Betty Crocker's Parmesan-Dijon Chicken and Sunny Anderson's easy Grilled Honey-Dijon Chicken are both chicken recipes using Dijon mustard. Betty Crocker's recipe has a shorter overall prep and cook time of 50 minutes while Sunny Anderson's recipe takes a total of 2 hours 25 minutes.
To make Betty Crocker's Parmesan-Dijon Chicken, begin by heating the oven to 375 degrees. Mix 1/4 cup of butter and 2 tablespoons of Dijon mustard in a shallow dish. Mix 3/4 of a cup bread crumbs and 1/4 cup of grated Parmesan cheese in a large plastic bag. Dip 6 boneless, skinless chicken breast halves individually into the butter mixture, then coat in the crumb mixture. Place the chicken in a single layer on an ungreased, rectangular 13-by-9-inch pan. Bake the uncovered chicken for 20 to 30 minutes, turning them over once.
Sunny Anderson's recipe begins by mixing 2 tablespoons of honey, 2 tablespoons of Dijon mustard, 1 tablespoon of extra virgin olive oil and salt and pepper to taste in a small bowl. Next, place the mixture in a large, plastic resealable bag. Continue by adding the chicken, sealing the bag, shaking the bag and refrigerating for a minimum of two hours. Preheat the grill to medium-high heat, remove the chicken from the bag and arrange on a well-oiled grill. Cook for about four to five minutes on each side, grilling until a nice crust forms on both the top and bottom.