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.
CITRUS-MUSTARD ROASTED CHICKEN
Tender roast chicken is an elegant dish that's easy to make. We love the tang of orange and lemon slices and the subtle heat from mustard. -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a spice grinder or with a mortar and pestle, grind mustard seed to a powder; transfer to a small bowl. Stir in oil, chervil, vinegar, Worcestershire sauce and pepper. Rub over outside and inside of chicken; place on a large plate. Refrigerate, covered, overnight., Preheat oven to 350°. Place chicken in a shallow roasting pan, breast side up. Loosely stuff chicken with orange, lemon, onion and parsley. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 537 calories, Fat 37g fat (8g saturated fat), Cholesterol 131mg cholesterol, Sodium 156mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 44g protein.
CRACKER CRUSTED PARMESAN CHICKEN
Make Cracker Crusted Parmesan Chicken a family favorite. A dip in a mayo-lemon juice mix & a roll in crushed buttery crackers make this Cracker Crusted Parmesan Chicken delicious.
Provided by My Food and Family
Categories Chicken
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Mix mayo and lemon juice in medium bowl. Combine cracker crumbs, cheese and basil in separate bowl.
- DIP chicken, 1 breast at a time, in mayo mixture, then roll in crumb mixture until evenly coated. Place on baking sheet sprayed with cooking spray.
- Bake 20 min. or until done (165°F).
Nutrition Facts : Calories 360, Fat 21 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
CHICKEN WITH ORANGE MUSTARD SAUCE
Ordinary chicken gets spruced up when served with this sweet and savory sauce that's as easy to make as it is delicious.
Provided by ElizabethKnicely
Categories Chicken
Time 40m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
- Add the onion and garlic to the skillet and cook until the onion is tender. Add 1/2 cup broth and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
- Remove the chicken from the skillet, cover and keep warm. Stir the remaining broth, orange juice and mustard in the skillet and heat to a boil. Cook for 10 minutes or until the sauce is reduced to 3/4 cup. Serve the sauce with the chicken.
Nutrition Facts : Calories 213.6, Fat 7, SaturatedFat 1.2, Cholesterol 75.5, Sodium 325.9, Carbohydrate 9.3, Fiber 0.8, Sugar 5.7, Protein 27.2
CHICKEN WITH ORANGE-MUSTARD SAUCE
Drumsticks coated with an orange-mustard sauce are an ideal picnic food: delicious hot or cold and you don't even need a plate.
Provided by Sezzah
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Prick chicken in several places using a fork; arrange in a large dish in 1 layer. Season with salt and pepper and brush with 1 tablespoon olive oil. Cover and refrigerate for 15 to 30 minutes.
- Meanwhile, whisk remaining 2 tablespoons olive oil, mustard, orange zest, cumin, and fennel together in a small glass bowl.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Brush chicken with orange-mustard sauce and arrange on the preheated grill. Cook, turning often and brushing with more of the sauce, until legs are no longer pink at the bone and juices run clear, 16 to 18 minutes. Transfer chicken to a platter and garnish with cilantro.
Nutrition Facts : Calories 431.8 calories, Carbohydrate 2.9 g, Cholesterol 138.3 mg, Fat 27.2 g, Fiber 0.4 g, Protein 41.3 g, SaturatedFat 6 g, Sodium 422.8 mg, Sugar 0.7 g
CRACKER CRUSTED CHICKEN WITH ORANGE MUSTARD SAUCE
You can use any kind of mustard you want. We live in the cherry capital so we have access to many cherry products.
Provided by barbara lentz
Categories Chicken
Time 45m
Number Of Ingredients 15
Steps:
- 1. Mix the cracker crumbs with the garlic powder, salt, and white pepper. Set aside. Beat the eggs in a separate shallow dish. Preheat oven 400 degrees. Spray a baking pan.
- 2. Dredge the chicken in the egg mixture then dredge in the cracker mixture. Place in baking pan. Add a pat of butter to the top of each piece of chicken. Bake for 30 minutes turning once to get them nice and golden brown. Remove the chicken from and set aside to and keep warm. Place the baking pan on the stove top over med high heat.
- 3. Mix all the ingredients together for the pan sauce and add to the baking pan drippings and bring to a boil whisking until well incorporated. Let it reduce to a thick glaze. Remove from heat.
- 4. Plate the greens on a plate and top with the chicken. Drizzle the sauce over top and garnish with parsley.
PRETZEL CRUSTED CHICKEN BREAST WITH CHEDDAR CHEESY MUSTARD SAUCE
This is NOT a Jessica Simpson recipe (she merely put it togehter... thanks houseblend for the advice...), but I love Jessica Simpson and trust her taste! It's gotta be easy if she can do it! She showed Rachael Ray (who owns the copyright to the recipe) how to put this dish together on Rachael's new show. Haven't tried it yet, but I'm sure I will in the next couple of weeks or so, then I will revise this description. Enjoy:
Provided by Krystal-Belle
Categories Chicken Breast
Time 40m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
- Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
- Place the pretzels in a food processor or blender and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper.
- Crack and beat 2 eggs in a second shallow dish with a splash of water.
- One at a time, coat each chicken breast in the egg and then the ground pretzels.
- Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.
- While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it.
- Cook flour and butter for 1 minute and then whisk in the milk.
- When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon.
- Season with a little salt and pepper, and remove cheese sauce from the heat.
- Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle.
- Serve lemon wedges alongside.
ORIGINAL WEIGHT WATCHERS ORANGE CRUMBED BAKED CHICKEN
Although another recipe for this has been posted, it has been altered. I found this in the Sacramento Bee and according to them is taken from WW and has not been altered. It is hard to believe this recipe is a low fat dish.
Provided by Chabear01
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spray a nonstick baking sheet with nonstick cooking spray.
- In a small bowl, combine the orange juice, mustard and salt. On a sheet of wax paper combine the cracker crumbs, orange zest, shallot, and pepper. Brush the chicken on both sides with the mustard mixture then dredge in the crumbs, firmly pressing the crumbs to coat both sides. Place the chicken on the baking sheet.
- Bake 15 minutes, turn over and bake until cooked through. 15 to 20 minutes longer.
Nutrition Facts : Calories 193.8, Fat 6.6, SaturatedFat 1.5, Cholesterol 71.1, Sodium 420, Carbohydrate 14.8, Fiber 2.3, Sugar 0.9, Protein 18.9
PANKO-CRUSTED CHICKEN WITH MUSTARD-MAPLE PAN SAUCE
Provided by Bon Appétit Test Kitchen
Categories Chicken Egg Mustard Quick & Easy Low Cal Dinner Healthy Maple Syrup Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3-to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.
- Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
- Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.
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