Best 12 Kittencals Tender And Juicy Breaded Dijon Chicken Breast Recipes

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Indulge in a culinary journey with Kittencals' Tender and Juicy Breaded Dijon Chicken Breast, a delightful dish that tantalizes your taste buds with every bite. This delectable chicken dish features succulent chicken breasts coated in a flavorful breading mixture, pan-fried to golden perfection, and infused with the tangy zest of Dijon mustard. Accompanying this main course are three delectable side dishes: a creamy and refreshing Cucumber Salad, a vibrant and crunchy Asian Slaw, and a hearty and comforting Mashed Potatoes with Roasted Garlic. Each recipe is carefully crafted to complement the main dish, offering a harmonious blend of flavors and textures that will leave you craving for more.

Let's cook with our recipes!

JUICY CHICKEN BREASTS BAKED FROM FROZEN



Juicy Chicken Breasts Baked from Frozen image

How many times have you forgotten to thaw those chicken breasts you've got stashed away before it's time to make dinner? Sure, you could double-bag the chicken and soak it in a hot water bath until thawed, but that still takes time and can get messy. Instead, follow this recipe to bake them straight from the freezer. You'll end up with juicy chicken coated in a crisp layer of breadcrumbs. Just make sure you freeze your chicken breasts in a flat layer so they don't stick together -- the recipe won't work with a big clump!

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley leaves and tender stems
1 clove garlic, finely chopped
1 cup panko breadcrumbs
1/4 cup olive oil
Kosher salt and freshly ground black pepper
4 individually frozen boneless, skinless chicken breast halves (about 8 ounces each)

Steps:

  • Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
  • Add the mayonnaise, Dijon, parsley and garlic to a small bowl and stir to combine. Add the breadcrumbs, olive oil and 1/2 teaspoon each salt and pepper to another bowl and stir until combined.
  • Place the chicken on the prepared baking sheet. Dividing evenly, brush the mayonnaise mixture all over the top and sides of each piece. Top the mayo-covered areas with the panko mixture and press to adhere.
  • Bake until the coating is golden brown and an instant-read thermometer inserted into the thickest part of each breast registers 165 degrees F, 30 to 35 minutes.

KITTENCAL'S TENDER AND JUICY BREADED DIJON CHICKEN BREAST



Kittencal's Tender and Juicy Breaded Dijon Chicken Breast image

You may not have your chicken any other way after you taste this! --- browning the chicken in oil firstly adds lots flavor, make certain to bread all the chicken breasts and have them ready on a plate before browning.

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

6 large boneless skinless chicken breasts
2 large eggs
2 tablespoons Dijon mustard
1 1/2 cups dry breadcrumbs
1 teaspoon garlic powder (if you are a garlic lover add in 1/2 teaspoon more)
1 teaspoon seasoning salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
1 pinch cayenne pepper (optional)
oil (for frying, use as needed)

Steps:

  • Prepare an ungreased baking sheet/pan.
  • Pat the breasts dry using paper towels.
  • In a shallow dish whisk the eggs with Dijon mustard until well blended.
  • In another shallow dish (I use my 8x8-inch baking pan for this) combine the dry bread crumbs with the garlic powder, seasoned salt, black pepper, paprika and cayenne pepper.
  • Have 1 or 2 plates ready to put the breasts on after breading I just use the ungreasd baking sheet.
  • Dip one chicken breast into the egg/mustard mixture allowing any excess to drip off, then place the breast into the breadcrumb mixture turning to coat with the crumbs and pressing down with hands firmly to adhear the coating to the chicken; place onto a plate (or the prepared baking sheet).
  • Continue with remaining chicken.
  • Cover the bottom of the skillet with oil then heat over medium-high heat.
  • Add in the breaded chicken breasts one or two at a time and brown both sides (about 3 minutes per side or until golden brown, do not cook thoroughly).
  • Transfer to ungreased baking sheet.
  • At this point you may leave the chicken in the pan until ready to bake.
  • Set oven to 400 degrees F.
  • Bake the browned chicken for 30 minutes or until cooked through.

