STUFFED BREADED CHICKEN
Serve our Stuffed Breaded Chicken recipe in just 40 minutes. With bacon, cream cheese and orange zest, our breaded chicken recipe is a guaranteed win!
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place chicken on piece of plastic wrap on cutting board; cover with second piece of plastic wrap. Pound chicken with rolling pin to 1/2-inch-thickness.
- Wash orange, then grate the peel. Mix 1 tsp. of the orange peel with cream cheese and bacon until well blended. Spread 1 Tbsp. of the cream cheese mixture onto center of each chicken breast; roll up, folding in both short ends of each breast to enclose filling. Secure with toothpicks. Coat with bread crumbs; shake gently to remove excess crumbs.
- Melt butter with oil in large skillet on medium-high heat. Add chicken; cook 10 min. on each side or golden brown on both sides and cooked through (180°F). Place chicken on serving plate. Remove and discard toothpicks. Cut orange in half; squeeze juice over chicken. Let stand 5 min. before serving.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 105 mg, Sodium 540 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 2 g, Protein 29 g
BAKED GARLIC PARMESAN CHICKEN
A wonderful baked chicken recipe that's quick and easy! Using just a few handy ingredients, create a delicious main dish, that also makes great leftovers - if there are any! Serve with a salad and pasta or rice for a quick, scrumptious dinner.
Provided by KAREN
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
- Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 281.1 calories, Carbohydrate 13.7 g, Cholesterol 75 mg, Fat 10.8 g, Fiber 0.9 g, Protein 30.4 g, SaturatedFat 3.2 g, Sodium 326.4 mg, Sugar 1.2 g
GARLIC CHEDDAR CHICKEN
Chicken breasts dipped in garlic butter and Cheddar bread crumbs. NEVER have any leftovers!
Provided by BAYLOR66
Categories World Cuisine Recipes European Italian
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
- In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
- Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
- Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 8.4 g, Cholesterol 129.2 mg, Fat 24.9 g, Fiber 0.5 g, Protein 34.5 g, SaturatedFat 14.5 g, Sodium 488.1 mg, Sugar 0.8 g
BAKED CHICKEN BREASTS WITH PARMESAN CRUST
For a healthy weeknight standby without the oil from frying, make Ted Allen's recipe for Baked Chicken Breasts with Parmesan Crust from Food Network.
Provided by Ted Allen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside. In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.
- Photograph by Charles Masters
Nutrition Facts : Calories 402 calorie, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 155 milligrams, Sodium 885 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 54 grams
GOAT CHEESE AND HERB STUFFED CHICKEN BREASTS
Provided by Geoffrey Zakarian
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Using a paring knife, make an incision in the side of each chicken breast, passing the knife though horizontally to make a slit but not cutting through the other side of the breast. With the paring knife inserted, rotate the knife to carve out a bit more space and create a pocket. Season the outside and inside of the chicken with salt and pepper.
- Lightly beat the egg white in a bowl to break it up, then add the goat cheese, parsley, tarragon, shallots, mustard and lemon zest and mix until incorporated. Transfer the mixture to a resealable plastic bag (or piping bag). Snip off a corner of the plastic bag and pipe the mixture into each chicken breast until filled.
- Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening. Add the chicken breasts skin-side down and cook until the skin turns a dark golden brown, 8 to 10 minutes. Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes. Allow the chicken to rest for 5 minutes before slicing and serving.
ITALIAN BREADED CHICKEN BREASTS
A basic lightly breaded seasoned and sautéed chicken breast that can be served as is with rice and a vegetable, or topped with tomato sauce and mozzarella and briefly baked for chicken parmesan, or put in Italian bread, with or without cheese, with tomato sauce, pesto or mayo, and enjoyed as a sandwich.
Provided by kathiejacgmail.com
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Clean breasts of visible fat and tendons. Pound each with the flat side of a mallet until evenly 1/4 inch thick. (You may want to cut large cutlets in half).
- Mix breadcrumbs in flat bowl with cheese and parsley.
- Mix flour in another flat bowl with salt, pepper and garlic powder.
- Beat egg and water in another flat bowl.
