Broiled Crusty Mustard Chicken Food

CRISPY MUSTARD CHICKEN & FRISEE

Steps:

• Preheat the oven to 375 degrees F.
• Place the garlic, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, 1 tablespoon olive oil, and the butter and pulse a few times to moisten the panko. Pour the mixture into a shallow bowl. In another shallow bowl, whisk together the mustard and wine.
• Pat the chicken thighs dry with paper towels and sprinkle generously with salt and pepper. Dip each piece first in the mustard mixture to coat the top and bottom and then coat the skin side only in the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on one side of a sheet pan, crumb side up, and press any remaining crumbs onto the chicken.
• Place the potatoes, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and toss. Spread the potatoes on the other side of the sheet pan in one layer and roast both together for 40 to 50 minutes, turning the potatoes once during roasting, until the chicken reaches an internal temperature of 160 degrees F. The chicken and potatoes should be done at the same time.
• Meanwhile, place the greens on a serving platter. When the chicken and potatoes are done, toss the salad with enough vinaigrette to moisten and place the chicken and potatoes on top, adding any crumbs from the sheet pan. Sprinkle with salt and serve while the chicken and potatoes are still warm.
• Place the shallots, vinegar, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl and whisk until emulsified.

CRISPY MUSTARD-ROASTED CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
• Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
• Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

CRUNCHY MUSTARD CHICKEN BAKE

Steps:

• Place a 1-gallon resealable plastic bag in a large bowl, open up the bag and roll down the sides. Add the chicken thighs to the bag. Then add the garlic, shallots, vermouth, 1/2 cup olive oil, 1/4 cup of the Dijon, lemon juice, thyme, crushed red pepper and 2 teaspoons salt. Close the bag tightly, squeezing out any excess air. Use your hands (on the outside of the bag) to mix all the ingredients together, making sure to completely coat the chicken in the marinade. Place the bag back in the bowl and refrigerate for 2 hours.
• Preheat the oven to 425 degrees F. Remove the marinated chicken from the refrigerator and allow it to come to room temperature while you roast the vegetables.
• Slice the leeks into 1/2-inch rounds and place in a bowl of water to remove any dirt. Drain and dry with paper towels.
• To a 9-by-12-by-3-inch baking dish, add the cleaned leeks, potatoes, red onions, 1 tablespoon olive oil and a generous sprinkle of salt. Toss together so everything is evenly coated. Roast for 35 minutes, or until the vegetables are tender and browned in spots but the potatoes have not split. Remove from the oven and set aside until the chicken is ready to add to the baking dish.
• While the vegetables are roasting, use to tongs to remove the chicken from the marinade to a baking sheet, making sure to wipe any sliced shallots or garlic back into the marinade. Next, set a large strainer over a large bowl and strain the marinade; reserve the liquid and solids.
• Sprinkle the chicken all over with salt. Heat 1 tablespoon olive oil and 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. Sear the chicken on both sides, 3 minutes per side; work in batches if necessary, adding more oil and butter as needed. Remove the chicken to a clean baking sheet and reserve. Degrease the saute pan, wiping out any dark bits, and then melt 1 tablespoon butter over medium heat. Add all the solids from the marinade; saute until the shallots have just begun to soften, 2 to 3 minutes. Stir in the flour until completely incorporated, and then stir in the reserved marinade liquid and the chicken stock. Bring to a boil and cook for 2 minutes; for food safety reasons, it is important that the mixture comes to a full boil for a couple minutes.
• Pour the sauteed shallot mixture evenly over the roasted vegetables in the baking dish. Place the chicken pieces on top and return to the oven for 10 to 15 minutes, until the chicken is almost cooked through (about 150 degrees F).
• Meanwhile, in a small bowl, mix together the breadcrumbs, tarragon, crushed sea salt and melted butter.
• Remove the chicken from the oven, slather with the remaining 1/4 cup Dijon mustard, and top with the breadcrumb mixture. Return to the oven for an additional 12 minutes, until the chicken has finished cooking and the breadcrumbs have browned on top. Serve immediately.

CHICKEN IN MUSTARD

Steps:

• Preheat the oven to 350 degrees F.
• Rinse and dry the chicken thighs and season with salt and pepper.
• Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
• Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
• When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Super Buttered Noodles.
• In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.

