Bran Parmesan Chicken Original Food

BRAN CEREAL "FRIED" CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Spray a cookie sheet with cooking spray. Grind the cereal in a food processor. Transfer the cereal to a shallow bowl.
• In a large plastic bag, combine the seasoning, chicken, buttermilk, mustard, sazon, allspice and hot sauce. Seal the bag and shake well. Remove the chicken from the bag and coat with ground cereal. Put the chicken on the cookie sheet and bake until the center of the breast registers 170 degrees F. on an instant-read thermometer, about 14 to 16 minutes. Arrange the breasts on a serving platter and serve.

THE BEST CHICKEN PARMESAN

Steps:

• Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
• Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
• Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
• shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
• Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
• Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
• Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

BRAN PARMESAN CHICKEN

Steps:

• 1. In shallow dish combine cereal, cheese and sage.2. In another shallow dish combine flour, garlic powder, pepper and salt. In third shallow dish combine egg white and milk.3. Trim any fat from chicken. Roll in flour mixture, shaking off excess. Dip in egg white mixture. Coat with cereal mixture. In shallow baking pan coated with nonstick cooking spray place chicken pieces in single layer. Drizzle with butter. Bake at 375°F about 25 minutes or until no longer pink.

BRAN PARMESAN CHICKEN ORIGINAL

Steps:

• 1. Place KELLOGG'S COMPLETE Wheat Bran Flakes cereal in shallow bowl. Set aside.2. In small mixing bowl, beat egg and milk slightly. Add flour, salt, pepper, sage, and cheese, stirring until smooth. Dip chicken pieces in egg mixture. Coat with cereal. Place in single layer, skin side up, in greased or foil-lined shallow baking pan. Drizzle with margarine.3. Bake at 350° F about 45 minutes or until tender. Do not cover pan or turn chicken while baking.MICROWAVE DIRECTIONS:1. In shallow dish, beat egg and milk slightly. Add flour, salt, pepper, sage, and cheese, stirring until smooth.2. Dip chicken pieces in egg mixture. Coat with crushed KELLOGG'S COMPLETE Wheat Bran Flakes cereal. Place in single layer, skin side up in shallow glass baking dish. Drizzle with margarine. Cover with waxed paper or plastic wrap. Poke holes in plastic wrap to allow steam to escape.3. Microwave on HIGH for 10 minutes or until chicken is tender.