ORANGE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.
- For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes.
- Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute.
- Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.
- Toss the chicken in the sauce and serve.
HONEY-DIJON CHICKEN TENDERS
With a sweet and savory coating, these chicken tenders are a breeze to make. Serve with ranch dressing, ketchup, or more honey mustard dressing.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
- Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
- Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 37.7 g, Cholesterol 92.1 mg, Fat 13.1 g, Fiber 1 g, Protein 29.2 g, SaturatedFat 6.5 g, Sodium 909.3 mg, Sugar 13.5 g
HONEY-DIJON CHICKEN
"Honey, Dijon mustard and soy sauce blend perfectly to season these golden baked chicken breasts," relates Julie Rowe of Fort McMurray, Alberta. "A beekeeper shared the recipe with me."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in an ungreased 11x7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.
Nutrition Facts : Calories 197 calories, Fat 3g fat (0 saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 63g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
ORANGE-DIJON CHICKEN WINGS
A tasty blend of Dijon mustard, ketchup, orange marmalade and soy sauce is used as both marinade and dipping sauce for baked chicken wing appetizers.
Provided by My Food and Family
Categories Home
Time 2h
Yield 12 servings
Number Of Ingredients 7
Steps:
- Mix all ingredients except chicken until blended. Pour half over wings in shallow dish; turn to evenly coat wings. Refrigerate 1 hour to marinate.
- Heat oven to 375°F. Remove wings from marinade; discard marinade. Place wings in single layer on rimmed baking sheet sprayed with cooking spray.
- Bake 40 to 45 min. or until done, draining after 20 min. About 5 min. before wings are done, cook remaining ketchup mixture in saucepan on medium heat 5 min. or until heated through.
- Serve wings with sauce.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 270 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 5 g, Protein 12 g
CHICKEN BREASTS WITH ORANGE DIJON SAUCE
Make and share this Chicken Breasts With Orange Dijon Sauce recipe from Food.com.
Provided by Oolala
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken and dredge it in the flour. Shake off excess.
- Mix the sauce ingredients in a bowl and set aside.
- In a 12" skillet heat the oil and butter. Increase the heat to medium high before adding the chicken.
- Add the chicken and cook about 4 minutes without moving the chicken. Turn over and cook another 3-4 minutes. Make sure chicken is cooked.
- Transfer to a plate and keep warm.
- Take the bowl with sauce ingredients and add them to the pan and boil stirring and scraping all the browned bits in the pan over high heat until the liquid is smooth and glossy.
- Spoon over the chicken and serve immediately.
CAMPBELL'S ORANGE DIJON CHICKEN
Love these simple tasty recipes to get you through an already busy day. The ornge dijon flavor is wonderful with the chicken. If you cannot get the chicken dijon soup get a cream of chicken soup and add a tbsp of Dijon mustard.
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut a lengthwise pocket in each chicken breast and stuff in a slice of cheesese and a slice of prosciutto Put oil in a skellet and brown the breasts on both sides.
- Add soup, orange juice,& sage, heat to a boil.
- cover and cook for apprs 5 minutes or until the chicken is done Add orange segments, heat through& serve.
LEMON-DIJON CHICKEN
Very flavorful baked chicken.
Provided by GOMERSGIRL5
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Squeeze 3 tablespoons juice from lemons; reserve squeezed lemon halves. Combine the lemon juice, parsley, mustard, garlic, oil, rosemary, pepper, and salt in a small bowl; blend well.
- Toss the potatoes with 2 tablespoons of the parsley mixture in a large bowl. Reserve. Gently slide fingers between the skin and meat of the chicken to loosen skin. Spoon parsley mixture between skin and meat. Secure breast skin with toothpicks, if necessary. Place lemon halves in the cavity of chicken. Place chicken on a rack in a roasting pan.
- Bake chicken in preheated oven for 30 minutes. Arrange potatoes around the chicken; bake until chicken juices run clear, about 1 additional hour. Allow chicken to rest for 10 minutes before serving.
Nutrition Facts : Calories 638 calories, Carbohydrate 27.2 g, Cholesterol 169.7 mg, Fat 32.5 g, Fiber 2.1 g, Protein 56.1 g, SaturatedFat 8.7 g, Sodium 651.7 mg, Sugar 2 g
ORANGE DIJON CHICKEN
Make and share this Orange Dijon Chicken recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 27m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place the chicken in a heavy plastic bag set into a large bowl.In a small bowl, stir together olive oil, garlic, salt and ground black pepper. Pour over the chicken breast halves in the heavy plastic bag. Close the bag and turn chicken breast halves to coat well. Marinate in the refrigerator for at least 4 hours or up to 8 hours, turning the bag occasionally. Drain chicken; discard marinade. To broil, place chicken on unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is no longer pink, turning chicken over after half of the broiling time. Or, to grill, place chicken on the rack of an uncovered grill, boned sides up, directly over medium coals. Grill, uncovered, for 12 to 15 minutes or until no longer pink, rearranging the chicken breasts once on each side to produce diamond markings and turning chicken over after half of the grilling time. Transfer chicken to 4 warm serving plates and cut into slices, if you like. Spoon Orange Dijon Glaze on top and sprinkle with some coarsely ground pepper. Garnish with the orange peel and, if you like, the fresh herb sprigs.
