In a large frying pan over high heat sear chops on both sides. Remove from pan and allow to cool.
Melt butter in frying pan add garlic,parsley,rosemary and breadcrumbs and toss gently to mix. remove from heat.
Brush chops with dijon mustard.
Press each chop into breadcrumbs to coat.
Bake a 350 for 20 -30 minutes.
Cut chicken into long strips. Set aside
ven to 200 degrees. Dredge chicken in flour -shake off excess
50 degrees Fahrenheit.
Prepare chicken breasts by cutting them in
Combine yogurt, olive oil, mustard, lemon juice, garlic, lemon
r 9x9 inch baking dish with a no-stick cooking spray
Prepare fresh bread crumbs by processing French bread in food processor, using steel blade.
(Dry packaged bread crumbs will not work.)
Sprinkle chicken with salt.
Slather chicken liberally with Dijon mustard.
Dip chicken into fresh bread crumbs.
Place chicken into a baking dish oiled with olive oil.
Melt butter and drizzle over the chicken.
Bake, uncovered, at 350\u00b0 for 45 to 60 minutes.
Serves 4 to 6.
Coat a large baking sheet with cooking spray.
In a resealable plastic bag or shallow dish, combine oats, garlic powder, onion powder, mustard powder, paprika, oregano, thyme, salt, and pepper. Mix well and set aside.
Brush each chicken breast with Dijon mustard.
Add chicken to oat mixture with tongs and turn to coat both sides.
Transfer chicken to prepared baking sheet and spray with cooking spray.
Bake 30 minutes, At 400 degrees, until golden brown and cooked through.
Preheat oven to 450 degrees F.
In a shallow dish combine egg, honey, and yellow mustard.
In separate bowl stir together crushed cornflake crumbs and pepper.
Dip chicken strips into egg mixture and then roll in the crumb mixture to coat the chicken.
Arrange chicken strips on ungreased baking sheet.
Bake about 12 minutes until outside are golden and chicken is no longer pink.
For honey mustard sauce, just stir the dijon mustard and 1 tsp honey together.
utter or spray the foil with cooking spray.
Divide ingredients
Lightly toss chicken pieces with flour; shake off excess.
Sprinkle lightly with salt
Lemon-Caper Mayonnaise: Mix mayonnaise, lemon juice, zest, and capers in a small cup or bowl and set aside.
Sandwich: Split rolls in half. On the bottom half of each roll, spread the lemon caper mayonnaise.
Add the cucumber slices, baby lettuce, tomatoes, shredded chicken, slivered onion and grated carrot. Season with salt and pepper and top with the last two slices of rolls spread with Dijon mustard.
-inch baking dish. Add chicken; cover and chill at least
ip-lock bag and add chicken. Marinate 3-4 hours or
In a shallow dish, combine first 7 ingredients. Place 6 Tbsp oil in a small shallow dish. Dip each chicken piece in the oil, then coat evenly in flour mixture.
In a large skillet, heat 3 tablespoons oil over medium heat. Add half the chicken and saute on all sides until browned and no longer pink. Remove from pan and keep warm. Repeat wit remaining oil and chicken.
For dipping sauce, combine jam, mustard and hot sauce to taste if desired. Serve chicken bites with sauce.
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Arrange trout fillets in the baking dish. Mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning in a bowl; spread over the fillets, letting some run underneath the fish.
Bake in the preheated oven until the fish is opaque and flakes easily, 10 to 15 minutes.
Combine olive oil, strawberries, red wine vinegar, maple syrup, Dijon mustard, honey, and salt in a blender or food processor; blend until smooth.
In a small bowl, whisk together the water, orange juice, olive oil, honey, Dijon mustard, and black pepper.
In large bowl, add the pear slices and 2 tablespoons of the vinaigrette and toss to coat.
Add remaining dressing, spinach and onion and toss to coat.
edium heat until crisp. Remove with a slotted spoon, reserving bacon
BLACKBERRY MUSTARD SAUCE.
Position knife blade