Crispy Chicken Dijon Recipes

Steps:

• Rinse chicken; pat dry.
• Coat chicken pieces with flour, shaking off excess.
• Spread chicken with mustard, then roll in bread crumbs to coat evenly.
• In large skillet, over medium heat, cook chicken in hot oil for 4 to 5 minutes on each side or until done.

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Put the butter in a 9 or 10 inch square baking dish and put it in the oven while it is heating up.
• Don't use a dish that is too big or the butter will end up spreading out too far from the chicken. This whole first part is very important and will help make your chicken end up crispy.
• In one bowl, whisk together the mustard and half and half.
• In another bowl, mix together the cracker crumbs and the cheese.
• When the oven is completely heated up and the butter is sizzling in the baking dish, remove the pan from the oven and set it on a trivet on the counter next to your two mixtures.
• Dip the chicken in the wet mixture; dredge in the crumb mixture.
• This step is important. Put the chicken down in the dish and turn it over right away. The idea is to put it in the butter briefly and turn it over so the butter side is up. It makes the chicken get evenly crispy. I use this technique for all of my oven "frying" because it works so well.
• Bake for approximately 45 minutes or so, depending on the thickness of the chicken breasts.
• Leave them in there until the coating is browned real nicely. Mine are usually perfect at 45 minutes.

Steps:

• Preheat oven to 350°.
• Just melt, don't cook, butter in small saucepan or microwave.
• Add worcestershire sauce and mustard.
• Dip chicken in butter mixture and coat well with crushed onions.
• Place in baking dish and bake for 45 minutes or until juices run clear.

Steps:

• 1. Pre-heat oven to 450*. In a medium bowl,whisk egg yolk,mustard, thyme,and lemon juice;salt and pepper to taste. whisk in olive oil in a steady stream until it thickens in to Mayo.
• 2. Stir in Italian seasoning to Mayo. Set aside. In a shallow bowl,mix the panko and cheese. Scatter the green beans, mushroom mixture in a greased baking dish. Drizzle veggies with olive oil, season with salt and pepper.
• 3. Slather the Dijon mayo on the chicken breasts. Coat with the panko-parmigano Reggiano cheese mixture. Arrange the chicken on top of the veggies. Roast until cooked through. 25 minutes uncovered.
• 4. You might like zucchini to replace the green beans. My husband thinks it makes a truly Italian dinner.

Steps:

• Preheat oven to 350°F.
• Pound chicken breasts until they are thin.
• Stir together mustard, honey, salt and pepper.
• Spread or paint dijon mixture generously on chicken breasts.
• Crush Ritz crackers into fine crumbs.
• Press crumbs onto mustard coated chicken until chicken is thoroughly coated with crumbs.
• Place chicken on a baking sheet or jellyroll pan and bake at 350F for 30-40 minutes or until crispy, turning chicken once during cooking, if desired.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a rack on a rimmed baking sheet.
• Trim any fat off of chicken thighs and season with a light coating of adobo and pepper.
• Stir Dijon and melted butter together in a shallow bowl until you have a glossy, buttery mixture. Combine bread crumbs and Parmesan cheese in another bowl.
• Dip chicken thighs in the Dijon mixture until evenly coated, then dredge in the bread crumb mixture. Transfer thighs to the prepared baking sheet and spray the tops with cooking spray.
• Bake in the preheated oven without flipping until no longer pink in the centers, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Garnish with parsley to serve.