Chicken Ranch Dijon Recipe 445

PIONEER WOMAN RANCH-STYLE CHICKEN

Steps:

• To begin, make the marinade. In a large bowl mix together 1/2 cup Dijon or country/grainy mustard with 1/2 cup honey, juice of 1/2 lemon, 1/2 teaspoon paprika, and 1/2 teaspoon salt and whisk until smooth. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy. Set aside.
• Next, rinse the chicken breasts, place between two sheets of waxed paper and pound to around 1/2 to 3/4 inch thick with a mallet. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours.
• While the chicken marinates, fry up some bacon. When finished cooking, reserve 1/4 cup of the bacon grease and clean out the skillet.
• When the chicken is done marinating, preheat the oven to 400 degrees. Remove the chicken from the fridge and pour off excess marinade. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high heat. When the grease is nice and hot add two or three pieces of chicken to it. Cook until brownish/blackish, about 1 to 1 1/2 minutes per side. Remove chicken to a large baking sheet. If cooking many pieces of chicken, repeat skillet process and remove finished chicken to baking sheet. Place chicken in preheated oven and cook for about 10 minutes. Remove from over.
• Lay a few pieces of bacon over each chicken breast. Sprinkle shredded sharp cheddar cheese over the top of the chicken as generously as you like. Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling. Serve immediately.

DIJON CHICKEN

Steps:

• 1. Brown chicken in butter. Remove chicken when it's done cooking and place in an oven safe bowl and set oven to warm.Place chicken in oven. Add wine to butter and bring to a boil, scraping up all the bits from pan.
• 2. Combine the ranch an Dijon in small mixing bowl and mix till combined. Pour the mixture into pan .Whisk slowly to incorporate into the wine/butter sauce. This takes patience and time. Continue to stir with whisk starting in large circle motions beginning from pan sides to middle, gently combine till smooth and all one light creamy color.
• 3. Whisk until heated. Place chicken back into pan,with any juices from the chicken.Spoon sauce over and let it heat through. Cook your pasta to al dente, Drain and place a handful of pasta on dish,add chicken and spoon some sauce on top. Sprinkle parsley on top. Enjoy;)

GRILLED HONEY-DIJON RANCH CHICKEN

Steps:

• Mix marinade ingredients together and pour over the chicken.
• Let marinate all day or overnight.
• Grill.
• Makes 4 servings.

GARLIC RANCH HONEY DIJON CHICKEN

Steps:

• 1. Wash chicken and pat dry. Put chicken in big mixing bowl with all the spices and seasonings. Mix together so all chicken is coated with the spices.
• 2. In separate bowl, mix together the dressings, 1/4 cup olive oil and balsamic vinegar.
• 3. Pour dressing mixture over chicken. Cover bowl with plastic wrap or plastic plate; let marinate in fridge for about 3-4 hours.
• 4. (You can also put chicken in big ziplock bag and let it marinate in fridge that way. I like doing this because I can take out the chicken every once in a while and squeeze the bag to "mix the marinade").
• 5. When ready to bake, preheat oven to 375*. Pour 1/4 cup olive oil into casserole dish, and put it in the oven to heat it up.
• 6. In the meantime, pour breadcrumbs onto plate.
• 7. After about 5-7 minutes, take out hot pan. Set aside.
• 8. Take chicken out one by one with tongs, roll in breadcrumbs to coat lightly, and set into casserole pan.
• 9. Bake uncovered for 35-40 minutes (till juices run clear). Enjoy!