Crispy Sole Dijon Food

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 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!

CRISPY SOLE DIJON

Steps:

• Season the fillets with salt and pepper and place in a lightly greased baking dish large enough to hold fish in one layer.
• Combine the butter and next 4 ingredients.
• Spread on fish, then top the the breadcrumbs.
• Bake in a preheated 450 degree oven for 10 minutes or until fish flakes easily with a fork.

CRISPY OVEN-FRIED FISH FILETS WITH DIJON TARTAR SAUCE

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
• In a small bowl, combine all ingredients for the tartar sauce and refrigerate until ready to serve.
• Cut filets into small pieces, if desired.
• In a shallow dish, combine the flour, salt and pepper. In two more separate shallow dishes, place the beaten eggs and the panko bread crumbs.
• To coat the fish, first dredge each piece in the flour mixture, then dip into the egg, and finally dredge in the panko, making sure the fish is coated on all sides. Place on the parchment lined baking sheet. Repeat this for each piece of fish.
• Drizzle the tops of the breaded fish with the olive oil. Bake at 375 degrees for about 20 minutes, or until the fish flakes easily with a fork. If you desire a more golden brown crust, once done, increase the heat and place the fish under the broiler for a couple of minutes.