DIJON CHICKEN AND GREEN BEANS
This is a quick and simple dish to make when you've had a busy day. Low in calories AND it tastes good!! If you like your green beans crunchy, this is perfect. If you prefer tender, I would recommend blanching or boiling beans for a minute before putting them in foil. A friend found this recipe and made it on the grill when we went camping, but I've also made it at home in the oven.
Provided by E.A.4957
Categories One Dish Meal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Center one chicken breast on each sheet of aluminum foil.
- In a small bowl, combine mustard, honey and pepper.
- Spoon this over the chicken.
- Top with green beans.
- Bring foil sides up and double fold the top ends to seal each packet, leaving a little room for circulation inside.
- Place packets on top of a cookie sheet and bake for 18 to 22 minutes in the preheated oven.
- If you're making this on the grill, grill for approximately 13 to 15 minutes.
Nutrition Facts : Calories 212.2, Fat 4, SaturatedFat 0.8, Cholesterol 75.5, Sodium 375.8, Carbohydrate 17.7, Fiber 2.1, Sugar 14.7, Protein 26.9
QUICK LEMON DIJON CHICKEN
Spicy, tangy, flavorful chicken that can be prepared in a snap! Ingredients can be adjusted to taste.
Provided by PEACEKIKS
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Place chicken in a skillet over medium heat. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. Cook, turning chicken occasionally, until the chicken pieces are done, about 15 minutes.
Nutrition Facts : Calories 301.1 calories, Carbohydrate 10.5 g, Cholesterol 136.9 mg, Fat 3.1 g, Fiber 1.7 g, Protein 55 g, SaturatedFat 0.8 g, Sodium 983.6 mg, Sugar 0.1 g
DIJON GREEN BEANS
I love this recipe because it combines the freshness of garden green beans with a warm and tangy dressing. It's a wonderful, quick and easy side. -Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place beans in a large saucepan and cover with water. Bring to a boil. Cook, covered, for 10-15 minutes or until crisp-tender., Meanwhile, whisk the vinegar, oil, mustard, salt and pepper in a small bowl. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 167mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges
GREEN BEANS DIJON
This is our Thanksgiving side dish staple but it would go great with chicken or salmon. One of the great things about this recipe is that you can cook the green beans ahead of time and make the sauce at the last minute which usually helps with those holiday meals! This is a family recipe that originally came from my Aunt in SoCal. UPDATE: after reading reviews, I've increased the amount of chicken broth to make more of the yummy sauce. Thanks for the great feedback!
Provided by WildLime
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Saute bacon in large skillet over medium-high heat until crisp. Drain off all but 2 tablespoons of bacon drippings.
- Add green onions and garlic. Cook and stir just until you can smell the garlic or until the green onions are slightly tender.
- Stir in Dijon mustard, then reduce heat to low.
- Gradually blend in chicken broth, heating and stirring just until thickened.
- Pour sauce over beans, tossing until coated.
- Season to taste with salt and pepper.
BLUEBERRY-DIJON CHICKEN
Blueberries and chicken may seem like a strange combination, but prepare to be pleasantly surprised. I add a sprinkling of minced fresh basil as the finishing touch. -Susan Marshall, Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm., In the same skillet, combine the preserves, vinegar, blueberries and mustard, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until thickened. Serve with chicken. Sprinkle with basil if desired.
Nutrition Facts : Calories 325 calories, Fat 7g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 522mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 0 fiber), Protein 34g protein.
CHICKEN RANCH DIJON
Easy and delicious chicken dish. The tangy sauce flavors the whole dish if desired. Serve over angel-hair pasta and a green vegetable (green beans are a good choice).
Provided by Abbey Atkinson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a pot of lightly salted water to a boil and set heat to medium-low; keep the water at a low boil while you complete remaining steps.
- Sprinkle chicken breasts with salt and black pepper. Melt butter in a skillet over medium heat and cook chicken breasts in the hot butter until browned and no longer pink inside, about 8 minutes per side. Transfer chicken to a platter, cover loosely with aluminum foil, and keep warm.
- Whisk ranch dressing and Dijon mustard together in a bowl. Pour white wine into skillet; scrape and dissolve any browned bits of food in the bottom of the skillet into wine. Whisk ranch dressing mixture the skillet, reduce heat to low, and bring sauce to a simmer.
- Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain pasta and toss lightly with ranch sauce.
- Divide pasta between 4 serving plates and top each serving with a chicken breast. Spoon remaining sauce over chicken breasts and sprinkle with parsley.
Nutrition Facts : Calories 723 calories, Carbohydrate 47.1 g, Cholesterol 113.7 mg, Fat 43 g, Fiber 2.6 g, Protein 31.1 g, SaturatedFat 14 g, Sodium 1521.7 mg, Sugar 3.2 g
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