Time 1h15m Yield 4 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. Brush the chicken breast halves on all sides with the mustard. Place the bread crumbs in a shallow dish. Press the chicken into the bread crumbs to evenly coat. Arrange the chicken breasts in the prepared baking dish. In a bowl, mix the butter, lemon juice, and water. Drizzle about 1 tablespoon of the mixture over each chicken breast. Pour the remaining mixture around the breasts in the dish. Cover, and bake 45 minutes in the preheated oven. Uncover, season with paprika, and continue baking 15 minutes.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Wipe down chicken breast with paper towel. Sprinkle with salt and pepper. In bowl, beat egg and mustard. In separate bowl combine cheese and bread crumbs. Dip each breast in egg mixture then coat with cheese mixture. Let set 10 minutes. Saute chicken in oil for 15-20 minutes or until tender.
Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees. Rub chicken breasts lightly with olive oil, and season with salt and pepper. Combine 2 tablespoons butter with the mustard; reserve 2 teaspoons for sauce. Melt remaining 2 tablespoons butter; mix with breadcrumbs and thyme, and season with salt and pepper. In a large skillet, heat oil over medium-high heat. Sear chicken skin side down until crispy, about 5 minutes. Remove from heat. Smear with mustard mixture, and sprinkle with breadcrumbs. Turn skin side up; apply mustard mixture and breadcrumbs. Transfer skillet to oven, and roast until chicken is cooked through and top is golden brown, 15 to 20 minutes. Transfer chicken to serving platter. Add stock and cream to skillet over medium heat, and stir with wooden spoon until creamy and reduced to 3/4 cup, about 3 minutes. Remove from heat, and stir in reserved mustard mixture. Strain through a fine sieve, and serve with chicken. Garnish with thyme.
Time 1h25m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Mix 2 T. grainy mustard and the Dijon mustard together in small bowl. Mix bread crumbs, salt, and pepper to taste in shallow bowl. Brush mustard evenly over both sides of chicken breats and coat with crumbs. Place in single layer on plate, cover lightly with plastic wrap, and refrigerate 30 minutes. Heat oven to 375 degrees. Heat 1 T. oil and the butter in large skillet over medium-high heat. When foam subsides, add as many pieces chicken as will fit in single layer; saute, turning once, until golden, about 4 minutes. Transfer to baking sheet. Repeat with remaining chicken, adding more oil if needed. Bake until chicken is cooked through (centers will be firm when pressed with finger), about 15 minutes. While chicken is baking, add mushrooms and all but 1 T. scallions to skillet. Saute over medium heat until golden, about 3 minutes. Pour in wine and broth and simmer, scraping loose browned bits on bottom of pan, until reduced by half. Stir in heavy cream and simmer until slightly thickened. Stir in remaining 1 T. mustard. Increase heat to high and boil until thick, 3-4 minutes. Add lemon juice, then taste and adjust seasonings. Transfer to serving platter. Pour sauce over c hicken and sprinkle with remaining scallions. Serve hot.
Time 1h10m Yield 3 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine. Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces. Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.
Time 4h5m Yield 4 to 8 servings Number Of Ingredients 20 Steps:
Place a 1-gallon resealable plastic bag in a large bowl, open up the bag and roll down the sides. Add the chicken thighs to the bag. Then add the garlic, shallots, vermouth, 1/2 cup olive oil, 1/4 cup of the Dijon, lemon juice, thyme, crushed red pepper and 2 teaspoons salt. Close the bag tightly, squeezing out any excess air. Use your hands (on the outside of the bag) to mix all the ingredients together, making sure to completely coat the chicken in the marinade. Place the bag back in the bowl and refrigerate for 2 hours. Preheat the oven to 425 degrees F. Remove the marinated chicken from the refrigerator and allow it to come to room temperature while you roast the vegetables. Slice the leeks into 1/2-inch rounds and place in a bowl of water to remove any dirt. Drain and dry with paper towels. To a 9-by-12-by-3-inch baking dish, add the cleaned leeks, potatoes, red onions, 1 tablespoon olive oil and a generous sprinkle of salt. Toss together so everything is evenly coated. Roast for 35 minutes, or until the vegetables are tender and browned in spots but the potatoes have not split. Remove from the oven and set aside until the chicken is ready to add to the baking dish. While the vegetables are roasting, use to tongs to remove the chicken from the marinade to a baking sheet, making sure to wipe any sliced shallots or garlic back into the marinade. Next, set a large strainer over a large bowl and strain the marinade; reserve the liquid and solids. Sprinkle the chicken all over with salt. Heat 1 tablespoon olive oil and 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. Sear the chicken on both sides, 3 minutes per side; work in batches if necessary, adding more oil and butter as needed. Remove the chicken to a clean baking sheet and reserve. Degrease the saute pan, wiping out any dark bits, and then melt 1 tablespoon butter over medium heat. Add all the solids from the marinade; saute until the shallots have just begun to soften, 2 to 3 minutes. Stir in the flour until completely incorporated, and then stir in the reserved marinade liquid and the chicken stock. Bring to a boil and cook for 2 minutes; for food safety reasons, it is important that the mixture comes to a full boil for a couple minutes. Pour the sauteed shallot mixture evenly over the roasted vegetables in the baking dish. Place the chicken pieces on top and return to the oven for 10 to 15 minutes, until the chicken is almost cooked through (about 150 degrees F). Meanwhile, in a small bowl, mix together the breadcrumbs, tarragon, crushed sea salt and melted butter. Remove the chicken from the oven, slather with the remaining 1/4 cup Dijon mustard, and top with the breadcrumb mixture. Return to the oven for an additional 12 minutes, until the chicken has finished cooking and the breadcrumbs have browned on top. Serve immediately.
