ANGELA'S EASY BREADED CHICKEN
This recipe is so easy, and my family loves it! Tastes great with spinach and a loaf of bread.
Provided by Angela
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 530.6 calories, Carbohydrate 47.2 g, Cholesterol 69 mg, Fat 21.4 g, Fiber 2.9 g, Protein 35.9 g, SaturatedFat 3.9 g, Sodium 2103.8 mg, Sugar 8.3 g
HONEY-MUSTARD BREADED CHICKEN
I get bored with the same old breaded chicken, so I came up with this simple recipe. The coating adds fast flavor to tender chicken cooked on the stovetop. -Laura Theofilis, Leonardtown, Maryland
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and 1 teaspoon of mustard. In another shallow bowl, combine honey and remaining mustard. Dip chicken in honey-mustard mixture, then coat with crumbs. , In a nonstick skillet, cook chicken over medium heat in butter for 4-6 minutes on each side or until chicken juices run clear.
Nutrition Facts : Calories 338 calories, Fat 9g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 583mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
HONEY MUSTARD CHICKEN MARINADE
This tangy-sweet marinade takes a hum-drum weeknight chicken dinner up a notch or two. Mix it up with 1 1/2 pounds of chicken, pop it in the freezer and you'll always have a flavorful meal on hand.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- For the marinade: Combine the honey, Dijon mustard, whole-grain mustard and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more.
MUSTARD CHICKEN THIGHS
This is a favorite recipe in my family. It is modified from an old recipe from Southern Living magazine. I like to serve these mustard thighs with chicken-flavored rice. Even my picky kids love this. You can adjust the heat by adding more hot sauce (I like to do 3 tablespoons often) or less, depending on tastes.
Provided by limabean
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h55m
Yield 6
Number Of Ingredients 7
Steps:
- Mix Dijon mustard, olive oil, Worcestershire, garlic, hot sauce, and paprika together in a bowl. Add chicken thighs and coat well. Cover and let sit in the refrigerator 2 hours to overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a broiling pan.
- Place chicken thighs in the prepared pan; discard excess marinade.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 45 minutes.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 11.2 g, Cholesterol 58.4 mg, Fat 16.7 g, Fiber 0.5 g, Protein 16 g, SaturatedFat 3.7 g, Sodium 1260 mg, Sugar 1 g
CRISPY MUSTARD-ROASTED CHICKEN
Steps:
- Preheat the oven to 350 degrees F.
- Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
- Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
- Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.
BAKED CHICKEN BREASTS WITH DIJON MUSTARD
Chicken breasts coated in an olive oil and dijon blend and coated with breadcrumbs yield a recipe you'll want to add to your repertoire.
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Grease a rimmed baking sheet or shallow baking dish. In a bowl, stir together the mustard, olive oil, garlic, and tarragon. Mix until smooth. Place the breadcrumbs in a shallow dish. Season the chicken on both sides with salt and pepper. Spread the mustard mixture evenly on both sides of the chicken then dredge the chicken in the breadcrumbs, coating them on all sides with the crumbs. Place the chicken on the baking sheet and place in the oven. Bake at 450 degrees F for 10 minutes. Turn the chicken over and bake 5 more minutes or until the chicken is cooked through. If the chicken browns too quickly, cover it with foil. Serve the chicken hot garnished with parsley, if desired.
Nutrition Facts :
CRISPY PANKO CHICKEN BURGER WITH HONEY MUSTARD DRESSING
Crispy panko chicken burger with a delicious honey mustard sauce beats all the chicken burgers out there. The panko makes for an extra crispy bread crumb and the chicken is just so juicy.
Provided by Stine Mari | Ginger with Spice
Categories Main Course
Time 1h20m
Number Of Ingredients 33
Steps:
- Cut the chicken: Remove the chicken tenders from the chicken breast. And then slice the remaining chicken breast in two, lengthwise. This will give two thinner chicken pieces along with one chicken tender. You can also pound the chicken thinner with something heavy.
- Make the marinade: Whisk the egg. Mix all the marinade ingredients together in a large bowl and add your prepared chicken breasts to it. Marinate for about 1 hour, covered in the fridge.
- Prepare the bread crumbs: To make the panko bread crumbs, we mix all the dry ingredients together in a large dish.
