Italian Breaded Boneless Chicken Breast Food

ITALIAN BREADED CHICKEN

Steps:

• In a large resealable plastic bag, combine salad dressing and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes., Meanwhile, in a small shallow bowl, combine the bread crumbs, Parmesan cheese and pepper. Drain and discard marinade. Roll chicken in crumb mixture. Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 325° for 20-25 minutes or until chicken juices run clear.

ITALIAN BREADED CHICKEN BREASTS

Steps:

• Clean breasts of visible fat and tendons. Pound each with the flat side of a mallet until evenly 1/4 inch thick. (You may want to cut large cutlets in half).
• Mix breadcrumbs in flat bowl with cheese and parsley.
• Mix flour in another flat bowl with salt, pepper and garlic powder.
• Beat egg and water in another flat bowl.
• Dredge each piece in flour, then egg, then dip in egg and coat with breadcrumbs. Set on a piece of wax paper for 5 minutes to let breading adhere.
• Heat olive oil in pan over medium heat. Add chicken cutlets and cook about 4 minute per side until nicely browned.

PAN-FRIED BREADED CHICKEN BREAST (ITALIAN)

Steps:

• Pat dry the chicken, this way the flour will stick better.
• Pound it until it is thin.
• Add 1/2 tsp salt to the flour and coat each cutlet with a thin layer.
• Dip each cutlet into egg wash.
• Dredge each cutlet in plain breadcrumbs. Make sure all the surface of the breast is evenly coated.
• Warm some EVOO and butter at LOW TEMPERATURE. When the butter has dissolved and the oil is shimmering, add the chicken cutlets without overcrowding the pan.
• Cook at LOW-HEAT to get a nice golden crust with juicy interior. Meantime in a bowl, add the salad, chopped tomatoes, salt, pepper and oil and toss it.
• Remove the cutlets when they are evenly golden brown on each side, add the rest of the salt and a squeeze of a lemon. Serve it with a lemon wedge and the side salad. Serve and MANGIA!

ITALIAN BREADED BONELESS CHICKEN BREAST

Steps:

• 1. Preheat oven to 425 degrees F (220 degrees C).
• 2. Mix Parmesan cheese and Italian bread crumbs in a bowl.
• 3. Rinse chicken under cold water. trim off fat from chicken and slice into halves. Pat chicken dry.
• 4. Lightly coat chicken into the mayonnaise, then into the bread crumbs mixture to coat. Arrange coated chicken on a baking sheet.
• 5. Bake 45 minutes in the preheated oven, flipping once halfway through (this helps avoid loosing bottom coat). Cook for full duration or until coating is golden brown.

ITALIAN BREADED CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Cut chicken breasts in half.
• Lay chicken on large cutting board, cover with plastic wrap, and pound with meat mallet till about 1/4 inch thick.
• In medium bowl, mix egg beaters, salt, and pepper.
• On large plate, mix breadcrumbs and salad dressing mix.
• Dip chicken in egg mixture, then roll in breadcrumb mixture.
• Arrange on baking sheet.
• Bake for 25-30 minutes.

BAKED ITALIAN CHICKEN

Steps:

• Pound chicken breasts. Coat with flour; dip into eggs. Combine crumbs and 1/4 cup Parmesan cheese; pat onto both sides of chicken. Brush oil onto a foil-lined 13x9-in. baking pan; place chicken in pan. Bake, uncovered, at 400° for 20 minutes. , Meanwhile, for sauce, melt butter in a saucepan; stir in flour until smooth. Whisk in milk; bring to a boil. Cook and stir for 2 minutes. Add seasonings. Pour over chicken. Drizzle with tomato sauce; sprinkle with mozzarella and remaining Parmesan. Bake 15 minutes longer or until the cheese is lightly browned.

ITALIAN BAKED CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper; add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in 2 tablespoons oil on each side. Transfer to a greased 11x7-in. baking dish. , In the same skillet, saute garlic in remaining oil for 1 minute. Stir in the broth, tomato puree, basil and oregano. Bring to a boil. Pour mixture over chicken., Cover and bake at 400° for 25-30 minutes or until a thermometer reads 170°. , Remove chicken and set aside. Pour sauce into a small bowl and keep warm. Return chicken to the pan; top with mozzarella and tomato. Sprinkle with Parmesan cheese. , Bake, uncovered, for 6-8 minutes or until cheese is melted. Arrange pasta on a large serving platter; top with chicken. Pour sauce over chicken and sprinkle with parsley.

TENDER ITALIAN BAKED CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
• Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

ROASTED ITALIAN HERB CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Pour salad dressing over chicken. Cover dish and refrigerate for 30 minutes to 1 hour.
• Roll each chicken piece in stuffing crumbs. Return to baking dish. Cover with aluminum foil and bake in the preheated oven for about 45 minutes or until chicken is cooked through and juices run clear.

BREADED BREAST OF CHICKEN (CHICKEN CUTLETS)

Steps:

• Pound chicken to flatten.
• Sprinkle salt and pepper on each.
• Dip into beaten eggs and then coat with bread crumbs.
• In a large skillet, heat oil over medium heat.
• Saute garlic until golden and then discard.
• Place chicken in skillet and brown on both sides, cooking about 5 minutes on each side, or until chicken is fork tender.
• Cooking time will vary depending on how thick your chicken is.

ITALIAN BAKED CHICKEN BREASTS

Steps:

• In a shallow bowl, beat egg whites and vinegar. In another shallow bowl, combine the bread crumbs, parsley, garlic powder and garlic salt. Dip chicken in egg mixture, then coat with crumb mixture., Place in an 8-in. square baking dish coated with cooking spray; lightly coat chicken with butter-flavored spray. Sprinkle with salt and pepper. Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°.

ITALIAN-STYLE ROASTED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix salt, rosemary, pepper, oregano, and basil together in a small bowl.
• Mix olive oil, vegetable oil, white wine, and garlic together in a large bowl. Stir in spice mixture. Rub all over chicken breasts. Transfer to a baking dish and scatter onion and mushrooms over the tops.
• Roast in the preheated oven until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 40 to 45 minutes.
• While chicken is cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve chicken and spaghetti together.

ITALIAN BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly coat a medium baking dish with the butter.
• In a shallow dish, mix the bread crumbs, flax seed, Romano cheese, and parsley. Place the beaten eggs and flour in 2 separate shallow bowls. Dredge chicken in the flour, dip in eggs, and press into the bread crumb mixture to coat. Arrange coated chicken in the prepared baking dish.
• Cover, and bake 40 minutes in the preheated oven, or until chicken juices run clear. Turn on the oven broiler. Remove cover, and broil chicken 5 minutes, until coating is lightly browned.