EASY MUSTARD CHICKEN

Steps:

• Dry Chicken on a paper towel.
• Paint the chicken on both side with mustard.
• Roll in the bread crumbs that have been seasoned with salt& pepper.
• Gently shake off surplus crumbs.
• Place on sprayed baking sheet.
• Bake for 20 min in 400F degrees oven.

SPICY BROWN MUSTARD CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Brush the chicken breast halves on all sides with the mustard. Place the bread crumbs in a shallow dish. Press the chicken into the bread crumbs to evenly coat. Arrange the chicken breasts in the prepared baking dish.
• In a bowl, mix the butter, lemon juice, and water. Drizzle about 1 tablespoon of the mixture over each chicken breast. Pour the remaining mixture around the breasts in the dish.
• Cover, and bake 45 minutes in the preheated oven. Uncover, season with paprika, and continue baking 15 minutes.

CHEF JOHN'S BROILED CHICKEN

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves, skin-side down, over onion rings.
• Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

MUSTARD-CRUSTED CRISPY CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a rack on a rimmed baking sheet.
• Trim any fat off of chicken thighs and season with a light coating of adobo and pepper.
• Stir Dijon and melted butter together in a shallow bowl until you have a glossy, buttery mixture. Combine bread crumbs and Parmesan cheese in another bowl.
• Dip chicken thighs in the Dijon mixture until evenly coated, then dredge in the bread crumb mixture. Transfer thighs to the prepared baking sheet and spray the tops with cooking spray.
• Bake in the preheated oven without flipping until no longer pink in the centers, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Garnish with parsley to serve.

CRUSTY MUSTARD CHICKEN

Steps:

• Preheat broiler. Place chicken pieces, skin side up, on a rimmed baking sheet, and place under the broiler. Cook 5 minutes; using tongs, turn chicken pieces, and continue broiling 3 minutes more.
• In a small bowl, combine mustard, shallots, thyme, black pepper, red-pepper flakes, and salt. Stir in butter and oil until thoroughly combined.
• Place breadcrumbs in a shallow dish. Brush chicken pieces on both sides with the mustard mixture, and then roll in breadcrumbs to coat completely.
• Place coated chicken pieces on a clean baking sheet, and return to broiler. Cook until well browned all over, about 5 minutes, turning occasionally to brown evenly. Reduce oven heat to 500 degrees; continue roasting until juices run clear when chicken is pierced with the tip of a paring knife, about 10 minutes. Remove from oven, and serve hot.

BROILED CRUSTY MUSTARD CHICKEN

Steps:

• Mix ingredients #3 to #9 in a shallow bowl or dish.
• Coat (or brush) chicken breasts with the wet ingredient mixture on both sides.
• Roll coated chicken breasts generously in bread crumbs.
• Place each breast on a cookie sheet (sprayed with Pam).
• Broil again for 3-4 minutes. Then reduce heat in oven to 500 deg., move cookie sheet to bottom rack and roast for 10 more minutes.
• Watch when you broil, because all ovens are different -- don't overcook, but make sure the chicken is done and the juices run clear when tested with a knife!

BROILED MUSTARD CHICKEN WINGS

Steps:

• Preheat broiler.
• In a large bowl stir together yogurt, 1 1/2 teaspoons mustard, and garlic paste.
• Cut off chicken wing tips, reserving them for another use (such as making stock). Add wings to yogurt mixture, stirring to coat well, and marinate 10 minutes.
• In a small ramekin stir together bread crumbs, mustard seeds, and salt and pepper to taste.
• Arrange wings, skin sides down, on oiled rack of broiler pan and season with salt and pepper. Broil wings 3 to 4 inches from heat until golden brown, about 10 minutes. Turn wings skin sides up and season with salt and pepper. Broil wings 5 minutes more. Spread skin sides with remaining 2 tablespoons mustard and sprinkle with bread crumb mixture. Drizzle oil over each wing and broil wings until crisp and golden, 3 to 5 minutes.
• Serve wings hot or room temperature.

