Herb Dijon Chicken Breasts Recipes

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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

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

HERB DIJON CHICKEN BREASTS



Herb Dijon Chicken Breasts image

Make and share this Herb Dijon Chicken Breasts recipe from Food.com.

Provided by GAM-20

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

6 chicken breasts
1 teaspoon dried rosemary
1/4 teaspoon dried tarragon
1 teaspoon dried chives
1/4 teaspoon onion powder
1 tablespoon garlic, chopped
2/3 cup buttermilk
1/3 cup Dijon mustard
1 1/2 cups panko breadcrumbs

Steps:

  • Place chicken breasts in Ziploc bag. Add rosemary, tarragon, chives, onion powder, garlic, buttermilk and mustard. Freeze.
  • Thaw chicken and discard marinade. Coat chicken with Panko breadcrumbs (shake chicken in bag of crumbs to coat heavily on both sides).
  • Place chicken in sprayed baking dish. Spray chicken w/pan spray. Bake at 400°F for 15-20 minute.

Nutrition Facts : Calories 379.4, Fat 15.6, SaturatedFat 4.4, Cholesterol 93.9, Sodium 473.4, Carbohydrate 22.5, Fiber 1.8, Sugar 3.4, Protein 35.4

DIJON CHICKEN BREASTS



Dijon Chicken Breasts image

Tender & juicy chicken breast is simmered in a creamy Dijon sauce on the stovetop for a quick & easy dinner!

Provided by Holly Nilsson

Categories     Chicken     Dinner     Entree

Time 30m

Number Of Ingredients 11

4 boneless skinless chicken breasts (approximately 5-6 oz each)
salt & pepper (to taste)
1 tablespoon olive oil
2 tablespoons butter
3 cloves garlic (minced)
⅓ cup dry white wine
⅓ cup heavy cream
¼ cup chicken broth
1 teaspoon soy sauce
2 tablespoons Dijon mustard
⅛ teaspoon dried thyme (or 1 sprig fresh thyme)

Steps:

  • Pound chicken to 1-inch thick and season with salt and pepper.
  • Heat olive oil over medium-high heat in a large skillet and cook chicken for 5-6 minutes per side, or until browned and the chicken reaches 165°F. Remove chicken from the pan and set aside lightly covering with foil.
  • Add butter and garlic to the pan. Cook just until fragrant, about 30 seconds.
  • Stir in white wine, making sure to scrape up any browned bits from the bottom of the pan. Simmer until the wine is reduced by half, about 3 minutes.
  • Whisk in remaining ingredients and simmer for 2-4 minutes or until slightly thickened.
  • Add chicken back to the pan along with any juices and cook just until heated through, about 2 minutes.

Nutrition Facts : Calories 287 kcal, Carbohydrate 2 g, Protein 26 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 108 mg, Sodium 776 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving

CHICKEN BREASTS WITH HERB BASTING SAUCE



Chicken Breasts with Herb Basting Sauce image

Chicken breasts basted with a medley of herbs. Can also be made with skinless, boneless meat.

Provided by CHRISTYJ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
½ teaspoon dried rosemary, crushed
¼ teaspoon ground sage
¼ teaspoon dried marjoram
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon hot pepper sauce
4 bone-in chicken breast halves, with skin
1 ½ tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
  • Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
  • Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

Nutrition Facts : Calories 391.5 calories, Carbohydrate 1.1 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.4 g, Protein 45.1 g, SaturatedFat 4.7 g, Sodium 400.3 mg, Sugar 0.1 g

WEEKNIGHT LEMON CHICKEN BREASTS WITH HERBS



Weeknight Lemon Chicken Breasts With Herbs image

Boneless chicken breasts suffer a bad reputation, owing in large part to their propensity to dry out. The solution here is a lovely bath in an ample amount of olive oil, white wine and lemon, which seasons and tenderizes the chicken. Later, the marinade becomes an easy pan sauce once it cooks with the breasts. Use fresh herbs in the summer; in the winter, dried herbs will do the trick.

Provided by Jennifer Steinhauer

Categories     dinner, easy, quick, weekday, weeknight, poultry, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

4 medium boneless, skinless chicken breasts (about 8 ounces each)
1 1/2 teaspoons kosher salt
1 1/4 teaspoons ground black pepper
1/2 cup olive oil, plus 2 tablespoons
1 lemon, thinly sliced into rounds, seeds discarded
1/4 cup dry white wine
3 garlic cloves, smashed
1 tablespoon dried herbes de Provence, or 3 tablespoons chopped fresh herbs, such as sage, rosemary and thyme

Steps:

  • Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
  • In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.

Nutrition Facts : @context http, Calories 593, UnsaturatedFat 31 grams, Carbohydrate 3 grams, Fat 40 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 6 grams, Sodium 681 milligrams, Sugar 1 gram, TransFat 0 grams

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