Tangy Chicken Dijon Recipes

Steps:

• In a small bowl, whisk together the vinegar, 1/2 cup of oil, the mustard, Italian seasoning, paprika, salt, and pepper. Rub the marinade liberally on each chicken cutlet. Arrange on a quarter sheet pan lined with parchment paper. Cover with plastic wrap and freeze for 30 minutes. Chicken will freeze slightly. Remove from the freezer and with a sharp knife, chip the slightly frozen meat as thin as possible.
• In a large saute pan over medium-high heat, add 2 tablespoons of oil. Add the onions and cook until slightly browned, about 2 minutes. Add the garlic and the chipped chicken meat and cook until the chicken is cooked through, about 5 minutes. Stir in the chives. Overlap the pepperoni on top of the chicken and repeat with the cheese slices. Turn off the heat and allow the heat from the meat to melt the provolone.
• With the help of a spatula scoop up the chicken with the cheese and put it on the split roll. Tuck some cherry pepper spread on the side of the roll. Wrap tightly in a square of parchment paper. Repeat with remaining rolls and filling.

Steps:

• Mix all ingredients except chicken until well blended.
• Place chicken in shallow glass dish or resealable plastic bag. Add 1/3 cup of the mustard mixture, turning to coat. Cover; refrigerate at least 1 hour. Remove chicken from marinade; discard marinade.
• Preheat greased grill to medium-high heat. Grill chicken 6 to 8 minutes on each side or until cooked through. Heat remaining mustard mixture; serve with chicken.

Steps:

• Mix all ingredients together.
• Benefits from sitting a few hours to blend flavors, but is also great right after being mixed.
• Dip, enjoy!

Steps:

• Preheat the broiler to hot.
• Mix the Dijon mustard and wine vinegar together to a smooth paste and spread all over the chicken breasts. Arrange the chicken breasts in a broiler pan which has been sprayed with pam.
• Cook the chicken under a preheated hot broiler for about 16 minutes (8 minutes each side), turning once halfway through. Don't put the chicken too near to the heat source or it will blacken on the outside and still be raw inside; it should be about 6in away.
• The chicken should be cooked right through and tender. You can see if the chicken is cooked by piercing it with a sharp knife - if the juices run clear, it is ready to eat.
• Serve the chicken immediately, sprinkled with chopped parsley, with some cooked green vegetables or a salad.