Panko Encrusted Dijon Chicken Crunchy Delish Food

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DIJON CHICKEN WITH PANKO CRUST



Dijon Chicken with Panko Crust image

This easy panko-crusted chicken recipe is perfect for busy weeknight dinners.

Provided by wp

Yield Makes 4 to 8 servings

Number Of Ingredients 8

1/4 cup (1/8 lb.) butter, melted
1/4 cup Dijon mustard
2 cloves garlic, peeled and minced or pressed
1/2 cup panko (Japanese-style bread crumbs; see notes)
2 tablespoons grated parmesan cheese
1 1/2 tablespoons minced parsley
8 boned, skinned chicken breast halves (6 to 7 oz. each)
Dijon sauce (recipe follows)

Steps:

  • In a large bowl, whisk together butter, mustard, and garlic. In another bowl, mix panko, parmesan, and parsley.
  • One at a time, turn chicken breast halves in butter mixture to coat completely. Dip rounded side of each breast in panko mixture. Place breasts crumb side up in a 10- by 15-inch baking pan.
  • Bake chicken in a 500° oven until crumbs are golden and breasts are no longer pink in center of thickest part (cut to test), about 15 minutes. Place 1 or 2 breast halves on each dinner plate. Accompany with Dijon sauce.
  • Dijon sauce. In a bowl, mix 1/2 cup mayonnaise, 1/4 cup Dijon mustard, 1/2 to 1 tablespoon Asian sesame oil, and 1 teaspoon soy sauce. Makes 3/4 cup.

Nutrition Facts : Calories 355, Carbohydrate 3.2, Cholesterol 105, Fat 21, Fiber 0.2, Protein 33, SaturatedFat 6.3, Sodium 666

DIJON CHICKEN WITH PANKO CRUST



Dijon Chicken with Panko Crust image

This is a very good and tasty recipe, takes only 30 minutes to prepare. Panko is available in well-stocked supermarkets and Asian grocery stores. The recipe comes from Sunset.

Provided by Barb G.

Categories     Chicken

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 11

1/4 cup butter, melted
1/4 cup Dijon mustard
2 cloves garlic, peeled and minced or pressed
1/2 cup panko breadcrumbs (japanese-style bread crumbs)
2 tablespoons grated parmesan cheese
1 1/2 tablespoons minced parsley
8 boneless skinless chicken breast halves
1/2 cup mayonnaise
1/4 cup Dijon mustard
1/2-1 tablespoon sesame oil
1 teaspoon soy sauce

Steps:

  • In a large bowl, whisk together butter, mustard and garlic.
  • In another bowl, mix panko crumbs, parmesan cheese and parsley.
  • One at a time, turn chicken breast in butter mixture to coat completely;(If chicken breast are very thick it is good to pound them;) dip rounded side of the chicken breast in panko mixture.
  • Place breast crumb side up in a 10-by 15-inch baking pan, sprayed with non-sick cooking spray.
  • Bake chicken in a 500 degree oven crumbs are golden and breast are no longer pink in center of thickest part (cut to test),about 15 minutes, may take longer, depending on the size of the breast.
  • Serve with Dijon sauce: Dijon Sauce: In a bowl mix mayonnaise, Dijon mustard, sesame oil and soy sauce: makes 3/4 cup sauce.

BAKED CHICKEN STRIPS WITH DIJON AND PANKO COATING



Baked Chicken Strips with Dijon and Panko Coating image

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

2 tablespoons extra-virgin olive oil, divided
¼ cup Dijon mustard
2 cloves garlic, grated
2 cups panko bread crumbs
1 tablespoon smoked paprika
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds boneless chicken breasts, cut into strips

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

CRISPY PARMESAN-PANKO CRUSTED CHICKEN CUTLETS



Crispy Parmesan-Panko Crusted Chicken Cutlets image

Make and share this Crispy Parmesan-Panko Crusted Chicken Cutlets recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 38m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup flour
1/4-1/2 teaspoon dry mustard, to taste
1/4 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
2 eggs
1 cup panko breadcrumbs
1/4 cup grated parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
2 lbs chicken cutlets (or boneless skinless chicken breasts, pounded flat)
1/2 cup Dijon mustard
2 tablespoons honey

Steps:

