blender or food processor, and pass the puree through a
Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30
hisk the egg, egg white and Dijon mustard until smooth.
Place the
emaining steps.
Sprinkle chicken breasts with salt and black pepper. Melt
Salt and pepper chicken.
Spread mustard on both sides of chicken breast.
Put flour on wax paper or in shallow dish, coat both sides of chicken with flour.
Melt butter in skillet over moderately high heat.
Brown breasts in butter on both sides. Remove to warm platter.
Pour cream into skillet and boil rapidly for 2 minutes.
Remove from heat and stir in more mustard and seasonings to taste.
Return chicken to skillet, reheat briefly with sauce.
Assemble ham and cheese onto the buns and set aside.
Combine poppy seed, margarine, onion, Worcestershire sauce, and Dijon mustard into small sauce pan.
Warm all ingredients on medium heat until margarine is melted.
Spread the mixture onto each bun.
Wrap each bun in aluminum foil.
Bake for 15 minutes at 350 degrees Fahrenheit.
Serve to grateful guests!
Alternatively, you may freeze the unbaked sandwiches in the foil wrap, and remove as desired.
If frozen, bake at 300 degrees Fahrenheit for 30 minutes.
30 degrees C).
Place chicken breasts between 2 sheets of
Mix maple syrup and dijon mustard.
Place aluminium foil in a baking sheet, place salmons on top.
Rub sauce (do no use all) on salmon. Bake at 350 degrees.
After 5 minutes open oven and rub more sauce into salmon (this will make it juicy).
Bake for additional 5 minutes or until ready.
All done, enjoy.
hen crumble and set aside.
Dredge the chicken pieces with flour
il. Add the pasta and cook about 12 minutes until
asil, egg yolks, salt, pepper, and Dijon mustard and process to combine. With the
cess fat.
Add chicken to pan and brown on all
oiler. Combine thyme leaves, chicken, garlic and oil in large bowl; season
Reduce heat to low and cover to keep hot.
Combine stock and wine in a medium
Heat oven to 375 degrees.
Season chicken to your taste.
In a small bowl, mix well the sour cream and Dijon mustard- set aside.
Dip each seasoned breast in sour cream/ mustard mixture, coating well.
Dredge each coated breast in seasoned bread crumbs.
Arrange pieces in a a 13 x 9 baking pan.
Bake for 50 minutes or until thickest part is no longer pink.
ender; drain. Thread sweet potato, chicken and shallot, alternating, onto skewers.
Cool.
Combine the stock and 1/3 cup orange juice
teaspoon salt and 1/2 teaspoon
Set aside.
Pound the chicken pieces to a uniform 1