- Dredge each piece in flour, then egg, then dip in egg and coat with breadcrumbs. Set on a piece of wax paper for 5 minutes to let breading adhere.
- Heat olive oil in pan over medium heat. Add chicken cutlets and cook about 4 minute per side until nicely browned.
Nutrition Facts : Calories 418.1, Fat 15.5, SaturatedFat 4.2, Cholesterol 133.1, Sodium 481.7, Carbohydrate 32.1, Fiber 1.7, Sugar 1.9, Protein 35.3
CHEESY BREADED CHICKEN
This is a great main dish to have at dinner. It is quick and easy and children will love it!
Provided by Patti
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, beat egg with milk. In a shallow plate or bowl, mix bread crumbs with Italian seasonings. Dip each piece of chicken into the egg/milk mixture, then into the bread crumb mixture to coat thoroughly.
- Place coated chicken in a 9x13 inch baking dish. Bake in the preheated oven for about 30 minutes, depending on how thick the chicken breasts are (bake until chicken is done and juices run clear). In the last 3 to 4 minutes of baking, sprinkle the top of the chicken pieces with cheese. Remove from oven and serve!
Nutrition Facts : Calories 351.9 calories, Carbohydrate 22.2 g, Cholesterol 137.7 mg, Fat 10.8 g, Fiber 2 g, Protein 39.5 g, SaturatedFat 5 g, Sodium 799.2 mg, Sugar 2.3 g
BREADED CHICKEN BREASTS
Whenever you make breaded and fried chicken, it disappears almost immediately. Try our foolproof three-step method for perfect results every time, then turn it into Chicken Parmesan or serve over salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a shallow dish, whisk eggs with teaspoon salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.
- In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.
- Increase heat to medium-high. Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning too quickly, lower heat). Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels; season with salt.
Nutrition Facts : Calories 658 g, Fat 37 g, Fiber 1 g, Protein 49 g
EASY BREADED BAKED CHICKEN BREAST
This is my 'making chicken great again' recipe! Do not substitute the butter - it's a key ingredient and adds a lot of flavor.
Provided by Vincent Sammons
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine sour cream, lemon juice, and paprika in a bowl until well combined. Place stuffing mix in a shallow bowl. Dip chicken breasts into sour cream mixture so both sides are covered, then dip into seasoned stuffing mix on both sides. Roll each chicken breast up and place into a glass baking pan.
- Melt butter in a saucepan over medium-low heat and drizzle over the chicken breasts in the baking pan.
- Bake in the preheated oven until chicken breasts are no longer pink in the center and browned on the outside, and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 538 calories, Carbohydrate 45.9 g, Cholesterol 105 mg, Fat 27.8 g, Fiber 2 g, Protein 25.2 g, SaturatedFat 13.2 g, Sodium 1089.3 mg, Sugar 4.2 g
LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING
Steps:
- Combine the flour, 1 teaspoon salt, and 1/2 teaspoon 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, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
- Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
- Coat the chicken breasts on both sides with the prepared 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 sauté 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.
- Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
- Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.
CRISPY CHICKEN BREASTS STUFFED WITH MUSHROOMS AND GOAT CHEESE
Steps:
- For the chicken: Coat a large saute pan with olive oil, toss in the shallots, season with salt and bring the pan to a medium-high heat. Cook the shallots for 3 to 4 minutes, stirring frequently.
- Toss the chicken livers into the pan, stir to combine and cook for 2 minutes. Toss in the mushrooms, stir to combine and season with salt. Cook the mushrooms until they are soft and wilted, 4 to 5 minutes.
- Add the wine and cook, stirring frequently, until the mushroom mixture is almost dry. Remove from the heat and let cool.
- Transfer the cooled mushroom mixture to a medium bowl, add the goat cheese and chives and mix until it is a homogeneous mixture. Put the mushroom mixture in a disposable piping bag and reserve.
- Using a paring knife or boning knife, make an incision in the thick end of each chicken breast. Insert the knife all the way into the chicken breast and slide it back and forth to create a pocket. Try not to poke the knife through the top or bottom of the chicken.
- Squeeze the mushroom filling into each chicken breast.
