Parmesan Chicken Dijon Recipes

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
• In shallow bowl, mix cereal, cheese, basil, garlic salt and pepper. In another shallow bowl, mix egg white and mustard until blended.
• Dip chicken into egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken.
• Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

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:

• Preheat oven to 400° F. In a shallow dish stir, together bread crumbs, Parmesan cheese and pepper. Brush both sides of each chicken breast with mustard. Press the chicken breasts into the crumb mixture, coating both sides completely.
• Spray the chicken on both sides with spray. Set a large, ovenproof sauté pan over medium heat. Add chicken and brown on each side, 1 - 2 minutes. Transfer to oven and bake 15 - 20 minutes, until meat thermometer inserted in center registers 170° F.

Steps:

• Preheat oven to 350°. In a shallow bowl, combine butter, mustard, Worcestershire sauce and salt. Place bread crumbs and cheese in another shallow bowl. Dip chicken in butter mixture, then in bread crumb mixture, patting to help coating adhere. , Place in an ungreased 15x10x1-in. baking pan. Drizzle with any remaining butter mixture. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes.

Steps:

• Heat oven to 375°F Grease 13 X 9 inch pan.
• Mix bread crumbs and cheese in alrge resealable plastic food storage bag.
• Mix butter and mustard in shallow dish.
• Dip chicken into butter mixture, then shake in bag to coat with crumb mixture. Place in pan.
• Bake uncovered 20 to 25 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Steps:

• Heat oil in skillet to a medium heat.
• Cut each chicken breast into manageable pieces, about three pieces to each breast.
• Coat the chicken, first with the mustard then the Parmesan.
• Once the oil is hot add the chicken to your pan and cook until there is no more pink, turning once.
• Remove the chicken and serve with warmed tomato sauce if desired.

Steps:

• Mix cracker crumbs and Parmesan on plate. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
• Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; tent with foil to keep warm.
• Add broth, reduced-fat cream cheese and mustard to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken.

Steps:

• Thin the mustard with white wine until a dipping consistency is reached. Set aside.
• Combine the breadcrumbs and cheese.
• Dip the chicken pieces in the mustard mixture and then roll in the crumb mixture.
• Bake the chicken on a greased baking sheet at 375 degrees for 45 minutes or until cooked through.
• This dish is good served hot or at room temperature.

Steps:

• 1. Heat oven to 375ºF. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
• 2. 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.
• 3. Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a large sheet pan or jelly roll pan with aluminum foil and coat with nonstick cooking spray.
• Mix bread crumbs and Parmesan cheese in a small bowl. Set aside.
• Place chicken thighs on the prepared baking sheet. Stir together butter and Dijon in a large bowl. Brush the tops of the chicken thighs with some of the butter-Dijon mixture.
• Add potatoes and green beans to the bowl and toss in the remaining butter-Dijon mixture. Spread vegetables around the chicken onto the baking sheet in an even layer. Season everything with thyme, salt, and pepper. Press the bread crumb mixture onto the top of the chicken thighs.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear and the potatoes can be pierced easily with a fork, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).