  • In small bowl, mix remaining ingredients except pasta and parsley. Spread mustard mixture over chicken to coat thoroughly.
  • Bake uncovered 25 to 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Meanwhile, cook and drain pasta as directed on package. Garnish chicken with parsley. Serve with pasta.

Nutrition Facts : Calories 400, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 2 g, TransFat 0 g

DIJON-CRUSTED CHICKEN BREASTS



Dijon-Crusted Chicken Breasts image

If you're craving fried chicken, this dish will hit the spot! A crisp and flavorful coating makes this easy entree feel special and indulgent. Jacqui Correa - Landing, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons Dijon mustard
1 teaspoon olive oil
1 teaspoon reduced-fat margarine

Steps:

  • Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture., In a large nonstick skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or until a thermometer reads 170°.

Nutrition Facts : Calories 169 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 380mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

CHICKEN BREASTS DIJON RECIPE - (4.5/5)



Chicken Breasts Dijon Recipe - (4.5/5) image

Provided by á-177220

Number Of Ingredients 12

Serves 4
2 tablespoons olive oil
4 skinless, boneless chicken breasts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
2 small leeks, white and pale-green parts only, thinly sliced (about 1/2 cup)
1 small onion, minced (about 1/2 cup)
4 garlic cloves, minced
2 cups low-salt chicken broth
1 cup dry white wine
1/2 cup Dijon mustard
2 tablespoons minced fresh thyme plus thyme leaves for garnish
1 tablespoon unsalted butter

Steps:

  • Heat oil in a large heavy Dutch oven over medium-high heat. Season chicken breasts with salt and pepper. Place chicken in Dutch oven and cook until brown on both sides, 12-15 minutes total. Transfer to a plate and set aside. Place leeks and onion in same pot and sauté until tender, about 8 minutes. Add garlic and sauté until tender, about 2 minutes. Stir in broth, wine, Dijon mustard, and minced thyme and bring to a simmer. Return chicken to pot. Cover and simmer over medium-low heat until chicken is cooked through, about 15 minutes. Transfer chicken to plates. Bring liquid in pot to a boil; cook until sauce is thickened and glossy, about 15 minutes. Whisk in butter and season with salt and pepper. Spoon sauce over chicken and garnish with thyme leaves.

CHICKEN BREASTS DIJON



Chicken Breasts Dijon image

Who says dinner has to be a hassle. This chicken is wonderful and ready to serve in 30 minutes. Serve with rice and side salad.

Provided by PaulaG

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

6 boneless skinless chicken breast halves
1/4 cup Dijon mustard
1 teaspoon canola oil
2 tablespoons dry white wine or 2 tablespoons chicken broth
fresh ground black pepper
2 tablespoons mustard seeds
fresh parsley (to garnish)

Steps:

  • Heat oven to 400 degrees.
  • Spray a 13x9x2 inch pan with nonstick cooking spray, set aside.
  • In small dish, mix the mustard, oil and wine.
  • Place the chicken in pan and brush with mustard mixture.
  • Sprinkle with pepper and mustard seed.
  • Bake uncovered about 30 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut.
  • Transfer to serving dish and garnish with fresh parsley.

Nutrition Facts : Calories 162.7, Fat 5, SaturatedFat 0.8, Cholesterol 75.5, Sodium 255.2, Carbohydrate 1.3, Fiber 0.6, Sugar 0.3, Protein 26.1

DIJON-PARMESAN CHICKEN BREASTS



Dijon-Parmesan Chicken Breasts image

Try a new twist on baked chicken breasts! Dijon mustard, Parmesan cheese, basil, garlic and high-fiber cereal create the tasty wow.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 9

3/4 cup Fiber One™ original bran cereal
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoon garlic salt
1/4 teaspoon coarse ground black pepper
1 egg white, beaten
2 tablespoons Dijon mustard
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon canola or vegetable oil

Steps:

  • Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
  • In shallow bowl, mix cereal, cheese, basil, garlic salt and pepper. In another shallow bowl, mix egg white and mustard until blended.
  • Dip chicken into egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken.
  • Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition Facts : Calories 270, Carbohydrate 10 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 0 g, TransFat 0 g

DIJONNAISE CHICKEN



Dijonnaise Chicken image

This is a baked chicken breast with a great mustard taste that you can bake alone or in a casserole dish with prepared wild rice.