- In 3 separate wide, shallow containers, set up a standard breading procedure: one container of flour, one with the beaten egg mixture and one with the panko.
- Season the chicken breasts with salt. Using one hand for wet things and one hand for dry things, dredge each chicken breast in the flour. Dip in the egg wash and then pack panko onto each chicken breast. Lay the chicken breasts on a sheet tray and let them rest in the refrigerator for at least 1 hour.
- Preheat the oven to 300 degrees F. Set up a tray lined with paper towels. Take the chicken breasts out of the refrigerator and let them come to room temperature for 10 to 15 minutes.
- Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Work in batches if all the chicken breasts do not fit in the pan at the same time. Cook the chicken until well browned on both sides, 5 to 6 minutes per side. Remove the browned chicken and blot it on the paper towels; season with salt immediately. Repeat with the remaining chicken.
- When all the chicken has been browned and blotted, place the chicken breasts on a wire rack set over a sheet tray and continue to cook for 10 to 15 minutes more in the oven.
- For the sauce: Meanwhile, ditch the fat from the pan and add the wine. Reduce the wine by half. Add half the chicken stock and reduce that by half. Add the remaining chicken stock and reduce that by half also (this will take a little time so be patient).
- Taste the reduced stock and season with salt if needed. Remove the pan from the heat and swirl in the butter.
- Plate the chicken and spoon the pan sauce over the chicken.
EVERYTHING CREAM CHEESE CHICKEN
Chicken breasts are stuffed, baked with a smear of cream cheese, a real whole bagel, and a liberal dash of everything bagel seasoning!
Provided by Holly Nilsson
Categories Chicken Main Course
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Line a baking pan with parchment paper.
- Break the bagel into small pieces and place in a blender or food processor. Pulse to create crumbs (don't make them too fine).
- Combine the breadcrumbs with 2 tablespoons everything seasoning and olive oil. Mix well to combine. In a small bowl, combine cream cheese, garlic powder, parmesan cheese, and cheddar cheese.
- Cut each chicken breast lengthwise (so it opens like a book) but don't cut all the way through. Fill each breast with the cream cheese mixture. Season with salt & pepper.
- Mix beaten egg with 1 tablespoon of water. Dredge each chicken breast in the flour and dip into the beaten egg. Roll in the bagel crumbs and place on a baking sheet.
- Sprinkle with remaining everything seasoning.
- Bake on prepared pan for 35-40 minutes or until chicken reaches 165°F. Rest 5 minutes before serving.
Nutrition Facts : Calories 468 kcal, Carbohydrate 29 g, Protein 35 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 152 mg, Sodium 448 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
CHICKEN BREASTS WITH CHEESE AND PROSCIUTTO
Make and share this Chicken Breasts With Cheese and Prosciutto recipe from Food.com.
Provided by Charmie777
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle breasts with salt and pepper. Place flour in small paper bag, add breasts. Shake bag until chicken is well coated. Shake off excess.
- Melt 2 tablespoons butter in a heavy skillet and brown chicken breasts.
- Place in a shallow butter baking dish.
- Place a slice of prosciutto over each, then a slice of cheese.
- Sprinkle with Parmesan cheese.
- Dot with the remaining butter.
- Pour in chicken stock.
- Bake in 350ºF for 10-15 minutes, or until cheese has melted and begun to brown.
Nutrition Facts : Calories 498.9, Fat 30.1, SaturatedFat 18.5, Cholesterol 155, Sodium 353.4, Carbohydrate 9.9, Fiber 0.2, Sugar 1.1, Protein 45.4
BREADED CHICKEN CUTLET WITH HAM, TRIPLE CREME CHEESE AND BABY ARUGULA
Steps:
- For the arugula salad: Whisk together the vinegar, mustard and some salt and pepper in a large bowl. Slowly whisk in the oil until emulsified. Add the arugula and toss to coat the leaves with the vinaigrette. Season with salt and pepper.
- For the chicken: Place the flour, eggs and breadcrumbs in 3 separate shallow bowls and sprinkle each with salt and pepper.
- Place each chicken breast between 2 pieces of plastic wrap and pound to 1/4-inch thickness.
