Kittencals Tender And Juicy Breaded Dijon Chicken Breast Recipes

Steps:

• Prepare an ungreased baking sheet/pan.
• Pat the breasts dry using paper towels.
• In a shallow dish whisk the eggs with Dijon mustard until well blended.
• In another shallow dish (I use my 8x8-inch baking pan for this) combine the dry bread crumbs with the garlic powder, seasoned salt, black pepper, paprika and cayenne pepper.
• Have 1 or 2 plates ready to put the breasts on after breading I just use the ungreasd baking sheet.
• Dip one chicken breast into the egg/mustard mixture allowing any excess to drip off, then place the breast into the breadcrumb mixture turning to coat with the crumbs and pressing down with hands firmly to adhear the coating to the chicken; place onto a plate (or the prepared baking sheet).
• Continue with remaining chicken.
• Cover the bottom of the skillet with oil then heat over medium-high heat.
• Add in the breaded chicken breasts one or two at a time and brown both sides (about 3 minutes per side or until golden brown, do not cook thoroughly).
• Transfer to ungreased baking sheet.
• At this point you may leave the chicken in the pan until ready to bake.
• Set oven to 400 degrees F.
• Bake the browned chicken for 30 minutes or until cooked through.

Steps:

• Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
• Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
• Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.

Steps:

• Combine bread crumbs, cheese, and spices in a bowl.
• Brush both sides of chicken pieces with mustard.
• Dredge through bread crumb mixture.
• Heat oil and margarine in a nonstick skillet over medium-high heat until melted.
• Saute chicken 6-8 minutes on each side, until done.

Steps:

• Preheat oven to 350°F.
• Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
• In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
• In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
• Dip chicken in butter mixture; then in crumb mixture.
• Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
• Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.

Steps:

• Place chicken breasts in Ziploc bag. Add rosemary, tarragon, chives, onion powder, garlic, buttermilk and mustard. Freeze.
• Thaw chicken and discard marinade. Coat chicken with Panko breadcrumbs (shake chicken in bag of crumbs to coat heavily on both sides).
• Place chicken in sprayed baking dish. Spray chicken w/pan spray. Bake at 400°F for 15-20 minute.

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°.