Crumb Topped Baked Chicken Breasts Dijon Food

BAKED PARMESAN DIJON CHICKEN BREASTS

Steps:

• Heat oven to 375°F Grease 13 X 9 inch pan.
• Mix bread crumbs and cheese in alrge resealable plastic food storage bag.
• Mix butter and mustard in shallow dish.
• Dip chicken into butter mixture, then shake in bag to coat with crumb mixture. Place in pan.
• Bake uncovered 20 to 25 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

PARMESAN-DIJON CHICKEN

Steps:

• Heat oven to 375°F. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
• Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.
• Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

BAKED DIJON CHICKEN

Steps:

• 1. Preheat oven to 425 degrees. Spray a 13x9 inch rectangular pan with cooking spray.
• 2. Combine the evaporated milk and mustard in a shallow bowl.
• 3. Mix bread crumbs and cheese in another shallow bowl.
• 4. Dip chicken into the milk mixture on both sides.
• 5. Then dip in the crumb mixture.
• 6. Place into the prepared dish.
• 7. Bake for 15 - 20 minutes or until chicken is golden brown and the inside is no longer pink.

DIJON CRUMB CHICKEN

Steps:

• In a shallow bowl, beat eggs and mustard. In another shallow bowl, combine the bread crumbs, Parmesan cheese, onion powder and garlic powder. Flatten chicken to 1/4-in. thickness. Dip chicken in egg mixture, then coat with crumb mixture. , In a large skillet, cook chicken in oil over medium heat for 15-20 minutes or until juices run clear and chicken is golden brown, turning once.

CRISPY GARLIC BREADCRUMB CHICKEN

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Season chicken breasts on both sides with salt, black pepper, and cayenne.
• Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
• Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
• Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
• Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
• Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.

DIJON CHICKEN BREASTS

Steps:

• Combine bread crumbs, cheese, and spices in a bowl.
• Brush both sides of chicken pieces with mustard.
• Dredge through bread crumb mixture.
• Heat oil and margarine in a nonstick skillet over medium-high heat until melted.
• Saute chicken 6-8 minutes on each side, until done.

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°.

DIJON CHICKEN BREASTS

Steps:

• Pound chicken to 1-inch thick and season with salt and pepper.
• Heat olive oil over medium-high heat in a large skillet and cook chicken for 5-6 minutes per side, or until browned and the chicken reaches 165°F. Remove chicken from the pan and set aside lightly covering with foil.
• Add butter and garlic to the pan. Cook just until fragrant, about 30 seconds.
• Stir in white wine, making sure to scrape up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half, about 3 minutes.
• Whisk in remaining ingredients and simmer for 2-4 minutes or until slightly thickened.
• Add chicken back to the pan along with any juices and cook just until heated through, about 2 minutes.

CRUMB-TOPPED BAKED CHICKEN BREASTS DIJON

Steps:

• Heat oven to 375°F.
• Place chicken on rimmed baking sheet sprayed with cooking spray. Whisk mustard and vinegar until blended; brush onto chicken.
• Mix remaining ingredients; press onto chicken.
• Bake 20 min. or until chicken is done (165°F).

CRUMB-COATED BAKED CHICKEN

Steps:

• Line a 15x10x1-in. baking pan with foil and coat the foil with cooking spray; set aside. , In a shallow bowl, combine buttermilk and hot pepper sauce. In another shallow bowl, combine the bread crumbs, cornmeal and seasonings. Dip chicken in buttermilk mixture, then roll in crumb mixture. Place bone side down in prepared pan., Spritz chicken with cooking spray. Bake at 425° for 15-20 minutes. Remove from oven; spritz again with cooking spray. Bake 15-20 minutes longer or until a thermometer reads 170°.

BRIE TOPPED DIJON CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees.
• Combine Dijon mustard, lemon juice, egg and pepper.
• Brush chicken with mustard mixture.
• Coat with bread-crumbs.
• Melt butter in large frypan.
• Sauté chicken until golden on both sides.
• Place on baking sheet.
• Cut Brie cheese into thin slices.
• Place on top of chicken.
• Bake in oven for 10 minutes or until cheese is melted and chicken is cooked through.
• To serve, mix Honey Dijon Sauce and spoon over each chicken breast.

DIJON-THYME BAKED CHICKEN BREASTS

Steps:

• Combine butter, mustard, onion, garlic, thyme and pepper flakes in a bowl.
• Dip chicken pieces into this mixture to coat then cover with bread crumbs.
• Place in a greased baking dish 11" X 7" X 2" and bake uncovered, at 350 degrees, for 30-35 minutes or until chicken is done.

BAKED DIJON CHICKEN

Steps:

• Preheat oven to 475°F Spray 13" x 9" baking dish with nonstick cooking spray.
• Combine mustard & evaporated milk in a shallow bowl & mix bread crumbs & cheese in a separate bowl.
• Dip chicken into mustard mixture, coating both sides, then into bread crumb mixture until chicken is covered. Repeat with each piece.
• Place chicken in prepared dish & bake for 15-20 or until chicken is golden brown & no longer pink in the center. Enjoy!