Best 4 Dijon Chicken With Panko Crust Recipes
For a crispy, flavorful, and juicy chicken dish, look no further than Dijon chicken with panko crust. This tantalizing recipe combines the tangy richness of Dijon mustard with the crunchy texture of panko breadcrumbs, creating a culinary experience that is sure to delight your palate. With its golden-brown exterior and tender, succulent interior, this dish is perfect for a special occasion meal or a casual weeknight dinner. Let's embark on a culinary journey as we delve into the art of creating this delectable Dijon chicken with panko crust, exploring the ingredients, step-by-step instructions, and tips for achieving the perfect balance of flavors and textures.
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DIJON CHICKEN WITH PANKO CRUST
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
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
BAKED CHICKEN STRIPS WITH DIJON AND PANKO COATING
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
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
DIJON CHICKEN WITH PANKO CRUST
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
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.
PANKO-CRUSTED CHICKEN WITH DIJON SAUCE
Once you use the panko (Japanese-style) crumbs, they will become your favorite for breading.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium-size shallow bowl, blend 2 tablespoons of the mustard with vinegar and garlic. In another shallow bowl, stir together panko, cheese, and parsley.
- Rinse chicken and pat dry. Turn each piece in mustard mixture to coat; then roll in panko mixture, pressing firmly to coat chicken well on all sides. Arrange chicken in a single layer in a lightly oiled 9- by 13-inch baking pan; drizzle evenly with butter. Bake in a 500 degrees F oven until coating is golden and meat in thickest part is no longer pink; cut to test (about 15 minutes).
- To make sauce: In a small bowl, combine mayonnaise, remaining mustard, and mustard seeds.
- Serve chicken pieces whole or cut crosswise into thick slices. Accompany with sauce.
Nutrition Facts : Calories 357.6 calories, Carbohydrate 19.3 g, Cholesterol 86.4 mg, Fat 20.5 g, Fiber 0.2 g, Protein 26.7 g, SaturatedFat 6.4 g, Sodium 673 mg, Sugar 1.2 g
Tips:
- When choosing chicken breasts, look for ones that are evenly sized and about the same thickness. This will help them cook evenly.
- To ensure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- If you don't have panko breadcrumbs, you can use regular breadcrumbs instead. Just be sure to toast them in a pan with a little butter or oil before using.
- To make the Dijon sauce, use a good quality Dijon mustard. This will make a big difference in the flavor of the sauce.
- If you want a thicker sauce, you can add a little cornstarch or flour to it. Just be sure to whisk it in slowly so that it doesn't clump.
- Serve the chicken with roasted vegetables, mashed potatoes, or a simple salad.
Conclusion:
This Dijon chicken with panko crust is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The chicken is tender and juicy, and the Dijon sauce is creamy and flavorful. The panko breadcrumbs add a nice crunch to the dish. Overall, this is a great recipe that is sure to please everyone at the table.
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