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

CRISPY OVEN-FRIED DIJON CHICKEN BREAST



Crispy Oven-Fried Dijon Chicken Breast image

This is my own original recipe and favorite simple way to prepare baked chicken. Dredging the chicken in flour first makes it come out deliciously crispy. It is also nice to tenderize the meat, though not completely necessary. I usually serve it with rice pilaf and some vegetables, or on a sandwich with lettuce, tomato and mayonnaise.

Provided by Edana

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

6 medium chicken breasts
1 cup all-purpose flour (more if necessary)
1 large egg
1/4 cup Dijon mustard
2 tablespoons milk
1 1/2 cups Italian seasoned breadcrumbs
garlic powder (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Prepare three bowls. In one, put the flour. In the next, thoroughly mix the egg, mustard and milk. In the third, place the bread crumbs.
  • Grease a large baking sheet.
  • Wash the chicken and pat it dry with a paper towel. Trim off any excess fat and tenderize if desired.
  • One piece of chicken at a time, dredge the chicken in flour until it is completely covered. Then dip in the mustard mixture. Quickly place in the bread crumbs and coat completely. Repeat with each piece of chicken, placing them immediately on the baking sheet.
  • If desired, sprinkle some garlic powder over the chicken breasts.
  • Place the baking sheet in the oven for 30-35 minutes.
  • Enjoy!

HONEY-DIJON CHICKEN TENDERS



Honey-Dijon Chicken Tenders image

With a sweet and savory coating, these chicken tenders are a breeze to make. Serve with ranch dressing, ketchup, or more honey mustard dressing.

Provided by Yoly

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 20m

Yield 4

Number Of Ingredients 8

½ cup all-purpose flour, or as needed
3 tablespoons honey
3 tablespoons Dijon mustard
½ cup Italian-seasoned bread crumbs, or more as needed
1 pound chicken tenders
½ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons butter

Steps:

  • Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
  • Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
  • Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 37.7 g, Cholesterol 92.1 mg, Fat 13.1 g, Fiber 1 g, Protein 29.2 g, SaturatedFat 6.5 g, Sodium 909.3 mg, Sugar 13.5 g

DIJON CHICKEN BREASTS



Dijon Chicken Breasts image

Fast, easy and delicious. This recipe was developed by clinical dietitians and published in our local newspaper. Our family really enjoys this.

Provided by Princess Pea

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup breadcrumbs
1 tablespoon parmesan cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts
2 tablespoons Dijon mustard
1 teaspoon olive oil
1 teaspoon reduced-calorie margarine

Steps:

  • Combine bread crumbs, cheese, and spices in a bowl.
  • Brush both sides of chicken pieces with mustard.
  • Dredge through bread crumb mixture.
  • Heat oil and margarine in a nonstick skillet over medium-high heat until melted.
  • Saute chicken 6-8 minutes on each side, until done.

Nutrition Facts : Calories 190.6, Fat 4.1, SaturatedFat 1, Cholesterol 69.5, Sodium 402.7, Carbohydrate 7.3, Fiber 0.7, Sugar 0.8, Protein 29.3

PARMESAN-DIJON CHICKEN



Parmesan-Dijon Chicken image

Perfectly seasoned and coated baked chicken breasts. Finally a way to wake up those boring weekday meals.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 5

1/4 cup butter or margarine, melted
2 tablespoons Dijon mustard
3/4 cup Progresso™ Parmesan bread crumbs
1/4 cup grated Parmesan cheese
6 boneless skinless chicken breast halves (1 3/4 pounds)

Steps:

  • Heat oven to 375°F. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
  • Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.
  • Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts : Calories 340, Carbohydrate 9 g, Cholesterol 125 mg, Fat 2 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 1 g, TransFat 0 g

KITTENCAL'S GARLIC FRIED CHICKEN BREAST



Kittencal's Garlic Fried Chicken Breast image

Plan ahead the chicken needs to soak in the milk mixture before breading --- you will need garlic powder and fresh garlic for this, do not use fresh garlic for the flour mixture or it will burn while cooking. this recipe may be doubled although you will need to make two separate bowls of breading mixture do not double the amounts into one bowl. --- serve with mashed potatoes and gravy, see my recipe#145064

