CREAMY DIJON MUSTARD CHICKEN
This chicken with creamy dijon mustard sauce is an easy and fast weeknight meal. The chicken cutlets and sauce are all cooked in the same skillet, making clean-up a breeze.
Provided by Elise Bauer
Categories Dinner 1-Pot Quick and Easy
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Serve: Serve with egg noodles, rice, mashed potatoes, puréed celery root or parsnips, or serve alone or with vegetables for low carb version.
Nutrition Facts : Calories 448 kcal, Carbohydrate 9 g, Cholesterol 145 mg, Fiber 2 g, Protein 46 g, SaturatedFat 8 g, Sodium 690 mg, Sugar 4 g, Fat 22 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g
DIJON-CRUSTED CHICKEN BREASTS
If you're craving fried chicken, this dish will hit the spot! A crisp and flavorful coating makes this easy entree feel special and indulgent. Jacqui Correa - Landing, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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°.
Nutrition Facts : Calories 169 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 380mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
BAKED CHICKEN STRIPS WITH DIJON AND PANKO COATING
Wow, this is a new favorite! I can't believe how easy and how moist and good the chicken tasted. I made it exactly as posted, and my husband and I both loved it. It's in my regular meal rotation now. The chicken strips are first coated with a garlic-Dijon mustard mixture, then pressed in a panko bread crumb mixture before baking. The results is moist, delicious chicken with a slightly crunchy coating. Easy and delicious.
Provided by Baykat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 22m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Pour 1 tablespoon olive oil on a paper towel and use to coat a cooling rack; place on a baking sheet.
- Mix mustard and garlic together in a bowl.
- Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork.
- Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack.
- Bake in the preheated oven until browned on the outside and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 409.3 calories, Carbohydrate 42.2 g, Cholesterol 96.9 mg, Fat 12.8 g, Fiber 0.7 g, Protein 41.4 g, SaturatedFat 2.6 g, Sodium 1305.7 mg, Sugar 0.2 g
DIJON CHICKEN BREASTS
Steps:
- Pound chicken to 1-inch thick and season with salt and pepper.
- Heat olive oil over medium-high heat in a large skillet and cook chicken for 5-6 minutes per side, or until browned and the chicken reaches 165°F. Remove chicken from the pan and set aside lightly covering with foil.
- Add butter and garlic to the pan. Cook just until fragrant, about 30 seconds.
- Stir in white wine, making sure to scrape up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half, about 3 minutes.
- Whisk in remaining ingredients and simmer for 2-4 minutes or until slightly thickened.
- Add chicken back to the pan along with any juices and cook just until heated through, about 2 minutes.
Nutrition Facts : Calories 287 kcal, Carbohydrate 2 g, Protein 26 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 108 mg, Sodium 776 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
EASY DIJON CHICKEN
Make and share this Easy Dijon Chicken recipe from Food.com.
Provided by cuisinebymae
Categories Lunch/Snacks
Time 55m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together milk and Dijon mustard.
- Have crumbs and tarragon mixed toegther in another bowl.
- Dip chicken pieces in milk mixture, and then dip them in crumbs.
- Place in a shallow baking dish in a single layer.
- Cover and bake in a preheated 375F oven for 30 minutes.
- Uncover and bake for a further 15 minutes, or until chicken is done as you like.
Nutrition Facts : Calories 208, Fat 3.5, SaturatedFat 1.1, Cholesterol 71.6, Sodium 354.8, Carbohydrate 12, Fiber 1.1, Sugar 1.3, Protein 30.4
EASY CHICKEN BREASTS WITH DIJON CRUST
"This was an instant hit because the kids thought the chicken was fried. Proof that this was a great technique? We did the same thing with cod and the kids still thought it was fried chicken and couldn't gert enough." Source: Women's Day magazine (Chef Bobo's Good Food Cookbook- recipe feature)
Provided by Jug OMud
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Adjust oven rack to highest position. Heat to 450*F. Coat a large baking sheet with non-stick spray.
- Mix mustard & sour cream in a small bowl. In a shallow dish, combine the bread crumbs, thyme, and oil.
- Season chicken with salt & pepper. Brush or spread top of breast halves with mustard mixture. Mustard side down, dip into crumb mixture, pressing mixture firmly onto chicken. Arrange coated sides up on prepared baking sheet.
- Bake 15 minutes or until crumb mixture has lightly browned and chicken is cooked through.
Nutrition Facts : Calories 222.9, Fat 5.6, SaturatedFat 1.3, Cholesterol 77.5, Sodium 521.3, Carbohydrate 13.6, Fiber 1, Sugar 1.2, Protein 27.8
WALNUT-CRUSTED CHICKEN BREAST
I almost never order a nut-crusted entree in a restaurant, as they often feature a sugary glaze or a too-sweet nut, like pecan or macadamia. That's not an issue here since we're going with buttery, subtly bitter walnuts, held on with a very savory 'nut glue,' made with a garlic and mustard base. This protective layer of deliciousness makes boneless, skinless chicken breast taste like it was just carved off a freshly roasted carcass.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h25m
Yield 4
Number Of Ingredients 10
Steps:
- Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl to make the "nut glue."
- Season chicken breasts generously with salt, pepper, and cayenne. Spread nut glue all over the chicken. Refrigerate until ready to use.
- Toss walnuts over the chicken, press down firmly, and repeat on the other side to coat thoroughly. Refrigerate for 1 1/2 to 3 hours.
- Preheat the oven to 375 degrees F (190 degrees C).
- Coat the bottom of an oven-proof skillet with some olive oil. Place chicken breasts on top, reserving excess nuts if desired. Season with a pinch of salt and drizzle more olive oil on top.
- Bake in the center of the preheated oven until walnuts are lightly toasted and an instant-read thermometer inserted into the thickest part of a breast reads 150 degrees F (66 degrees C), about 25 minutes.
- Quickly remove chicken to a plate to rest. Transfer skillet to the stovetop; stir in broth, 1 tablespoon Dijon mustard, and honey and bring to a boil over high heat; cook until reduced by about half, 3 to 4 minutes. Spoon pan sauce over and around the chicken to serve.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 13 g, Cholesterol 65.4 mg, Fat 34.8 g, Fiber 3.1 g, Protein 30.7 g, SaturatedFat 3.9 g, Sodium 523.5 mg, Sugar 4.4 g
PARMESAN-DIJON CHICKEN
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
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-PARMESAN CHICKEN BREASTS
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
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
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