MUSTARD STUFFED CHICKEN
From BBC -- I haven't made this YET! I'm going to try, making it low fat, using fat free cheeses and turkey bacon. For those of you who don't have to worry about the fat, let me know how it is the full-fat version!
Provided by A la Carte
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6.
- Mix the cheeses and mustard together.
- Cut a slit into the side of each chicken breast, then stuff with the mustard mixture.
- Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 minutes.
- Tip:If you want to use less bacon, stretch out four rashers using the back of a knife to make each one longer and thinner. Wrap just one around each chicken breast as before.
Nutrition Facts : Calories 360.5, Fat 19.3, SaturatedFat 9.3, Cholesterol 123.8, Sodium 719.9, Carbohydrate 1.1, Sugar 0.4, Protein 43.2
CHICKEN IN MUSTARD
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Rinse and dry the chicken thighs and season with salt and pepper.
- Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Brown the thighs on both sides, working in batches if needed. Remove the chicken and set aside.
- Add the remaining 1 tablespoon olive oil to the Dutch oven and cook the onions until soft, about 5 minutes. Add the mushrooms and continue to cook until the mushrooms have softened, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 2 minutes. Add the tomatoes and flour and cook, stirring, to remove the raw flour flavor, about 3 minutes. Stir in the tarragon. Turn up the heat and deglaze the pan with the white wine, allowing to bubble for a minute or two. Return the chicken to the Dutch oven. Add enough chicken stock to reach halfway up the sides of the chicken. Cover, place in the oven, and braise for 45 minutes, removing the lid halfway through.
- When finished, remove the chicken from the Dutch oven and set aside. Add the mustard and sour cream and whisk to blend well. Return the chicken to the pan and allow the flavors to meld before serving, about 5 minutes. Serve over Super Buttered Noodles.
- In a large pot filled with boiling water, dissolve the bouillon cubes and cook the noodles according to package directions. Drain the noodles in a colander and then nestle the colander into the pot so some of the pasta water goes into the pot as the pasta continues to drain. Remove the colander and stir the butter and sour cream into the pot until the butter melts. Add the parsley and the noodles. Season with salt and pepper. Toss to combine well. Pour into a serving bowl and serve.
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.
STUFFED CHICKEN BREAST WITH HONEY MUSTARD SAUCE
Sandy Friede NEWBURYPORT, MASSACHUSETTS Here's a savory entree that's easy to make but elegant enough for company. I like to double the recipe and then freeze individual size portions for those busy days when I work late and don't have time to cook.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion in 4-1/2 teaspoons butter until tender. Add garlic; saute 1 minute longer. Add spinach and cream cheese; cook and stir over low heat until blended. Remove from the heat; stir in bread crumbs. , Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. Place about 1/4 cup spinach mixture down the center of each chicken breast half. Fold chicken over filling and secure with toothpicks. , Place seam side down in a greased 11x7-in. baking dish. Melt remaining butter; stir in the honey, mustard and lemon juice. Pour over chicken. , Bake, uncovered, at 350° for 40-50 minutes or until meat is no longer pink, basting every 15 minutes with pan juices. Discard toothpicks.
Nutrition Facts : Calories 455 calories, Fat 25g fat (14g saturated fat), Cholesterol 153mg cholesterol, Sodium 664mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 2g fiber), Protein 39g protein.
MUSTARD-GLAZED ROAST CHICKEN WITH WALDORF STUFFING
A few extra vegetables will turn this recipe into a Sunday lunch spread - get ahead by making the stuffing in advance
Provided by Good Food team
Categories Dinner, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Heat oven to 190C/170C fan/gas 5. To make the stuffing, mix together all the ingredients, except the butter, in a large bowl with some seasoning. Scrunch with your hands until well combined.
- Season the chicken all over and put in a roasting tin. Smear with the butter and put on the middle shelf of the oven for 50 mins.
- Meanwhile, grease a 20 x 30cm roasting tin. Press in the stuffing, then sprinkle with the reserved breadcrumbs and dot with the butter.
- Brush the chicken with the mustard, transfer it to a lower shelf and roast for 40 mins more until cooked through and the juices run clear. Put the stuffing on the top shelf at the same time and cook for 40-50 mins until golden and crisp.
- Leave the chicken to rest for 10 mins, then serve with the stuffing, along with roast potatoes and veg, if you like.
Nutrition Facts : Calories 734 calories, Fat 52 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 45 grams protein, Sodium 2.5 milligram of sodium
MUSTARD FRIED CHICKEN
Chicken wings are seasoned with a delicate mixture of spices, then coated in mustard and floured before being fried until crisp. If you don't have a deep-fryer, you may use a heavy skillet, but for crispier chicken, I would prefer a deep-fryer. This chicken is SO good!
Provided by Othasha Thomas
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Season the chicken wings on both sides by sprinkling with seasoned salt, garlic powder, onion powder, pepper, and MSG. I like to lay it all out on a big plastic bag for easier clean up. Coat each piece with a thin layer of mustard. You may use a basting brush or your fingers. Put the flour into a plastic bag, add the chicken, and shake to coat.
- Heat the oil in a deep-fryer or deep heavy skillet to 350 degrees F (175 degrees C). When the oil is hot, add the chicken and cook for 6 minutes on each side, or until juices run clear. Drain on paper towels, and cool for 5 minutes before serving.
Nutrition Facts : Calories 399.7 calories, Carbohydrate 32.3 g, Cholesterol 47.6 mg, Fat 20.5 g, Fiber 1.8 g, Protein 19.9 g, SaturatedFat 4.3 g, Sodium 515.6 mg, Sugar 1 g
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