Easy Honey Dijon Chicken Cutlets Recipes

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EASY GRILLED HONEY-DIJON CHICKEN

Provided by Sunny Anderson

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 7



Easy Grilled Honey-Dijon Chicken image

Steps:

  • In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours.
  • Preheat the grill to medium heat.
  • Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.

2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon extra-virgin olive oil, plus more for grill
1/2 teaspoon kosher salt
Freshly ground black pepper
4 boneless skinless chicken breasts, butterflied
1 lime, cut into wedges

EASY HONEY-DIJON CHICKEN CUTLETS

Easy, flavorful chicken dish, perfect fo a weeknight meal!

Provided by Marilena Leavitt

Categories     Main Course

Time 20m

Yield 4-6

Number Of Ingredients 12



Easy Honey-Dijon Chicken Cutlets image

Steps:

  • Place the chicken on a cutting board. Holding your knife parallel to the cutting board, slice the chicken breasts in half so that one breast becomes two cutlets. (You can also ask the butcher to do that for you.) If the chicken breasts are too large, lay the chicken between two sheets of plastic wrap and pound them out with a meat mallet to ¼" thickness. Even thickness is important to this recipe, so do not skip this important step. Season the chicken breasts generously on both sides with salt and pepper.
  • In a large bowl whisk together the olive oil, lemon zest, honey, Dijon mustard, paprika and coriander. Add the chicken cutlets and turn to coat well on both sides.
  • Bring a large nonstick or cast iron skillet to medium-high heat. When the skillet gets hot, add some olive oil. Wait until the olive oil is hot and add the cutlets (if they do not all fit, cook them in two batches). Pour any remaining honey-Dijon mustard mixture from the bowl over the cutlets and cook for about 2-3 minutes on each side, or, until their internal temperature reaches 165°F.
  • Remove the cutlets from the heat, cover them with aluminum foil for a few minutes to allow the juices to settle, and serve with the lemon wedges.

3 medium chicken breasts, boneless & skinless
--- sea salt and freshly ground pepper
¼ cup extra virgin olive oil
5 medium garlic cloves, very finely minced (or, use a microplane)
1 tsp. lemon zest
½ TBSP. honey
1 TBSP. Dijon mustard
¼ tsp. red pepper flakes
½ tsp. paprika
½ tsp. coriander, ground
--- olive oil for the skillet
--- lemon wedges for serving

DIJON-CRUSTED CHICKEN CUTLET SANDWICHES

Sponsored by Grey Poupon®. The classic chicken sandwich gets a welcome makeover with the addition of creamy Dijon mustard and a crispy panko coating. Stack the cutlets atop toasted brioche buns, then pile on the crunchy quick-fix coleslaw and tangy bread-and-butter pickles for the ultimate sandwich upgrade.

Provided by Kelly Senyei

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18



Dijon-Crusted Chicken Cutlet Sandwiches image

Steps:

  • For the chicken: Put 1 chicken breast between two pieces of parchment or wax paper. Using a meat mallet (or the bottom of a heavy skillet), pound the chicken breast until it is 1/2 inch thick. Repeat with the remaining chicken breasts.
  • Line a baking sheet with paper towels. Add the panko to a shallow dish.
  • Brush the mustard on the pounded chicken cutlets with a pastry brush to coat both sides. Press each one into the panko, turning to coat well on all sides.
  • Melt 1 tablespoon of the butter in 1/4 cup of the olive oil in a large skillet over medium heat. Add 2 of the cutlets and cook, undisturbed, until golden brown, 4 to 5 minutes. Flip the cutlets once and continue cooking until golden and cooked through, 3 to 4 minutes more. Transfer the cutlets to the prepared baking sheet and immediately season with salt.
  • Wipe out the skillet and repeat the cooking process with the remaining 1/4 cup olive oil, 1 tablespoon butter and 2 cutlets.
  • For the slaw: Place the celery seeds in a small skillet over medium heat and cook, stirring, until toasted and fragrant, 1 to 2 minutes. Whisk together the mayonnaise, mustard, sugar, lemon juice, toasted celery seeds, 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Add the red cabbage, green cabbage, scallions and parsley to the bowl and toss well to combine.
  • For assembly: Position an oven rack 3 to 4 inches from the broiler unit, and preheat the broiler to high. Split the brioche buns and toast until golden brown, 1 to 2 minutes. Slice each chicken cutlet in half crosswise.
  • Spoon a portion of the slaw onto each of the bottom buns. Stack the halved chicken cutlets on top of the slaw. Add the pickles and top buns and serve.

4 medium boneless, skinless chicken breasts (6 to 8 ounces each)
1 1/2 cups panko
1/4 cup Dijon mustard, such as Grey Poupon® Dijon Mustard
1/2 cup extra-virgin olive oil
2 tablespoons unsalted butter
Kosher salt
1/2 teaspoon celery seeds
2 tablespoons mayonnaise
1 tablespoon Dijon mustard, such as Grey Poupon® Dijon Mustard
1 teaspoon sugar
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 cup finely shredded red cabbage
1 cup finely shredded green cabbage
1/4 cup sliced scallions
2 tablespoons chopped fresh parsley
4 brioche buns
Sliced bread-and-butter pickles, for serving

HONEY-DIJON CHICKEN

"Honey, Dijon mustard and soy sauce blend perfectly to season these golden baked chicken breasts," relates Julie Rowe of Fort McMurray, Alberta. "A beekeeper shared the recipe with me."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 5



Honey-Dijon Chicken image

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.

Nutrition Facts : Calories 197 calories, Fat 3g fat (0 saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 63g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

4 boneless skinless chicken breast halves (1 pound)
1/4 cup honey
2 tablespoons lemon juice
2 tablespoons reduced-sodium soy sauce
1 teaspoon Dijon mustard

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