  • Combine the flour, dry mustard, salt, and pepper in a shallow dish.
  • Beat the eggs in a separate shallow bowl.
  • Combine the panko and Parmesan cheese in another shallow dish.
  • Heat half the butter and half the oil in a large nonstick skillet over med-high heat.
  • When the butter is melted, coat each chicken cutlet in the flour, then the egg, allowing excess to drip off, then coat it thoroughly with the panko-Parmesan mixture and put it in the hot pan.
  • About 3-4 chicken cutlets should fit in the pan at the same time.
  • After about 2 minutes, rotate the chicken so it cooks evenly but don't flip it.
  • After about 2 more minutes, flip the chicken, and do the same thing on the second side, rotating it once so the chicken cooks evenly throughout.
  • Cook the rest of the chicken, adding the rest of the butter and olive oil as needed.
  • Remove the cooked chicken to a paper towel-lined plate.
  • While the chicken is cooking, combine the dijon mustard and honey in a small serving bowl.
  • Serve the chicken with the honey mustard sauce for dipping.

Nutrition Facts : Calories 432.9, Fat 17, SaturatedFat 5.4, Cholesterol 172.7, Sodium 761.5, Carbohydrate 28.2, Fiber 1.8, Sugar 7.2, Protein 40.3

PANKO CRUSTED CHICKEN WITH HONEY MUSTARD SAUCE



Panko Crusted Chicken With Honey Mustard Sauce image

Looking for a quick and delicious recipe that will get you out of the kitchen in a matter of minutes and will make your family think you are a rock star? Give this crispy chicken a try. You can double the dipping sauce or not make it at all depending on your family's tastes.

Provided by cookiedog

Categories     < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/4 cups panko Japanese-style bread crumbs
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon garlic salt
1/2 teaspoon seasoning salt
2 teaspoons olive oil
1 large egg
1/2 tablespoon milk
6 skinless chicken thighs (I use bone in, reduce time if using boneless about 2 lbs.)
2 tablespoons honey
2 tablespoons spicy brown mustard
2 teaspoons mayonnaise

Steps:

  • Preheat oven to 400 degrees. Spray a baking pan with non-stick cooking spray.
  • In a medium bowl, mix together Panko, paprika, thyme, garlic salt, and seasoning salt. Then stir in olive oil. (The oil allows the crumbs to get color in the oven).
  • In a separate medium bowl, beat the egg with the milk.
  • Roll each thigh in the egg wash and then into the seasoned Panko. Make sure to pat the crumbs onto the chicken to make an even coating and then place the thighs in the pan.
  • Bake at 400 for 35 - 45 minutes or until juices run clear.
  • Sauce: In a small bowl, mix the honey, spicy brown mustard, and mayonnaise. Serve this sauce on the side for those who like to dip their chicken.

Nutrition Facts : Calories 157.1, Fat 6, SaturatedFat 1.3, Cholesterol 88.9, Sodium 171.2, Carbohydrate 10, Fiber 0.5, Sugar 6.2, Protein 15.5

~ PANKO ENCRUSTED DIJON CHICKEN ~ CRUNCHY & DELISH



~ Panko Encrusted Dijon Chicken ~ Crunchy & Delish image

A recipe I threw together on a whim and was it ever a hit with my family. I hope you try it sometime. Was so flavorful and crunchy. Enjoy!

Provided by Cassie *

Categories     Chicken

Time 55m

Number Of Ingredients 7

8 chicken thighs - skin removed - if using boneless, cutting baking time
1/2 c dijon mustard
3 - 4 Tbsp mayonnaise
2 Tbsp worcestershire sauce
2 - 2 1/2 c panko crumbs
1 1/2 tsp each - garlic salt, paprika, onion powder, dried parsley flakes
1 tsp black pepper

Steps:

  • 1. Preheat oven to 475 degree F. Spray a large sheet pan with non stick cooking spray. In a bowl, mix mustard, mayonnaise and Worcestershire sauce until well blended. Taste add more mayo if too tart.
  • 2. In another bowl, mix Panko's with the seasonings.
  • 3. Liberally coat each thigh with mustard mixture ( I just scoop some up with my hand and slather all over thigh. ) Then dip to coat in seasoned crumbs.
  • 4. Repeat and place evenly on baking sheet.
  • 5. Place in oven and bake for 15 minutes. Carefully turn each piece of chicken and bake on that side for 15 minutes. Repeat until chicken is cooked through and juices run clear. Mine took about 45 minutes in all and they were large thighs. They should be crispy and golden I sprinkled chicken with kosher salt, while hot.
  • 6. This chicken was awesome, if I do say so myself! Enjoy!

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