Best 3 Dijon Crusted Chicken Breasts Recipes
Dijon crusted chicken breasts are a delectable dish that combines the tangy flavor of Dijon mustard with the succulent texture of chicken. Whether you prefer a crispy crust or a tender and juicy interior, there are numerous recipes available to suit your taste preferences. With a variety of ingredients and cooking methods, you can create a delightful Dijon crusted chicken breast that will tantalize your taste buds and impress your family and friends.
Let's cook with our recipes!
DIJON-CRUSTED CHICKEN BREASTS
If you're craving fried chicken, this dish will hit the spot! A crisp and flavorful coating makes this easy entree feel special and indulgent. Jacqui Correa - Landing, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture., In a large nonstick skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or until a thermometer reads 170°.
Nutrition Facts : Calories 169 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 380mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
PECAN CRUSTED CHICKEN BREASTS WITH HONEY-DIJON SAUCE
This is one of my recipes that is a combination of several recipes I found. The pecans give the chicken a nice texture. I really love that it takes under 1/2 hour from start to finish and is a good solid main course.
Provided by Heather N.
Categories Sauces
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In saucepan, melt 6T butter.
- Whisk in 2T mustard and 1T honey until blended.
- Scrape into a shallow dish.
- Place ground pecans in a separate shallow dish.
- Dip chicken into mustard mixture 1st then dredge with pecans.
- In a large frying pan, heat the remaining 2T butter & oil over medium heat
- Add chicken and cook approximately 3 minutes per side, until lightly browned and tender.
- Place on serving dish and cover with foil to keep warm.
- Discard all but 2T of fat from pan and reduce heat to low.
- Add sour cream; whisk in remaining 1T mustard, salt, & pepper. Blend well.
- Cook just until heated through, do NOT boil.
- Serve over chicken.
- I like to serve with spinach salad with hot bacon dressing and steamed asparagus.
PECAN-CRUSTED CHICKEN BREASTS WITH MAPLE-DIJON SAUCE
From San Francisco Chronicle (2/7/07).. The author writes "This is an ideal entree for entertaining. The chicken can be sauteed several hours ahead, leaving only the baking for last minute. The recipe can easily be doubled or tripled; simply saute the chicken in batches." Note that the nutritional info takes into account the marinade, which you are not actually consuming.
Provided by Whats Cooking
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl. Pour into a heavy Ziploc bag. Add chicken, turning to coat all sides. Refrigerate for at least 6 hours or overnight, turning once.
- To make sauce: Whisk maple syrup with 4 tablespoons Dijon. Taste and add 1 or 2 more teaspoons Dijon to taste. (Sauce may be refrigerated overnight. Bring to room temperature before serving.) Mix pecans, flour, salt and pepper on a plate. Remove chicken from marinade. Coat chicken on both sides with pecan mixture. If time permits, refrigerate at least 1 hour to help crumbs adhere.
- In a large skillet, heat remaining 3 tablespoons olive oil over medium-high heat until hot. Add chicken. Cook until golden, about 3 minutes per side. Place on greased, rimmed baking sheet. (Cooled breasts may be refrigerated covered for several hours.).
- Preheat oven to 425°. Bake chicken until cooked through, about 12 minutes, if at room temperature; 16-18 minutes, if chilled. Transfer to plates, drizzle with maple-mustard sauce and pass the rest.
Tips:
- To ensure that the chicken breasts cook evenly, use a meat thermometer to check that they have reached an internal temperature of 165°F (74°C) before removing them from the oven.
- For a crispier crust, press the chicken breasts into the Dijon mustard mixture before coating them in the bread crumbs.
- If you don't have Dijon mustard, you can substitute yellow mustard or grainy mustard.
- If you don't have Panko bread crumbs, you can use regular bread crumbs or crushed crackers.
- Serve the chicken breasts with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
This Dijon crusted chicken breast recipe is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. The chicken breasts are juicy and flavorful, with a crispy and flavorful crust. The Dijon mustard adds a tangy zip to the dish, and the bread crumbs add a satisfying crunch. You can enjoy this dish with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad. Give this recipe a try and enjoy this delectable and versatile Dijon crusted chicken breast!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love