Baked Parmesan Dijon Chicken Breasts Food

PARMESAN-DIJON CHICKEN

Steps:

• Heat oven to 375°F. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
• Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.
• Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

BAKED CHICKEN BREASTS WITH PARMESAN CRUST

Steps:

• Preheat the oven to 450 degrees F. Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside. In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.
• Photograph by Charles Masters

BAKED GARLIC PARMESAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

DIJONNAISE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a 9x13 inch baking dish. In a medium bowl, mix the mustard-mayonnaise blend, olive oil, lemon juice, lemon pepper, salt, and bouillon. Pour the mixture over the chicken.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

DIJON-PARMESAN CHICKEN BREASTS

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
• In shallow bowl, mix cereal, cheese, basil, garlic salt and pepper. In another shallow bowl, mix egg white and mustard until blended.
• Dip chicken into egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken.
• Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

QUICK CRISPY PARMESAN CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
• Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

JUICY BAKED CHICKEN BREAST WITH GARLIC AND PARMESAN

Steps:

• Season chicken breasts with a little salt.
• Mix bread crumbs, Parmesan cheese, basil, and pepper in a bowl.
• Heat olive oil and garlic in a skillet over medium heat until fragrant, 1 to 2 minutes.
• Dip chicken breasts in the garlic oil, then into the bread crumb-Parmesan mixture. Place chicken in a baking dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

DIJON PARMESAN CHICKEN

Steps:

• Heat oil in skillet to a medium heat.
• Cut each chicken breast into manageable pieces, about three pieces to each breast.
• Coat the chicken, first with the mustard then the Parmesan.
• Once the oil is hot add the chicken to your pan and cook until there is no more pink, turning once.
• Remove the chicken and serve with warmed tomato sauce if desired.

BAKED PARMESAN DIJON CHICKEN BREASTS

Steps:

• Heat oven to 375°F Grease 13 X 9 inch pan.
• Mix bread crumbs and cheese in alrge resealable plastic food storage bag.
• Mix butter and mustard in shallow dish.
• Dip chicken into butter mixture, then shake in bag to coat with crumb mixture. Place in pan.
• Bake uncovered 20 to 25 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

CRUMB-TOPPED BAKED CHICKEN BREASTS DIJON

Steps:

• Heat oven to 375°F.
• Place chicken on rimmed baking sheet sprayed with cooking spray. Whisk mustard and vinegar until blended; brush onto chicken.
• Mix remaining ingredients; press onto chicken.
• Bake 20 min. or until chicken is done (165°F).

BAKED CHICKEN DIJON

Steps:

• Combine first 4 ingredients in a shallow dish; stir well, and set aside.
• Blend mustard and mayonnaise, brush over both sides of chicken. Dredge in breadcrumb mixture.
• Place chicken on a rack coated with cooking spray; in shallow roasting pan. Bake at 375 F for 45 minutes or until done.

BAKED DIJON CHICKEN

Steps:

• Preheat oven to 475°F Spray 13" x 9" baking dish with nonstick cooking spray.
• Combine mustard & evaporated milk in a shallow bowl & mix bread crumbs & cheese in a separate bowl.
• Dip chicken into mustard mixture, coating both sides, then into bread crumb mixture until chicken is covered. Repeat with each piece.
• Place chicken in prepared dish & bake for 15-20 or until chicken is golden brown & no longer pink in the center. Enjoy!

PARMESAN CHICKEN WITH DIJON CREAM SAUCE

Steps:

• Mix cracker crumbs and Parmesan on plate. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
• Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; tent with foil to keep warm.
• Add broth, reduced-fat cream cheese and mustard to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken.