DIJON-THYME BAKED CHICKEN BREASTS
Make and share this Dijon-thyme Baked Chicken Breasts recipe from Food.com.
Provided by Oolala
Categories Chicken Breast
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 670.9, Fat 50, SaturatedFat 29.9, Cholesterol 122, Sodium 1060.8, Carbohydrate 48.5, Fiber 4.6, Sugar 6.7, Protein 9.7
GREY POUPON CLASSIC CHICKEN DIJON
Brush boneless skinless chicken breasts with a seasoned Dijon mixture for chicken Dijon. Bake our GREY POUPON Classic Chicken Dijon until golden brown.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Mix mustard, water and seasonings.
- Place chicken in shallow pan; brush with mustard mixture.
- Bake 20 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 100, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 55 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 18 g
CHICKEN BREASTS DIJON
Make and share this Chicken Breasts Dijon recipe from Food.com.
Provided by Tiz4tggr
Categories Chicken
Time 35m
Yield 1 Each, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large heavy Dutch oven over medium-high heat.
- Season chicken breasts with salt and pepper.
- Place chicken in Dutch oven and cook until brown on both sides, 12-15 minutes total. Transfer to a plate and set aside.
- Place leeks and onion in same pot and sauté until tender, about 8 minutes.
- Add garlic and sauté until tender, about 2 minutes.
- Stir in broth, wine, Dijon mustard, and minced thyme and bring to a simmer.
- Return chicken to pot. Cover and simmer over medium-low heat until chicken is cooked through, about 15 minutes.
- Transfer chicken to plates.
- Bring liquid in pot to a boil; cook until sauce is thickened and glossy, about 15 minutes.
- Whisk in butter and season with salt and pepper. Spoon sauce over chicken and garnish with thyme leaves.
Nutrition Facts : Calories 349.2, Fat 14.9, SaturatedFat 3.8, Cholesterol 83.2, Sodium 1121.3, Carbohydrate 14.2, Fiber 2.5, Sugar 3.5, Protein 30.1
HONEY-DIJON CHICKEN
Make and share this Honey-Dijon Chicken recipe from Food.com.
Provided by mightyro_cooking4u
Categories Chicken Breast
Time 30m
Yield 2 casseroles, 12 serving(s)
Number Of Ingredients 11
Steps:
- Rub chicken with garlic and thyme. Sprinkle with salt and pepper. In a large skillet, cook chicken in oil on both sides until no longer pink. In a bowl, combine the cornstarch, pineapple juice and water until smooth. Stir in mustard and honey. Add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Spoon half of the chicken and sauce into a greased 11-inch.x2-inch baking dish; cool. Serve with rice or noodles.
- Cover and freeze the remaining breast for up to 3 months.
- To use frozen chicken: Thaw completely in the refrigerator. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 35 minutes or until heated through.
CHICKEN SUPREME DIJON
Simple and delicious. I like to double the sauce so that there is plenty to pour on the rice too. My grandkids love this with chicken quarters too. From Grey Poupon.
Provided by lazyme
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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CREAMY ONE-PAN DIJON CHICKEN - FAMILYSTYLE FOOD
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4.9/5 (26)Calories 143 per servingCategory Chicken
- Pat the chicken thighs dry with a paper towel. Season evenly on both sides with 2 teaspoons salt.
- In a small bowl, combine the mustard, lemon juice, garlic, herbs, red pepper, black pepper and 1 tablespoon olive oil.
- Gently pull the chicken skin away from the flesh, and smear about a tablespoon of the mustard mixture under the skin on each thigh. Rub any remaining mixture all over the top and bottom of the thighs.
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