Dijon Chicken With Grapes Recipes

Steps:

• Mix together the chicken, celery, green grapes, red grapes, cranberries, and chives in a bowl. Whisk together the honey, mustard, mayonnaise, salt, and pepper in a separate bowl. Add the mustard mixture to the chicken mixture, stir to coat.

Steps:

• Whisk together mustards and wine. Pour over chicken; cover, refrigerate, and marinate 24 hours.
• To prepare salsa combine grapes, pine nuts, red onion, green onion, parsley, oil, vinegar, and sugar; mix well. Season with salt and pepper.
• Preheat grill.
• Season each chicken breast half with salt and pepper.
• Grill or broil chicken until firm and juices run clear, 8 to 10 minutes, turning once.
• Plate chicken and top with 1/2 cup grape salsa.
• Calories 261; Protein 28g; Fat 10g; Calories from Fat 36%; Carbohydrate 13g; Cholesterol 66mg; Fiber 1.6g; Sodium 510mg

Steps:

• In a large bowl, toss together chicken, grapes, celery, green onion and nuts with the dressing.
• Serve salad on a bed of greens.

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 4-5 minutes on each side, or until juices run clear. Remove and keep warm.
• Add creamer to skillet; cook over medium-low heat, stirring to loosen browned bits from pan. Whisk in mustard until blended.
• Add grapes; cook and stir until heated through. Serve over chicken.

Steps:

• Heat oil in a large (12-inch) sauté pan over medium. Add the grapes, 1 1/2 tablespoons rosemary, the vinegar, 1/2 teaspoon salt and a pinch of black pepper. Cook for 5 to 7 minutes, tossing often and smashing down some of the grapes with the back of a wooden spoon as they begin to soften. Transfer the grapes and their juices to a small dish. Wipe out the skillet with a damp paper towel and set aside. In another small bowl, combine the sour cream, 2 teaspoons lemon juice (reserve the zest for serving), and 1/2 teaspoon salt.
• Place the flour in a shallow bowl or rimmed plate. In a second bowl, whisk together the eggs and mustard until smooth. In a third bowl, mix the panko with the remaining 1 teaspoon minced rosemary, 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Pat dry the chicken with a paper towel and season with salt and pepper. Working one at a time, dip the chicken breasts into the flour, shaking off any excess, then into the egg mixture, and finally, the panko mixture. Place the prepared breasts on a plate until ready to cook. (At this point, the chicken breasts may be covered and stored in the refrigerator for several hours before cooking.)
• Heat 1/4 cup grapeseed oil in the sauté pan over medium-high heat. When the oil is hot (it should sizzle if you drop a bread crumb into the pan), place two breasts, evenly spaced, in the pan and cook for 1½ to 2 minutes on each side, until golden brown and just cooked through. Transfer to a plate lined with a paper towel and sprinkle with salt. Add the remaining 2 tablespoons grapeseed oil to the pan and repeat the process with the other two breasts.
• Transfer the chicken to a serving platter, spoon the grapes on top and sprinkle the lemon zest over the chicken. Serve with the lemon-sour cream on the side.

Steps:

• Preheat grill to high heat.
• Rub chix on all sides with 1 tsp olive oil.
• Season to taste with salt and pepper.
• Grill on high heat for 3-5 minutes per side, or until the chix is no longer pink inside.
• Let the chix cool, then cut into bite-sized cubes.
• Whisk together the remaining 2 tsp EVOO (in a large bowl), yogurt and mustard.
• Add chix, celery, grapes and apple.
• Gently toss the mixture well to combine.
• Season to taste with salt and pepper.
• Garnish with lettuce leaves, if desired.