CREAMY GARLIC PARMESAN CRISPY CHICKEN SALAD RECIPE BY TASTY
Here's what you need: panko breadcrumbs, parmesan cheese, salt, pepper, paprika, garlic powder, chicken breasts, all purpose flour, large eggs, olive oil, sour cream, buttermilk, parmesan cheese, garlic, lemon juice, apple cider vinegar, olive oil, salt, freshly ground black pepper, mixed greens, mixed cherry tomato, red onion
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 425˚F (220˚C).
- In a medium bowl, combine the panko bread crumbs, Parmesan cheese, salt, pepper, paprika, and garlic powder. Mix together with a fork.
- Season the chicken breasts on both sides with pepper and salt to taste.
- Add the flour and eggs to 2 separate medium bowls. Dip the chicken breasts in the flour and shake off the excess. Then, dip in the eggs. Finally, dip in the bread crumb mixture. Make sure the chicken is well-coated.
- Place the chicken breasts on a baking sheet and drizzle with the olive oil.
- Bake for 25 minutes, or until deep golden brown and a meat thermometer inserted in the thick part of a breast registers at least 165˚F (75˚C).
- While the chicken is cooking, make the dressing: In a liquid measuring cup or small bowl, combine the sour cream, buttermilk, Parmesan, garlic, lemon juice, apple cider vinegar, olive oil, salt, and pepper. Stir to combine. If you prefer a thinner dressing, add a few more splashes of buttermilk.
- To assemble the salad, add the mixed greens, cherry tomatoes, and red onion to a large bowl. Drizzle about ½ the dressing over the salad and toss to combine.
- Slice the chicken, then serve on top of the salad and drizzle with more dressing.
- Enjoy!
Nutrition Facts : Calories 709 calories, Carbohydrate 63 grams, Fat 30 grams, Fiber 5 grams, Protein 45 grams, Sugar 11 grams
THE BEST CHICKEN PARMESAN
Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
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.
CRISPY PARMESAN CHICKEN SALAD
Crispy Parmesan Chicken Salad
Provided by FoodHomeFlavor
Categories main dishes
Time 1h
Yield 4
Number Of Ingredients 28
Steps:
- Combine flour, egg, water, baking powder, and seasonings, stir well. Combine panko and parmesan cheese. Dip chicken tenders in batter, removing excess batter with edge of bowl. Dredge in panko mixture. Place on wire rack in refrigerator and allow to rest at least 15 minutes. Before baking, spray chicken tenders with a small amount of olive oil. Bake in 400 degree oven for 20 minutes or until golden brown and internal temperature reaches 165 degrees
- Place tomato halves on parchment lined sheet pan, drizzle with olive oil, and season. Roast tomatoes in 350 degree oven for 45 minutes, or until tomatoes begin to caramelize. While tomatoes are roasting, heat olive oil on medium heat in saute' pan. Add shallots and saute' until caramelized. Add tomato paste and garlic and continue to saute' for 2 minutes. Remove from heat and allow to cool.
- When tomatoes are caramelized remove from oven and combine with shallot mixture in immersion blender canister. Add olive oil, balsamic vinegar, seasonings, and handful of fresh basil. Puree with immersion blender to emulsify.
- Spray olive oil on each side of chicken tenders. Bake chicken at in 400 degree oven for 20 to 30 minutes or until golden brown and internal temperature reaches 165 degrees. Allow to rest 5 minutes, then slice in 1 inch pieces.
- Place eggplant slices on parchment lined sheet pan, drizzle with olive oil and season. Roast in 350 degree oven for 45 minutes or until lightly browned and tender. When cool dice in 1 inch cubes.
- For best results toss each salad serving separately. Combine 1 portion of all salad ingredients (one fourth) in mixing bowl. Drizzle with 2 ounces of dressing and toss., and plate. Top with warm parmesan chicken tenders. Finish with a sprinkle of parmesan.
WARM CHICKEN PARMESAN SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Sprinkle the cutlets on both sides with the salt and pepper flakes. Place the cutlets in the skillet and cook, undisturbed, until golden brown on the first side, 3 minutes. Flip, and cook for an additional minute. Add the marinara sauce and turn the cutlets to coat in the sauce. Top with the mozzarella, reduce the heat to medium, and cover the pan. Cook for an additional 5 minutes to melt the cheese.
- Meanwhile, combine the arugula, basil, Parmesan, sun-dried tomatoes, olive oil, vinegar and salt in a large bowl. Toss well to coat.
- To serve: Place one piece of chicken on a plate and top with a spoonful of sauce. Add a bit of the salad right on top of the chicken, and serve.
