Herb Crusted Chicken Food

HERB CRUSTED CHICKEN BITES

Steps:

• Preheat oven to 210°C Place the mixed herbs, breadcrumbs, salt and pepper in a large bowl and mix until combined, then set aside. Place the flour in another bowl and the eggs in a third bowl. Toss the chicken cubes in the flour, dusting off any excess. Working in batches, dip the chicken pieces into the egg, then the breadcrumbs, pressing to coat well.
• Once all the chicken is crumbed, heat a little oil in a large non-stick frying pan. Cook the chicken in batches until golden. Remove and transfer to a baking tray lined with baking paper. Place in oven for 4-5 minutes or until chicken is cooked through. Serve chicken with lemon wedges and a little whole egg mayonnaise for dipping, if desired.

HERB CRUSTED CHICKEN BREASTS

Steps:

• Spray baking dish dish with olive oil spray.
• Arrange chicken in pan & sprinkle with lemon juice.
• Combine herbs & rub on chicken. Press pepper into chicken. Refrigerate, uncovered, for 1 hour.
• Preheat oven to 350°F
• Bake uncovered 40 minutes, or until cooked through.

BAKED HERB-CRUSTED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil.
• Melt butter in a saucepan over medium-low heat. Add oil, garlic salt, and pepper. Add fines herbes, rosemary, oregano, and marjoram, crushing each herb between your fingers to release maximum flavor; stir well.
• Place frozen chicken into the prepared pan. Spoon 1/4 of the oil mixture over 1 breast, and quickly spread with a pastry brush to evenly cover the top. Repeat for each breast.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CRISPY HERB-CRUSTED CHICKEN CUTLETS

Steps:

• Put the flour in a wide, shallow bowl and season with a pinch of kosher salt and pepper. In a second shallow bowl, mix the milk and egg. In a third shallow bowl, combine the panko, oregano, rosemary and thyme with a pinch of salt and pepper.
• Bread the cutlets by dredging them first in the seasoned flour, then dunking them in the egg/milk mixture and finally by pressing them into the herby breadcrumbs so they are completely coated. Set aside.
• Heat the butter and vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once the butter has melted and the oil is hot, add the cutlets and cook until golden and crisp, 3 to 4 minutes per side. Remove to a paper towel-lined plate and sprinkle over the flaky sea salt. Serve immediately.

HERB CRUSTED FRIED CHICKEN

Steps:

• Heat an electric skillet to 350* with oil of your choice or Lard. while oil is heating up, mix together eggs and milk in a medium bowl. start soaking chicken pieces, and set aside.(can soak chicken one whole day before use)
• Mix all dry ingredients into a large ziplock baggie or a paper bag. (less mess this way or use a bowl
• Dip chicken into the bag of dry ingredients, and shake bag! Remove chicken and place in oil, rotating chicken as needed! Dark meat cooks longer than white meat. Chicken must be cooked at least 165* to 170* internal temp.
• Gravy, If your oil isn't burnt, you can use your left over oil, 1/2 c to 1 c. of oil,if your oil is no good, rinse out pan, and add butter, melt(once butter is melted, add bullion cubes so they dissolve and you can see that they are dissolved then add flour and whisk heavily til smooth. Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream or milk, and season with salt and pepper.

HERB-CRUSTED CHICKEN AND VELVEETA SHELLS & CHEESE

Steps:

• Combine Italian seasoning and garlic powder; sprinkle evenly over both sides of chicken breasts.
• Heat oil in large skillet. Add chicken; cook 10 to 12 minutes or until cooked through and evenly browned on both sides, turning occasionally.
• Meanwhile, prepare the VELVEETA Shells & Cheese Dinner. Serve with chicken.

HERB CHICKEN WITH PANKO-PECAN CRUST

Steps:

• Pour the buttermilk into a shallow dish.
• In another shallow dish, stir together the panko, pecans, parsley, thyme, and pepper.
• Set the dishes and a large plate in a row, assembly-line fashion. Dip the chicken in the buttermilk, turning to coat and letting the excess drip off. Dip in the panko mixture, turning to coast and gently shaking off any excess. Using your fingertips, gently press the mixture so it adheres to the chicken. Transfer the chicken to the plate. Lightly spray the top side of the chicken with cooking spray.
• In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chicken with the sprayed side down for 4 minutes. Turn over. Cook for 2 to 4 minutes, or until it is no longer pink in the center and the crust is golden brown.

BAKED HERB-CRUSTED CHICKEN BREASTS

Steps:

• Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness. Arrange chicken in 15x10x2-inch glass baking dish. Pour lemon juice over. Cover and refrigerate 1 hour. Remove chicken from dish and pat dry with paper towels.
• Preheat oven to 450°F. Melt butter with oil in small saucepan over medium heat; cool slightly. Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish. Brush chicken breasts on both sides with melted butter mixture. Coat chicken on both sides with breadcrumb mixture. Place chicken on baking sheet. Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes. Transfer to plates. Serve, passing lemon wedges alongside.