Mustard Lime Chicken Recipes

LEMON MUSTARD CHICKEN

Lemon Mustard Chicken image

The chicken is brushed with a lemon and mustard sauce, rolled in bread crumbs, and baked. Serve on a warm platter with sliced lemons and limes and chopped parsley for an elegant presentation.

Provided by CHRISTYJ

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Yield 6

Number Of Ingredients 13

Ingredients

5 tablespoons lemon juice
5 tablespoons fresh lime juice
4 tablespoons prepared mustard
6 chicken thighs
¾ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon curry powder
¼ teaspoon dried oregano
1 tablespoon lemon zest
1 cup dried bread crumbs
6 tablespoons butter
1 lemon - sliced, for garnish
1 tablespoon chopped fresh parsley, for garnish

Steps:

Combine lemon and lime juices with the prepared mustard. Brush over chicken. Set aside.
Combine bread crumbs, salt, pepper, curry powder, oregano, and grated lemon peel. Roll chicken in crumb mix, coating well.
In a heavy baking pan or iron skillet, melt butter or margarine over medium heat. Place chicken in pan, skin side down.
Place in a preheated 350 degree F (175 degree C) oven. Bake, uncovered, for 20 minutes. Turn chicken and bake until tender, about 30 more minutes. Serve on a warm platter with sliced lemons and chopped parsley, if desired.

Nutrition Facts : Calories 389.7 calories, Carbohydrate 18 g, Cholesterol 109.5 mg, Fat 27.3 g, Fiber 2.3 g, Protein 19.6 g, SaturatedFat 11.6 g, Sodium 693.8 mg, Sugar 1.8 g

UNBELIEVABLE CHICKEN

Unbelievable Chicken image

This unusual combination of common ingredients is fabulous! Everyone who tastes it asks me to share the recipe. You will love it and the many compliments you get--I promise!

Provided by LETSGGGO

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 9h

Yield 6

Number Of Ingredients 10

Ingredients

¼ cup cider vinegar
3 tablespoons prepared coarse-ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
½ lemon, juiced
½ cup brown sugar
1 ½ teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
6 skinless, boneless chicken breast halves

Steps:

In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
Preheat an outdoor grill for high heat.
Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.

Nutrition Facts : Calories 337.1 calories, Carbohydrate 22.4 g, Cholesterol 67.1 mg, Fat 16.4 g, Fiber 0.9 g, Protein 24.8 g, SaturatedFat 2.7 g, Sodium 735.5 mg, Sugar 18 g

MUSTARD LIME CHICKEN

Mustard Lime Chicken image

from "elana's pantry" - http://www.elanaspantry.com/mustard-lime-chicken/ - marinading time not included

Provided by ellie3763

Categories Chicken Breast

Time 25m

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

1 lb boneless skinless chicken breast
1/2 cup fresh lime juice
1/2 cup fresh cilantro, chopped
1/4 cup Dijon mustard
1 tablespoon olive oil
1 tablespoon chili powder
1/2 teaspoon celtic sea salt
1/2 teaspoon pepper

Steps:

Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor. Pulse until ingredients are well combined.
Rinse chicken breasts and pat dry. Place in a large ziplock bag.
Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours.
Heat grill and cook chicken for 5-7 minutes per side until browned and cooked in the center.

LIME SALSA CHICKEN

Lime Salsa Chicken image

This flavourful, Mexican-inspired marinade is so easy to prepare, and results in juicy, lightly spiced chicken.

Provided by Developed for CFC by Nancy Guppy, RD, MHSc

Yield 6

Number Of Ingredients 9

Ingredients

½ cup salsa
1 tbsp Dijon mustard
2 tbsp lime juice, fresh
6 boneless, skinless chicken thighs
1 tbsp vegetable oil
½ cup low-fat plain yogurt
1 tsp sugar
1 ½ cup brown rice
1 lime (optional garnish)

Steps:

In a medium size bowl, mix together salsa, mustard and lime juice. Add skinless chicken thighs and turn to coat. Cover and marinate in the refrigerator for 30 minutes or overnight.
Cook the brown rice in unsalted water according to package directions.
Heat oil in a large non-stick skillet over medium heat. Remove chicken from marinade and add to skillet. Sauté until browned on both sides and juices run clear - about 9 minutes per side (end temperature of 165°F / 74°C).
Remove chicken from skillet leaving sauce behind. Add rest of marinade and bring to boil. Whisk in yogurt and sugar until heated through.
To serve place a piece of chicken alongside a scoop of brown rice. Top with sauce and garnish with a lime wedge.

Nutrition Facts :

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