- Sprinkle the chicken on both sides with salt and pepper, dredge each breast in the flour and tap off excess. Dip into the egg wash and let any excess drip off, and then dredge on both sides in the breadcrumbs. Place on a baking rack set over a baking sheet.
- Preheat 2 large nonstick saute pans over high heat. Add 3 tablespoons of the butter and 1 tablespoon of the oil to each pan and heat until the butter is melted and sizzling. Place 2 breasts in each pan and cook until golden brown, about 4 minutes. Flip the breasts over and continue cooking until golden brown and the chicken is cooked through, about 3 minutes longer. Remove each breast to a large plate and immediately top each breast with a few slices of cheese, a few slices of ham and some of the arugula salad.
BREADED CHICKEN BREASTS WITH CHEESE
Make and share this Breaded Chicken Breasts With Cheese recipe from Food.com.
Provided by mersaydees
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees farenheit (200 degrees celcius).
- Dredge chicken with flour. Dip into beaten eggs. Coat with breadcrumbs.
- Heat oil in frying pan. When it reaches medium-high heat, add chicken breasts and cook 4 minutes.
- Flip chicken breasts over and cook an additional 4 minutes.
- Place chicken in ovenproof dish and cook 5 minutes in pre-heated oven.
- Remove chicken from oven and cover each breast with a slice of cheese.
- Return chicken to oven and bake 5 more minutes.
- Season tomato sauce if necessary and serve with chicken.
Nutrition Facts : Calories 570.7, Fat 21.7, SaturatedFat 7.7, Cholesterol 170.8, Sodium 785.5, Carbohydrate 57.8, Fiber 3.6, Sugar 5.5, Protein 34.6
CHEDDAR BROCCOLI-STUFFED CHICKEN
Make this evening one to remember with Cheddar-Broccoli Stuffed Chicken. Combine cream cheese, broccoli, cheddar and vinaigrette for a delicious stuffing in chicken breasts, roll them up then coat them in crushed stuffing. These breaded Cheddar Broccoli-Stuffed Chicken breasts are a great weeknight option.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Mix cream cheese, broccoli, cheddar and 1 Tbsp. vinaigrette until blended. Place chicken, smooth sides down, on work surface; spread with cream cheese mixture. Starting at one short end, tightly roll up each breast. Secure with wooden toothpicks, if desired.
- Spray baking sheet with cooking spray. Pour remaining vinaigrette into shallow dish; place crushed stuffing in separate shallow dish. Dip chicken roll-ups, 1 at a time, into vinaigrette, then into stuffing, turning to evenly coat all sides of each roll-up with each ingredient. Place, seam sides down, on prepared baking sheet; drizzle with butter.
- Bake 35 min. or until chicken is done (165ºF). Remove and discard toothpicks before serving chicken.
Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
BREADED CHICKEN BREASTS WITH PARMESAN CHEESE
Breading is one of the finest and most versatile cooking techniques. It's easy and quick, and foods properly breaded and cooked are particularly tempting. Pair this dish with a quick ratatouille, a white or red wine (try a lightly chilled Beaujolais), a tossed green salad, and a sherbet or ice for dessert.
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut away and discard any white membranes or traces of fat from the breast halves. Sprinkle each with salt and pepper.
- Put the flour in a shallow dish. Dip the breasts in the flour. Coat well, and shake off excess.
- Combine the egg with water, salt and pepper in another shallow dish, and beat to blend.
- Combine the bread crumbs with Parmesan cheese in a third dish, and blend.
- Dip the breast halves in the egg mixture, coating thoroughly. Drain off excess. Dip the pieces in the bread-crumb mixture, also coating thoroughly. Pat the pieces lightly with the flat side of a large knife to make the crumbs adhere.
- Heat the oil, preferably in a nonstick skillet, and add the breasts. Cook over moderately high heat until golden brown on one side, 3 to 4 minutes. Turn and cook 3 to 4 minutes or until golden brown on the second side.
- Transfer the chicken to a warm platter; pour the fat from the skillet.
- Add the butter to the skillet, and cook until bubbling. Add the tarragon and lemon juice; blend. Pour the sauce over the chicken, and serve immediately.
