Dijon Chicken With Panko Crust Recipes

BAKED CHICKEN STRIPS WITH DIJON AND PANKO COATING

Baked Chicken Strips with Dijon and Panko Coating image

Wow, this is a new favorite! I can't believe how easy and how moist and good the chicken tasted. I made it exactly as posted, and my husband and I both loved it. It's in my regular meal rotation now. The chicken strips are first coated with a garlic-Dijon mustard mixture, then pressed in a panko bread crumb mixture before baking. The results is moist, delicious chicken with a slightly crunchy coating. Easy and delicious.

Provided by Baykat

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 22m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil, divided
¼ cup Dijon mustard
2 cloves garlic, grated
2 cups panko bread crumbs
1 tablespoon smoked paprika
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds boneless chicken breasts, cut into strips

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).

Nutrition Facts : Calories 409.3 calories, Carbohydrate 42.2 g, Cholesterol 96.9 mg, Fat 12.8 g, Fiber 0.7 g, Protein 41.4 g, SaturatedFat 2.6 g, Sodium 1305.7 mg, Sugar 0.2 g

DIJON CHICKEN WITH PANKO CRUST

Dijon Chicken with Panko Crust image

This is a very good and tasty recipe, takes only 30 minutes to prepare. Panko is available in well-stocked supermarkets and Asian grocery stores. The recipe comes from Sunset.

Provided by Barb G.

Categories Chicken

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup butter, melted
1/4 cup Dijon mustard
2 cloves garlic, peeled and minced or pressed
1/2 cup panko breadcrumbs (japanese-style bread crumbs)
2 tablespoons grated parmesan cheese
1 1/2 tablespoons minced parsley
8 boneless skinless chicken breast halves
1/2 cup mayonnaise
1/4 cup Dijon mustard
1/2-1 tablespoon sesame oil
1 teaspoon soy sauce

Steps:

In a large bowl, whisk together butter, mustard and garlic.
In another bowl, mix panko crumbs, parmesan cheese and parsley.
One at a time, turn chicken breast in butter mixture to coat completely;(If chicken breast are very thick it is good to pound them;) dip rounded side of the chicken breast in panko mixture.
Place breast crumb side up in a 10-by 15-inch baking pan, sprayed with non-sick cooking spray.
Bake chicken in a 500 degree oven crumbs are golden and breast are no longer pink in center of thickest part (cut to test),about 15 minutes, may take longer, depending on the size of the breast.
Serve with Dijon sauce: Dijon Sauce: In a bowl mix mayonnaise, Dijon mustard, sesame oil and soy sauce: makes 3/4 cup sauce.

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