GREY POUPON GRILLED HERBED CHICKEN
This grilled chicken tastes like you spent hours making a fancy marinade. But no-it's just GREY POUPON Dijon Mustard and a package of Italian dressing mix!
Provided by My Food and Family
Categories Home
Time 26m
Yield Makes 6 servings.
Number Of Ingredients 4
Steps:
- Heat grill to medium heat.
- Combine mustard, water and dressing mix in shallow dish. Add chicken; turn over to evenly coat both sides.
- Grill chicken 6 to 8 min. on each side or until done (165°F).
Nutrition Facts : Calories 190, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 90 mg, Sodium 490 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 33 g
ROASTED CHICKEN WITH SALAD AND DIJON VINAIGRETTE
A classic roasted chicken should be in every good cook's repertoire. I've opted for bone-in skin-on chicken breasts for this recipe--they cook faster than a whole bird but still deliver on flavor. The bone helps the breasts stay tender and juicy and the skin browns beautifully. The chicken is rubbed in an herby Dijon mustard paste while a bit more Dijon spikes the classic vinaigrette in the salad that accompanies the dish.
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the chicken: Combine the Dijon mustard, olive oil, rosemary, thyme and lemon zest in a large bowl. Add the chicken and coat well with the mustard paste. Sprinkle the chicken from high above with salt and pepper (to ensure even distribution). Refrigerate for 30 minutes and up to 4 hours.
- Preheat the oven to 425 degrees F.
- Put the chicken skin-side up in a large ovenproof skillet and add 1 cup of water. Roast until the skin is golden and the internal temperature reaches 165 degrees F, about 35 minutes. Let the chicken rest while you prepare the salad.
- For the vinaigrette: Pour 1/4 cup of the juices from the skillet into a large bowl along with the vinegar, shallots, Dijon mustard and tarragon. Slowly whisk in the olive oil. Add the lettuce, toss to coat and season with salt and pepper. Divide the salad among 4 plates, top each with a piece of chicken and serve with bread for soaking up the flavorful juices.
HERBED CHICKEN GREY POUPON®
Quick, easy, delicious? Done, done and done. This 30-minute chicken breast recipe requires just GREY POUPON Dijon Mustard and an Italian dressing mix.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F. Combine mustard, water and dressing mix.
- Place chicken in shallow baking pan. Brush evenly with the mustard mixture.
- Bake 20 min. or until chicken is cooked through.
Nutrition Facts : Calories 190, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 90 mg, Sodium 490 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 33 g
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
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.
GREY POUPON HERB ROASTED POTATOES RECIPE - (5/5)
Provided by fruitloop
Number Of Ingredients 5
Steps:
- Mix Grey Poupon Dijon Mustard, oil, garlic and Italian seasoning in large bowl. Add potatoes, stirring to coat. Place on lightly greased large shallow baking pan. Roast at 425 degrees for 35 to 40 minutes or until potatoes are tender and golden brown, stirring halfway through cooking.
CREAMY HERBED CHICKEN
"I'm a nurse and work nights, so when I get home in the morning, I put this chicken on to cook," says Mary Humeniuk-Smith of Perry Hall, Maryland. "At the end of the day, the chicken is moist and tender, and the rich sauce seasoned with garlic and thyme is delicious."
Provided by Taste of Home
Categories Dinner
Time 4h5m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place chicken in a 3-qt. slow cooker. Combine the soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with fettuccine.
Nutrition Facts :
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