CHICKEN RANCH DIJON
Easy and delicious chicken dish. The tangy sauce flavors the whole dish if desired. Serve over angel-hair pasta and a green vegetable (green beans are a good choice).
Provided by Abbey Atkinson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a pot of lightly salted water to a boil and set heat to medium-low; keep the water at a low boil while you complete remaining steps.
- Sprinkle chicken breasts with salt and black pepper. Melt butter in a skillet over medium heat and cook chicken breasts in the hot butter until browned and no longer pink inside, about 8 minutes per side. Transfer chicken to a platter, cover loosely with aluminum foil, and keep warm.
- Whisk ranch dressing and Dijon mustard together in a bowl. Pour white wine into skillet; scrape and dissolve any browned bits of food in the bottom of the skillet into wine. Whisk ranch dressing mixture the skillet, reduce heat to low, and bring sauce to a simmer.
- Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain pasta and toss lightly with ranch sauce.
- Divide pasta between 4 serving plates and top each serving with a chicken breast. Spoon remaining sauce over chicken breasts and sprinkle with parsley.
Nutrition Facts : Calories 723 calories, Carbohydrate 47.1 g, Cholesterol 113.7 mg, Fat 43 g, Fiber 2.6 g, Protein 31.1 g, SaturatedFat 14 g, Sodium 1521.7 mg, Sugar 3.2 g
RANCH CHICKEN SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.
- Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.
- Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.
- While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet).
- When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.)
- When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).
- Halve the rolls and immediately load with the bacon-and-cheese covered chicken.
EASY GRILLED HONEY-DIJON CHICKEN
Steps:
- In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours.
- Preheat the grill to medium heat.
- Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.
HONEY DIJON CHICKEN
Try it, you're going to love it! It just doesn't get any easier than this. Five minutes of prep work, 30 minutes of cooking time, and you have a fantastic meal. The original recipe states that it makes enough sauce for 4 chicken breasts, but I've found that it can easily be stretched to serve with at least 6 decent-size chicken breasts.
Provided by Northwestgal
Categories Chicken Breast
Time 35m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Lightly spray the bottom and sides of a 10-inch casserole dish (or any baking pan large enough to hold the chicken breasts). Place the chicken breasts in the coated baking pan.
- With a wooden spoon, mix the mustard, honey, apricot preserves, and ginger in a small mixing bowl until well blended. Brush (or spoon) the mustard mixture over the tops of the chicken breasts. Bake the chicken, uncovered, for 30-45 minutes (depending on thickness of the breasts).
- After 15 minutes of baking turn over each chicken breast, spoon sauce over them, and continue baking for the remaining 15 minutes, or until breasts are thoroughly cooked.
- Transfer the chicken breasts to individual plates. Spoon the sauce over each chicken breast serving.
- (For my kids, I like to put their portion of the sauce into a small condiment cup so they can use it as a dipping sauce. What can I say -- it's a kid thing.).
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
HONEY-DIJON CHICKEN TENDERS
With a sweet and savory coating, these chicken tenders are a breeze to make. Serve with ranch dressing, ketchup, or more honey mustard dressing.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
- Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
- Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 37.7 g, Cholesterol 92.1 mg, Fat 13.1 g, Fiber 1 g, Protein 29.2 g, SaturatedFat 6.5 g, Sodium 909.3 mg, Sugar 13.5 g
MRS. DASH GRILLED HONEY DIJON CHICKEN
So easy and most ingredients are on hand. Mrs. Dash original blend is the key ingredient as well as dijon and honey,can't beat this for quick & easy.If you like to dip your chicken, make a double batch of mustard and honey. As usual with grilling chicken, sometimes I need to cook longer, but always check to see if the juices are running clear. Just 5 grams of fat and 5 grams of carbs. I found this at the Dash website (after tasting LorrieMom's carrots.. oh yum) I have done a touch of zaar adjusting to fit our tasts.
Provided by BakinBaby
Categories Chicken Breast
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat grill to medium high heat ( about 350 degrees).
- Brush olive oil over both sides of chicken and sprinkle both sides with Mrs. Dash Seasoning.
- Combine mustard and honey, place chicken on grill & brush half of mustard mixture over chicken.
- Grill covered about 4 minutes, mabye more depending on the thickness of chicken breast and grill temperature.
- Turn chicken and brush remaining mustard mixture over chicken and continue to cook another 4-5 minutes on a covered grill. (Or until juices run clear or knife inserted removes quickly and clean).
- Everytime we make this dish I find the grilling time is different, so watch closely.
Nutrition Facts : Calories 328.6, Fat 17.8, SaturatedFat 4, Cholesterol 72.6, Sodium 242.7, Carbohydrate 18.1, Fiber 0.5, Sugar 17.4, Protein 24.4
HONEY DIJON CHICKEN
I usually buy chicken breasts from those wholesale places. They are packed boneless, skinless and frozen. The other night I had no idea what to do for dinner and found a delightful recipe on the bag of chicken breasts. This recipe does not require that the chicken be defrosted, it requires minimal work and the chicken came out moist and juicy.
Provided by PaulaG
Categories Chicken Breast
Time 55m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Line a 13 x 9 inch baking pan with foil; spray the foil with non-stick cooking spray.
- Rinse the frozen chicken pieces under lukewarm water to remove the ice glaze, pat dry.
- Place chicken on prepared foil pan and sprinkle with paprika, top with lemon slices.
- Place in the preheated oven and bake for 30 minutes.
- Meanwhile, prepare the sauce by placing remaining ingredients in a small microwave safe bowl and mixing thoroughly.
- Prior to spooning over chicken, microwave sauce for 1 to 2 minutes or until heated through.
- After the breasts have baked for 30 minutes, drain and discard juices from baking pan.
- Remove the lemon slices and spoon the heated sauce over the chicken.
- Return to oven and continue baking for 1o to 15 minutes or until juices run clear when pierced with a fork.
- Serve immediately.
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Ratings 179Total Time 20 minsCategory Main CourseCalories 207 per serving
- Prepare the marinade by whisking the olive oil, Dijon mustard, garlic, salt and pepper in a large bowl.
- Add the chicken breast into the bowl and toss to combine and evenly coat the chicken with the marinade. Refrigerate and let marinate for 2 hours or up to 24 hours.
- Preheat grill or grill pan to medium heat. Place chicken on the grill for 5-7 minutes. Flip over and cook until golden brown and the juices run dry, approximately 5-7 more minutes.
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- In a small mixing bowl stir together dijon mustard, mayonnaise, garlic and season with salt and pepper to taste.
- Pound thicker portions of chicken with with a meat mallet to help even the thickness. Brush top side of chicken pieces with plenty of the mustard sauce.
- Place on preheated grill, sauce coated side down, then brush the uncoated side with mustard sauce.
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