Tangy Chicken Dijon Recipes

TANGY GLAZED CHICKEN

Steps:

• Sprinkle chicken with salt if desired. In a large skillet, melt butter over medium heat; brown chicken on all sides. Remove and keep warm. , In the pan drippings, saute onion and celery until tender. Add the remaining ingredients; cook and stir until jelly is melted. Return chicken to pan. Cook, uncovered, for 30-35 minutes or until a thermometer reads 170°. Remove skin if desired. Top chicken with onion mixture.

TANGY CHICKEN DIJON

Steps:

• Mix all ingredients except chicken until well blended.
• Place chicken in shallow glass dish or resealable plastic bag. Add 1/3 cup of the mustard mixture, turning to coat. Cover; refrigerate at least 1 hour. Remove chicken from marinade; discard marinade.
• Preheat greased grill to medium-high heat. Grill chicken 6 to 8 minutes on each side or until cooked through. Heat remaining mustard mixture; serve with chicken.

SPICY FRIED CHICKEN WITH DIJON SLAW

Steps:

• In a large bowl, mix together the yogurt, sambal, garlic, ginger, honey, soy, black pepper and lemon juice. Mix chicken in the bowl and let marinate at least 4 hours, preferable overnight. In another large bowl, mix together the panko, togarashi, paprika, sesame seeds and cumin. Pull the chicken out of the marinade and season lightly with salt. Place chicken in panko bowl and completely coat the chicken. Heat oil to 350 degrees and fry until brown. May have to do heat transfer on the larger pieces, (Pulling the chicken out of the fryer and resting for 3 to 5 minutes, before finishing the frying.) Drain on paper towels and season again lightly with salt.
• In a food processor add the Dijon and egg yolks and season. While running on high speed, slowly drizzle in the oil in the beginning to emulsify then pour the rest in. Add the mustard seeds and lemon juice, pulse to mix and check for seasoning. Toss the 2 cabbages, scallions and 1/2 of the dressing. Add more dressing if needed and let slaw sit 30 minutes in the refrigerator before serving.
• PLATING On a huge platter, pile the slaw in the middle and surround with chicken. Munch!
• BEVERAGE House made lemonade spritzer (2 parts lemon juice, 1 part lime juice, 1 part sugar, 3 parts soda water, serve on ice.)

TANGY BROILED DIJON CHICKEN

Steps:

• Preheat the broiler to hot.
• Mix the Dijon mustard and wine vinegar together to a smooth paste and spread all over the chicken breasts. Arrange the chicken breasts in a broiler pan which has been sprayed with pam.
• Cook the chicken under a preheated hot broiler for about 16 minutes (8 minutes each side), turning once halfway through. Don't put the chicken too near to the heat source or it will blacken on the outside and still be raw inside; it should be about 6in away.
• The chicken should be cooked right through and tender. You can see if the chicken is cooked by piercing it with a sharp knife - if the juices run clear, it is ready to eat.
• Serve the chicken immediately, sprinkled with chopped parsley, with some cooked green vegetables or a salad.

TANGY-SWEET DIJON DIPPING SAUCE

Steps:

• Mix all ingredients together.
• Benefits from sitting a few hours to blend flavors, but is also great right after being mixed.
• Dip, enjoy!