- Make the orange honey mustard: Mix all ingredients together, taste and season accordingly.
- Prepare your add-ons: Cut your preferred vegetables (for example spinach, tomato, avocado, onion and pickled jalapeños) and make the garlic mayo. Mix mayonnaise with garlic powder, season with salt and pepper to taste. Toast burger buns when chicken is almost done.
- Heat the oil: Pour 3 cups of oil into a large pan, make sure it will not be more than 1/3 full. The oil is hot enough when a drop of water into the oil sizzles. This will be at a temperature around 350-375 F (175-190C). The temperature will drop once the chicken is in.
- Bread the chicken: When the chicken has marinated for 1 hour, let the excess marinade drip off the chicken before placing it in the panko bread crumb mixture. Cover it nicely with the dry mixture, preferably using tongs.
- Fry the chicken: Add breaded chicken to the hot oil. Because the temperature is supposed to drop, I do suggest filling the pan, although not overcrowding it. If you cook one piece at a time, the oil will be too hot, burning the panko bread crumbs. Depending a little on the size of your chicken and the temperature of the oil, the chicken will be done at 5-8 minutes. If the oil doesn't cover the chicken entirely, flip them over once mid-frying. Remove from heat when they're golden brown. Sprinkle with some salt and drain on a paper towel.
- Assemble the burger: Slice your warm bun, spread garlic mayo on the bottom and orange honey mustard on the top. Get some greens and tomatoes on the bottom, add the chicken burger, onion, pickled jalapeños and avocado. Put the burger top on and you are officially ready to dig in.
Nutrition Facts : Calories 525 calories
MUSTARD-MARINATED BREADED CHICKEN
Provided by Molly O'Neill
Categories dinner, main course
Time 1h30m
Yield Eight servings
Number Of Ingredients 13
Steps:
- To prepare the chicken, in a medium-size bowl combine the yogurt, mustard, paprika, cayenne, 1/2 teaspoon of salt and pepper to taste. Cut the chicken lengthwise into 1/4-inch-thick strips. Place the chicken in the bowl and toss to coat with the marinade. Cover and refrigerate for 1 hour.
- Meanwhile, to prepare the dipping sauce stir all of the ingredients together in a small bowl until well combined. Refrigerate if making ahead.
- Preheat the oven to 400 degrees. Place the bread crumbs in a shallow bowl and season with 1 teaspoon of the salt and pepper to taste. Roll the chicken strips in the bread crumbs to coat well. Thread each chicken strip onto 1 skewer.
- Spray a baking sheet lightly with the olive oil. Place the skewers on the pan and spray them lightly with the oil. Bake until the bread crumbs are browned and the chicken has cooked through, about 10 minutes per side. Set aside to cool. Refrigerate if making more than 1 hour ahead.
- Prepare a charcoal fire or preheat the broiler. Place the skewers on the grill or under the broiler until lightly charred and heated through, about 5 minutes per side. Serve hot with the dipping sauce.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 3 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 303 milligrams, Sugar 20 grams, TransFat 0 grams
HONEY MUSTARD GRILLED CHICKEN
Sweet and tangy honey mustard grilled chicken is perfect for your next BBQ!
Provided by Melissa Stadler, Modern Honey
Categories Dinner
Time 40m
Number Of Ingredients 7
Steps:
- Place chicken breast in a large Ziploc bag. Using a fork, pierce small holes in the chicken.
- In a small bowl, whisk together mustard, honey, olive oil, garlic powder, salt, and pepper.
- Pour 1/2 of honey mustard marinade into bag with chicken. Set aside remaining honey mustard sauce to use to baste on the chicken. Let marinate for at least 30 minutes in the refrigerator.
- Heat grill to medium or medium-high heat. Once the grill is heated, place chicken on the clean grill.
- Cook for 3-5 minutes per side, depending on the thickness of chicken breast. The FDA recommends the internal temperature to be 165 degrees. The chicken will continue to cook for 1-2 minutes after removing from the grill.
- After turning the chicken one time, brush remaining honey mustard sauce all over chicken. After removing chicken from the grill, brush the second coat of sauce so it is completely covered.
- Let rest for several minutes before cutting so it stays nice and juicy.
