Crispy Dijon Cheddar Chicken
You can never have too many beverage recipes, so give Crispy Dijon Cheddar Chicken a try. This recipe serves 4. One portion of this dish contains roughly 52g of protein, 25g of fat, and a total of 734 calories. For $3.35 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. If you have fresh parsley, unsalted butter, olive oil, and a few other ingredients on hand, you can make it. This recipe from Sugar Dish Me has 3890 fans. From preparation to the plate, this recipe takes around 1 hour. Overall, this recipe earns an awesome spoonacular score of 86%. Crispy Baked Cheddar Dijon Chicken Tenders, Crispy Dijon Chicken, and Crunchy Crispy Chicken Dijon are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
dry or fresh parsley to garnish
1 cup low sodium chicken broth
1 tablespoon olive oil
¼ cup onion, finely minced
½ teaspoon paprika
25 (about a sleeve) reduced fat butter crackers (such as Ritz), crushed
4 ounces light cheddar cheese, shredded
½ cup 2% or skim milk
1.5 pounds boneless skinless chicken breasts, cut into tender-size strips
1 tablespoon unsalted butter
2 tablespoons whole grain Dijon mustard
Equipment:
baking pan
oven
sauce pan
measuring cup
Cooking instruction summary:
Preheat the oven to 400 and spray a 9 X 13 baking dish with non-stick cooking spray.Arrange the chicken pieces in a single layer in the prepared baking dish. Spoon the mustard over the chicken pieces and spread it evenly. Then sprinkle the cheese over the mustard. Top with the crushed reduced fat butter crackers and then sprinkle with the paprika.Bake for about 35 minutes, or until the chicken is cooked through.While the chicken bakes, make the sauce by heating the olive oil and butter in a medium saucepan.Add the onions and cook over medium high heat until they are a slight caramel color - about 3 - 4 minutes.Pour in the low-sodium chicken broth and bring the liquid to a simmer.Stir together the cold milk and flour (I like to measure the milk in a liquid measuring cup and then stir the flour right in) and then pour it into the simmering liquid. Bring it all to a simmer (watch it-- the milk has a tendency to make things bubble over), and then reduce the heat, stirring occasionally.The sauce will thicken as it cooks. You can set the heat to low and continue to stir from time to time so the sauce is hot when the chicken is ready.Plate up the baked chicken, spoon the sauce over it, and garnish with the parsley. Serve warm!
Step by step:
1. Preheat the oven to 400 and spray a 9 X 13 baking dish with non-stick cooking spray.Arrange the chicken pieces in a single layer in the prepared baking dish. Spoon the mustard over the chicken pieces and spread it evenly. Then sprinkle the cheese over the mustard. Top with the crushed reduced fat butter crackers and then sprinkle with the paprika.
2. Bake for about 35 minutes, or until the chicken is cooked through.While the chicken bakes, make the sauce by heating the olive oil and butter in a medium saucepan.
3. Add the onions and cook over medium high heat until they are a slight caramel color - about 3 - 4 minutes.
4. Pour in the low-sodium chicken broth and bring the liquid to a simmer.Stir together the cold milk and flour (I like to measure the milk in a liquid measuring cup and then stir the flour right in) and then pour it into the simmering liquid. Bring it all to a simmer (watch it-- the milk has a tendency to make things bubble over), and then reduce the heat, stirring occasionally.The sauce will thicken as it cooks. You can set the heat to low and continue to stir from time to time so the sauce is hot when the chicken is ready.Plate up the baked chicken, spoon the sauce over it, and garnish with the parsley.
5. Serve warm!
Nutrition Information:
covered percent of daily need
