DIJON-CRUSTED CHICKEN BREASTS
If you're craving fried chicken, this dish will hit the spot! A crisp and flavorful coating makes this easy entree feel special and indulgent. Jacqui Correa - Landing, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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°.
Nutrition Facts : Calories 169 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 380mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
HONEY-DIJON CHICKEN
"Honey, Dijon mustard and soy sauce blend perfectly to season these golden baked chicken breasts," relates Julie Rowe of Fort McMurray, Alberta. "A beekeeper shared the recipe with me."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in an ungreased 11x7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.
Nutrition Facts : Calories 197 calories, Fat 3g fat (0 saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 63g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
DIJON CHICKEN
Mustard adds a little zing to moist chicken breasts served over quick-cooking orzo.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 400, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 2 g, TransFat 0 g
CREAMY DIJON CHICKEN
This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. -Irene Boffo, Fountain Hills, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
DIJON CHICKEN BREASTS
Fast, easy and delicious. This recipe was developed by clinical dietitians and published in our local newspaper. Our family really enjoys this.
Provided by Princess Pea
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine bread crumbs, cheese, and spices in a bowl.
- Brush both sides of chicken pieces with mustard.
- Dredge through bread crumb mixture.
- Heat oil and margarine in a nonstick skillet over medium-high heat until melted.
- Saute chicken 6-8 minutes on each side, until done.
Nutrition Facts : Calories 190.6, Fat 4.1, SaturatedFat 1, Cholesterol 69.5, Sodium 402.7, Carbohydrate 7.3, Fiber 0.7, Sugar 0.8, Protein 29.3
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.
Nutrition Facts : Calories 287 kcal, Carbohydrate 2 g, Protein 26 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 108 mg, Sodium 776 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
CRISPY OVEN-FRIED DIJON CHICKEN BREAST
This is my own original recipe and favorite simple way to prepare baked chicken. Dredging the chicken in flour first makes it come out deliciously crispy. It is also nice to tenderize the meat, though not completely necessary. I usually serve it with rice pilaf and some vegetables, or on a sandwich with lettuce, tomato and mayonnaise.
Provided by Edana
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Prepare three bowls. In one, put the flour. In the next, thoroughly mix the egg, mustard and milk. In the third, place the bread crumbs.
- Grease a large baking sheet.
- Wash the chicken and pat it dry with a paper towel. Trim off any excess fat and tenderize if desired.
- One piece of chicken at a time, dredge the chicken in flour until it is completely covered. Then dip in the mustard mixture. Quickly place in the bread crumbs and coat completely. Repeat with each piece of chicken, placing them immediately on the baking sheet.
- If desired, sprinkle some garlic powder over the chicken breasts.
- Place the baking sheet in the oven for 30-35 minutes.
- Enjoy!
CHICKEN BREASTS DIJON
Who says dinner has to be a hassle. This chicken is wonderful and ready to serve in 30 minutes. Serve with rice and side salad.
Provided by PaulaG
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees.
- Spray a 13x9x2 inch pan with nonstick cooking spray, set aside.
- In small dish, mix the mustard, oil and wine.
- Place the chicken in pan and brush with mustard mixture.
- Sprinkle with pepper and mustard seed.
- Bake uncovered about 30 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut.
- Transfer to serving dish and garnish with fresh parsley.
Nutrition Facts : Calories 162.7, Fat 5, SaturatedFat 0.8, Cholesterol 75.5, Sodium 255.2, Carbohydrate 1.3, Fiber 0.6, Sugar 0.3, Protein 26.1
DIJON CHICKEN BREASTS
Categories Chicken Mustard Poultry Poach Low Fat Kid-Friendly Low Cal Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in heavy large skillet. Bring to gentle simmer over medium-low heat. Add chicken and season with pepper. Cover and poach until chicken is just cooked through, about 20 minutes. Transfer chicken to platter. Boil liquid in skillet until reduced to sauce consistency, about 2 minutes. Pour sauce over chicken and serve.
More about "dijon chicken breasts recipes"
CHICKEN BREASTS DIJON RECIPE | BON APPéTIT
From bonappetit.com
3.5/5 (696)Servings 4
- Heat oil in a large heavy Dutch oven over medium-high heat. Season chicken breasts with salt and pepper. Place chicken in Dutch oven and cook until brown on both sides, 12-15 minutes total. Transfer to a plate and set aside.
- Place leeks and onion in same pot and sauté until tender, about 8 minutes. Add garlic and sauté until tender, about 2 minutes. Stir in broth, wine, Dijon mustard, and minced thyme and bring to a simmer. Return chicken to pot. Cover and simmer over medium-low heat until chicken is cooked through, about 15 minutes.
- Transfer chicken to plates. Bring liquid in pot to a boil; cook until sauce is thickened and glossy, about 15 minutes. Whisk in butter and season with salt and pepper. Spoon sauce over chicken and garnish with thyme leaves.
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