Easy Crispy Dijon Chicken Recipes

EASY DIJON CHICKEN

Steps:

• Whisk together milk and Dijon mustard.
• Have crumbs and tarragon mixed toegther in another bowl.
• Dip chicken pieces in milk mixture, and then dip them in crumbs.
• Place in a shallow baking dish in a single layer.
• Cover and bake in a preheated 375F oven for 30 minutes.
• Uncover and bake for a further 15 minutes, or until chicken is done as you like.

EASY CRISPY DIJON CHICKEN

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Put the butter in a 9 or 10 inch square baking dish and put it in the oven while it is heating up.
• Don't use a dish that is too big or the butter will end up spreading out too far from the chicken. This whole first part is very important and will help make your chicken end up crispy.
• In one bowl, whisk together the mustard and half and half.
• In another bowl, mix together the cracker crumbs and the cheese.
• When the oven is completely heated up and the butter is sizzling in the baking dish, remove the pan from the oven and set it on a trivet on the counter next to your two mixtures.
• Dip the chicken in the wet mixture; dredge in the crumb mixture.
• This step is important. Put the chicken down in the dish and turn it over right away. The idea is to put it in the butter briefly and turn it over so the butter side is up. It makes the chicken get evenly crispy. I use this technique for all of my oven "frying" because it works so well.
• Bake for approximately 45 minutes or so, depending on the thickness of the chicken breasts.
• Leave them in there until the coating is browned real nicely. Mine are usually perfect at 45 minutes.

CRISPY DIJON CHICKEN WITH PARMESAN CAULIFLOWER MASH AND GREEN BEANS

Steps:

• Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: Dijon Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Cut cauliflower florets into bite-sized pieces, if necessary.Halve garlic cloves.Trim ends off green beans.Pat chicken breasts dry, and season both sides with a pinch of pepper. 2 Prepare the Cauliflower Mash Bring a medium pot with cauliflower, garlic, 11/2 cups water, and 1/4 tsp. salt to a boil over high heat. Reduce heat to medium-high and stir occasionally until water evaporates completely, 15-17 minutes. Make sure no water is left in pot; remaining water will make mash runny.Add Parmesan and mash until slightly chunky. Taste, and season with a pinch of salt and pepper if desired. Cover and set aside.While cauliflower cooks, bread chicken. 3 Bread the Chicken Place 2/3 the Dijon (reserve 1/3 for sauce) and panko in two separate mixing bowls.Coat chicken completely in Dijon. Place coated chicken in panko and cover completely, pressing to adhere.Place breaded chicken on a plate. 4 Sear the Chicken Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat.Add crusted chicken and sear until golden brown, 2-3 minutes per side.Transfer chicken to one side of prepared baking sheet.Wipe pan clean and reserve. 5 Roast Green Beans and Make Sauce Toss green beans with 1 tsp. olive oil and a pinch of salt and pepper on empty half of baking sheet. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.Rest chicken 3 minutes. While chicken rests, return pan used to sear chicken to medium-high heat and add cream. Bring to a simmer and cook until thickened, 2-3 minutes.Remove from burner and swirl in remaining Dijon.Plate dish as pictured on front of card, spooning sauce over chicken. Bon appétit!

CRISPY ONION DIJON CHICKEN

Steps:

• Preheat oven to 350°.
• Just melt, don't cook, butter in small saucepan or microwave.
• Add worcestershire sauce and mustard.
• Dip chicken in butter mixture and coat well with crushed onions.
• Place in baking dish and bake for 45 minutes or until juices run clear.

CRISPY OVEN-FRIED DIJON CHICKEN BREAST

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!

CRISPY HONEY DIJON CHICKEN

Steps:

• Preheat oven to 350°F.
• Pound chicken breasts until they are thin.
• Stir together mustard, honey, salt and pepper.
• Spread or paint dijon mixture generously on chicken breasts.
• Crush Ritz crackers into fine crumbs.
• Press crumbs onto mustard coated chicken until chicken is thoroughly coated with crumbs.
• Place chicken on a baking sheet or jellyroll pan and bake at 350F for 30-40 minutes or until crispy, turning chicken once during cooking, if desired.

EASY CHICKEN DIJON

Steps:

• Heat oven to 375 degrees.
• Season chicken to your taste.
• In a small bowl, mix well the sour cream and Dijon mustard- set aside.
• Dip each seasoned breast in sour cream/ mustard mixture, coating well.
• Dredge each coated breast in seasoned bread crumbs.
• Arrange pieces in a a 13 x 9 baking pan.
• Bake for 50 minutes or until thickest part is no longer pink.