Dijonandwildricechickenburgers Recipes

GARLIC DIJON CHICKEN RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Take chicken out of the fridge. Pat dry and season on both sides with salt. Set aside for a few minutes.
• Make the honey garlic Dijon sauce. In a large bowl, combine olive oil, Dijon mustard, honey, garlic, spices, and salt. Mix.
• Add chicken to the honey garlic Dijon sauce. Coat each piece well with the sauce, then transfer chicken to a large lightly-oiled cast iron skillet (or baking sheet). Pour any Dijon sauce left in bowl on top. Add the onions.
• Bake in heated oven for 25 to 30 minutes or until chicken thighs are fully cooked through (internal temperature should register 165 degrees F)
• Remove from heat and garnish with fresh parsley. Serve hot with Lebanese Rice and loaded Balela salad or this simple 3-ingredient Mediterranean salad (see additional suggestions above)

DIJON CHICKEN

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.

DIJONNAISE CHICKEN

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.

HONEY-DIJON CHICKEN TENDERS

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.

DIJON-CRUSTED CHICKEN BREASTS

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°.

DIJON-BAKED CHICKEN WITH RICE AND BROCCOLI

Steps:

• The night before: Unravel thighs to flatten and scrunch together in a large shallow oven-safe pan. Combine the following in a small mixing bowl in this order: spices, honey, Dijon mustard, soy sauce, and hot chili sauce. Stir. Pour evenly over chicken. Flip the chicken around with a fork until each piece is well coated. End by making sure the rough side of the thigh is down. Cover with plastic wrap and refrigerate overnight.
• The next day: Preheat oven to 350 degrees F.
• Combine rice and water in a larger oven-safe pot. Stir. Cover and place in preheated oven.
• Turn chicken over with a fork. Place in preheated oven, beside rice. Set timer for 50 minutes. About halfway through the cooking time for chicken, I like to flip the chicken over again. When the timer rings for chicken, turn off heat but leave it in the oven.
• Rinse broccoli in colander. Place in a microwave-safe pot or casserole dish with lid. Cover, then microwave at high for 5 minutes. When timer rings, add seasoning mix to broccoli.

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.

CREAMY DIJON CHICKEN

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

CREAMY GARLIC DIJON CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken evenly on both sides with 1½ tablespoons salt. Heat 1 tablespoon olive oil in a shallow pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side. Remove chicken from the pan (it will not be fully cooked) and set aside. Wipe out the pan if it looks charred.
• Melt the butter in the pan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then whisk in flour. Pour in the chicken broth, whisking, then add French's Dijon Mustard, ½ teaspoon salt, and ¼ teaspoon pepper, and whisk until smooth. Simmer sauce for 1-2 minutes, then stir in the heavy cream. Return the sauce to a simmer, place the chicken in the sauce, and cover the pan with a lid. Simmer until chicken is fully cooked through, 5-10 minutes.
• Remove chicken from the pan. Stir the minced parsley and lemon zest into the sauce, then taste for seasoning. Slice the chicken. Remove the sauce from the heat.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and season with salt to taste. Saute mushrooms, stirring occasionally, until golden brown, 7-10 minutes. Remove mushrooms from the pan.
• Heat remaining 1 tablespoon olive oil in the pan. Add asparagus and sauté, stirring occasionally, until tender, about 3 minutes. Season with salt to taste. Add the peas and cook 1 minute more.
• Place the vegetables on a plate. Top with sliced chicken and drizzle with the dijon sauce. Garnish with chopped parsley.
• Enjoy!

DIJON CHICKEN BREASTS

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.

DIJON AND WILD RICE CHICKEN BURGERS

Steps:

• Heat coals or gas grill.
• Prepare Dilled Dijon Sauce by combining first three ingredients. Cover and refrigerate until time to serve.
• Mix remaining ingredients (except buns!) and shape into 6 patties.
• Grill patties uncovered, 4 to 6 inches from heat for 14 to 16 minutes. Turn once and grill until no longer pink in the middle.
• Serve burgers on buns with Dilled Dijon Sauce.