CRISPY CHEESY TORTILLA CHIP PAN FRIED CHICKEN
Great flavor, easy to make, and a nice twist on fried chicken that uses every day grocery store ingredients. Serve with Recipe #389419 that you can "jazz" up any way you want; and yellow rice for a quick easy dinner. This is also great served with a side salad and fresh fruit for something a bit lighter, or a tangy coleslaw.
Provided by SarasotaCook
Categories Sauces
Time 35m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 17
Steps:
- Sauce -- Make the avocado sauce ahead of time and set in the refrigerator to chill. I like to use my mini food processor for this, or a blender will work fine. Add the avocado, milk, lime juice, sour cream, jalapeno and cilantro. Blend until smooth. Check for seasoning salt and pepper and adjust as needed. Remove to a small bowl and cover and chill until ready to serve. This sauce is serve cold.
- Chicken -- Remove to the counter, along with the salsa and eggs. You want them to be room temp or at least have the chill taken off them.
- Tortilla Chips -- Add the tortillas to the food processor and grind until fine chopped. The finer chopped the easier it is. A rough chop or hand chop will not work.
- Dredging Stations -- 1: Flour, salt and pepper. 2: Eggs, lightly beaten mixed with salsa. 3: Ground tortilla chips.
- Cheese -- Cut a thin slice about 1/2 of the way through one side of the chicken breast (making a pocket) as you will be stuffing it with the cheese. Make sure not to cut all the way through to the other side. But make a nice slice so you can stuff it with a fair amount of cheese. About 2 tablespoons per chicken breast. Stuff the chicken breast and secure with a single toothpick.
- Chicken -- Dredge the chicken in the flour and make sure to shake off any extra. Next, dip in the egg and salsa mix and last into the tortilla chips.
- Saute -- In a large NON STICK pan (I prefer non stick for this, but one that is oven proof) and heat to medium high heat. Add enough oil to just lightly cover the bottom of the pan. Saute on each side until golden brown. I transfer the pan (if oven proof) to the oven, if not, transfer to a pie plate and finish cooking in a 400 degree oven until the juices run clear. Approximately 10 minutes. It really depends on the thickness of your chicken.
- Serve -- Garnish the chicken with the avocado sauce, some beans, rice, anything you want. The avocado sauce is really good with this. Even serve this over some crisp romaine, onion and black beans and use the avocado sauce as the dressing. You can really serve it lots of way.
- ENJOY!
CRISPY CHICKEN AND CHEESY SPINACH TART
Don't let the word "tart" fool you. This is a hearty, full-sized dish that is sure to be a crowd pleaser. Deceptively simple to make, yet so incredibly delicious, the tart features Tyson® Crispy Chicken Strips, caramelized onions and fresh spinach blended together in a creamy Gruyere cheese sauce. So good your family will wonder where you hid the chef!
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 8 Servings
Number Of Ingredients 15
Steps:
- 1.Prepare Crispy Chicken Strips according to package directions. Set aside, but keep oven on. Slice Crispy Chicken Strips when cooled. 2.Heat 2 tablespoons butter over medium heat and saute garlic for 1-2 minutes. Add flour and stir for an additional 2 minutes. Whisk in milk and cream and bring to a boil. Let boil for 5 minutes whisking continuously. Remove from heat and add Gruyere cheese, salt and pepper and stir until cheese melts. Set aside. 3.While cheese sauce is being prepared, heat remaining butter in a large skillet over medium heat. Add onions, cover and cook for 10-15 minutes stirring often until onions are tender. Add spinach, cover and heat for 5 minutes stirring often until spinach has wilted. Set aside. 4.In a small bowl, whisk together 1 egg with 1 tablespoon of water. Set aside. 5.To assemble, lay out pie crusts on parchment lined baking sheets. Spread 2 tablespoons of cheese sauce in the middle of the crusts leaving 1½ inches around the edge without any cheese sauce. On top of sauced pie crusts, evenly divide the wilted spinach, caramelized onions, Crispy Chicken Strips, Asiago cheese and drizzle with balsamic glaze. Fold outside edges up and in over filling, center will remain without pie crust covering. Crimp with your fingers as you move around so that pie crust holds the filling. Brush egg wash over the edges of the crust and bake for 40-45 minutes or until crust is golden brown. - Remember to wash hands and surfaces before preparing food
CRISPY BAKED CHICKEN WINGS
Provided by Michael Symon : Food Network
Categories appetizer
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
- Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
- For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
- Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.
