DIJON mustard BBQ sauce with free-range chicken fillet

We're climbing the culinary mountains with you on stage 2 of the Tour de Cuisine: we're off to Dijon!


  • 2 packs of Nature & Respect free-range chicken inner fillet - paprika chili
  • 130 g panko breadcrumbs
  • 80 g flour
  • 2 eggs
  • 80 ml milk
  • 1 cup ketchup
  • 1/4 cup beer (a spicy or dark beer for more flavor)
  • 2 tbsp brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcester sauce
  • 2 tbsp Dijon mustard
  • 1 tsp smoked paprika powder
  • 1 teaspoon garlic powder
  • Salt and pepper to taste


For the breading:

  1. Whisk the eggs with the milk and season with salt and pepper 
  2. Place the flour and panko breadcrumbs on separate plates 
  3. First coat the free-range inner breast fillets evenly in the flour
  4. Then dip them in the egg mixture and finally press them into the panko breadcrumbs until they are completely covered


For the sauce:  

  1. In a saucepan, combine all the ingredients and bring to the boil over a medium heat
  2. Reduce the heat and simmer the sauce for about 10-15 minutes until it has thickened slightly 
  3. Season to taste with salt and pepper
  4. Serve the baked free-range chicken fillet - paprika chili with the delicious BBQ dip and chips
  5. Bon appétit!

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