Time 55m Yield 4 Number Of Ingredients 5 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray. Mix honey and mustard together in a bowl. Place bread crumbs in a second bowl. Roll chicken in honey-mustard, then roll in bread crumbs. Place in the prepared baking dish. Mix remaining honey-mustard and bread crumbs together and set aside. Bake in the preheated oven for 30 minutes. Spoon reserved honey-mustard-crumb mixture over the chicken breasts and bake until chicken is no longer pink in the center and the juices run clear, 10 to 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 25m Yield 4 servings. Number Of Ingredients 8 Steps:
In a shallow bowl, beat eggs and mustard. In another shallow bowl, combine the bread crumbs, Parmesan cheese, onion powder and garlic powder. Flatten chicken to 1/4-in. thickness. Dip chicken in egg mixture, then coat with crumb mixture. , In a large skillet, cook chicken in oil over medium heat for 15-20 minutes or until juices run clear and chicken is golden brown, turning once.
Time 30m Yield 4 servings Number Of Ingredients 7 Steps:
Heat oven to 375°F. Place chicken on rimmed baking sheet sprayed with cooking spray. Whisk mustard and vinegar until blended; brush onto chicken. Mix remaining ingredients; press onto chicken. Bake 20 min. or until chicken is done (165°F).
Time 1h Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees. In a food processor, pulse bread until coarse crumbs form. In a shallow bowl, combine mustard, lime juice, and garlic. Season chicken with salt and pepper. Dip chicken legs (not breast) in mustard mixture, then roll in crumbs, patting to coat. Place legs and breast on a rimmed baking sheet. Drizzle with 1 tablespoon oil. Check chicken breast after 20 minutes; remove when done. Roast legs another 10 to 15 minutes, until cooked through. While chicken is roasting, toss carrots with remaining tablespoon of oil in a 9-by-13-inch baking pan. Season with salt and pepper. Place on separate rack in oven, and roast 10 minutes. Add scallions to carrots, and roast until tender, about 5 minutes. Serve legs and vegetables together; reserve breast for another day.
Yield serves 4 Number Of Ingredients 9 Steps:
Preheat the oven to 375°F. Rub the chicken breasts lightly with the olive oil, and season with salt and pepper. Combine 2 tablespoons butter with the mustard; reserve 2 teaspoons for the sauce. Melt the remaining 2 tablespoons butter; mix with the bread crumbs and thyme, and season with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Sear the chicken, skin side down, until crispy, about 5 minutes. Remove from heat. Smear with the mustard mixture, and sprinkle with the bread crumbs. Turn skin side up; apply the mustard mixture and bread crumbs. Transfer the skillet to the oven, and roast until the chicken is cooked through and the top is golden brown, 15 to 20 minutes. Transfer the chicken to a serving platter. Add the stock and cream to the skillet over medium heat, and stir with a wooden spoon until creamy and reduced to 3/4 cup, about 3 minutes. Remove from heat, and stir in the reserved mustard mixture. Strain through a fine sieve, and serve with the chicken. Garnish with thyme.
Time 20m Yield 4 servings Number Of Ingredients 10 Steps:
On a plate, place the bread crumbs, salt, thyme, dried tarragon and pepper and mix with your hands until thoroughly combined. Set aside. Place the chicken breasts between 2 pieces of wax paper and use the back of a small heavy skillet to lightly pound them until they are somewhat flattened and even in thickness. Slather each cutlet with 1 tablespoon of the mustard and roll each in the bread crumbs to coat. Heat 2 large skillets over medium heat and add 1 tablespoon of the oil to each. Place 2 cutlets in each skillet and cook, turning once, until the breasts are cooked through and deeply browned, about 7 to 10 minutes. (Lower the heat if the crust begins to brown too quickly.) Transfer the cutlets to a platter and garnish with the minced tarragon and lemon wedges. Serve immediately.
Yield Serves 2 Number Of Ingredients 9 Steps:
Preheat oven to 425°F. In a small bowl whisk together mustard and mayonnaise until combined well. Pat chicken dry and season with salt and pepper. Heat oil in a 10-inch non-stick skillet over moderately high heat until hot but not smoking and brown chicken, about 5 minutes on each side. Transfer chicken to a shallow baking dish and pour off all but about 2 teaspoons oil from skillet. Add scallion to skillet and cook over moderate heat, stirring, until softened. Stir in garlic and cook 30 seconds. Remove skillet from heat and stir in bread crumbs, horseradish, tarragon, and salt and pepper to taste. Spread mayonnaise mixture on skin side of each chicken breast and top evenly with bread crumb mixture. Bake chicken in middle of oven 10 minutes, or until cooked through, and let stand 5 minutes.
Time 20m Yield 4 servings. Number Of Ingredients 5 Steps:
Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and 1 teaspoon of mustard. In another shallow bowl, combine honey and remaining mustard. Dip chicken in honey-mustard mixture, then coat with crumbs. , In a nonstick skillet, cook chicken over medium heat in butter for 4-6 minutes on each side or until chicken juices run clear.
