Swiss Dijon Chicken Recipes

SWISS DIJON CHICKEN

Steps:

• Preheat oven to 425F/220C. Spray a baking sheet (one with sides) with non-stick spray.
• Mix sauce ingredients in a small bowl.
• Mix the salt and pepper and sprinkle over chicken breasts. Place chicken breast on prepared pan and cover it with the sauce. Then distribute cheese over t=he chicken breasts.
• Bake for 30-35 minutes or until the chicken tests done--juices run clear and/or it is 165F/75C.

CREAMY DIJON CHICKEN

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.

DIJON CHICKEN

Steps:

• In a shallow bowl, combine mustard and water; dip the chicken pieces, then roll in stuffing. Place in a greased 13x9-in. baking pan. Sprinkle with the remaining stuffing. , Bake, uncovered, at 350° for 1 hour or until juices run clear.

BAKED CHICKEN DIJON WITH SWISS CHEESE

Steps:

• Preheat the oven to 350°.
• The sauce-in a small bowl, mix together all the sauce ingredients; taste for seasoning and adjust.
• Place the chicken in a lightly sprayed or oiled 9 x 13 inch glass baking dish; sprinkle lightly with salt and pepper (optional).
• Spread the sauce on top of the chicken.
• Bake, uncovered, until the chicken is cooked through, about 35 minutes.
• Sprinkle with the cheese and bake until the cheese melts, about 5 minutes longer.

CHICKEN CORDON BLEU W/SWISS DIJON ALFREDO SAUCE

Steps:

• In 3 separate shallow dishes, place the flour, salt, and pepper in one, egg in another, and bread crumbs in the last one. Set aside. Preheat over to 350. Spray a baking sheet with butter spray and set aside.
• With a sharp knife, slice chicken breasts horizontally without cutting all the way through the other side.
• Open up as you would a book.
• If they are very thick, gently pound them out between sheets of waxed paper or plastic wrap until 1/8 to 1/4 inch thick, being careful not to rip the meat. You can see that I pounded my pretty thin so they would cook faster. This helps keep the meat moist and tender.
• Slice each ham slice into strips and place on 1/2 of each chicken breast.
• Fold over the other half as though you are pressing the ham between the pages of a book.
• Carefully coat each piece lightly with the flour, holding it so the ham doesn't fall out.
• Dip in the egg, allowing excess to run off.
• Coat well with the seasoned bread crumbs and place on the prepared baking sheet. Spray tops well with additional butter spray.
• Cook 20 to 30 minutes, until done. This will depend on how thick your chicken breast is once you put the ham in it. Mine were pretty thin and took exactly 20 minutes in my oven...they were cooked through and yet still juicy and tender.
• During the last 10 minutes the chicken is baking, combine all sauce ingredients in a small sauce pan. Cook over medium heat, stirring often, until cheese is melted and the sauce is smooth.
• Once you take the chicken out of the oven, allow it to rest for 5 minutes so that the juices distribute throughout. Serve with the sauce. Enjoy!!!