Baked Dijon Chicken Breasts Recipes

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.

PARMESAN-DIJON CHICKEN

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.

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°.

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.

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).

BAKED DIJON CHICKEN

Steps:

• 1. Preheat oven to 425 degrees. Spray a 13x9 inch rectangular pan with cooking spray.
• 2. Combine the evaporated milk and mustard in a shallow bowl.
• 3. Mix bread crumbs and cheese in another shallow bowl.
• 4. Dip chicken into the milk mixture on both sides.
• 5. Then dip in the crumb mixture.
• 6. Place into the prepared dish.
• 7. Bake for 15 - 20 minutes or until chicken is golden brown and the inside is no longer pink.

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.

BAKED PARMESAN DIJON CHICKEN BREASTS

Steps:

• Heat oven to 375°F Grease 13 X 9 inch pan.
• Mix bread crumbs and cheese in alrge resealable plastic food storage bag.
• Mix butter and mustard in shallow dish.
• Dip chicken into butter mixture, then shake in bag to coat with crumb mixture. Place in pan.
• Bake uncovered 20 to 25 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

BAKED HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

BAKED CHICKEN DIJON

Steps:

• Mix first 4 ingredients in large bowl.
• Add chicken and toss to coat well.
• Bake at 375* for 20 minutes, or until done.