Crispy Chicken Dijon Food

CREAMY DIJON CHICKEN THIGHS WITH BACON AND SPINACH

Steps:

• Season chicken with seasoning salt and pepper.
• Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
• To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
• Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.
• Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
• Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
• Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.
• Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.

CRISPY HONEY DIJON CHICKEN

Steps:

• Preheat oven to 350°F.
• Pound chicken breasts until they are thin.
• Stir together mustard, honey, salt and pepper.
• Spread or paint dijon mixture generously on chicken breasts.
• Crush Ritz crackers into fine crumbs.
• Press crumbs onto mustard coated chicken until chicken is thoroughly coated with crumbs.
• Place chicken on a baking sheet or jellyroll pan and bake at 350F for 30-40 minutes or until crispy, turning chicken once during cooking, if desired.

CRISPY DIJON CHICKEN WITH PARMESAN CAULIFLOWER MASH AND GREEN BEANS

Steps:

• Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: Dijon Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Cut cauliflower florets into bite-sized pieces, if necessary.Halve garlic cloves.Trim ends off green beans.Pat chicken breasts dry, and season both sides with a pinch of pepper. 2 Prepare the Cauliflower Mash Bring a medium pot with cauliflower, garlic, 11/2 cups water, and 1/4 tsp. salt to a boil over high heat. Reduce heat to medium-high and stir occasionally until water evaporates completely, 15-17 minutes. Make sure no water is left in pot; remaining water will make mash runny.Add Parmesan and mash until slightly chunky. Taste, and season with a pinch of salt and pepper if desired. Cover and set aside.While cauliflower cooks, bread chicken. 3 Bread the Chicken Place 2/3 the Dijon (reserve 1/3 for sauce) and panko in two separate mixing bowls.Coat chicken completely in Dijon. Place coated chicken in panko and cover completely, pressing to adhere.Place breaded chicken on a plate. 4 Sear the Chicken Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat.Add crusted chicken and sear until golden brown, 2-3 minutes per side.Transfer chicken to one side of prepared baking sheet.Wipe pan clean and reserve. 5 Roast Green Beans and Make Sauce Toss green beans with 1 tsp. olive oil and a pinch of salt and pepper on empty half of baking sheet. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.Rest chicken 3 minutes. While chicken rests, return pan used to sear chicken to medium-high heat and add cream. Bring to a simmer and cook until thickened, 2-3 minutes.Remove from burner and swirl in remaining Dijon.Plate dish as pictured on front of card, spooning sauce over chicken. Bon appétit!

CRUNCHY CRISPY CHICKEN DIJON

Steps:

• Rinse chicken; pat dry.
• Coat chicken pieces with flour, shaking off excess.
• Spread chicken with mustard, then roll in bread crumbs to coat evenly.
• In large skillet, over medium heat, cook chicken in hot oil for 4 to 5 minutes on each side or until done.

CRISPY ONION DIJON CHICKEN

Steps:

• Preheat oven to 350°.
• Just melt, don't cook, butter in small saucepan or microwave.
• Add worcestershire sauce and mustard.
• Dip chicken in butter mixture and coat well with crushed onions.
• Place in baking dish and bake for 45 minutes or until juices run clear.

CREAMY CHICKEN DIJON

Steps:

• HEAT oil in skillet. Cook chicken 10 minute or until browned.
• ADD soup, water, mustard, parsley, brown sugar, onion powder, tarragon and garlic powder. Heat to a boil. Cover and cook over low heat 5 minute or until chicken is done.

EASY CRISPY DIJON CHICKEN

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Put the butter in a 9 or 10 inch square baking dish and put it in the oven while it is heating up.
• Don't use a dish that is too big or the butter will end up spreading out too far from the chicken. This whole first part is very important and will help make your chicken end up crispy.
• In one bowl, whisk together the mustard and half and half.
• In another bowl, mix together the cracker crumbs and the cheese.
• When the oven is completely heated up and the butter is sizzling in the baking dish, remove the pan from the oven and set it on a trivet on the counter next to your two mixtures.
• Dip the chicken in the wet mixture; dredge in the crumb mixture.
• This step is important. Put the chicken down in the dish and turn it over right away. The idea is to put it in the butter briefly and turn it over so the butter side is up. It makes the chicken get evenly crispy. I use this technique for all of my oven "frying" because it works so well.
• Bake for approximately 45 minutes or so, depending on the thickness of the chicken breasts.
• Leave them in there until the coating is browned real nicely. Mine are usually perfect at 45 minutes.

CHICKEN SUPREME DIJON

Steps:

• In large skillet, cook chicken in butter.
• Remove to heated platter.
• Keep warm.
• To drippings in pan, add garlic, onion and mushrooms.
• Cook, stirring, until onion is tender.
• Stir in mustard and heavy cream.
• Simmer, stirring, until sauce is slightly thickened.
• Add chicken, turning to coat in sauce.
• Serve over rice.

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.