Panko Crusted Chicken W Honey Dijon Dip Recipes

DIJON CHICKEN WITH PANKO CRUST

Steps:

• In a large bowl, whisk together butter, mustard and garlic.
• In another bowl, mix panko crumbs, parmesan cheese and parsley.
• One at a time, turn chicken breast in butter mixture to coat completely;(If chicken breast are very thick it is good to pound them;) dip rounded side of the chicken breast in panko mixture.
• Place breast crumb side up in a 10-by 15-inch baking pan, sprayed with non-sick cooking spray.
• Bake chicken in a 500 degree oven crumbs are golden and breast are no longer pink in center of thickest part (cut to test),about 15 minutes, may take longer, depending on the size of the breast.
• Serve with Dijon sauce: Dijon Sauce: In a bowl mix mayonnaise, Dijon mustard, sesame oil and soy sauce: makes 3/4 cup sauce.

PANKO CRUSTED CHICKEN W/ HONEY DIJON DIP

Steps:

• In a small bowl break up an egg, add pepper and mix around. In a larger bowl add the panko crumbs, salt, and seasonings.
• Heat the coconut oil over medium heat in a large pan.
• Take the chicken breast fillets and dip them into the egg mixture and then coat with the panko mixture. Place in the hot pan.
• Cook for five minutes on each side, or until fully cooked. You may have to do two batches.
• While the chicken is cooking mix the dijon mustard, honey and parsley together. Add more honey if you want it less spicy.

BAKED CHICKEN STRIPS WITH DIJON AND PANKO COATING

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).

PANKO CRUSTED CHICKEN WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 400 degrees. Spray a baking pan with non-stick cooking spray.
• In a medium bowl, mix together Panko, paprika, thyme, garlic salt, and seasoning salt. Then stir in olive oil. (The oil allows the crumbs to get color in the oven).
• In a separate medium bowl, beat the egg with the milk.
• Roll each thigh in the egg wash and then into the seasoned Panko. Make sure to pat the crumbs onto the chicken to make an even coating and then place the thighs in the pan.
• Bake at 400 for 35 - 45 minutes or until juices run clear.
• Sauce: In a small bowl, mix the honey, spicy brown mustard, and mayonnaise. Serve this sauce on the side for those who like to dip their chicken.

~ PANKO ENCRUSTED DIJON CHICKEN ~ CRUNCHY & DELISH

Steps:

• 1. Preheat oven to 475 degree F. Spray a large sheet pan with non stick cooking spray. In a bowl, mix mustard, mayonnaise and Worcestershire sauce until well blended. Taste add more mayo if too tart.
• 2. In another bowl, mix Panko's with the seasonings.
• 3. Liberally coat each thigh with mustard mixture ( I just scoop some up with my hand and slather all over thigh. ) Then dip to coat in seasoned crumbs.
• 4. Repeat and place evenly on baking sheet.
• 5. Place in oven and bake for 15 minutes. Carefully turn each piece of chicken and bake on that side for 15 minutes. Repeat until chicken is cooked through and juices run clear. Mine took about 45 minutes in all and they were large thighs. They should be crispy and golden I sprinkled chicken with kosher salt, while hot.
• 6. This chicken was awesome, if I do say so myself! Enjoy!