Baked Dijon Chicken Recipes

Steps:

• Heat oven to 375°F. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
• Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.
• Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Steps:

• Heat oven to 375°F. Spray 11x7-inch glass baking dish with cooking spray. Place chicken in baking dish.
• In small bowl, mix remaining ingredients except pasta and parsley. Spread mustard mixture over chicken to coat thoroughly.
• Bake uncovered 25 to 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Meanwhile, cook and drain pasta as directed on package. Garnish chicken with parsley. Serve with pasta.

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

Steps:

• 1. Preheat oven to 425 degrees. Spray a 13x9 inch rectangular pan with cooking spray.
• 2. Combine the evaporated milk and mustard in a shallow bowl.
• 3. Mix bread crumbs and cheese in another shallow bowl.
• 4. Dip chicken into the milk mixture on both sides.
• 5. Then dip in the crumb mixture.
• 6. Place into the prepared dish.
• 7. Bake for 15 - 20 minutes or until chicken is golden brown and the inside is no longer pink.

Steps:

• In a large resealable plastic bag, combine bread crumbs and Parmesan cheese. In a shallow bowl, whisk the milk and mustard until blended. Dip chicken, a few pieces at a time, into milk mixture, then place in bag and shake to coat., Place chicken, bone side down, in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until juices run clear.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine garlic, salt, Italian seasoning, and pepper in a small bowl; sprinkle evenly over chicken thighs.
• Melt 2 tablespoons butter in a 12-inch cast iron skillet over medium heat. Add chicken thighs and cook until browned, about 5 minutes. Flip thighs over and turn heat off. Remove skillet from heat.
• Melt 1/4 cup butter for sauce over medium heat in a saucepan. Add shallot once foam subsides and sauté until soft and just golden, about 4 minutes. Remove saucepan from the heat and pour in whiskey.
• Return saucepan to heat and allow flame to burn off the alcohol. Add cream, Dijon, and maple syrup and stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Pour 1/2 of the sauce over the chicken thighs. Reserve remaining sauce.
• Carefully transfer the cast iron skillet to the preheated oven. Bake until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Add thyme to the reserved sauce, and spoon over chicken thighs to serve.

Steps:

• Mix first 4 ingredients in large bowl.
• Add chicken and toss to coat well.
• Bake at 375* for 20 minutes, or until done.

Steps:

• Preheat oven to 375ºF.
• Rinse chicken and pat dry.
• In a small bowl, stir together remaining ingredients.
• Arrange chicken or turkey in a single layer in a glass baking dish. Spread mustard mixture over the top of each piece.
• Bake, uncovered, 15 to 20 minutes, or until chicken or turkey is tender and no longer pink.

Steps:

• Place chicken in an ungreased 11x7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.