Crumb Topped Baked Chicken Breasts Dijon Recipes

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.

CRISPY GARLIC BREADCRUMB CHICKEN

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Season chicken breasts on both sides with salt, black pepper, and cayenne.
• Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
• Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
• Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
• Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
• Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.

DIJON CRUMB CHICKEN

Steps:

• In a shallow bowl, beat eggs and mustard. In another shallow bowl, combine the bread crumbs, Parmesan cheese, onion powder and garlic powder. Flatten chicken to 1/4-in. thickness. Dip chicken in egg mixture, then coat with crumb mixture. , In a large skillet, cook chicken in oil over medium heat for 15-20 minutes or until juices run clear and chicken is golden brown, turning once.

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).

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°.

CRUMB-TOPPED BAKED CHICKEN BREASTS DIJON

Steps:

• Heat oven to 375°F.
• Place chicken on rimmed baking sheet sprayed with cooking spray. Whisk mustard and vinegar until blended; brush onto chicken.
• Mix remaining ingredients; press onto chicken.
• Bake 20 min. or until chicken is done (165°F).

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.

SIMPLE CHICKEN MAYO WITH PARMESAN AND BREAD CRUMBS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place chicken breasts in a baking pan.
• Mix Parmesan cheese and mayonnaise in a bowl; spread evenly over chicken breasts. Coat with bread crumbs; sprinkle with herbes de Provence.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).