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 15 grams, Carbohydrate 24 grams, Fat 30 grams, Fiber 2 grams, Protein 70 grams, SaturatedFat 11 grams, Sodium 836 milligrams, Sugar 2 grams, TransFat 1 gram
MUSHROOM, BACON AND CHEESE STUFFED BREADED CHICKEN BREASTS
Make and share this Mushroom, Bacon and Cheese Stuffed Breaded Chicken Breasts recipe from Food.com.
Provided by Sica6488
Categories Chicken
Time 40m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Mushrooms: Add butter, salt, pepper and mushrooms to a small pan and cook over high heat until liquid has been reduced.
- Bacon: Heat oven to 400F and place bacon on cookie sheet in oven. It should only take about 5 minutes depending on the thickness of the bacon. Remove and place in paper towels to remove excess fat.
- Flatten out chicken breast with a meat tenderizer until at least double in size and about ¼ inch thick. Try not to puncture the chicken or your cheese will melt out when cooking. Split parsley, bacon, cheese, mushrooms and tomatoes into two piles and place on one side of each breast so that the other side can be folded over. Grind oregano, basil, salt and pepper together in a mortar and pestle and add to stuffing. Add one tsp of Worcestershire to each breast and fold the other half of the breast over.
- Preheat an oven to 375°F Heat a cast iron pan (or a pan that can be transferred to the oven) to medium heat and add olive oil once up to heat. Whip the egg in a small bowl and paint one side of the chicken breast using a small brush. Mix the bread crumbs, parmesan and sea salt on a plate. Dip the egg side on the plate with the bread crumbs and place in the pan, breadcrumbs side down. Once in the pan, paint the side facing up with the remaining egg yolk. Place the remaining breadcrumbs on this side and pat them into the chicken. Flip the chicken after 1-2 minutes, once the breadcrumbs begin to turn a nice golden color, and place the pan in the oven. Cook for 20-25 minutes.
Nutrition Facts : Calories 732.7, Fat 48.5, SaturatedFat 12.4, Cholesterol 207.7, Sodium 3041.8, Carbohydrate 27.5, Fiber 2.7, Sugar 5.1, Protein 46.3
HERB AND CHEESE BREADED CHICKEN BREAST
This is edited from a different recipe when I didn't have all the ingredients on hand. It ended up being better than the original! Very easy to prepare. I serve this with pasta and garlic bread.
Provided by FernWitch
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Blend olive oil and garlic in a medium sized bowl. Let sit while you prepare the breading mixture.
- Combine crushed saltines, pepper, Italian Seasoning and Rosemary in a separate medium sized bowl until blended.
- To the dry mixture, add both cheeses and mix well.
- One chicken breast at a time, dip in oil and then coat in breading mixture. Place breaded chicken breasts in a greased baking dish.
- Sprinkle any remaining breading mixture evenly over the top of the chicken, and then drizzle any remaining oil over the top of that.
- Bake at 400°F for 25 - 35 minutes, depending on thickness of chicken breasts.
Nutrition Facts : Calories 636.4, Fat 39.3, SaturatedFat 8.6, Cholesterol 91.2, Sodium 817.6, Carbohydrate 34.5, Fiber 1.5, Sugar 1.1, Protein 34.9
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CHICKEN BREASTS AND MOZZARELLA RECIPE - THE SPRUCE EATS
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4.3/5 (28)Total Time 50 minsCategory Entree, Dinner, LunchPublished 2008-10-03
- Spread one-third of the tomato sauce over the bottom of the dish and set the rest aside for later use.
- Heat a large, heavy skillet over medium-high heat. When the skillet is hot, add 1 tablespoon of the olive oil and swirl to coat the bottom of the pan.
- Quickly brown each of the chicken breasts, turning only once. Use the second tablespoon of olive oil for the second batch.
- Arrange the browned chicken in the bottom of the casserole dish, overlapping as little as possible.
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BREADED CHICKEN CUTLETS WITH ... - ITALIAN FOOD FOREVER
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Servings 4Total Time 50 minsCategory Recipes
- For the cutlets, place the bread cubes, lemon zest, chile pepper, parsley, grated cheese, salt and pepper in the food processor, and pulse until finely blended.
