Crispy Dijon Chicken Recipes Recipe For Stuffed

CRISPY DIJON CHICKEN

Steps:

• In a shallow bowl, combine the yogurt, seasoning blend, lemon juice and mustard. In another bowl, combine the cornflake crumbs and cheese. Roll the chicken in yogurt mixture, then in crumb mixture. , Place in a greased 8-in. square baking pan. Bake, uncovered, at 350° for 35-45 minutes or until a thermometer reads 170°.

EASY CRISPY DIJON CHICKEN

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Put the butter in a 9 or 10 inch square baking dish and put it in the oven while it is heating up.
• Don't use a dish that is too big or the butter will end up spreading out too far from the chicken. This whole first part is very important and will help make your chicken end up crispy.
• In one bowl, whisk together the mustard and half and half.
• In another bowl, mix together the cracker crumbs and the cheese.
• When the oven is completely heated up and the butter is sizzling in the baking dish, remove the pan from the oven and set it on a trivet on the counter next to your two mixtures.
• Dip the chicken in the wet mixture; dredge in the crumb mixture.
• This step is important. Put the chicken down in the dish and turn it over right away. The idea is to put it in the butter briefly and turn it over so the butter side is up. It makes the chicken get evenly crispy. I use this technique for all of my oven "frying" because it works so well.
• Bake for approximately 45 minutes or so, depending on the thickness of the chicken breasts.
• Leave them in there until the coating is browned real nicely. Mine are usually perfect at 45 minutes.

CRISPY DIJON CHICKEN WITH PARMESAN CAULIFLOWER MASH AND GREEN BEANS

Steps:

• Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: Dijon Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Cut cauliflower florets into bite-sized pieces, if necessary.Halve garlic cloves.Trim ends off green beans.Pat chicken breasts dry, and season both sides with a pinch of pepper. 2 Prepare the Cauliflower Mash Bring a medium pot with cauliflower, garlic, 11/2 cups water, and 1/4 tsp. salt to a boil over high heat. Reduce heat to medium-high and stir occasionally until water evaporates completely, 15-17 minutes. Make sure no water is left in pot; remaining water will make mash runny.Add Parmesan and mash until slightly chunky. Taste, and season with a pinch of salt and pepper if desired. Cover and set aside.While cauliflower cooks, bread chicken. 3 Bread the Chicken Place 2/3 the Dijon (reserve 1/3 for sauce) and panko in two separate mixing bowls.Coat chicken completely in Dijon. Place coated chicken in panko and cover completely, pressing to adhere.Place breaded chicken on a plate. 4 Sear the Chicken Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat.Add crusted chicken and sear until golden brown, 2-3 minutes per side.Transfer chicken to one side of prepared baking sheet.Wipe pan clean and reserve. 5 Roast Green Beans and Make Sauce Toss green beans with 1 tsp. olive oil and a pinch of salt and pepper on empty half of baking sheet. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.Rest chicken 3 minutes. While chicken rests, return pan used to sear chicken to medium-high heat and add cream. Bring to a simmer and cook until thickened, 2-3 minutes.Remove from burner and swirl in remaining Dijon.Plate dish as pictured on front of card, spooning sauce over chicken. Bon appétit!

CRISPY DIJON CHICKEN

Steps:

• In a shallow bowl, combine yogurt, seasoning blend, lemon juice and mustard. In another bowl, combine the cornflake crumbs and Parmesan cheese. Roll the chicken in yogurt mixture, then in crumb mixture. Place in a greased 8-in. square baking pan. Bake, uncovered, at 350 degrees F for 35-45 minutes or until juices run clear.

CRISPY HONEY DIJON CHICKEN

Steps:

• Preheat oven to 350°F.
• Pound chicken breasts until they are thin.
• Stir together mustard, honey, salt and pepper.
• Spread or paint dijon mixture generously on chicken breasts.
• Crush Ritz crackers into fine crumbs.
• Press crumbs onto mustard coated chicken until chicken is thoroughly coated with crumbs.
• Place chicken on a baking sheet or jellyroll pan and bake at 350F for 30-40 minutes or until crispy, turning chicken once during cooking, if desired.

CRISP STUFFED CHICKEN CUTLETS

Steps:

• Season chicken lightly with salt and pepper. In a bowl, whisk together the egg whites, cornstarch, parsley and garlic until lumps dissolve and mixture is slightly foamy. Set aside.
• Brush one side of each chicken cutlet with mustard. Divide cheese and ham among 3 cutlets and place on mustard side. Top each with 1 tablespoon sauerkraut and 1/8 teaspoon caraway seeds. Arrange remaining 3 cutlets mustard-side down on top of sauerkraut to sandwich the ham and cheese. Press to seal.
• Dip stuffed cutlets in egg white mixture and dredge in bread crumbs. (You can do this several hours ahead and refrigerate until needed).
• Heat oil in a large skillet over medium-high heat. Carefully place cutlets in hot pan and fry until dark brown and cooked through, 2 to 3 minutes a side. Transfer to a paper towel-lined plate to drain; serve hot, with additional sauerkraut on the side.

CRISPY DIJON CHICKEN

Steps:

• In a shallow bowl, combine yogurt, seasoning blend, lemon juice and mustard. In another bowl, combine the cornflake crumbs and Parmesan cheese. Roll the chicken in yogurt mixture, then in crumb mixture. Place in a greased 8-in. square baking pan. Bake, uncovered, at 350 degrees F for 35-45 minutes or until juices run clear.