CHICKEN BROILED WITH MUSTARD, HERBS, AND BREADCRUMBS

Steps:

• Preheat broiler to medium.
• Dry chicken thoroughly, melt the 6 tb butter and 2 tb oil together, and baste the chicken with it.
• Then place the chicken, skin side down, in the bottom of a broiling pan, rack removed.
• Place it so that the chicken is 5 to 6 inches away from the heat source.
• Broil 10 minutes per side, baste every 5 minutes.
• Chicken should be very lightly browned.
• Salt lightly.
• Blend mustard with shallots or onion, herbs, and seasonings in a small bowl.
• Drop by drop, beat in half of the basting fat from the pan to make a mayonnaise like cream.
• Paint the chicken pieces with the mixture.
• Pour the breadcrumbs onto a big plate, then roll the chicken in them, patting them to make them stick.
• Arrange the chicken pieces skin side down on the rack in the broiling pan and dribble half of the remaining basting fat over them.
• Brown in the broiler, at the same temperature, about 10 minutes.
• Turn the chicken, baste with remaining fat, and cook another 10 minutes until juices run clear.
• Transfer to a hot platter and serve.

CRISPY KETCHUP-MUSTARD CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x9 inch baking dish with nonstick spray.
• In a shallow bowl, mix together the ketchup and mustard. Place the cereal in a separate bowl. Dip chicken breasts in the ketchup mixture, then into the cereal until heavily coated. Place into the prepared baking dish.
• Bake uncovered for 30 minutes in the preheated oven, or until chicken is cooked through. The internal temperature of the chicken should be at 170 degrees F (75 degrees C) when taken with a meat thermometer.

MUSTARD-BRAISED CHICKEN

Steps:

• Stir 1 tablespoon oil, 1 tablespoon thyme, 1 1/2 teaspoons marjoram, dry mustard and 1/2 teaspoon rosemary in small bowl until paste forms. Rub paste all over chicken. Place in bowl; chill 2 hours or overnight.
• Heat 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and cook until brown on all sides, about 12 minutes. Transfer to bowl.
• Add onion to pot; sauté over medium-high heat until tender, about 8 minutes. Add garlic; sauté 2 minutes. Add wine, broth, Dijon mustard and 1 tablespoon thyme, 1 1/2 teaspoons marjoram and 1/2 teaspoon rosemary to pot. Bring to boil. Return chicken to pot. Reduce heat to medium-low. Cover; simmer until chicken is cooked, about 25 minutes.
• Transfer chicken to platter; cover to keep warm. Boil liquid in pot until thickened to sauce consistency, whisking often, about 10 minutes. Season sauce with salt and pepper. Pour over chicken.

CRISPY MUSTARD CHICKEN

Steps:

• Combine mayonnaise and mustard/or Honey mustard in a small bowl; stir well.
• Combine wheat germ/or Stove top stuffing (crumbled finely) and other ingredients except chicken in in a shallow bowl.
• Brush each chicken breast with mustard mixture, then dredge in breadcrumb mixture.
• Place chicken in a 10x6x2" baking dish that has been coated with Pam.
• Cover and bake at 350F for 40 minutes.
• Uncover and bake an additional 20 minutes or until chicken is tender.

QUICK & EASY BROILED CHICKEN

Steps:

• Prepare marinade in a large Ziplock bag or in a shallow glass dish.
• combine mayo, mustard, garlic, salt& pepper.
• place chicken in the marinade coating it well.
• Refrigerate for 30 minutes.
• Line a broiler pan with tin-foil, Spray with oil.
• Remove chicken from the marinade, Discard marinade.
• Broil 4" from heat turning once (approximately 16 minutes).
• Sprinkle parmesan cheese on top, return to broiler until cheese is golden.
• Serve.

CRISPY MUSTARD CHICKEN WITH CARROTS

Steps:

• Preheat oven to 400 degrees. In a food processor, pulse bread until coarse crumbs form.
• In a shallow bowl, combine mustard, lime juice, and garlic. Season chicken with salt and pepper. Dip chicken legs (not breast) in mustard mixture, then roll in crumbs, patting to coat. Place legs and breast on a rimmed baking sheet. Drizzle with 1 tablespoon oil.
• Check chicken breast after 20 minutes; remove when done. Roast legs another 10 to 15 minutes, until cooked through.
• While chicken is roasting, toss carrots with remaining tablespoon of oil in a 9-by-13-inch baking pan. Season with salt and pepper. Place on separate rack in oven, and roast 10 minutes. Add scallions to carrots, and roast until tender, about 5 minutes.
• Serve legs and vegetables together; reserve breast for another day.