- Add the pine nuts and pulse just until the nuts are coarsely chopped and dump mixture into a shallow bowl.
- Place the flour in a plastic bag and season with salt and pepper. Beat the eggs in a separate shallow bowl. Working 1 cutlet at a time, dredge in the flour, then dip into the eggs, and finally the breadcrumbs pressing down with your fingertips to help the crumbs adhere.
- Place the breaded cutlets on a baking sheet, and refrigerate the for 1 hour to allow the crumb coating to set.
SMOTHERED CHICKEN BREASTS WITH ASIAGO ... - COMFORTABLE FOOD
From comfortablefood.com
Cuisine AmericanTotal Time 30 minsCategory Dinner, Main DishCalories 638 per serving
- Set out three shallow dishes, and put the flour in one, the egg in other and the breadcrumbs in the third.
- Dip the chicken pieces in the flour, shake off any excess, then dip in the egg and finally press into the bread crumbs to coat well.
- Heat the oil in a heavy bottomed skillet over medium high heat and cook the chicken until browned and crispy, about 3 - 4 minutes per side.
BREADED CHICKEN PARMESAN WITH TOMATO SAUCE - PANNING THE GLOBE
From panningtheglobe.com
5/5 (2)Total Time 1 hr 10 minsCategory Main CourseCalories 706 per serving
- Preheat oven to 350ºF. Open the cans of tomatoes and set aside. Put oil, garlic and red pepper flakes into a large, nonreactive pot. Turn the heat to medium. Keep watch. As soon as the garlic starts to sizzle, stir it around for 20-30 seconds, but don’t let it brown. Pour in the tomatoes and salt. As soon as everything starts to bubble, turn the heat down to a simmer. Cook sauce for 20 minutes, uncovered. If you like your sauce chunky, use the back of a wooden spoon to break up the tomatoes. If you like your sauce smooth, puree in a food processor or use an immersion blender to puree the sauce in the pot. Just before using, stir in slivered basil.
- While the sauce is simmering, pound the chicken breast halves by putting one half breast into a large ziplock baggie, unsealed. Using a meat mallet or a heavy rolling pin, pound the breast gently and evenly, 12-20 times, starting at the middle and working towards the edges, until you get an even thickness of about 1/2 to1/4 inch. Repeat with the remaining chicken.
- Set out a large plate and pour the flour onto it. Next to that put the eggs into a wide shallow bowl and whisk them. Next to the eggs put a large plate with the breadcrumbs on it. Season the chicken breasts with salt, to taste, on both sides. Then dredge with flour. Shake off the excess. Then dip the breast into the egg and coat both sides, allowing the excess to drip off. Then press the breast into the crumbs to coat both sides. Put the breaded chicken onto a plate and repeat the process with the rest of the chicken.
- Heat 2 tablespoons oil in a large skillet over medium heat until hot but not smoking. Place two of the chicken breast in the pan and cook for one to two minutes per side, just until you get a nice golden brown crust. You may need to add a bit more oil, if the pan seems too dry when you flip the chicken over. Transfer browned chicken to a platter, add 2 more tablespoons of oil to the pan and brown the rest of the chicken.
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PARMESAN CHICKEN MOZZARELLA - BREADED, CHEESE STUFFED ...
From flawlessfood.co.uk
Ratings 22Total Time 45 minsCategory Dinner, Main CourseCalories 621 per serving
- Preheat Oven to 200°C/ 180°C fan / 400°F/ Gas mark 6. Slice the chicken breasts in half length-ways to create a flap (do not cut all the way through)
- Dip the stuffed chicken breast in the following bowls, in turn.1.bowl of flour2.bowl of egg3.bowl of breadcrumbs
- Fry the breaded chicken breasts in oil for 3 minutes on each side. (Remember, this is to crisp up the coating not to cook the chicken)
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From faxo.com
- In a small food processor, grind up crackers. (You also could put crackers in a zip lock bag and crush with a rolling pin.)
- Pour each of the milk, cheese and cracker crumbs into 3 separate small pans/bowls. Toss the salt and pepper into the cracker crumbs; stir mixture until combined.
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