CAESAR SALAD WITH CRISPY CHICKEN
Have chicken left over from supper? Use it up in a crisp salad with creamy Caesar dressing
Provided by Good Food team
Categories Lunch, Main course
Time 5m
Number Of Ingredients 8
Steps:
- In a large bowl, mix the mayonnaise, lemon juice, Worcestershire sauce, grated Parmesan and garlic, then season. When ready to eat, add the chicken slices, croutons and lettuce. Mix well and sprinkle with extra Parmesan, if you like.
Nutrition Facts : Calories 368 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.9 milligram of sodium
More about "crispy parmesan chicken salad food"
CRISPY BAKED PARMESAN CHICKEN WITH CHICORY SALAD
From washingtonpost.com
CRISPY CHICKEN CAESAR SALAD RECIPE – COOKIN' WITH MIMA
From cookinwithmima.com
CRISPY PARMESAN CRUSTED CHICKEN BREAST | RECIPETIN EATS
From recipetineats.com
CRISPY CHICKEN PARMESAN - MY FUSSY EATER | EASY FAMILY …
From myfussyeater.com
BEST CHICKEN PARMESAN RECIPE - HOW TO MAKE CHICKEN …
From delish.com
CRISPY PARMESAN CRUSTED CHICKEN BREASTS (LOW-CARB – …
From gimmedelicious.com
CRISPY CALABRIAN CHICKEN SALAD WITH CREAMY SALSA VERDE …
From blueapron.com
EASY CHICKEN PARMESAN - SPEND WITH PENNIES
From spendwithpennies.com
ULTRA CRISPY CHICKEN PARMESAN RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
CRISPY PARMESAN CRUSTED CHICKEN - PLAYS WELL WITH BUTTER
From playswellwithbutter.com
5/5 (4)Total Time 25 minsCategory Main DishesCalories 569 per serving
- Cover a chicken breast with a piece of plastic wrap. Use a meat mallet (or rolling pin) to pound it out to uniform thickness, about 1/4 inch thick. Set aside & repeat with the remaining 3 chicken breasts. Season the chicken with 1/2 teaspoon kosher salt and ground black pepper if desired. Set aside.
- Grab 3 large plates or shallow bowls. Place the all-purpose flour on one, whisk the eggs on the second, and mix the panko breadcrumbs, seasoned Italian breadcrumbs & grated parmesan on the third. Lightly season each plate with kosher salt and ground black pepper and mix to combine.
- Working one by one, give each chicken breast a light dusting of flour (shaking off any excess), followed by a light coating of egg (shaking off any excess). Place the chicken into the panko parmesan mixture, pressing to adhere & coat the chicken as completely as possible. Shake off any excess breading and set aside. Repeat with the remaining chicken breasts.
- Add 3-4 tablespoons of the olive oil to a large skillet over medium-high heat. Once the oil is hot, give the skillet a swirl to ensure its entire surface is coated in oil. Working 2 chicken breasts at a time, carefully add the parmesan crusted chicken to the skillet. Be careful to avoid overcrowding the pan as it prevents browning. Cook 2-3 minutes per side, until the panko parmesan coating is crispy & golden brown & the chicken is cooked throughout. Transfer to a plate. Add the remaining 2-3 tablespoons of olive oil to the skillet, as needed, & repeat with the remaining 2 chicken breasts.
CREAMY GARLIC PARMESAN CRISPY CHICKEN SALAD RECIPE
From recipes.net
Ratings 1Category SaladServings 4Estimated Reading Time 1 min
TORTELLINI PASTA SALAD - THE RECIPE REBEL
From thereciperebel.com
CRISPY CHICKEN PARMIGIANA SALAD RECIPE | HELLOFRESH
From hellofresh.com
CRISPY CHICKEN PARMIGIANA RECIPE | HELLOFRESH
From hellofresh.ca
BUFFALO RANCH AND ROTISSERIE CHICKEN COBB SALAD | RACHAEL RAY
From rachaelrayshow.com
EXTRA CRISPY CHICKEN CAESAR SALAD - PINTEREST
From pinterest.com
CRISPY PARMESAN CRUSTED CHICKEN (BAKED) - SPEND WITH PENNIES
From spendwithpennies.com
CRISPY PARMESAN CHICKEN - THE AMATEUR GOURMET
From amateurgourmet.com
CRISPY CHICKEN SALAD - THE COZY COOK
From thecozycook.com
BAKED CHICKEN WINGS (SO CRISPY!) - WHOLESOME YUM
From wholesomeyum.com
BEST CHICKEN CAESAR SALAD WITH HOMEMADE CROUTONS
From damndelicious.net
CRISPY CHICKEN PARMESAN SALAD RECIPE | HELLOFRESH
From hellofresh.com
CRISPY CHICKEN SALAD RECIPE - RECIPES.NET
From recipes.net
EASY CHICKEN RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love