Chicken Breasts With Dijon Crust Food

DIJON-CRUSTED CHICKEN BREASTS

Steps:

• Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture., In a large nonstick skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or until a thermometer reads 170°.

CHICKEN BREASTS WITH DIJON CRUST

Steps:

• Adjust oven rack to highest position.
• Preheat to 450 degrees. Coat a large baking sheet with non-stick spray.
• Mix mustard and sour cream in a small bowl.
• In a shallow dish combine bread crumbs, thyme and oil.
• Season chicken with salt and pepper, brush or spread top of breast halves with mustard mixture.
• Mustard side down, dip into crumb mixture, pressing crumbs firmly onto chicken. Arrange coated sides up on prepared baking sheet.
• Bake 15 minutes or until crumb mixture has lightly browned and chicken is cooked through.

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

HORSERADISH BREADED CHICKEN BREAST

Steps:

• Pound chicken breasts until they are about 1/4 of an inch thin.
• Mix together horseradish, mustard, lemon juice, salt, pepper, chives and thyme.
• Coat chicken breasts in the horseradish mix.
• Coat chicken breasts in bread crumbs.
• Heat up vegetable oil in a large pan. Add the chicken breasts to the pan. Once a nice golden-brown crust forms on the bottom, flip the chicken over and cook the other side. By the time the crust browns up, the chicken should be done--maybe 7-10 minutes.

CHICKEN BREASTS DIJON

Steps:

• Heat oven to 400 degrees.
• Spray a 13x9x2 inch pan with nonstick cooking spray, set aside.
• In small dish, mix the mustard, oil and wine.
• Place the chicken in pan and brush with mustard mixture.
• Sprinkle with pepper and mustard seed.
• Bake uncovered about 30 minutes or until juice of chicken is no longer pink when center of thickest pieces are cut.
• Transfer to serving dish and garnish with fresh parsley.

DIJON CHICKEN WITH PANKO CRUST

Steps:

• In a large bowl, whisk together butter, mustard and garlic.
• In another bowl, mix panko crumbs, parmesan cheese and parsley.
• One at a time, turn chicken breast in butter mixture to coat completely;(If chicken breast are very thick it is good to pound them;) dip rounded side of the chicken breast in panko mixture.
• Place breast crumb side up in a 10-by 15-inch baking pan, sprayed with non-sick cooking spray.
• Bake chicken in a 500 degree oven crumbs are golden and breast are no longer pink in center of thickest part (cut to test),about 15 minutes, may take longer, depending on the size of the breast.
• Serve with Dijon sauce: Dijon Sauce: In a bowl mix mayonnaise, Dijon mustard, sesame oil and soy sauce: makes 3/4 cup sauce.

EASY CHICKEN BREASTS WITH DIJON CRUST

Steps:

• Adjust oven rack to highest position. Heat to 450*F. Coat a large baking sheet with non-stick spray.
• Mix mustard & sour cream in a small bowl. In a shallow dish, combine the bread crumbs, thyme, and oil.
• Season chicken with salt & pepper. Brush or spread top of breast halves with mustard mixture. Mustard side down, dip into crumb mixture, pressing mixture firmly onto chicken. Arrange coated sides up on prepared baking sheet.
• Bake 15 minutes or until crumb mixture has lightly browned and chicken is cooked through.

CHICKEN BREASTS WITH HORSERADISH-SCALLION CRUST

Steps:

• Preheat oven to 425°F.
• In a small bowl whisk together mustard and mayonnaise until combined well.
• Pat chicken dry and season with salt and pepper. Heat oil in a 10-inch non-stick skillet over moderately high heat until hot but not smoking and brown chicken, about 5 minutes on each side. Transfer chicken to a shallow baking dish and pour off all but about 2 teaspoons oil from skillet.
• Add scallion to skillet and cook over moderate heat, stirring, until softened. Stir in garlic and cook 30 seconds.
• Remove skillet from heat and stir in bread crumbs, horseradish, tarragon, and salt and pepper to taste. Spread mayonnaise mixture on skin side of each chicken breast and top evenly with bread crumb mixture. Bake chicken in middle of oven 10 minutes, or until cooked through, and let stand 5 minutes.