Amandas Parmesan Chicken Food

PARMESAN CRUSTED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• 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.

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.

EGGPLANT PARMESAN HERO

Steps:

• Heat a skillet or cast-iron pan over medium-high heat and fill with 1/2-inch oil. Preheat the broiler.
• Place the eggs in a shallow bowl. In a separate shallow bowl, mix the breadcrumbs, Parmesan and some salt and pepper. Coat each slice of eggplant with the eggs, and then dredge through the breadcrumbs, pressing to adhere. (The eggplant slices can be frozen at this point for later use.)
• Fry the eggplant slices in batches until brown and crispy, about 3 minutes per side. Remove to a paper-towel-lined plate and repeat for the remaining slices. Spread the bottom half of a roll with 1/4 cup of the marinara. Place 3 slices of the fried eggplant on top, another 1/4 cup of the marinara and finish with one-quarter of the mozzarella. Repeat for the remaining rolls. Broil the sandwiches until the cheese melts, 2 to 3 minutes. Serve hot.

HEALTHY AIR FRYER PARMESAN CHICKEN WITH BROCCOLI

Steps:

• Stir together the panko, Parmesan, 2 teaspoons of the olive oil, the oregano, pinch of salt and a couple grinds of pepper in a shallow bowl or small baking dish until thoroughly combined. Pat the chicken dry between a couple paper towels, then sprinkle lightly with salt and pepper. Brush both sides of the chicken with 1 1/2 tablespoons of the Dijon, then press into the panko-Parmesan mixture, making sure both sides are evenly coated.
• Toss the broccoli, remaining 2 teaspoons of the olive oil, a good pinch of salt and several grinds of pepper in a medium bowl until evenly coated.
• Preheat a 3.5-quart air fryer to 375 degrees F. Add the chicken to the air-fryer basket and cook until it's starting to brown and crisp on the top, about 6 minutes. Flip the chicken over with tongs and position in the center of the basket, then scatter the broccoli around the perimeter. Continue air-frying until the chicken is crisp all over and an instant-read thermometer inserted in the middle registers 160 degrees F, and the broccoli is tender and charred, about 8 minutes more.
• Meanwhile, stir together the yogurt, lemon zest and juice, remaining 1/4 teaspoon Dijon, a pinch of salt and several grinds of pepper in a small bowl. Serve alongside the chicken and broccoli for dipping.

AMANDA'S PARMESAN CHICKEN

Steps:

• Preheat oven to 450 degrees F.
• Combine the minced garlic with the melted butter in a bowl.
• In another bowl combine bread crumbs, parmesan, parsley, garlic powder, italian seasoning, and pepper.
• Dip chicken pcs into garlic butter, then into crumb mixture to coat.
• Place coated chicken pieces on to a 9x13 baking dish.
• Try to leave a little room between each piece.
• Drizzle with remaining garlic butter.
• Bake uncovered 15 minutes, or until chicken is cooked through and juices run clear.
• The chicken will be much more browned on the bottom than on the top.