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breasts (pounded semi-thin or leave thick see step 6)
1 cup oil (or as needed for frying)
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
1 1/2 teaspoons seasoning salt
1 teaspoon paprika
1 cup all-purpose flour
1/2 cup dry breadcrumbs
1/4-1/2 teaspoon cayenne pepper (adjust to suit heat level) (optional)
1 large egg
3/4 cup milk
2 tablespoons fresh minced garlic
1 1/2 teaspoons cumin (you may use more if desired)

Steps:

  • In a bowl whisk the egg then whisk in milk, fresh garlic and cumin.
  • Place the chicken in the mixture and refrigerate for 1 or more hours.
  • In a shallow dish combine garlic powder with onion powder, black pepper, seasoned salt, paprika, flour, breadcrumbs and cayenne pepper (if using).
  • Heat 1 cup oil in a heavy skillet to 350 degrees F.
  • Remove the chicken from the egg/milk mixture allowing excess to drip off, then coat in the flour/breadcrumb mixture.
  • Fry the chicken in hot oil about 5-6 minutes per side or until cooked through (if you do not pound the chicken breasts thin you may partially cook the chicken in the skillet then remove to a baking sheet and finish cooking in the oven if desired).
  • Remove to paper towels or a brown paper bag to absorb the oil.

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

KITTENCAL'S MOIST CHEDDAR-GARLIC OVEN FRIED CHICKEN BREAST



Kittencal's Moist Cheddar-Garlic Oven Fried Chicken Breast image

This is for serious garlic lovers. The chicken bakes out so moist and tender! Grated cheese may be sprinkled on top of the breast the last 5 minutes of cooking if desired but that is optional. Double all ingredients for more than four breasts and adjust the amount of garlic to suit taste. For the coating amount you might be able to get away with 5 or maybe 6 very small chicken breasts, but I would suggest to increase the amount slightly --- to take this dish to yet another level, about 10 minutes before the cooking time is finished, drizzle the top of the chicken with a little pasta sauce, then sprinkle mozzarella cheese on top. Return to oven for about 10 minutes until the chicken is completely cooked and sauce is hot and cheese has melted. For a lemon-garlic flavor add in 3 tablespoons lemon juice to the melted butter/garlic mixture --- *NOTE* for a healthier alternative Smart Balance Butter Blend may be used in place of the melted butter --- you will love this chicken! Visit my food blog, www.kittencalskitchen.com, for more of my recipes.

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup butter, melted
2 tablespoons minced garlic (can use more or less)
2 teaspoons garlic powder, divided (garlic lovers can use more)
1/2 teaspoon seasoning salt (or can use white salt)
3/4 cup seasoned dry bread crumb (seasoned or plain)
1/2 cup finely grated cheddar cheese
1/4 cup freshly grated parmesan cheese
1/2 teaspoon ground black pepper (or to taste)
4 boneless skinless chicken breasts
shredded cheddar cheese (optional and use any amount desired, or can use shredded mozzarella cheese)

Steps:

  • Preheat oven to 350°F.
  • Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
  • In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
  • In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
  • Dip chicken in butter mixture; then in crumb mixture.
  • Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
  • Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.

Nutrition Facts : Calories 452.1, Fat 26.1, SaturatedFat 14.8, Cholesterol 136.7, Sodium 852.6, Carbohydrate 18.6, Fiber 1.4, Sugar 1.5, Protein 34.9

KITTENCAL'S FAMOUS BARBECUE SAUCE FOR CHICKEN AND RIBS



Kittencal's Famous Barbecue Sauce for Chicken and Ribs image

This is the best barbecue sauce, and trust me I have experimented with hundreds of different combinations over the years, this is even better than any of the popular bottled sauces! ---plan ahead this sauce must be made one day in advance to allow the flavors to blend and intensify, don't even think about using it the same day it is made, this sauce will take on a whole different flavor when simmered for 1 hour and left overnight in the fridge--- the ingredients can easily be doubled but keep the garlic amount no more than 2 tablespoons, and for the best flavor use only Heinz ketchup and a good quality brand of yellow mustard, I use French's mustard it really will make a difference in the taste, please do not omit the liquid smoke --- yield is only estimated as the sauce will reduce after simmering for 1 hour or more ---*NOTE* for a smoother low fat sauce omit the oil, onion and fresh garlic, then in the saucepan mix all remaining ingredients together and add in 1 teaspoon each garlic powder and onion powder then simmer for 1 hour -----you will love this sauce!

