Healthy Baked Chicken Schnitzel With Creamed Corn Food

BAKED CHICKEN SCHNITZEL

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
• Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
• Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate. Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
• Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
• Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ROAST TOMATOES, CHICKEN SCHNITZEL & CHEESY CREAMED CORN

Steps:

• Put the chicken breasts on a board, cover with a sheet of baking parchment and bash with a rolling pin to a 1cm thickness. Tip into a large bowl with the buttermilk and 1 tsp heaped salt, turning to coat. Cover and leave to marinate in the fridge for 4 hrs or overnight.
• Heat the oven to 160C/140C fan/gas 3 and line a baking sheet with baking parchment. Tip the tomatoes onto the baking sheet with the garlic and thyme. Drizzle over the olive oil, season and roast for 50 mins-1 hr, or until soft but holding their shape.
• For the corn, heat the butter in a saucepan over a medium heat until foaming. Add the shallot, reduce the heat to low and fry for 10 mins until softened. Cut the kernels from the corn cobs and add these to the pan along with 125ml water. Simmer for 5 mins, then add the cream and simmer, uncovered, for 5 mins more. Remove from the heat, blitz the mixture to a rough texture with a hand blender, then stir through the cheese and season to taste. Set aside.
• Remove the chicken from the marinade, wiping away any excess using kitchen paper. Tip the beaten eggs into a shallow bowl, put the flour in a second and the panko in a third. Dip each marinated chicken breast into the flour, then the egg and lastly the panko. Heat the oil in a large skillet or non-stick frying pan over a medium-low heat and fry the breaded chicken breasts for 5-6 mins on each side or until golden and cooked through (you may need to do this in batches). Gently reheat the creamed corn, then serve with the schnitzel and roast tomatoes.

BAKED CREAMED CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Spray 9 x 13 pan with non stick spray.
• Place flour in bowl and dredge chicken and shake off excess.
• Place in pan.
• Sprinkle dry soup mix over all.
• Empty canned soups into a 4 cup measuring bowl and mix well with enough milk to arrive at the 4 cup level.
• Pour mixture over the chicken.
• Bake uncovered 1 hour.

CREAM-SCHNITZEL

Steps:

• Spice loins with pepper and salt and in oil fry it on both sides until lt brown.
• Cut onions into small pieces, and add them with the mushrooms to the meat.
• Then add a little water and wine into the pan, and let it cook on low heat for about 10 more minutes.
• Next, turn off heat, stir the cream to it, and let it sit for a couple of minutes.
• Then again, spice it with pepper, salt, sugar, and thicken the sauce. Now the cuisine is ready to enjoy.

BAKED CREAMY CHICKEN AND CORNBREAD

Steps:

• Mix together soup and milk in a saucepan and add in the chicken and vegetables.
• Heat until bubbly.
• Turn into an 8x8" baking pan.
• Prepare cornbread by blending together corn muffin mix, egg and milk.
• Spread batter over chicken mixture carefully to cover all the way to the sides of the pan.
• Bake at 425° for about 20 minutes or until browned on top.