Nutrition Facts : Carbohydrate 17 g, Protein 33 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 97 mg, Sodium 716 mg, Fiber 1 g, Sugar 16 g, Calories 281 kcal, UnsaturatedFat 6 g, ServingSize 1 serving
MUSTARD BREADED CHICKEN
This recipe is from Taste of Home Best Ever Chicken Cookbook 2009. I do like using bread crumbs made at home from either a winter wheat bread of a dense whole wheat bread!
Provided by Sydney Mike
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Flatten chicken to 1/4-inch thickness.
- In a shallow bowl, combine bread crumbs & 1 teaspoon of the mustard.
- In another shallow bowl, combine honey & remaining mustard.
- Dip flattened chicken breasts in honey/mustard mixture & then coat each with crumbs.
- In a nonstick skillet, melt butter & cook chicken over medium heat 4-6 minutes on each side or until chicken juices run clear.
- Enjoy!
MAPLE-GLAZED CHICKEN BREASTS
Here's an easy main dish that's sure to set you on your own quest for the best syrup. Start the chicken breasts marinating on a Saturday afternoon for a quick meal later in the day, just about the time you come in from raking the last of the winter leaves off the garden.
Provided by EatingWell Test Kitchen
Categories Low-Fat Chicken Recipes
Time 2h20m
Number Of Ingredients 7
Steps:
- Whisk syrup, soy sauce, lemon juice, garlic, ginger and pepper in a small, shallow dish. Add chicken and turn to coat with the marinade; cover and refrigerate for 2 hours, turning once.
- Coat an indoor grill pan with cooking spray and heat over medium heat. Remove the chicken from the marinade (reserving the marinade) and cook until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 3 to 5 minutes per side.
- Meanwhile, pour the reserved marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced by about half, about 4 minutes. Liberally baste the chicken with the reduced sauce and serve.
Nutrition Facts : Calories 197.2 calories, Carbohydrate 15.3 g, Cholesterol 82.8 mg, Fat 3 g, Fiber 0.2 g, Protein 26.1 g, SaturatedFat 0.6 g, Sodium 320.6 mg, Sugar 12.3 g
SWEET AND SAVORY HONEY-MUSTARD BREADED CHICKEN
Another recipe I made up tonight after class when I discovered I probably should go to the store again at some point...LOL Anyway, it is quite easy and tastes great and I think it is something that would appeal to kids (my roommate is VERY picky and enjoyed this)
Provided by SaddleUp87
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven to 375.
- mix together dijon mustard and honey in a bowl.
- dip chicken breasts in mixture, then dredge in breadcrumbs.
- top chicken with a little garlic powder and pepper
- place in a casserole dish.
- bake for 25-30 mins.
- enjoy! (I like this dish with a side of broccoli).
Nutrition Facts : Calories 440.3, Fat 15.6, SaturatedFat 4.3, Cholesterol 93.1, Sodium 795, Carbohydrate 39.5, Fiber 2.1, Sugar 19.6, Protein 35.2
MUSTARD AND HERB GRILLED CHICKEN
Tangy, juicy chicken marinaded in a blend of fresh herbs and mustard made crispy and golden over a hot grill. The perfect BBQ recipe for your next cookout!
Provided by Hayley
Categories Dinner
Time 50m
Number Of Ingredients 11
Steps:
- Whisk together in the marinade ingredients in a bowl. Oil, mustard, orange juice, paprika, oregano, thyme, parsley, salt, and pepper.
- Place chicken either in a bowl or a plastic bag and pour marinade over chicken. Be sure that all of the pieces are evenly coated. Place in the fridge to marinate for 2 hours or up to 24 hours.
- When ready to cook chicken bring it out on the counter and let it continue to sit for about 20 minutes so it won't be as cold. This will help the meat get a better sear on the grill.
- On a hot grill set on medium heat place the chicken directly on the grill after shaking off the excess marinade. Grill until cooked through turn once half way through the cooking time.
- Boneless Skinless Breast: Grill for about 6-7 minutes each side until internal temperature is 165 degrees.
- Chicken Wings: Grill for about 10 minutes on each side until internal temperature is 165 degrees.
- Chicken Quarters: Grill for 10 minutes on each side over medium-high heat. After 20 minutes lower temperature to medium and continue to cook until internal temperature is 170 degrees or the juices run clear from the thigh joint.
