CRISPY MUSTARD-ROASTED CHICKEN
Steps:
- Preheat the oven to 350 degrees F.
- Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
- Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
- Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.
AMAZING CRUSTED CHICKEN
This is my husband's favorite meal for me to cook. The chicken is so moist and flavorful. The more seasonings you use the better it tastes. Mayo may cause some areas to be a little mushy but it still tastes amazing!
Provided by Chefbound
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray.
- Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside.
- Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray.
- Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 806.4 calories, Carbohydrate 55.9 g, Cholesterol 74.6 mg, Fat 48.3 g, Fiber 1.8 g, Protein 32.3 g, SaturatedFat 13.3 g, Sodium 1273.5 mg, Sugar 1.1 g
CRACKER CRUSTED PARMESAN CHICKEN
Make Cracker Crusted Parmesan Chicken a family favorite. A dip in a mayo-lemon juice mix & a roll in crushed buttery crackers make this Cracker Crusted Parmesan Chicken delicious.
Provided by My Food and Family
Categories Chicken
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Mix mayo and lemon juice in medium bowl. Combine cracker crumbs, cheese and basil in separate bowl.
- DIP chicken, 1 breast at a time, in mayo mixture, then roll in crumb mixture until evenly coated. Place on baking sheet sprayed with cooking spray.
- Bake 20 min. or until done (165°F).
Nutrition Facts : Calories 360, Fat 21 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
CHICKEN WITH ORANGE-MUSTARD SAUCE
Drumsticks coated with an orange-mustard sauce are an ideal picnic food: delicious hot or cold and you don't even need a plate.
Provided by Sezzah
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Prick chicken in several places using a fork; arrange in a large dish in 1 layer. Season with salt and pepper and brush with 1 tablespoon olive oil. Cover and refrigerate for 15 to 30 minutes.
- Meanwhile, whisk remaining 2 tablespoons olive oil, mustard, orange zest, cumin, and fennel together in a small glass bowl.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Brush chicken with orange-mustard sauce and arrange on the preheated grill. Cook, turning often and brushing with more of the sauce, until legs are no longer pink at the bone and juices run clear, 16 to 18 minutes. Transfer chicken to a platter and garnish with cilantro.
Nutrition Facts : Calories 431.8 calories, Carbohydrate 2.9 g, Cholesterol 138.3 mg, Fat 27.2 g, Fiber 0.4 g, Protein 41.3 g, SaturatedFat 6 g, Sodium 422.8 mg, Sugar 0.7 g
CRACKER CRUSTED CHICKEN WITH ORANGE MUSTARD SAUCE
You can use any kind of mustard you want. We live in the cherry capital so we have access to many cherry products.
Provided by barbara lentz
Categories Chicken
Time 45m
Number Of Ingredients 15
Steps:
- 1. Mix the cracker crumbs with the garlic powder, salt, and white pepper. Set aside. Beat the eggs in a separate shallow dish. Preheat oven 400 degrees. Spray a baking pan.
- 2. Dredge the chicken in the egg mixture then dredge in the cracker mixture. Place in baking pan. Add a pat of butter to the top of each piece of chicken. Bake for 30 minutes turning once to get them nice and golden brown. Remove the chicken from and set aside to and keep warm. Place the baking pan on the stove top over med high heat.
- 3. Mix all the ingredients together for the pan sauce and add to the baking pan drippings and bring to a boil whisking until well incorporated. Let it reduce to a thick glaze. Remove from heat.
- 4. Plate the greens on a plate and top with the chicken. Drizzle the sauce over top and garnish with parsley.
CITRUS-MUSTARD ROASTED CHICKEN
Tender roast chicken is an elegant dish that's easy to make. We love the tang of orange and lemon slices and the subtle heat from mustard. -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a spice grinder or with a mortar and pestle, grind mustard seed to a powder; transfer to a small bowl. Stir in oil, chervil, vinegar, Worcestershire sauce and pepper. Rub over outside and inside of chicken; place on a large plate. Refrigerate, covered, overnight., Preheat oven to 350°. Place chicken in a shallow roasting pan, breast side up. Loosely stuff chicken with orange, lemon, onion and parsley. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 537 calories, Fat 37g fat (8g saturated fat), Cholesterol 131mg cholesterol, Sodium 156mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 44g protein.
CHICKEN WITH ORANGE MUSTARD SAUCE
Ordinary chicken gets spruced up when served with this sweet and savory sauce that's as easy to make as it is delicious.
Provided by ElizabethKnicely
Categories Chicken
Time 40m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
- Add the onion and garlic to the skillet and cook until the onion is tender. Add 1/2 cup broth and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
- Remove the chicken from the skillet, cover and keep warm. Stir the remaining broth, orange juice and mustard in the skillet and heat to a boil. Cook for 10 minutes or until the sauce is reduced to 3/4 cup. Serve the sauce with the chicken.
Nutrition Facts : Calories 213.6, Fat 7, SaturatedFat 1.2, Cholesterol 75.5, Sodium 325.9, Carbohydrate 9.3, Fiber 0.8, Sugar 5.7, Protein 27.2
CHICKEN THIGHS WITH CREOLE MUSTARD-ORANGE SAUCE
Provided by Frank Brigtsen
Categories Chicken Mustard Sauté Quick & Easy Orange Fall Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 7
Steps:
- Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate. Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet. Simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve.
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