177079 panko crusted chicken mustard pan Recipes

dijon mustard, butter, melted, honey, panko breadcrumbs, pecan chips, boneless skinless chicken breasts, salt and pepper

panko bread crumbs, salt, paprika, ground thyme, ground black pepper, dried parsley, spicy brown mustard, mayonnaise, vegetable oil , or as needed, tilapia fillets

italian-style panko bread crumbs, shredded or grated parmesan cheese, black pepper, all-purpose flour seasoned with salt and black pepper, eggs, beaten, whole chicken wings , split at the joint, ranch dressing or other sauce for serving, optional

tilapia fillet, panko breadcrumbs, dijon mustard, olive oil, salt and pepper

chicken thighs, bone-in (skin on or skinless ), spicy brown mustard (or any good mustard like dijon), brown sugar, olive oil (plus extra, see directions ), dry sherry, water, potatoes, medium to large, peeled and sliced thinly, button mushroom, cleaned and halved (500g), parsley, snipped and loosely measured, green beans , topped and finely chopped (can use frozen, chopped), onion, large, peeled and finely chopped, garlic (only outer papery skin removed), seasoning salt , of your choice, coarse black pepper, breadcrumbs (such as panko)

sweet red pepper, pistachios, panko (japanese ) bread crumbs, buttermilk, boneless skinless chicken breast halves (6 oz each), crumbled goat cheese, minced fresh basil, butter, melted, salt, pepper, shallot, chopped, olive oil, garlic cloves, minced, reduced-sodium chicken broth, balsamic vinegar, olive oil, fresh baby spinach, minced fresh basil

heads garlic, toasted california walnuts, lightly crushed, japanese (panko ) breadcrumbs, chopped fresh parsley, chopped fresh thyme, unsalted butter, softened, unsalted butter, shallot, thinly sliced, fresh spinach, fresh brussels sprouts , split in half lengthwise, leeks, white parts only, sliced into thin rings, whole chicken breasts with skin, olive oil , or as needed, pomegranate , seeds only (optional)

chicken breasts , filets, pecans or 1 cup walnuts, panko breadcrumbs (japanese soft bread crumbs), apricot jam, light soy sauce, coconut oil, lemon , juice of, fresh ginger, grated, lemon wedges, cilantro (to garnish ), salt , chili flakes

buttermilk, chicken tenders, poultry seasoning, butter, melted and cooled, chopped macadamia nuts, panko breadcrumbs, sweet paprika, dried apricot, finely chopped, water, brown sugar, rice vinegar, ketchup, garlic clove, minced, minced fresh ginger, chili oil

boneless skinless chicken breasts, pounded to 3/4 inch thickness, olive oil, ranch dressing, worcestershire sauce, vinegar, lemon juice, minced garlic, pepper, grated parmesan cheese, ranch dressing, panko breadcrumbs, garlic salt, shredded parmesan cheese, melted butter, shredded provolone cheese

boneless chicken breast halves, egg whites, panko breadcrumbs (asian bread crumbs), chinese five spice powder, pecans, chopped, onion powder, garlic powder, thyme, basil or 1/4 tsp rosemary, salt, paprika

whole wheat panko (japanese breadcrumbs), skinless, boneless chicken breast halves, salt, black pepper, olive oil, feta sauce

egg whites, dijon mustard, progresso italian style panko breadcrumbs (or 1 cup plain bread crumbs mixed with 1 tsp italian seasoning), grated reduced-fat parmesan cheese, all-purpose flour, boneless skinless chicken breasts, prepared marinara sauce, heated

boneless, skinless chicken breasts, eggs, beaten, all-purpose flour, salt, pepper, ground pepitas, panko crumbs, half-and-half, butter, melted, egg yolk, corn from 1 ear, divided, chopped white onion, freshly chopped cilantro leaves, minced jalapeno, all-purpose flour, cornmeal, baking powder, salt, egg white, extra-virgin olive oil, diced mango, diced white onion, freshly chopped cilantro leaves, sugar, minced jalapeno, salt, chicken broth, half-and-half, queso fresco , for serving

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

teriyaki marinade , and sauce, olive oil, honey, vinegar, freshly grated orange peel, chicken breast tenders, fresh ground black pepper, egg, teriyaki marinade , and sauce, all-purpose flour, panko breadcrumbs, smoked almonds, finely chopped, vegetable oil, oranges, peeled and cut into segments

teriyaki sauce , kikkoman brand preferred, olive oil, honey, rice wine vinegar, freshly grated orange zest, chicken breast tenders, fresh ground black pepper, egg, teriyaki sauce , kikkoman brand preferred, all-purpose flour, panko breadcrumbs, almonds, finely chopped, vegetable oil, oranges, peeled and cut into supremes (segments)

mayonnaise, parmesan cheese grated, chicken breasts, bread or panko crumbs