Dijon Crumb Chicken Recipes

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PARMESAN-DIJON CHICKEN



Parmesan-Dijon Chicken image

Perfectly seasoned and coated baked chicken breasts. Finally a way to wake up those boring weekday meals.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 5

1/4 cup butter or margarine, melted
2 tablespoons Dijon mustard
3/4 cup Progresso™ Parmesan bread crumbs
1/4 cup grated Parmesan cheese
6 boneless skinless chicken breast halves (1 3/4 pounds)

Steps:

  • Heat oven to 375°F. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
  • Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.
  • Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts : Calories 340, Carbohydrate 9 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 1 g, TransFat 0 g

DIJON CRUMB CHICKEN



Dijon Crumb Chicken image

Bold flavored ingredients make this meal one to remember, and one to crave later! It's delightfully crunchy and hints lightly of Dijon mustard and Parmesan cheese. Ann Wilson - Holland, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

2 eggs
2 tablespoons Dijon mustard
1 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic powder
4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons vegetable oil

Steps:

  • In a shallow bowl, beat eggs and mustard. In another shallow bowl, combine the bread crumbs, Parmesan cheese, onion powder and garlic powder. Flatten chicken to 1/4-in. thickness. Dip chicken in egg mixture, then coat with crumb mixture. , In a large skillet, cook chicken in oil over medium heat for 15-20 minutes or until juices run clear and chicken is golden brown, turning once.

Nutrition Facts : Calories 414 calories, Fat 20g fat (5g saturated fat), Cholesterol 177mg cholesterol, Sodium 853mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.

HOME



Home image

Categories     Entrees

Yield 4

Number Of Ingredients 6

●Nonstick cooking spray
● 1/4 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk
●3 to 4 tablespoons Dijon mustard
●1/4 cup plain, dry bread crumbs
●1/4 cup (.75 ounce) freshly shredded parmesan cheese
●4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves

Steps:

  • Preheat oven to 475° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.
  • Combine evaporated milk and mustard in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into milk mixture, coating both sides, then into bread crumb mixture. Place in prepared dish.
  • Bake for 15 to 20 minutes or until chicken is golden brown and no longer pink in center.

HONEY-DIJON CHICKEN TENDERS



Honey-Dijon Chicken Tenders image

With a sweet and savory coating, these chicken tenders are a breeze to make. Serve with ranch dressing, ketchup, or more honey mustard dressing.

Provided by Yoly

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 20m

Yield 4

Number Of Ingredients 8

½ cup all-purpose flour, or as needed
3 tablespoons honey
3 tablespoons Dijon mustard
½ cup Italian-seasoned bread crumbs, or more as needed
1 pound chicken tenders
½ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons butter

Steps:

  • Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
  • Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
  • Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 37.7 g, Cholesterol 92.1 mg, Fat 13.1 g, Fiber 1 g, Protein 29.2 g, SaturatedFat 6.5 g, Sodium 909.3 mg, Sugar 13.5 g

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

CRISPY GARLIC BREADCRUMB CHICKEN



Crispy Garlic Breadcrumb Chicken image

While not identical to a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you. One of the keys to this technique is to use panko breadcrumbs, which are much larger and more jagged than regular, fine breadcrumbs. This method also allows us to introduce some additional flavor, and moisture, thanks to the 'glue' we use to attach the crumbs.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 2

Number Of Ingredients 17

2 large skinless, boneless chicken breasts
salt and freshly ground black pepper to taste
cayenne pepper to taste
1 tablespoon olive oil
3 tablespoons unsalted butter
½ cup panko bread crumbs
3 cloves garlic, finely crushed
1 tablespoon finely chopped Italian parsley
2 tablespoons grated Parmigiano-Reggiano cheese
1 tablespoon mayonnaise
1 teaspoon balsamic vinegar
1 ½ teaspoons Dijon mustard
¼ cup chicken broth
⅓ cup chicken broth
1 lemon, juiced
1 teaspoon balsamic vinegar
salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Season chicken breasts on both sides with salt, black pepper, and cayenne.
  • Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
  • Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
  • Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
  • Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
  • Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.

Nutrition Facts : Calories 633.7 calories, Carbohydrate 28.5 g, Cholesterol 183.8 mg, Fat 37.6 g, Fiber 2.7 g, Protein 53.5 g, SaturatedFat 15.4 g, Sodium 955.5 mg, Sugar 1.3 g

BAKED DIJON CHICKEN



Baked Dijon Chicken image

This is an interesting twist on baked chicken. I'm normally not too much of a mustard fan, but I absolutely love this dish!

Provided by Mama_Jennie

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup Dijon mustard
1/4 cup evaporated milk
1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
4 boneless chicken breast halves

Steps:

  • Preheat oven to 475°F Spray 13" x 9" baking dish with nonstick cooking spray.
  • Combine mustard & evaporated milk in a shallow bowl & mix bread crumbs & cheese in a separate bowl.
  • Dip chicken into mustard mixture, coating both sides, then into bread crumb mixture until chicken is covered. Repeat with each piece.
  • Place chicken in prepared dish & bake for 15-20 or until chicken is golden brown & no longer pink in the center. Enjoy!

CRUMB-TOPPED BAKED CHICKEN BREASTS DIJON



Crumb-Topped Baked Chicken Breasts Dijon image

It's a quick weeknight dish, but these crumb-topped baked chicken breasts with Dijon mustard and Parmesan make any night feel special.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 small boneless skinless chicken breasts (1 lb.)
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. white wine vinegar
1/4 cup dry bread crumbs
2 Tbsp. KRAFT Grated Parmesan Cheese
1/4 tsp. dried thyme leaves
1 Tbsp. margarine or butter, melted

Steps:

  • Heat oven to 375°F.
  • Place chicken on rimmed baking sheet sprayed with cooking spray. Whisk mustard and vinegar until blended; brush onto chicken.
  • Mix remaining ingredients; press onto chicken.
  • Bake 20 min. or until chicken is done (165°F).

Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 2 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g

DIJON CRUMB CHICKEN



Dijon Crumb Chicken image

Make and share this Dijon Crumb Chicken recipe from Food.com.

Provided by Ginny Sue

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 eggs
2 tablespoons Dijon mustard
1 cup seasoned breadcrumbs
1/2 cup grated parmesan cheese
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
4 boneless skinless chicken breast halves
3 tablespoons vegetable oil

Steps:

  • Beat eggs and mustard in a shallow bowl.
  • Combine bread crumbs, Parmesan cheese, garlic powder and onion powder in another shallow bowl.
  • With a meat mallet, flatten chicken to 1/4 inch thickness.
  • Dip each chicken piece in egg mixture, then into crumb mixture to coat thoroughly.
  • Heat oil in a large skillet, cook chicken over medium heat for 15-20 minutes, turning once, until chicken is golden brown.

Nutrition Facts : Calories 428.8, Fat 19.4, SaturatedFat 5, Cholesterol 185.2, Sodium 585.2, Carbohydrate 22.2, Fiber 1.6, Sugar 2.8, Protein 39.4

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