Best Panko Crusted Chicken With Mustard Maple Pan Sauce Recipes

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HONEY MUSTARD-PANKO CHICKEN TENDERS



Honey Mustard-Panko Chicken Tenders image

Panko chicken main dish.

Provided by sarah zajicek

Time 30m

Yield 8

Number Of Ingredients 16

1 cup panko bread crumbs
2 ounces grated Parmesan cheese
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground paprika
4 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon olive oil
2 pounds skinless, boneless chicken breast halves
4 cloves garlic, minced
4 tablespoons Dijon mustard
4 tablespoons honey
3 tablespoons olive oil
1 medium lemon, juiced
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Lightly coat a large baking dish with oil.
  • Prepare chicken tenders: Mix panko, Parmesan cheese, salt, pepper, and paprika together in a medium bowl. Mix mustard, honey, and olive oil together in a small bowl.
  • Slice chicken in half horizontally to form thin fillets. Cut each fillet into strips. Dip chicken strips in the mustard mixture, then coat in the panko, and place in the prepared baking dish.
  • Bake in the preheated oven until tenders are golden brown, 15 to 20 minutes, turning over halfway through.
  • Prepare sauce: Mix garlic, mustard, honey, oil, lemon juice, salt, and pepper in a small bowl. Serve sauce with chicken tenders.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 29.9 g, Cholesterol 70.8 mg, Fat 12 g, Fiber 0.7 g, Protein 28 g, SaturatedFat 3.1 g, Sodium 825.2 mg, Sugar 15.2 g

MAPLE-PECAN-CRUSTED CHICKEN



Maple-Pecan-Crusted Chicken image

For a dish that's both sweet and savory, try maple-pecan encrusted chicken. Serve with a side of brown rice and glazed carrots.

Provided by Greubel Rosie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 7

cooking spray
2 tablespoons pure maple syrup
1 tablespoon mayonnaise
salt to taste
½ cup panko bread crumbs
¼ cup chopped pecans
4 medium skinless, boneless chicken breast halves, cut into strips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place a wire rack onto a baking sheet and lightly coat with cooking spray.
  • Mix maple syrup, mayonnaise, and salt together in a bowl.
  • Mix panko and pecans together in a separate bowl. Dip chicken into the syrup mixture, followed by the panko mixture. Place onto the prepared baking sheet.
  • Bake in the preheated oven until an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), 15 to 20 minutes.

Nutrition Facts : Calories 258.2 calories, Carbohydrate 17.1 g, Cholesterol 65.9 mg, Fat 10.9 g, Fiber 0.7 g, Protein 25.6 g, SaturatedFat 1.7 g, Sodium 181.5 mg, Sugar 6.3 g

PANKO-CRUSTED CHICKEN WITH MUSTARD-MAPLE PAN SAUCE



Panko-Crusted Chicken With Mustard-Maple Pan Sauce image

This is a quick, easy, and delicious recipe from the Bon Appétit Test and was printed in the magazine (Oct. 2009). The sauce is so good, I recommend doubling it and drizzling it on veggies, rice, or potatoes! I love that this recipe uses basic ingredients that you probably have on hand. Enjoy!

Provided by blucoat

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

16 ounces boneless skinless chicken breast halves, cut crosswise in half
1 large egg
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons Dijon mustard
2 tablespoons Dijon mustard
1 cup panko breadcrumbs (Japanese breadcrumbs)
2 tablespoons olive oil
1 cup low sodium chicken broth
3 tablespoons pure maple syrup
2 tablespoons coarse grain mustard
1 teaspoon coarse grain mustard
1 tablespoon chilled unsalted butter or 1 tablespoon dairy-free margarine

Steps:

  • Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3-to 1/2-inch thickness. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.
  • Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
  • Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.

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