SIMPLE CHICKEN MAYO WITH PARMESAN AND BREAD CRUMBS
This is a tried-and-tested recipe! I remember seeing an ad on TV about cooking with mayonnaise and decided to give it a shot. I've made it with just the mayonnaise on top and it really locks the moisture into the chicken. The bread crumbs and cheese are a must for me; they complement each other very well.
Provided by EmmieYum
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place chicken breasts in a baking pan.
- Mix Parmesan cheese and mayonnaise in a bowl; spread evenly over chicken breasts. Coat with bread crumbs; sprinkle with herbes de Provence.
- Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 271.6 calories, Carbohydrate 5.5 g, Cholesterol 71.6 mg, Fat 15.5 g, Fiber 0.3 g, Protein 26.3 g, SaturatedFat 3.5 g, Sodium 272.5 mg, Sugar 0.6 g
CHICKEN WITH PARMESAN CRUMBS
Bursting with Mediterranean flavours, ideal served with a salad on a warm evening
Provided by Sarah Randell
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 7
Steps:
- Mix together the polenta, Parmesan,chopped fresh thyme and olive oil.
- Skin the chicken breasts, spread with the black olive tapenade, then put them in a baking dish on a bed of thyme sprigs together with the tomatoes. Pat crumbs on chicken and tomatoes, drizzle with the olive oil.
- Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
- Serve with salad and crusty bread.
PARMESAN CHICKEN
Steps:
- Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
- Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
BAKED CHICKEN PARMESAN RECIPE BY TASTY
Here's what you need: chicken breasts, eggs, fresh mozzarella cheese, marinara sauce, whole wheat pasta, fresh basil, panko bread crumbs, parmesan cheese, fresh basil, garlic powder, dried oregano, salt, black pepper
Provided by Joey Firoben
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F (215°C).
- In a medium bowl, combine the panko, parmesan cheese, basil, garlic powder, oregano, salt, and pepper.
- Beat the 2 eggs in a shallow dish. Dredge the chicken in the egg wash, then coat with the bread crumb mixture.
- Transfer the breaded chicken breasts to a greased roasting pan. Top the chicken with 2 small slices of mozzarella.
- Bake for 20-25 min, until the cheese and bread crumbs have turned golden brown and the chicken is cooked through, or until it has reached an internal temperature of 165°F (73°C).
- Serve with whole wheat spaghetti, marinara sauce, and a sprinkle of fresh basil.
- Enjoy!
Nutrition Facts : Calories 791 calories, Carbohydrate 40 grams, Fat 32 grams, Fiber 6 grams, Protein 84 grams, Sugar 15 grams
CRISPY PARMESAN CHICKEN
FOR US, chicken breasts prepared this way is a nice reminder of when abalone was found in markets and menus on the West Coast. These days, abalone is scarce, so my son discovered a way to prepare chicken to resemble our favorite food. It's a wonderful, simple recipe. -Marian Platt, Sequim, Washington
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Flatten chicken breasts to 1/4-in. thickness. Beat egg in a shallow bowl. In another shallow bowl, combine Parmesan cheese and cracker crumbs. Dip chicken in egg, then coat with the crumb mixture. In a small skillet, cook chicken in oil for 2-3 minutes per side or until juices run clear.
Nutrition Facts :
CHICKEN PAILLARD WITH PARMESAN BREAD CRUMBS
This recipe doesn't take long to get on the table, and you can get some aggression out at the start of the process by pounding down the chicken breasts. Then dredge the chicken in bread crumbs and Parmesan and sauté it in butter. At the end, you'll spoon brown butter over the top and add a sprinkling of capers for a very simple meal that looks very fancy indeed.
Provided by Jennifer Steinhauer
Categories dinner, easy, weekday, one pot, main course
Time 40m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Place chicken breasts between 2 pieces of plastic wrap, and pound to an even thickness of 1/3 inch. Spread flour in a wide shallow bowl or pie pan. Beat eggs in another wide shallow bowl. In a third such bowl or dish, combine bread crumbs, Parmigiano-Reggiano and 3 tablespoons parsley.
- Season chicken with salt and pepper. Dredge in flour, then in egg, then in bread crumbs, pressing to help crumbs adhere. Place 2 large sauté pans or skillets over high heat for 2 minutes. Place 2 tablespoons olive oil in each pan and swirl pans so oil spreads. Heat until shimmering, 30 to 60 seconds.
- Carefully place 3 chicken breasts in each pan. Cook 3 minutes, then add one tablespoon butter to each pan. Continue to cook until undersides are golden brown, about one more minute. Reduce heat to medium, turn chicken and cook again until golden brown and chicken is opaque in center, 2 to 3 minutes. Transfer chicken to a baking sheet, cover with foil and keep warm.
- Return unwashed pans to medium heat and swirl one tablespoon olive oil into each. Divide rosemary and chili between pans and let sizzle for 30 seconds. Add half the garlic to each pan, stir a few seconds, then add escarole to each pan. Season with salt and pepper and sauté gently until greens have just wilted, 2 to 3 minutes. Season with a squeeze of lemon and transfer to a large warmed platter. Top with chicken, cover with foil and keep warm.
- Wipe out one pan and return to medium heat. Add remaining 10 tablespoons butter and cook until it is browned and has a nutty fragrance. Remove from heat, wait a few seconds and add capers, lemon zest and remaining 3 tablespoons parsley. Adjust salt and pepper as needed. Spoon brown butter and capers over chicken and greens.
Nutrition Facts : @context http, Calories 920, UnsaturatedFat 25 grams, Carbohydrate 33 grams, Fat 52 grams, Fiber 3 grams, Protein 77 grams, SaturatedFat 22 grams, Sodium 1033 milligrams, Sugar 3 grams, TransFat 1 gram
PARMESAN CHICKEN
The savory coating on this chicken has the satisfying flavor of Parmesan cheese. It's easy enough to be a family weekday meal yet impressive enough to serve to guests. When I make this baked parmesan crusted chicken for dinner, we never have leftovers. -Schelby Thompson, Camden Wyoming, Delaware
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a shallow bowl, combine butter, mustard, Worcestershire sauce and salt. Place bread crumbs and cheese in another shallow bowl. Dip chicken in butter mixture, then in bread crumb mixture, patting to help coating adhere. , Place in an ungreased 15x10x1-in. baking pan. Drizzle with any remaining butter mixture. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes.
Nutrition Facts : Calories 270 calories, Fat 16g fat (9g saturated fat), Cholesterol 82mg cholesterol, Sodium 552mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 21g protein.
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