Chicken With Parmesan Crumbs Food

BAKED GARLIC PARMESAN CHICKEN

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.

SIMPLY PARMESAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish.
• Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.

SIMPLE CHICKEN MAYO WITH PARMESAN AND BREAD CRUMBS

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).

CHICKEN WITH PARMESAN CRUMBS

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 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-CRUSTED CHICKEN FINGERS

Steps:

• Place a rack in the top third of the oven. Heat oven to 425°F Set a wire rack on a baking sheet and coat rack lightly with cooking spray.
• In a shallow bowl, stir together breadcrumbs, Parmesan cheese, parsley (if using), and pepper. In another shallow bowl, whisk together mustard and egg whites until frothy and opaque. Dip each chicken tender in egg white mixture, then in breadcrumb mixture to coat all sides. Place on prepared rack.
• Spritz top of each tender lightly and evenly with cooking spray, then turn and repeat on the other side. Bake until crumb coating is golden brown and crisp and chicken is no longer pink at the center, 15-20 minutes. Serve immediately.

CHICKEN PARMESAN MADE WITH PANKO CRUMBS

Steps:

• In a pie plate put the flour, parmesan cheese, garlic powder, salt and pepper. Stir to combine and set aside.
• In a second pie plate put the eggs and water. Beat together with a fork and set aside.
• In a third pie plate put the seasoned break crumbs and the panko (Japanese bread crumbs). Stir to combine and set aside.
• In a large nonstick frying pan put the oil and butter and heat over medium heat until the butter melts.
• Wash one chicken breast under cold running water and then dip in the flour mixture, covering well.
• Next, dip the chicken in the egg mixture.
• Finally, dip the chicken in the bread crumbs and then put into the frying pan.
• Repeat with 1-2 more chicken breast pieces and then fry until the chicken breasts are golden on both sides and a fork pierced into the meat shows that the meat is tender and cooked through.
• As the chicken pieces cook, remove the cooked pieces and add more to the pan until you have cooked 4-6 chicken breast pieces.
• To plate put a little marinara sauce on the plate. Top with a piece of cooked chicken. Top with some more marinara sauce, fresh chopped basil and the mozzarella cheese on the very top. Either broil in the oven or heat in the microwave just until the cheese melts.
• Serve at once with pasta on the side.
• Note: I usually either buy thin slices of chicken breast, buy chicken breast pieces that are not very fat, or pound the chicken breasts to flatten them.

BAKED PARMESAN BREADCRUMB CHICKEN

Steps:

• Pre-heat oven to 350 degrees.
• In the bottom of you baking sheet/dish place Tin Foil. i can not stress this enough if you dont your chicken will stick to your pan!
• Cut each chicken breast into four slices the long way. your making chicken strips.
• in a medium sized bowl, mix one cup breadcrumbs with one cup GRATED Parmesan cheese.
• dredge each chicken strip in the breadcrumb mix.
• place your chicken in the tin foil coated pan.
• melt butter.
• drizzle melted butter over chicken.
• bake for 20 minute in the 350 degree oven.
• after baking EAT IT!

CRISPY PARMESAN CRUSTED CHICKEN

Steps:

• For the chicken: Lightly pound chicken breasts to an even 1/2 inch thickness.
• Blend egg whites, cornstarch, and half lemon juice with a fork in a wide, shallow dish.
• Set aside.
• Combine bread crumbs, parmesan cheese, parsley, salt, pepper, and zest in a second wide, shallow bowl.
• Individually dip chicken brests first in egg mixture, then in crumbs.
• Pat crumbs on both sides of chicken- it's ok if some crumbs fall off.
• Set crusted breasts on a wire rack for 20 to 30 minutes to set crust.
• After 20 to 30 minutes, saute chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp.
• Carefully turn with a spatula and transfer skillet to a 450 degree oven to finish cooking.
• Roast chicken until done, about 8 more minutes.
• While chicken is roasting, prepare sauce.
• For the sauce: Saute shallot in 1 T butter in a small saucepan over medium heat just until soft, 2 to 3 minutes.
• Add wine, cream, broth, and remaining lemon juice.
• Simmer until reduced by half, 8-10 minutes.
• Whisk in remaining butter, one tablespoon at a time, stirring constantly.
• Add sage and seasonings.
• Place roasted chicken on a plate and top with sauce.