Best Dijon Crusted Chicken Breasts Recipes

DIJON-CRUSTED CHICKEN BREASTS

Dijon-Crusted Chicken Breasts image

If you're craving fried chicken, this dish will hit the spot! A crisp and flavorful coating makes this easy entree feel special and indulgent. Jacqui Correa - Landing, New Jersey

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/3 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons Dijon mustard
1 teaspoon olive oil
1 teaspoon reduced-fat margarine

Steps:

Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture., In a large nonstick skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or until a thermometer reads 170°.

Nutrition Facts : Calories 169 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 380mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

PECAN CRUSTED CHICKEN BREASTS WITH HONEY-DIJON SAUCE

Pecan Crusted Chicken Breasts With Honey-Dijon Sauce image

This is one of my recipes that is a combination of several recipes I found. The pecans give the chicken a nice texture. I really love that it takes under 1/2 hour from start to finish and is a good solid main course.

Provided by Heather N.

Categories Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter
3 tablespoons Dijon mustard
1 tablespoon honey
6 ounces pecans, finely ground (about 1.5 cups)
8 boneless chicken breast halves, pounded to 1/4-inch thick
1 tablespoon vegetable oil
2/3 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In saucepan, melt 6T butter.
Whisk in 2T mustard and 1T honey until blended.
Scrape into a shallow dish.
Place ground pecans in a separate shallow dish.
Dip chicken into mustard mixture 1st then dredge with pecans.
In a large frying pan, heat the remaining 2T butter & oil over medium heat
Add chicken and cook approximately 3 minutes per side, until lightly browned and tender.
Place on serving dish and cover with foil to keep warm.
Discard all but 2T of fat from pan and reduce heat to low.
Add sour cream; whisk in remaining 1T mustard, salt, & pepper. Blend well.
Cook just until heated through, do NOT boil.
Serve over chicken.
I like to serve with spinach salad with hot bacon dressing and steamed asparagus.

PECAN-CRUSTED CHICKEN BREASTS WITH MAPLE-DIJON SAUCE

Pecan-Crusted Chicken Breasts With Maple-Dijon Sauce image

From San Francisco Chronicle (2/7/07).. The author writes "This is an ideal entree for entertaining. The chicken can be sauteed several hours ahead, leaving only the baking for last minute. The recipe can easily be doubled or tripled; simply saute the chicken in batches." Note that the nutritional info takes into account the marinade, which you are not actually consuming.

Provided by Whats Cooking

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup olive oil, plus
3 tablespoons olive oil, divided
1/4 cup Dijon mustard, plus
4 tablespoons Dijon mustard (and more to taste)
1/4 cup dry white wine or 1/4 cup dry vermouth
1 tablespoon minced garlic
2 teaspoons finely chopped fresh sage leaves
4 boneless skinless chicken breasts (without the tenderloin attached)
7 tablespoons pure maple syrup
1 1/2 cups finely chopped pecans
1 cup all-purpose flour
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper

Steps:

Whisk 1/2 cup olive oil, 1/4 cup mustard, wine, garlic and sage in a bowl. Pour into a heavy Ziploc bag. Add chicken, turning to coat all sides. Refrigerate for at least 6 hours or overnight, turning once.
To make sauce: Whisk maple syrup with 4 tablespoons Dijon. Taste and add 1 or 2 more teaspoons Dijon to taste. (Sauce may be refrigerated overnight. Bring to room temperature before serving.) Mix pecans, flour, salt and pepper on a plate. Remove chicken from marinade. Coat chicken on both sides with pecan mixture. If time permits, refrigerate at least 1 hour to help crumbs adhere.
In a large skillet, heat remaining 3 tablespoons olive oil over medium-high heat until hot. Add chicken. Cook until golden, about 3 minutes per side. Place on greased, rimmed baking sheet. (Cooled breasts may be refrigerated covered for several hours.).
Preheat oven to 425°. Bake chicken until cooked through, about 12 minutes, if at room temperature; 16-18 minutes, if chilled. Transfer to plates, drizzle with maple-mustard sauce and pass the rest.

ALMOND CRUSTED CHICKEN BREASTS DIJON

Almond Crusted Chicken Breasts Dijon image

Our Dijon chicken breast recipe is weeknight-quick yet fancy enough for company. Mustard, mayo and slivered almonds make it all work deliciously.

Provided by My Food and Family

Categories Home

Time 40m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 small boneless skinless chicken breasts (1 lb.)
2 Tbsp. KRAFT Light Mayo
2 Tbsp. GREY POUPON Dijon Mustard
6 reduced-fat round buttery crackers, crushed (about 1/4 cup)
1/4 cup slivered almonds, coarsely chopped

Steps:

Heat oven to 375°F.
Place chicken in 13x9-inch pan sprayed with cooking spray.
Mix mayo and mustard until blended; spread onto chicken. Combine cracker crumbs and nuts; sprinkle over chicken.
Bake 20 to 25 min. or until chicken is done (165°F).

Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g