Cracker Crusted Chicken With Orange Mustard Sauce Recipes

CRACKER CRUSTED CHICKEN WITH ORANGE MUSTARD SAUCE

Steps:

• 1. Mix the cracker crumbs with the garlic powder, salt, and white pepper. Set aside. Beat the eggs in a separate shallow dish. Preheat oven 400 degrees. Spray a baking pan.
• 2. Dredge the chicken in the egg mixture then dredge in the cracker mixture. Place in baking pan. Add a pat of butter to the top of each piece of chicken. Bake for 30 minutes turning once to get them nice and golden brown. Remove the chicken from and set aside to and keep warm. Place the baking pan on the stove top over med high heat.
• 3. Mix all the ingredients together for the pan sauce and add to the baking pan drippings and bring to a boil whisking until well incorporated. Let it reduce to a thick glaze. Remove from heat.
• 4. Plate the greens on a plate and top with the chicken. Drizzle the sauce over top and garnish with parsley.

CHICKEN WITH ORANGE-MUSTARD SAUCE

Steps:

• Prick chicken in several places using a fork; arrange in a large dish in 1 layer. Season with salt and pepper and brush with 1 tablespoon olive oil. Cover and refrigerate for 15 to 30 minutes.
• Meanwhile, whisk remaining 2 tablespoons olive oil, mustard, orange zest, cumin, and fennel together in a small glass bowl.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Brush chicken with orange-mustard sauce and arrange on the preheated grill. Cook, turning often and brushing with more of the sauce, until legs are no longer pink at the bone and juices run clear, 16 to 18 minutes. Transfer chicken to a platter and garnish with cilantro.

RITZ CRACKER CRUMB CHICKEN

Steps:

• Preheat oven to 350°.
• Rinse chicken and pat dry.
• Place Ritz crackers in the blender and blend until finer than breadcrumbs.
• Melt butter completely (I microwave it).
• Dip chicken in melted butter.
• Coat chicken in Ritz crumbs and place on baking sheet.
• Bake for 45 minutes.

PARMESAN CRUSTED CHICKEN BREAST WITH HONEY MUSTARD SAUCE AND NEW

Steps:

• Preheat oven to 400°F.
• Put skillet with coating of olive oil - medium heat on the stove.
• Slice the potatoes and layer on a pregreased baking sheet.
• Dust with garlic powder , salt and pepper to taste.
• Bake while cooking chicken. Baking time depends on thickness of cut.
• Start by rinsing chicken in cool water.
• Dredge chicken through egg then coat in panko/cheese combined in a bowl.
• Dip in egg again and again in panko mixture.
• Place in hot oil and allow to fry until crispy and cooked through.
• Place on paper towel to drain.
• Mix honey and mustard over low heat in a sauce pan. You can modify the honey/mustard ratio to your liking. This way will be more mustardy than anything.

ORANGE CRUSTED CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Melt the butter in a baking dish.
• Combine bread crumbs, salt, and orange peel in a shallow dish.
• In a small bowl, beat eggs and orange juice together until well blended.
• Dip chicken parts in the egg mixture; coat evenly with crumb mixture.
• Roll chicken in melted butter.
• Arrange chicken (skin side down) in baking dish.
• Bake 30 minutes.
• Turn chicken and cover with foil.
• Bake 30 additional minutes.

PECAN CHICKEN WITH MAPLE PECAN SAUCE

Steps:

• To toast pecan pieces, bake in 375F oven for 4 to 5 minutes.
• Keep oven preheated.
• For chicken: In a shallow bowl, mix together buttermilk and egg.
• Place chicken breasts in buttermilk mixture.
• In a second mixing bowl, combine pecans, cracker crumbs and salt.
• Turn chicken breasts in buttermilk, then coat with pecan mixture.
• Place chicken breasts in a greased shallow baking dish and drizzle with melted butter.
• Bake in preheated oven for 45 to 50 minutes or until chicken is no longer pink inside.
• Serve with Maple Pecan Sauce.
• Maple Pecan Sauce: In a small saucepan, mix sugar, maple syrup, water, soy sauce and cornstarch; bring to a boil, stirring until sugar is dissolved.
• Remove from heat and add lemon juice and orange rind; stir.
• Just before serving, bring sauce to a boil; remove from heat and stir in toasted pecans.
• Makes 1 cup.