Sprinkle chicken with salt and pepper; place on a greased jelly roll pan.
Combine butter and 1/4 cup of the mustard; stir well.
Pour over chicken; spread evenly.
Sprinkle pecans over top.
Bake, uncovered, 375 degrees for 15 minutes or until chicken is done. Remove chicken to a serving platter, reserving drippings in dish; keep warm.
Combine remaining 2 tablespoons mustard, pan drippings, sour cream in a large saucepan; cook over medium heat until thoroughly heated, stirring often.
To serve, pour sauce over chicken.
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.
aste. Brush the chicken with the mustard. Arrange the chicken pieces in the slow
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.
he broiler. Combine thyme leaves, chicken, garlic and oil in large
nd add to the chicken breasts. Season with salt and pepper.
our or longer.
CHICKEN: Beat the egg with milk in a
Coat chicken with dijon mustard.
Mix all other ingredients in a seperate bowl.
dredge dijon-covered chicken in bread crumb mixture.
Spray baking dish with non-stick cooking spray.
Add chicken to baking dish.
Cover with aluminum foil.
Bake in 350 deg oven for 20 minutes.
Remove aluminum foil and bake another 10 - 15 minutes.
Bread crumbs should be golden brown and toasty.
salt, and pepper. Place cubed chicken in the bag, and shake
ver med-high heat; saute chicken with dijon mustard, 1/4 teaspoon salt, and
Place chicken between sheets of plastic wrap and pound with a meat mallet
>chicken, inside and out, under cool, running water and pat dry with
In a small mixing bowl, stir together mayonnaise, mustard, lemon juice and dill weed.
Lightly brush chicken with oil and season to taste with salt and pepper.
Place under broiler or over medium-hot coals, about 5 to 7 minutes.
Brush sauce on one side of meat before removing from broiler.
Preheat oven to 450 F.
Sprinkle the chicken all over with salt and pepper.
Place the pieces skin side up in a baking pan.
Bake for 30 minutes.
Meanwhile, combine the bread crumbs, parsley, garlic, oil, and salt and pepper to taste in a small bowl.
Brush the chicken with the mustard.
Sprinkle with the crumb mixture, patting it on so that it adheres.
Bake for 20 to 30 minutes more, or until the juices run clear when the chicken is cut near the bone.
Serve hot or cold.
In a medium bow, whisk together the ingredients and marinate for 1 hour up to 4 hours.
Grill for 20 25 minutes or until chicken is cooked.
edium-high heat. Saute the chicken breasts for 2-3 mins
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.
dium heat until crisp. Remove with a slotted spoon, reserving bacon