Provided by Kittencalrecipezazz

Categories     Sauces

Time 1h5m

Yield 2 1/2 cups (approx)

Number Of Ingredients 14

1 medium onion, finely chopped
4 garlic cloves, minced garlic (can use more)
1/4 cup vegetable oil
5 teaspoons chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1 -2 teaspoon fresh ground black pepper (do not use the fine black pepper!)
1 pinch cayenne pepper (or adjust to taste)
2 cups ketchup
1 cup brown sugar, packed
1/4 cup cider vinegar or 1/4 cup red wine vinegar
1/3 cup prepared french's yellow mustard
1/4 cup Worcestershire sauce
3 teaspoons liquid smoke (for the very best flavor do not omit)

Steps:

  • Heat oil over medium heat; add in onion and saute for about 3 minutes, then add in garlic and saute for 2 minutes.
  • Add in chili powder, paprika, cayenne, salt and black pepper; stir for 1 minute.
  • Add in all remaining ingredients; bring to a boil stirring with a wooden spoon to combine.
  • Reduce heat to low and simmer uncovered stirring occasionally for 1 hour over low heat (do not cover the pot or the texture and flavor will be affected, if you have a splatter screen then use it to cover the pot).
  • Cool to room temperature then cover and refrigerate for 24 hours or more before using.

Nutrition Facts : Calories 805.8, Fat 24.7, SaturatedFat 3.2, Sodium 3367.4, Carbohydrate 151.2, Fiber 4.8, Sugar 134.6, Protein 6.6

KITTENCAL'S BAKERY BUTTERCREAM FROSTING/ICING



Kittencal's Bakery Buttercream Frosting/Icing image

This is similar to bakery frosting and so much better than any canned! --- for extra fluffy frosting use heavy cream and make certain to beat for at least 3-5 minutes and remember to sift the confectioners sugar before using. For flavor and color you can add 1-2 envelopes 3-grams each, Duncan Hines Frosting Creations Flavor Mix, any flavor desired.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 10m

Yield 4 cups (approx)

Number Of Ingredients 8

1/2 cup crisco white shortening, room temperature (white)
1/2 cup butter, softened or 1/2 cup margarine
4 -6 tablespoons half-and-half cream or 4 -6 tablespoons milk
1/4 teaspoon salt (heaping)
1/2 teaspoon almond extract
2 teaspoons vanilla or 1 teaspoon almond extract
5 cups confectioners' sugar, sifted (or as needed)
2 -4 drops food coloring (OPTIONAL ( OR for flavor and color, use 1-2 envelopes 3-grams each, Duncan Hines Frosting Creations )

Steps:

  • In a large bowl using an electric mixer at medium speed beat together the shortening and margarine or butter with cream, salt almond extract and vanilla until smooth (about 3 minutes).
  • Add in sifted confectioners sugar starting with 4-1/2 cups; beat very well until smooth and fluffy, adding more confectioners sugar or cream or milk until you achieve desired consistency.
  • Add in the food coloring or Flavor Creation powder (if using) until the desired shade is achieved.

Tips:

  • Use a meat mallet to tenderize the chicken breasts. This will help to ensure that they cook evenly and remain juicy.
  • Marinate the chicken breasts in the Dijon mustard mixture for at least 30 minutes. This will help to infuse them with flavor.
  • Use a combination of bread crumbs and grated Parmesan cheese to coat the chicken breasts. This will give them a crispy, golden-brown crust.
  • Pan-fry the chicken breasts over medium heat until they are cooked through. This should take about 5-7 minutes per side.
  • Serve the chicken breasts immediately with your favorite sides.

Conclusion:

Kittencals' Tender and Juicy Breaded Dijon Chicken Breast is a delicious and easy-to-make recipe that is perfect for any occasion. The chicken breasts are tender and juicy, with a crispy, golden-brown crust. The Dijon mustard marinade gives the chicken a slightly tangy flavor that is perfectly complemented by the bread crumb and Parmesan cheese coating. This recipe is sure to be a hit with your family and friends.

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