- Orange Dijon Glaze: In a small saucpean, stir together 1/4 cup thawed frozen orange juice concentrate, 2 to 4 tablespoons Dijon style mustard, 2 tablespoons water, 1 tablespoon balsmic vinegar, if you like, 1 tablespoon olive oil, 1 teaspoon snipped fresh basil, 1 teaspoon snipped fresh mint and 1/2 teaspoon snipped fresh rosemary. Heat until glaze is warmed through. Makes 3/4 cup.
Nutrition Facts : Calories 430.4, Fat 31.9, SaturatedFat 4.6, Cholesterol 68.4, Sodium 369.3, Carbohydrate 7.6, Fiber 0.3, Sugar 6.7, Protein 27.8
BOHEMIAN ORANGE CHICKEN
This Eastern European comfort food dish was inspired by two duck recipes: duck à l'Orange and a Bohemian-style roasted duck. The caraway-scented sweet and sour orange sauce works really well with chicken. Serve on top of traditional Czech bread dumplings alongside sautéed cabbage. Adapted from a recipe by Andrew Zimmern.
Provided by Chef John
Categories Baked Chicken Thighs
Time 1h55m
Yield 4
Number Of Ingredients 17
Steps:
- Generously season chicken thighs on both sides with 2 teaspoons kosher salt.
- Heat olive oil in a large cast iron skillet over high heat. Add chicken, skin-side down, to the hot oil and sear until skin is golden brown and releases from the bottom of the skillet, 4 to 5 minutes. Turn and sear on the other side for 3 to 4 minutes. Turn off the heat and remove chicken to a plate. Drain fat from the skillet and reserve for another use.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the skillet back on the stove. Add onion, a pinch of kosher salt, and sugar. Turn heat to medium-high; cook and stir until onion turns translucent and sugar starts to caramelize on the bottom, 3 to 4 minutes. Add garlic; cook and stir until fragrant, about 30 seconds, being careful not to burn.
- Add orange zest, orange juice, lemon juice, and chicken broth. Increase heat to high, and stir in cinnamon, cayenne, and black pepper. Stir occasionally and bring to a boil. Boil until liquids are reduced by half, 2 to 3 minutes.
- Turn off the heat and transfer chicken and any accumulated juices back into the skillet; make sure the skin is facing up. Baste chicken with the liquid and sprinkle caraway seeds over top.
- Cover and bake in the center of the preheated oven for 1 hour. Remove from the oven, remove the lid, and baste chicken.
- Return to the oven and bake, uncovered, until no longer pink at the bone and the juices run clear, about 20 more minutes, adding a splash of water if the liquid dries out. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove from the oven and baste again. Garnish with grated orange zest and serve.
Nutrition Facts : Calories 706.6 calories, Carbohydrate 17.2 g, Cholesterol 241.2 mg, Fat 47.3 g, Fiber 2.3 g, Protein 51 g, SaturatedFat 12.8 g, Sodium 1859.3 mg
TANGY CHICKEN DIJON
Orange marmalade and Dijon mustard are stand-out flavors in the marinade for this six-serving Tangy Chicken Dijon.
Provided by My Food and Family
Categories Recipes
Time 1h26m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Mix all ingredients except chicken until well blended.
- Place chicken in shallow glass dish or resealable plastic bag. Add 1/3 cup of the mustard mixture, turning to coat. Cover; refrigerate at least 1 hour. Remove chicken from marinade; discard marinade.
- Preheat greased grill to medium-high heat. Grill chicken 6 to 8 minutes on each side or until cooked through. Heat remaining mustard mixture; serve with chicken.
Nutrition Facts : Calories 190, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 570 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 5 g, Protein 26 g
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- I recommend marinating the chicken in the morning, and cooking up the chicken in the evening—but the recipe works even if you have little or no time to marinate the bird legs. Marinate the chicken in a covered dish in the fridge for up to a day.
- When you’re ready to roast the chicken, heat the oven to 425°F (or 400°F on convection mode) with the rack in the middle position. Definitely use the convection option if you’ve got it! The circulating hot air ensures even cooking and crispy skin.
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- In a small bowl, stir together olive oil, garlic, salt, and ground black pepper. Pour over the chicken breast halves in the heavy plastic bag. Close the bag and turn chicken breast halves to coat well. Marinate in the refrigerator for at least 4 hours or up to 8 hours, turning the bag occasionally.
- Drain chicken; discard marinade. To broil, place chicken on unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is no longer pink, turning chicken over after half of the broiling time. (Or, to grill*, place chicken on the rack of an uncovered grill, boned sides up, directly over medium** coals. Grill, uncovered, for 12 to 15 minutes or until no longer pink, rearranging the chicken breasts once on each side to produce diamond markings and turning chicken over after half of the grilling time.)
- Transfer chicken to 4 warm serving plates and cut into slices, if you like. Spoon Orange-Dijon Glaze on top and sprinkle with some coarsely ground pepper. Garnish with the orange peel and, if you like, the fresh herb sprigs. Makes 4 servings.
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