Crispy Sole Dijon Recipes

Steps:

• Preheat oven to 425°. Mix first 4 ingredients and 1 tablespoon cheese. Place tilapia on a baking sheet coated with cooking spray; spread evenly with mayonnaise mixture. , Toss bread crumbs with melted butter and remaining cheese; sprinkle over fillets. Bake until fish just begins to flake easily with a fork, 12-15 minutes.

Steps:

• In a shallow bowl, beat eggs. In another shallow bowl, combine the following four ingredients.
• Dip the fish pieces into the crumbs, into the egg, and than into the crumbs again. Pat crumbs into fish fillets.
• In 12-inch non-stick skillet, heat 1 tablespoon butter and 1 tablespoon oil until butter melts. Add 2 pieces of fish and cook. Only turn fish once while browning both sides, approximately 6 minutes.
• When fillets are golden brown add remaining butter, oil, and fish. Repeat the steps above to cook fillets.

Steps:

• Season the fillets with salt and pepper and place in a lightly greased baking dish large enough to hold fish in one layer.
• Combine the butter and next 4 ingredients.
• Spread on fish, then top the the breadcrumbs.
• Bake in a preheated 450 degree oven for 10 minutes or until fish flakes easily with a fork.

Steps:

• In a shallow bowl, combine yogurt, herbs, lemon juice, chile powder and mustard.
• In another bowl, combine the cornflake crumbs and Parmesan cheese.
• Roll the the chicken in yogurt mixture, then in crumb mixture.
• Place in a greased 8-inch square baking pan. Bake, uncovered, at 350 F for 35-45 minutes or until juices run clear.
• NOTE: This is good for boneless breasts as well but you must reduce the cooking time.

Steps:

• Preheat oven to 375°F Line a baking sheet with parchment paper. Brush parchment with 2 tablespoons of the oil.
• Combine yogurt, mustard, and garlic in a medium sized bowl. Place chicken breasts in mixture and turn them to thoroughly coat in mixture.
• Place breadcrumbs in a shallow dish. Roll chicken breasts in bread crumbs and coat on all sides.
• Place chicken breasts on prepared baking sheet, Drizzle chicken with remaining 2 tablespoons canola oil. Sprinkle with salt and pepper.
• Bake in preheated oven 40-45 minutes, turning chicken over after 25 minutes or brown on both sides.
• TIPS: Panko is now available in most grocery stores. They add extra crispiness to the chicken.
• ROASTED CHICKPEA AND TOMATO SALAD:.
• Preheat oven to 400°F Line a baking sheet with parchment paper.
• Place chickpeas, cherry tomatoes and red onion in a medium-sized bowl. Top with oil and salt.
• Place on prepared baking sheet. Spread mixture so it is in a single layer.
• Bake in a preheated oven for 30 minutes, stirring mixture after 15 minutes.
• Place roasted mixture in a bowl, and toss with lemon juice. Serve hot or at room temperature.

Steps:

• In a shallow bowl, combine the yogurt, seasoning blend, lemon juice and mustard. In another bowl, combine the cornflake crumbs and cheese. Roll the chicken in yogurt mixture, then in crumb mixture. , Place in a greased 8-in. square baking pan. Bake, uncovered, at 350° for 35-45 minutes or until a thermometer reads 170°.

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.