Golden Parmesan Crusted Chicken Food
CRISPY PARMESAN CRUSTED CHICKEN
Recipe video above. This ultra crispy Parmesan Crusted Chicken is 5 ingredient, 10 minute magic that happens to be gluten free. The idea with this recipe is that shredded parmesan melts, tuns golden and adheres to the chicken, forming a crust. Parmesan has such an intense flavour that you don't need any other seasonings in this. It tastes like schnitzel, but the coating flavour is far stronger and crunchier (but no carbs!) but is not as thick as a traditional breadcrumb coating. Serve it with cauliflower mash with browned butter for the ultimate low-carb meal!
Provided by Nagi
Time 15m
Number Of Ingredients 7
Steps:
- Cut each breast in half horizontally to make 4 steaks. If they are much thicker than 1.75 cm / 3/4" thick (at the thickest point), pound a bit.
- Place egg, garlic, pinch of salt and pepper in a bowl. Whisk with fork.
- Place parmesan in a shallow bowl.
- Dredge chicken in egg, then place in parmesan CUT SIDE DOWN (Note 3). Press, then turn. Coat with extra parmesan, press. Shake off excess. Repeat with remaining chicken.
- Melt butter and heat oil in a large skillet over high heat.
- Place chicken in non-stick skillet (or well seasoned cast iron skillet). DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! It adheres once it turns crispy.
- Press down lightly with spatula. Lift a corner to take a peek and turn with tongs when it's deep golden brown (3 minutes for me).
- Cook the other side for 3 minutes or until also deep golden brown and crispy (again, do not move until golden). Lightly press down with spatula. Don't cook longer than 6 minutes in total - dries out the chicken.
- Serve immediately! I served mine with lemon slices, Cauliflower Mash and a Fennel Slaw with Yoghurt Dressing (Note 5).
Nutrition Facts : ServingSize 164 g, Calories 378 kcal
PARMESAN CRUSTED CHICKEN
The simplest and most savory way to dress up chicken breasts for a quick supper is just to top them with mayonnaise, sprinkle with Parmesan cheese and bread crumbs, and bake. Dinner will be ready in 30 minutes or less.
Provided by Hellmann's
Categories Trusted Brands: Recipes and Tips
Time 30m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 1.9 g, Cholesterol 95.6 mg, Fat 28.3 g, Fiber 0.1 g, Protein 31.6 g, SaturatedFat 5 g, Sodium 373.6 mg, Sugar 0.1 g
PARMESAN CRUSTED CHICKEN
A simple and juicy solution for dinner
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 4
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.
- Cost per recipe*: $7.16
- Cost per serving*: $1.79
- *Based on average retail prices at national supermarkets.
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
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- Cut the chicken breasts in half lengthwise, making 4 equal pieces. (They should look like large chicken tenders.) Put one sheet of plastic wrap on a cutting board, put a piece of chicken in the center of it and top with another sheet of plastic wrap.
- Grate the Parmesan in a food processor using the grater attachment to yield about 2 cups. Transfer 1/4 cup to a small bowl and mix with the mozzarella; set aside.
- Transfer the remaining Parmesan to a plate or shallow bowl. Add the garlic powder, onion powder and 1 teaspoon of the Italian seasoning and toss with your hands to combine.
- Dip one piece of chicken into the egg mixture, coating it on both sides. Press both sides of the chicken into the Parmesan mixture, pressing with your hands to help the cheese stick.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken, reduce the heat to medium and cook until the cheese is a nice golden brown and the chicken can be lifted easily from the skillet, 4 to 5 minutes.
- Reduce the heat to low, add the garlic to the skillet and quickly stir just to soften, about 30 seconds. Stir in the tomato sauce, sugar, red pepper flakes, remaining 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper.
- Spoon 2 tablespoons of the sauce over top of each chicken piece. Divide the reserved Parmesan-mozzarella mixture over the chicken. Broil, watching closely, until the cheese is melted and turning golden brown in spots, 2 to 4 minutes depending on your broiler.
- To serve, spoon some sauce onto a plate and top with a piece of chicken. Garnish the chicken with some basil leaves and serve with a side of pasta, if desired.
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