Panko Crusted Chicken With Mustard Maple Pan Sauce Recipes

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PANKO PARMESAN CRUSTED CHICKEN WITH WASABI TOMATO SAUCE



Panko Parmesan Crusted Chicken with Wasabi Tomato Sauce image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 13

Cooking spray
6 boneless skinless chicken breast halves, about 5 ounces each
Salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, lightly beaten
1 cup panko crumbs or unseasoned dry bread crumbs
1 cup grated Parmesan
2 cups canned or jarred tomato sauce
2 teaspoons wasabi paste
2 teaspoons sugar
1 teaspoon chili powder
1 teaspoon ground cumin
1 tablespoon fresh cilantro leaves, chopped

Steps:

  • Preheat oven to 400 degrees F.
  • Coat a large baking sheet with cooking spray.
  • For the chicken:
  • Season both sides of chicken with salt and black pepper. Place flour in a shallow dish. Place eggs in a separate shallow dish. Combine panko crumbs and Parmesan in a third shallow dish. Dip chicken first in flour, then in the egg and then panko crumb mixture. Transfer chicken to the prepared baking sheet and spray the surface with cooking spray. Bake for 25 to 30 minutes, or until chicken is golden brown and cooked through. Remove from oven.
  • For the sauce:
  • While the chicken is cooking, in a small saucepan, combine tomato sauce, wasabi paste, sugar, chili powder, and cumin. Set pan over medium heat and bring to a simmer, for 10 minutes. Remove pan from heat and reserve 2/3 cup of the sauce.
  • Serve 4 of the chicken breast halves with remaining tomato sauce spooned over top. Reserve remaining chicken and 2/3 cup of the sauce for another use.

CRISPY CHICKEN TOPPED WITH MAPLE-MUSTARD SAUCE



Crispy Chicken Topped with Maple-Mustard Sauce image

Panko-crusted chicken served with a sweet and delicious maple mustard sauce.

Provided by mommyluvs2cook

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 11

4 skinless, boneless chicken breast halves
2 eggs
2 tablespoons chopped fresh parsley
3 teaspoons Dijon mustard
1 cup panko bread crumbs, or more as needed
3 tablespoons olive oil
1 cup chicken broth
3 tablespoons maple syrup
2 tablespoons coarse-grain mustard
1 teaspoon coarse-grain mustard
1 tablespoon butter

Steps:

  • Pound out chicken breast halves between 2 sheets of plastic wrap or in a resealable bag to 1/3- to 1/2-inch thickness.
  • Mix eggs, parsley, and Dijon mustard together in a large bowl. Pour panko into a separate bowl. Place chicken in the egg mixture, then dip in panko.
  • Heat olive oil over medium-high heat in a large, nonstick skillet. Add chicken breasts and cook until no longer pink in the centers and juices run clear, about 4 minutes per side. Transfer to a plate and keep warm.
  • Whisk chicken broth, maple syrup, and 2 tablespoons plus 1 teaspoon coarse-grain mustard together in a bowl. Pour into the same skillet used to cook chicken and bring to a boil. Cook sauce until reduced to about 3/4 cup, about 4 minutes. Stir in butter until melted. Spoon sauce over chicken and serve.

Nutrition Facts : Calories 397.2 calories, Carbohydrate 31.9 g, Cholesterol 155.6 mg, Fat 19 g, Fiber 0.1 g, Protein 29.6 g, SaturatedFat 4.9 g, Sodium 730.4 mg, Sugar 9.4 g

MAPLE-PECAN-CRUSTED CHICKEN



Maple-Pecan-Crusted Chicken image

For a dish that's both sweet and savory, try maple-pecan encrusted chicken. Serve with a side of brown rice and glazed carrots.

Provided by Greubel Rosie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 7

cooking spray
2 tablespoons pure maple syrup
1 tablespoon mayonnaise
salt to taste
½ cup panko bread crumbs
¼ cup chopped pecans
4 medium skinless, boneless chicken breast halves, cut into strips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place a wire rack onto a baking sheet and lightly coat with cooking spray.
  • Mix maple syrup, mayonnaise, and salt together in a bowl.
  • Mix panko and pecans together in a separate bowl. Dip chicken into the syrup mixture, followed by the panko mixture. Place onto the prepared baking sheet.
  • Bake in the preheated oven until an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.

Nutrition Facts : Calories 258.2 calories, Carbohydrate 17.1 g, Cholesterol 65.9 mg, Fat 10.9 g, Fiber 0.7 g, Protein 25.6 g, SaturatedFat 1.7 g, Sodium 181.5 mg, Sugar 6.3 g

PANKO-CRUSTED CHICKEN WITH MUSTARD-MAPLE PAN SAUCE



Panko-Crusted Chicken With Mustard-Maple Pan Sauce image

This is a quick, easy, and delicious recipe from the Bon Appétit Test and was printed in the magazine (Oct. 2009). The sauce is so good, I recommend doubling it and drizzling it on veggies, rice, or potatoes! I love that this recipe uses basic ingredients that you probably have on hand. Enjoy!

Provided by blucoat

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

16 ounces boneless skinless chicken breast halves, cut crosswise in half
1 large egg
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons Dijon mustard
2 tablespoons Dijon mustard
1 cup panko breadcrumbs (Japanese breadcrumbs)
2 tablespoons olive oil
1 cup low sodium chicken broth
3 tablespoons pure maple syrup
2 tablespoons coarse grain mustard
1 teaspoon coarse grain mustard
1 tablespoon chilled unsalted butter or 1 tablespoon dairy-free margarine

Steps:

  • Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3-to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.
  • Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
  • Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.

CRISPY MUSTARD-ROASTED CHICKEN



Crispy Mustard-Roasted Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 3 servings

Number Of Ingredients 10

4 cloves garlic
1 tablespoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 cups panko (Japanese bread flakes)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons good olive oil
2 tablespoons unsalted butter, melted
1/2 cup Dijon mustard, such as Grey Poupon
1/2 cup dry white wine
1 (3 1/2- to 4-pound) chicken, cut in eighths

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
  • Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
  • Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

PANKO CRUSTED CHICKEN WITH HONEY MUSTARD SAUCE



Panko Crusted Chicken With Honey Mustard Sauce image

Looking for a quick and delicious recipe that will get you out of the kitchen in a matter of minutes and will make your family think you are a rock star? Give this crispy chicken a try. You can double the dipping sauce or not make it at all depending on your family's tastes.

Provided by cookiedog

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/4 cups panko Japanese-style bread crumbs
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon garlic salt
1/2 teaspoon seasoning salt
2 teaspoons olive oil
1 large egg
1/2 tablespoon milk
6 skinless chicken thighs (I use bone in, reduce time if using boneless about 2 lbs.)
2 tablespoons honey
2 tablespoons spicy brown mustard
2 teaspoons mayonnaise

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.

Nutrition Facts : Calories 157.1, Fat 6, SaturatedFat 1.3, Cholesterol 88.9, Sodium 171.2, Carbohydrate 10, Fiber 0.5, Sugar 6.2, Protein 15.5

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