Provided by Teri

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breast halves
¼ cup prepared Dijon mustard mayonnaise blend
¼ cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon chicken bouillon granules

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a 9x13 inch baking dish. In a medium bowl, mix the mustard-mayonnaise blend, olive oil, lemon juice, lemon pepper, salt, and bouillon. Pour the mixture over the chicken.
  • Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 1.5 g, Cholesterol 67.2 mg, Fat 17.4 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 909.8 mg, Sugar 0.2 g

CRISPY OVEN-FRIED DIJON CHICKEN BREAST



Crispy Oven-Fried Dijon Chicken Breast image

This is my own original recipe and favorite simple way to prepare baked chicken. Dredging the chicken in flour first makes it come out deliciously crispy. It is also nice to tenderize the meat, though not completely necessary. I usually serve it with rice pilaf and some vegetables, or on a sandwich with lettuce, tomato and mayonnaise.

Provided by Edana

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

6 medium chicken breasts
1 cup all-purpose flour (more if necessary)
1 large egg
1/4 cup Dijon mustard
2 tablespoons milk
1 1/2 cups Italian seasoned breadcrumbs
garlic powder (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Prepare three bowls. In one, put the flour. In the next, thoroughly mix the egg, mustard and milk. In the third, place the bread crumbs.
  • Grease a large baking sheet.
  • Wash the chicken and pat it dry with a paper towel. Trim off any excess fat and tenderize if desired.
  • One piece of chicken at a time, dredge the chicken in flour until it is completely covered. Then dip in the mustard mixture. Quickly place in the bread crumbs and coat completely. Repeat with each piece of chicken, placing them immediately on the baking sheet.
  • If desired, sprinkle some garlic powder over the chicken breasts.
  • Place the baking sheet in the oven for 30-35 minutes.
  • Enjoy!

QUICK DIJON CHICKEN



Quick Dijon Chicken image

Tender chicken breasts are browned to a golden color, then served over a rice blend. A tangy sauce complements this main dish perfectly. Add spinach salad with bacon dressing and cookies, and you have a meal.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 6

1/3 cup prepared ranch salad dressing
1 tablespoon Dijon mustard
2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
3 tablespoons white wine or chicken broth
Hot cooked long grain and wild rice or pasta

Steps:

  • In a small bowl, combine salad dressing and mustard; set aside. In a large skillet, cook chicken in butter over medium heat for 4-5 minutes on each side or until chicken juices run clear. Remove and keep warm. , Add wine to skillet; cook over medium heat for 2 minutes, stirring to loosen browned bits from pan. Whisk in mustard mixture; cook and stir until blended and heated through. Serve with chicken and rice.

Nutrition Facts : Calories 385 calories, Fat 35g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 653mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.

DIJON CHICKEN BREASTS



Dijon Chicken Breasts image

Categories     Chicken     Mustard     Poultry     Poach     Low Fat     Kid-Friendly     Low Cal     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 6

1/2 cup canned unsalted chicken broth
1/2 small onion, finely chopped
1/4 cup Dijon mustard
4 garlic cloves, finely chopped
1 teaspoon dried thyme, crumbled
6 boneless skinless chicken breast halves, well trimmed

Steps:

  • Combine first 5 ingredients in heavy large skillet. Bring to gentle simmer over medium-low heat. Add chicken and season with pepper. Cover and poach until chicken is just cooked through, about 20 minutes. Transfer chicken to platter. Boil liquid in skillet until reduced to sauce consistency, about 2 minutes. Pour sauce over chicken and serve.

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2012-07-17 Step 2. Place leeks and onion in same pot and sauté until tender, about 8 minutes. Add garlic and sauté until tender, about 2 minutes. Stir in …
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3.5/5 (691)
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  • Heat oil in a large heavy Dutch oven over medium-high heat. Season chicken breasts with salt and pepper. Place chicken in Dutch oven and cook until brown on both sides, 12-15 minutes total. Transfer to a plate and set aside.
  • Place leeks and onion in same pot and sauté until tender, about 8 minutes. Add garlic and sauté until tender, about 2 minutes. Stir in broth, wine, Dijon mustard, and minced thyme and bring to a simmer. Return chicken to pot. Cover and simmer over medium-low heat until chicken is cooked through, about 15 minutes.
  • Transfer chicken to plates. Bring liquid in pot to a boil; cook until sauce is thickened and glossy, about 15 minutes. Whisk in butter and season with salt and pepper. Spoon sauce over chicken and garnish with thyme leaves.


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