- Breast and wings can be served immediately. Allow the quarters to cool for 10 minutes before serving. Serve hot!
Nutrition Facts : Calories 386 kcal, ServingSize 1 serving
GARLIC MUSTARD CHICKEN
An easy chicken marinade recipe made with garlic, mustard and olive oil. Whole30 and Paleo Dinner Idea.
Provided by Julie Clark
Categories Main Dish
Time 20m
Number Of Ingredients 4
Steps:
- In a small bowl, mix the mustard, oil and garlic together.
- Place the chicken in a Ziploc bag, or a plastic container with a lid. Pour the mustard marinade over the chicken and let it marinate in the fridge overnight, or at least for 6 hours.
- Preheat the the grill to 400 degrees Fahrenheit. Place chicken on on the grill and cook for about 6-10 minutes on each side, or until the internal temperature reaches 165 degrees F.
- Serve the chicken alongside vegetables.
Nutrition Facts : Calories 374 kcal, Carbohydrate 1 g, Protein 34 g, Fat 24 g, SaturatedFat 4 g, Cholesterol 95 mg, Sodium 310 mg, ServingSize 1 serving
CHICKEN CUTLETS WITH MUSTARD-HERB SAUCE
A simple chicken dinner gets an easy upgrade with this chicken cutlet recipe. The easy pan sauce makes everything better.
Categories weeknight meals dinner main dish poultry
Time 40m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Slice the chicken breasts in half horizontally so that you have 8 thinner cutlets. Season both sides with salt and pepper.
- Heat 1 tablespoon each butter and olive oil in a large skillet over medium-high heat. Add half of the cutlets and cook until golden brown and cooked through, 3 to 4 minutes per side. Remove to a plate. Cook the remaining cutlets in 1 more tablespoon each butter and olive oil, then remove them to the plate.
- Reduce the heat to medium. Add the garlic and cook, stirring, until golden, 1 minute. Carefully pour in the wine, then just let it bubble and cook until it's reduced by half, about 1 minute.
- Stir in the mustard, then pour in the chicken broth. Add the remaining 2 tablespoons butter and cook, stirring, until the sauce thickens, 1 to 2 minutes. Add the herbs and season with salt and pepper.
- Return the chicken cutlets to the pan, turning them in the sauce to coat. Serve with buttered noodles, spooning the sauce over the top. Garnish with more herbs.
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THE BEST DIJON MUSTARD MARINADE FOR CHICKEN {EVER} - …
From goodcheapeats.com
4.7/5 (20)Total Time 25 minsCategory Main CourseCalories 290 per serving
- In a medium mixing bowl, combine the mustard, cayenne, and vinegar. Whisk together as you add oil in a thin stream.
- Transfer the marinade to a large zip-top bag. Add the chicken pieces and seal the bag. Massage the bagged chicken well to distribute the marinade around each piece.
- When ready to cook, heat an outdoor grill or stovetop grill pan. Remove the chicken from the marinade and place on the hot grates. Cook, turning once, until an internal temperature of 155 degrees is reached. Cover and let rest for ten minutes. Serve hot, cold, or at room temperature.
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5/5 (12)Category Dinner
- In a large size glass bowl ( no not use metal bowls) whisk together ingredients beginning with the white vinegar down to the salt. Whisk in the olive oil and pepper. Place the chicken breast in the glass bowl with the marinade, cover and refrigerate for 8 hours or overnight.
- Remove chicken from marinade, discard marinade. Turn your grill on and lightly oil it. Grill about 10 minutes per side.
BAKED CHICKEN TENDERS WITH HONEY MUSTARD SAUCE
From healthy-delicious.com
4.3/5 (7)Total Time 8 hrs 35 minsCategory Healthy One Pan RecipesCalories 454 per serving
- Combine 1 cup buttermilk and salt in a large zip top back. Add the chicken and turn to coat. Refrigerate 8-12 hours. Remove the chicken from the bag and scrape off all but a thin coating of the marinade. Discard any remaining marinade.
- In a shallow dish, combine the almond meal and flour. Season with paprika, cayenne, salt, and pepper. Stir in the remaining 3 Tablespoons of buttermilk to form a craggy, sand-like batter. Press the chicken into the batter, coating both sides.
