CHERRY BALSAMIC CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the cherries, vinegar, mustard, fennel seed, salt and garlic in a blender. Puree until smooth. Place the chicken pieces in a resealable plastic bag and pour the marinade over the chicken. Seal the bag and toss to coat. Marinate in the refrigerator for 2 hours.
- Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to 450 degrees F or medium-high heat with indirect heat on one side.
- Remove the chicken pieces from the marinade and place on a baking sheet; reserve the marinade. Drizzle with the olive oil. Place the chicken on the grill over direct heat and cook undisturbed for 4 minutes. Flip the chicken, move to indirect heat and baste with the marinade. Cover the grill and roast until the chicken is cooked through, about 30 minutes. Remove to a platter and sprinkle with the fennel pollen.
POUNDED CHICKEN WITH SHERRY-DIJON SAUCE
Pounded, Parmesan-breaded chicken with a Dijon-sherry sauce.
Provided by AJHess
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat an oven to 500 degrees F (260 degrees C). Grease a baking sheet with olive oil.
- Mix egg and water together in a wide bowl. Mix bread crumbs and Parmesan cheese together in a separate bowl.
- Melt butter with sherry, Worcestershire sauce, Dijon mustard, and garlic in a small saucepan over medium heat; cook until slightly thickened, about 5 minutes.
- Dip chicken breasts into the beaten egg to coat. Press the dipped breasts into bread crumbs and gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto the prepared sheet. Drizzle sherry-Dijon sauce over the breaded chicken breasts.
- Bake on a rack in the top third of the preheated oven until no longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 560.9 calories, Carbohydrate 24.6 g, Cholesterol 229.2 mg, Fat 29.1 g, Fiber 1.2 g, Protein 46.1 g, SaturatedFat 12.2 g, Sodium 746 mg, Sugar 2.4 g
STUFFED CHICKEN DIVAN WITH A SHERRY DIJON SAUCE
We've updated this classic dish while still keeping all the elements that people love: crisp broccoli, juicy chicken, and a tasty Parmesan sauce. By stuffing the chicken breasts we were able to cut down on the overall cheese in the dish while still maximizing flavor. A mixture of low-fat evaporated milk, broth and sherry with a touch of cornstarch makes a creamy sauce that tastes as rich as the full fat version.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Mist a shallow rectangular flameproof baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels.
- Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper.
- Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish.
- Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes.
- Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast.
CHICKEN IN CREAMY DIJON-SHERRY SAUCE
Steps:
- Season chicken with salt and pepper. Melt butter in heavy large skillet over medium heat. Add chicken and sauté until just cooked through, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, onion and peppercorns to skillet and sauté until onion is tender, about 7 minutes. Add broth, cream, Sherry and mustard to skillet. Simmer until reduced to sauce consistency, scraping up browned bits, about 15 minutes. Return chicken and any accumulated juices to pan. Cook until chicken is just heated through, about 4 minutes longer.
CHERRY DIJON CHICKEN
From inmamaskitchen.com (cherry mustard chicken). I really liked this dish but my kids and DH, while they liked the chicken, weren't into the sauce- too much Dijon flavor for them. I used boneless, skinless thighs and served the sauce on the side.
Provided by Oolala
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt and pepper, then lightly toss in flour. Shake off excess.
- Heat half the butter and oil in large skillet over medium heat. Add half the chicken. Cook 8 to 10 minutes, turning occasionally, until chicken is golden and cooked through. Remove to platter and keep warm.
- Repeat with remaining butter, oil and chicken.
- Stir wine, chicken broth and mustard into skillet, scraping up browned bits.
- In small bowl, mix cornstarch, vinegar and water. Stir into skillet. Add cherries and boil mixture, stirring until sauce thickens, 1 to 2 minutes.
- Stir in green onion.
- Pour sauce over chicken and serve.
Nutrition Facts : Calories 484.8, Fat 21.9, SaturatedFat 7.6, Cholesterol 121.6, Sodium 542.4, Carbohydrate 18.7, Fiber 2.2, Sugar 10.6, Protein 42.2
CREAMY DIJON CHICKEN
This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. -Irene Boffo, Fountain Hills, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
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.
OREGANO DIJON CHICKEN
The dijon mustard really adds the flavor to this dish! My husband and I love this, so I make it quite often. It's low calorie -- woohoo!
Provided by GraceSC
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat chicken with dijon mustard.
- Mix all other ingredients in a seperate bowl.
- dredge dijon-covered chicken in bread crumb mixture.
- Spray baking dish with non-stick cooking spray.
- Add chicken to baking dish.
- Cover with aluminum foil.
- Bake in 350 deg oven for 20 minutes.
- Remove aluminum foil and bake another 10 - 15 minutes.
- Bread crumbs should be golden brown and toasty.
Nutrition Facts : Calories 268.2, Fat 4.7, SaturatedFat 1.4, Cholesterol 71.7, Sodium 564.9, Carbohydrate 21.6, Fiber 2.1, Sugar 2.3, Protein 33.2
EASY DIJON CHICKEN
Make and share this Easy Dijon Chicken recipe from Food.com.
Provided by cuisinebymae
Categories Lunch/Snacks
Time 55m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together milk and Dijon mustard.
- Have crumbs and tarragon mixed toegther in another bowl.
- Dip chicken pieces in milk mixture, and then dip them in crumbs.
- Place in a shallow baking dish in a single layer.
- Cover and bake in a preheated 375F oven for 30 minutes.
- Uncover and bake for a further 15 minutes, or until chicken is done as you like.
Nutrition Facts : Calories 208, Fat 3.5, SaturatedFat 1.1, Cholesterol 71.6, Sodium 354.8, Carbohydrate 12, Fiber 1.1, Sugar 1.3, Protein 30.4
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