Ingredients:

1 cup bread crumbs, preferably fresh (see note) 2 tablespoons extra virgin olive oil Salt and pepper 1/2 cup [...]]]> I found this recipe for Crispy Dijon Chicken Breasts on CooksCountry.com, it looks so good! I’d serve it with buttered noodles, steamed green beans, and honey mustard sauce for dipping.

Crispy Dijon Chicken Breasts

Ingredients:

1 cup bread crumbs, preferably fresh (see note)
2 tablespoons extra virgin olive oil
Salt and pepper
1/2 cup Dijon mustard
1/2 cup mayonnaise
4 tablespoons minced fresh chives
2 tablespoons sour cream
2 teaspoons white wine vinegar
4 boneless, skinless chicken breasts, cut into 1/4-inch strips

Instructions

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Combine bread crumbs, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bowl. Combine mustard and mayonnaise in small bowl; reserve 1/4 cup mustard-mayonnaise mixture for chicken, then stir in 1 tablespoon chives, sour cream, and vinegar to make sauce for serving.

2. Pat chicken dry with paper towels, season with salt and pepper, and transfer to 13 by 9-inch baking dish. Spread reserved mustard-mayonnaise mixture evenly over chicken. Sprinkle with bread crumb mixture, pressing lightly to adhere.

3. Bake until crumbs are golden brown and chicken registers 160 degrees, 18 to 22 minutes. Sprinkle remaining chives over chicken. Serve with mustard sauce.

Note – To make 1 cup fresh bread crumbs, grind two slices of sandwich bread in a food processor until coarsely ground. You can use dried bread crumbs as well.

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Each week on hellmanns.com, two contending recipes [...]]]> There never seems to be enough time in the day to whip up a delicious dinner for the family, so Hellmann’s is helping families gather around the table with the Hellmann’s Chicken Challenge, serving up quick, affordable chicken recipes that are sure to please even the pickiest eaters!

Each week on hellmanns.com, two contending recipes (such as Cranberry Orange Stuffing Crusted Chicken and Succulent Chicken Parmesan) take on fan favorite Parmesan-Crusted Chicken, made with four simple steps and four simple ingredients. Each week, fans vote to determine the best recipe. Now Week 5 into the challenge, Parm Crusted Chicken is taking the lead 5 to 0!

Parents across the country are encouraged to participate by trying one of the featured Hellmann’s chicken recipes each week and then casting votes for their favorites. After voting, consumers can enter into a weekly sweepstakes for a chance to win one of four $250 grocery gift cards. If Hellmann’s receives more than 10,000 entries, the value of the grocery gift cards doubles to $500!

Check out the Hellmann’s® Chicken Challenge by clicking here!

Hellmann’s on Facebook: Facebook.com/Hellmanns

Hellmann’s on Twitter: @Hellmanns

PARMESAN-CRUSTED CHICKEN

SERVES: 4

PREP TIME: 10 Minutes

COOK TIME: 20 Minutes

INGREDIENTS:

1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
4 tsp. Italian seasoned dry bread crumbs

INSTRUCTIONS:

Preheat oven to 425°.
Combine Hellmann’s® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
Bake 20 minutes or until chicken is thoroughly cooked.

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image credit: www.campbellskitchen.com/SwansonBroth

INGREDIENTS: 2 tablespoons all-purpose flour 1/8 teaspoon ground black pepper 1/8 teaspoon paprika 4 bone-in chicken breast halves (about 2 pounds) 2 tablespoons olive oil 2 small red onions, cut in quarters 1 pound [...]]]> Sometimes I just want a simple dinner of chicken and vegetables!

image credit: www.campbellskitchen.com/SwansonBroth

PAN-SAUTEED CHICKEN WITH VEGETABLES & HERBS

INGREDIENTS:
2 tablespoons all-purpose flour
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
4 bone-in chicken breast halves (about 2 pounds)
2 tablespoons olive oil
2 small red onions, cut in quarters
1 pound new potatoes, cut in quarters
8 ounces fresh whole baby carrots (about 16), green tops trimmed to 1-inch-long
1 1/2 cups Swanson® Chicken Broth or Swanson® Chicken Stock
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano leaves
Chopped fresh thyme leaves

DIRECTIONS:
1. Heat the oven to 350°F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.

2. Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.

3. Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, broth, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.

4. Bake for 20 minutes. Uncover the skillet.

5. Bake, uncovered, for 15 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.

Serving Suggestion: Serve with corn muffins and steamed broccoli florets. For dessert serve red grapes.

Easy Substitution: To use 4 skinless boneless chicken breast halves (about 1 1/4 pounds) instead of the bone-in chicken, reduce the oil to 1 tablespoon. Proceed as directed above but do not cover the skillet. Bake, uncovered, for 25 minutes or until the chicken is cooked through. Sprinkle with the thyme, if desired.

Note: True “baby” carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers’ markets. “Baby-cut” carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.

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