- Remove the baking sheet form the oven and spritz with olive oil. Place the chicken on the sheet in a single layer; spritz with olive oil. Return the pan to the oven and bake 20 minutes, turning once, until the chicken is golden brown and cooked through.
BAREFOOT CONTESSA | CRISPY MUSTARD-ROASTED CHICKEN | RECIPES
From barefootcontessa.com
- Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
- Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides (as you would dip chicken in beaten eggs), and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
- Bake the chicken for 40 minutes. Raise the heat to 400 degrees and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.
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4.6/5 (29)Total Time 1 hrCategory American RecipesCalories 437 per serving
- Mix 1/2 cup Dijon mustard in a bowl with the paprika, black pepper and the salt. Toss the chicken pieces in the mustard mixture, lifting the chicken skin and rubbing some of the mustard mixture beneath. Set aside.
- Add the olive oil to the skillet and add the chicken pieces to the skillet in a single layer over medium-high heat. Brown them well on one side, then flip them over and brown them on the other side. Transfer the chicken to a platter. Discard the oil.
- Heat a skillet with a lid or a Dutch oven over medium-high heat and add the bacon. Cook the bacon, stirring frequently until they are softened and slightly browned. Remove the bacon from the skillet and set aside. Leave about 1 tablespoon bacon fat in the skillet, discarding the rest.
- Add the onion to the skillet and cook until soft and translucent. Stir in the thyme and cook for a couple of minutes before adding the chicken pieces. Add the wine. Cover and cook the chicken over low to medium heat, turning the chicken a few times, until the chicken is cooked through, about 20 minutes.
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5/5 (8)Total Time 35 minsCategory Main CourseCalories 316 per serving
- Add Cracker Chips to a food processor and pulse until fine crumbs form. Pour Cracker Chip crumbs onto a shallow plate. In another shallow plate beat one egg.
- Dip chicken tenders first in egg then in Cracker Chip crumbs making sure they're fully covered in crumbs. Place on prepared baking sheet.
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Servings 4Total Time 45 mins
- In a large bowl, combine the olive oil, spicy brown mustard, balsamic vinegar, mustard powder and garlic. Toss the chicken in the marinade.
- Lay the chicken on the lined baking sheet skin side down. Bake for 20 to 25 minutes. Turn the chicken over and continue baking for another 10 minutes, or until cooked through.
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From foodandwine.com
5/5 Servings 8
- In a large bowl, stir together the molasses, olive oil, port, mustard, soy sauce, pepper, Worcestershire sauce and shallot. Let stand at room temperature for 30 minutes. Add the chicken quarters and turn to coat. Refrigerate overnight.
- Light a grill or preheat the broiler. Remove the chicken from the marinade and arrange the pieces on large rimmed baking sheets. Brush the chicken quarters with the Sweet Mustard Barbecue Sauce and grill over a medium-hot fire or broil 12 inches from the heat, turning often and rotating to cook evenly, until cooked through and nicely glazed, 8 to 10 minutes per side. Serve hot or at room temperature.
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5/5 (2)Estimated Reading Time 2 mins
- Whisk together mustard, olive oil, soy sauce, honey and garlic in a small bowl. Reserve 1/4 cup of the marinade. Set aside.
- Place chicken breasts between 2 pieces of plastic wrap or wax paper. Using the flat side of a meat mallet, pound until breasts are evenly 1/2-inch thick.
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4.9/5 (110)Calories 313 per servingCategory Chicken
- Whisk together the mustard, tomato paste, lemon juice, olive oil, thyme, garlic, salt, pepper, and chili in a medium bowl. Pour over the chicken and turn the pieces over to coat. Bake immediately or cover and refrigerate the chicken to marinate up to 24 hours ahead.
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4.8/5 (23)Category Easy/MediumCuisine $8-$12Total Time 37 mins
- Preheat Oven to 450˚F. Line a large, rimmed baking sheet with foil (to save yourself some clean-up).
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5/5 (9)Total Time 24 hrs 20 minsCategory Main CourseCalories 231 per serving
- Add the chicken and vegetables to the marinade and mix well to coat everything. Marinade in the fridge overnight up to 24 hours for the best results.
- Soak the bamboo skewers in water for about 20-40 minutes before you're ready to start cooking.
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