DIJON-CRUSTED CHICKEN BREASTS
If you're craving fried chicken, this dish will hit the spot! A crisp and flavorful coating makes this easy entree feel special and indulgent. Jacqui Correa - Landing, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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°.
Nutrition Facts : Calories 169 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 380mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
BAKED CHICKEN BREASTS WITH PARMESAN CRUST
For a healthy weeknight standby without the oil from frying, make Ted Allen's recipe for Baked Chicken Breasts with Parmesan Crust from Food Network.
Provided by Ted Allen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
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
Nutrition Facts : Calories 402 calorie, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 155 milligrams, Sodium 885 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 54 grams
DIJON TARRAGON CHICKEN BREASTS
Whenever my grocery store has a sale on chicken breasts, I buy an extra two or three packages and freeze them. This dish is a wonderfully rich tasting meal that is healthy and budget-minded.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley.
BAKED CHICKEN STRIPS WITH DIJON AND PANKO COATING
Wow, this is a new favorite! I can't believe how easy and how moist and good the chicken tasted. I made it exactly as posted, and my husband and I both loved it. It's in my regular meal rotation now. The chicken strips are first coated with a garlic-Dijon mustard mixture, then pressed in a panko bread crumb mixture before baking. The results is moist, delicious chicken with a slightly crunchy coating. Easy and delicious.
Provided by Baykat
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 22m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Pour 1 tablespoon olive oil on a paper towel and use to coat a cooling rack; place on a baking sheet.
- Mix mustard and garlic together in a bowl.
- Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork.
- Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack.
- Bake in the preheated oven until browned on the outside and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 409.3 calories, Carbohydrate 42.2 g, Cholesterol 96.9 mg, Fat 12.8 g, Fiber 0.7 g, Protein 41.4 g, SaturatedFat 2.6 g, Sodium 1305.7 mg, Sugar 0.2 g
DIJON-PARMESAN CHICKEN BREASTS
Try a new twist on baked chicken breasts! Dijon mustard, Parmesan cheese, basil, garlic and high-fiber cereal create the tasty wow.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
- In shallow bowl, mix cereal, cheese, basil, garlic salt and pepper. In another shallow bowl, mix egg white and mustard until blended.
- Dip chicken into egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken.
- Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 270, Carbohydrate 10 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 0 g, TransFat 0 g
PARMESAN-DIJON CHICKEN
Perfectly seasoned and coated baked chicken breasts. Finally a way to wake up those boring weekday meals.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 340, Carbohydrate 9 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 1 g, TransFat 0 g
DIJON CHICKEN BREASTS
Categories Chicken Mustard Poultry Poach Low Fat Kid-Friendly Low Cal Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in heavy large skillet. Bring to gentle simmer over medium-low heat. Add chicken and season with pepper. Cover and poach until chicken is just cooked through, about 20 minutes. Transfer chicken to platter. Boil liquid in skillet until reduced to sauce consistency, about 2 minutes. Pour sauce over chicken and serve.
PECAN CRUSTED CHICKEN BREASTS WITH HONEY-DIJON SAUCE
This is one of my recipes that is a combination of several recipes I found. The pecans give the chicken a nice texture. I really love that it takes under 1/2 hour from start to finish and is a good solid main course.
Provided by Heather N.
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, melt 6T butter.
- Whisk in 2T mustard and 1T honey until blended.
- Scrape into a shallow dish.
- Place ground pecans in a separate shallow dish.
- Dip chicken into mustard mixture 1st then dredge with pecans.
- In a large frying pan, heat the remaining 2T butter & oil over medium heat
- Add chicken and cook approximately 3 minutes per side, until lightly browned and tender.
- Place on serving dish and cover with foil to keep warm.
- Discard all but 2T of fat from pan and reduce heat to low.
- Add sour cream; whisk in remaining 1T mustard, salt, & pepper. Blend well.
- Cook just until heated through, do NOT boil.
- Serve over chicken.
- I like to serve with spinach salad with hot bacon dressing and steamed asparagus.
CRUMB-TOPPED BAKED CHICKEN BREASTS DIJON
It's a quick weeknight dish, but these crumb-topped baked chicken breasts with Dijon mustard and Parmesan make any night feel special.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 7
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).
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 2 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
DIJON CRUMB CHICKEN
Bold flavored ingredients make this meal one to remember, and one to crave later! It's delightfully crunchy and hints lightly of Dijon mustard and Parmesan cheese. Ann Wilson - Holland, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 414 calories, Fat 20g fat (5g saturated fat), Cholesterol 177mg cholesterol, Sodium 853mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
ALMOND CRUSTED CHICKEN BREASTS DIJON
Our Dijon chicken breast recipe is weeknight-quick yet fancy enough for company. Mustard, mayo and slivered almonds make it all work deliciously.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Place chicken in 13x9-inch pan sprayed with cooking spray.
- Mix mayo and mustard until blended; spread onto chicken. Combine cracker crumbs and nuts; sprinkle over chicken.