CRISPY CHICKEN
A nutritious meal that's fun for the kids to help make
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 20m
Yield Serves 2 children
Number Of Ingredients 6
Steps:
- Preheat the grill to high. Lay the wedges in a single layer on a baking tray and grill for 10 minutes, turning them once or twice until golden.
- While the wedges are cooking, prepare and cook the chicken. On a plate, spread the ketchup over the chicken. Using your hands, crumble over the crisps and press them into the chicken so they stick on (this is a fun, messy job children will enjoy). Now you will need to wash your hands.
- Heat the oil in a frying pan, preferably non-stick, and fry the chicken over a lowish heat for about 5 minutes on each side. Resist the temptation to move the chicken around - simply let it cook on one side, turn it once carefully with a fish slice, then cook on the other side until it's crispy. Serve the chicken with the potato wedges, the crunchy vegetable sticks and blobs of mayonnaise for dipping the sticks into.
Nutrition Facts : Calories 448 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 3.17 milligram of sodium
CRISPY & CHEESY CHICKEN PARMIGIANA
I like to serve this when I have company. It is always a big hit. My family thinks this is better than any they get at the local Italian restaurants. Note: cooking time does not include the time it takes to cook the pasta.
Provided by Bayhill
Categories Chicken Breast
Time 2h
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- SAUCE:.
- In a medium saucepan, cook the onion, garlic, and parsley in the oil for approximately 15 minutes. Add stewed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, and sugar. Cover and simmer for 30 minutes, stirring occasionally. Taste for flavor and add more sugar if sauce is too tart.
- In a shallow bowl or pie plate, stir together the egg, milk, and dash of salt and pepper; set aside. In another shallow bowl or pie plate, combine the bread crumbs, 1 Tablespoon Parmesan cheese, and dash of salt and pepper; set aside.
- Preheat oven to 350 degrees. Lightly pound chicken breasts, between 2 sheets of plastic wrap, with a mallet. Heat the oil in a large frying pan. Dip each breast in the egg mixture and then the bread crumbs, coating well with crumbs. Cook the breasts in the hot oil until golden brown, about 3 minutes on each side.
- Spread 1 cup of the sauce on the bottom of a 9"x13" baking dish. Place the breasts over the sauce. Spread 1-1/2 cups of sauce over the breasts, then sprinkle with 1/4 cup Parmesan cheese.
- Cover with foil and bake in preheated oven for 25 minutes. Remove foil and sprinkle with mozzarella cheese. Bake until cheese melts.
- Toss cooked pasta with remaining sauce. Serve pasta on the side.
Nutrition Facts : Calories 1105.3, Fat 44.4, SaturatedFat 10.8, Cholesterol 153.4, Sodium 2594.3, Carbohydrate 121.8, Fiber 11.1, Sugar 26, Protein 58
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- For the sauce, in a large pot, heat olive oil over medium heat and add the garlic. Sauté garlic for 1 to 2 minutes, until fragrant, and then add the tomato passata, salt, balsamic vinegar and basil leaves. Stir to combine, bring to a boil and then reduce the heat and simmer, covered, for 10 minutes. *As per the headnote, if making the full quantity, set aside half of this batch of sauce at this point before proceeding.
- For the chicken, if the chicken breasts are very large, halve them lengthwise. On a sturdy surface such as a wooden cutting board, pound the chicken breasts until they are ½-inch thick. Prepare your chicken breading station by adding the flour, dried basil, dried oregano, salt and pepper to a large shallow dish and mix well; add the beaten eggs to a shallow pie plate; and finally, add the breadcrumbs and Parmesan to another large shallow dish and mix well. Have a large rimmed baking sheet nearby to place the breaded chicken on before pan-frying.
- To bread the chicken, in this order, coat 1 chicken breast in the flour mixture and shake off the excess, then coat it in the beaten egg, and finally coat it in the breadcrumb and Parmesan mixture. Place the breaded chicken on your baking sheet and repeat with remaining chicken.
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