- Bake 20 to 25 min. or until chicken is done (165°F).
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
WALNUT-CRUSTED CHICKEN BREAST
I almost never order a nut-crusted entree in a restaurant, as they often feature a sugary glaze or a too-sweet nut, like pecan or macadamia. That's not an issue here since we're going with buttery, subtly bitter walnuts, held on with a very savory 'nut glue,' made with a garlic and mustard base. This protective layer of deliciousness makes boneless, skinless chicken breast taste like it was just carved off a freshly roasted carcass.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h25m
Yield 4
Number Of Ingredients 10
Steps:
- Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl to make the "nut glue."
- Season chicken breasts generously with salt, pepper, and cayenne. Spread nut glue all over the chicken. Refrigerate until ready to use.
- Toss walnuts over the chicken, press down firmly, and repeat on the other side to coat thoroughly. Refrigerate for 1 1/2 to 3 hours.
- Preheat the oven to 375 degrees F (190 degrees C).
- Coat the bottom of an oven-proof skillet with some olive oil. Place chicken breasts on top, reserving excess nuts if desired. Season with a pinch of salt and drizzle more olive oil on top.
- Bake in the center of the preheated oven until walnuts are lightly toasted and an instant-read thermometer inserted into the thickest part of a breast reads 150 degrees F (66 degrees C), about 25 minutes.
- Quickly remove chicken to a plate to rest. Transfer skillet to the stovetop; stir in broth, 1 tablespoon Dijon mustard, and honey and bring to a boil over high heat; cook until reduced by about half, 3 to 4 minutes. Spoon pan sauce over and around the chicken to serve.
Nutrition Facts : Calories 473.7 calories, Carbohydrate 13 g, Cholesterol 65.4 mg, Fat 34.8 g, Fiber 3.1 g, Protein 30.7 g, SaturatedFat 3.9 g, Sodium 523.5 mg, Sugar 4.4 g
CREAMY GARLIC DIJON CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, kosher salt, olive oil, unsalted butter, garlic, all purpose flour, chicken broth, French's Dijon Mustard, freshly ground black pepper, heavy cream, fresh parsley, lemon, baby bella mushrooms, asparagus, peas
Provided by Tayo Ola
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Season the chicken evenly on both sides with 1½ tablespoons salt. Heat 1 tablespoon olive oil in a shallow pan over medium-high heat. Add the chicken and sear for 3-4 minutes on each side. Remove chicken from the pan (it will not be fully cooked) and set aside. Wipe out the pan if it looks charred.
- Melt the butter in the pan over low heat. Add the garlic and cook, stirring, until fragrant, about 1 minute, then whisk in flour. Pour in the chicken broth, whisking, then add French's Dijon Mustard, ½ teaspoon salt, and ¼ teaspoon pepper, and whisk until smooth. Simmer sauce for 1-2 minutes, then stir in the heavy cream. Return the sauce to a simmer, place the chicken in the sauce, and cover the pan with a lid. Simmer until chicken is fully cooked through, 5-10 minutes.
- Remove chicken from the pan. Stir the minced parsley and lemon zest into the sauce, then taste for seasoning. Slice the chicken. Remove the sauce from the heat.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil is hot, add the mushrooms and season with salt to taste. Saute mushrooms, stirring occasionally, until golden brown, 7-10 minutes. Remove mushrooms from the pan.
- Heat remaining 1 tablespoon olive oil in the pan. Add asparagus and sauté, stirring occasionally, until tender, about 3 minutes. Season with salt to taste. Add the peas and cook 1 minute more.
- Place the vegetables on a plate. Top with sliced chicken and drizzle with the dijon sauce. Garnish with chopped parsley.
- Enjoy!
Nutrition Facts : Calories 611 calories, Carbohydrate 25 grams, Fat 39 grams, Fiber 3 grams, Protein 39 grams, Sugar 5 grams
CRISPY OVEN-FRIED DIJON CHICKEN BREAST
This is my own original recipe and favorite simple way to prepare baked chicken. Dredging the chicken in flour first makes it come out deliciously crispy. It is also nice to tenderize the meat, though not completely necessary. I usually serve it with rice pilaf and some vegetables, or on a sandwich with lettuce, tomato and mayonnaise.
Provided by Edana
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Prepare three bowls. In one, put the flour. In the next, thoroughly mix the egg, mustard and milk. In the third, place the bread crumbs.
- Grease a large baking sheet.
- Wash the chicken and pat it dry with a paper towel. Trim off any excess fat and tenderize if desired.
- One piece of chicken at a time, dredge the chicken in flour until it is completely covered. Then dip in the mustard mixture. Quickly place in the bread crumbs and coat completely. Repeat with each piece of chicken, placing them immediately on the baking sheet.
- If desired, sprinkle some garlic powder over the chicken breasts.
- Place the baking sheet in the oven for 30-35 minutes.
- Enjoy!
BAKED PARMESAN DIJON CHICKEN BREASTS
Very quick to make, especially if you pound the breasts to about 1/4 inch thickness. If you do this, it should only take 15-20 minutes to bake.
Provided by CountryMama
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 272.2, Fat 11.2, SaturatedFat 6.1, Cholesterol 92.4, Sodium 349.7, Carbohydrate 10.3, Fiber 0.8, Sugar 1, Protein 30.9
DIJON-CRUSTED CHICKEN CUTLET SANDWICHES
Sponsored by Grey Poupon®. The classic chicken sandwich gets a welcome makeover with the addition of creamy Dijon mustard and a crispy panko coating. Stack the cutlets atop toasted brioche buns, then pile on the crunchy quick-fix coleslaw and tangy bread-and-butter pickles for the ultimate sandwich upgrade.
Provided by Kelly Senyei
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the chicken: Put 1 chicken breast between two pieces of parchment or wax paper. Using a meat mallet (or the bottom of a heavy skillet), pound the chicken breast until it is 1/2 inch thick. Repeat with the remaining chicken breasts.
- Line a baking sheet with paper towels. Add the panko to a shallow dish.
- Brush the mustard on the pounded chicken cutlets with a pastry brush to coat both sides. Press each one into the panko, turning to coat well on all sides.
- Melt 1 tablespoon of the butter in 1/4 cup of the olive oil in a large skillet over medium heat. Add 2 of the cutlets and cook, undisturbed, until golden brown, 4 to 5 minutes. Flip the cutlets once and continue cooking until golden and cooked through, 3 to 4 minutes more. Transfer the cutlets to the prepared baking sheet and immediately season with salt.
- Wipe out the skillet and repeat the cooking process with the remaining 1/4 cup olive oil, 1 tablespoon butter and 2 cutlets.
- For the slaw: Place the celery seeds in a small skillet over medium heat and cook, stirring, until toasted and fragrant, 1 to 2 minutes. Whisk together the mayonnaise, mustard, sugar, lemon juice, toasted celery seeds, 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Add the red cabbage, green cabbage, scallions and parsley to the bowl and toss well to combine.
- For assembly: Position an oven rack 3 to 4 inches from the broiler unit, and preheat the broiler to high. Split the brioche buns and toast until golden brown, 1 to 2 minutes. Slice each chicken cutlet in half crosswise.
- Spoon a portion of the slaw onto each of the bottom buns. Stack the halved chicken cutlets on top of the slaw. Add the pickles and top buns and serve.
BAKED CHEDDAR-DIJON CHICKEN TENDERS
Steps:
- Position a rack in the lower third of the oven and preheat to 475 degrees F. Line a baking sheet with foil and brush it with the olive oil.
- Pulse the cheddar crackers in a food processor until finely ground. Alternatively, place the crackers in a resealable plastic bag and crush them with a rolling pin. Transfer the cracker crumbs to a wide, shallow bowl then stir in the paprika.
- In another wide, shallow bowl, whisk together the eggs with the mustard. Place the flour in a third wide, shallow bowl.
- Coat each chicken tender in the flour, shaking off any excess, then dip it in the eggs. Press it in the cracker crumbs until evenly coated then transfer to the prepared baking sheet, arranging all of the chicken tenders in a single layer about 2 inches apart.
- Bake, flipping them once, until golden brown, about 15 minutes total. Serve with ranch dressing, ketchup or honey mustard, for dipping.
PECAN-CRUSTED CHICKEN BREASTS WITH MAPLE-DIJON SAUCE
From San Francisco Chronicle (2/7/07).. The author writes "This is an ideal entree for entertaining. The chicken can be sauteed several hours ahead, leaving only the baking for last minute. The recipe can easily be doubled or tripled; simply saute the chicken in batches." Note that the nutritional info takes into account the marinade, which you are not actually consuming.
Provided by Whats Cooking
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl. Pour into a heavy Ziploc bag. Add chicken, turning to coat all sides. Refrigerate for at least 6 hours or overnight, turning once.
- To make sauce: Whisk maple syrup with 4 tablespoons Dijon. Taste and add 1 or 2 more teaspoons Dijon to taste. (Sauce may be refrigerated overnight. Bring to room temperature before serving.) Mix pecans, flour, salt and pepper on a plate. Remove chicken from marinade. Coat chicken on both sides with pecan mixture. If time permits, refrigerate at least 1 hour to help crumbs adhere.
- In a large skillet, heat remaining 3 tablespoons olive oil over medium-high heat until hot. Add chicken. Cook until golden, about 3 minutes per side. Place on greased, rimmed baking sheet. (Cooled breasts may be refrigerated covered for several hours.).
- Preheat oven to 425°. Bake chicken until cooked through, about 12 minutes, if at room temperature; 16-18 minutes, if chilled. Transfer to plates, drizzle with maple-mustard sauce and pass the rest.
CREAMY DIJON CHICKEN
This chicken dish is extremely fast and economical. It makes a nice sauce that works well over brown rice or wide noodles. If you want extra sauce for leftovers, double the recipe. -Irene Boffo, Fountain Hills, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 295 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 621mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
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