Oven Fried Four Cheese Chicken Food

'OVEN-FRIED' FOUR CHEESE CHICKEN

Steps:

• Heat oven to 375ºF.
• Combine coating mix and seasonings in medium bowl; stir in cheese.
• Moisten chicken with water. Coat with cheese mixture, 1 piece at a time. Lightly press cheese mixture onto both sides of chicken. (Chicken will not be completely coated.)
• Place on baking sheet sprayed with cooking spray; top with any remaining cheese mixture.
• Bake 38 to 40 min. or until chicken is done (165ºF).

OVEN-FRIED FOUR CHEESE CHICKEN

Steps:

• Combine coating mix and seasonings in a medium bowl; stir in cheese.
• Moisten chicken with water. Coat with cheese mixture, 1 piece at a time. Lightly press cheese mixture onto both sides of the chicken. (Chicken will not be completely coated.)
• Place on a baking sheet sprayed with cooking spray; top with any remaining cheese mixture.
• Bake for 40-45 minutes in a preheated 375º oven, or until chicken is done.

OVEN FRIED CHICKEN PARMESAN

Steps:

• Preheat oven to 350 degrees.
• Crush the garlic clove and combine with 2/3 cup melted butter in a shallow baking dish. In another dish combine the bread crumbs, Parmesan cheese, parsley, salt and pepper. First dip the chicken into the butter and then coat it in the bread crumb mixture.
• Arrange the chicken 1 layer deep in a greased large, shallow baking pan and drizzle evenly with remaining melted butter. Bake uncovered, 1 to 1 1/4 hours until fork tender and browned.

OVEN FRIED CHICKEN

Steps:

• 1. Preheat oven to 425 degrees. Spray 15 1/2 by 10 1/2 jelly roll pan with cooking spray.
• 2. On waxed paper mix bread crumbs, cheese, cornmeal and ground red pepper. In a pie plate beat egg white and salt.
• 3. Dip each piece of chicken in egg white then coat with bread crumb mixture. Place chicken in pan; spray lightly with cooking spray.
• 4. Bake chicken 35 minutes or until coating is crisp and juices run clear when chicken is pierced with tip of knife.

FABULOUS OVEN FRIED CHEESY STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F. Cover a baking sheet with aluminum foil and lightly oil the foil with the olive oil. Set aside.
• Butterfly cut each chicken breast. Divide the cheese and cooked/crumbled bacon evenly among the cavities of each chicken breast. Season the chicken evenly on both sides with the Creole seasoning, salt, and pepper. In a small bowl, combine the honey, mustard, and cayenne and stir well. In a shallow dish, fill with the breadcrumbs. Brush both sides of each piece of chicken with the honey mixture, then dredge in the breadcrumbs. Place the chicken breasts on the prepared baking sheet for 40 minutes, or until the chicken is cooked through and juices run clear when pierced with a sharp knife. Serve immediately and ENJOY!

CHEDDAR OVEN FRIED CHICKEN RECIPE BY TASTY

Steps:

• Place cheese crackers in a resealable bag and crush with a rolling pin until they become finely ground. Add pepper, if desired.
• In a separate bowl, beat eggs until smooth.
• Roll each chicken piece into flour and then coat into eggs.
• Place each chicken piece in the cracker crumbs. Coat the chicken with the crumbs.
• Arrange chicken pieces on a parchment-lined baking sheet.
• Preheat oven to 425°F (220°C).
• In a medium bowl, combine broccoli and potatoes. Add olive oil, rosemary, garlic, salt and pepper. Toss until vegetables are well-coated.
• Arrange vegetables on parchment-lined baking sheet.
• Bake chicken and veggies for 35-40 minutes or until chicken is golden brown and cooked through.
• Top chicken with parsley and serve.
• Enjoy!

SPICY OVEN-FRIED CHICKEN WITH CHEESE GRITS AND CHORIZO REDUCTION

Steps:

• Pour buttermilk and hot sauce into a large bowl or zip-top bag; mix well. Add chicken and marinate for 4 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Place a wire rack on top of a baking sheet and spray with cooking spray.
• Combine bread crumbs, flour, paprika, salt, garlic powder, black pepper, onion powder, oregano, thyme, and chili powder in a bowl. Remove chicken from marinade and dredge in crumb mixture. Place coated chicken onto the prepared wire rack.
• Bake in the preheated oven until no longer pink in the centers and juices run clear, about 30 minutes.
• Meanwhile, add milk, water, salt, and pepper to a large saucepan. Bring to a boil over high heat. Reduce heat to low and add grits. Cook, covered, for 20 minutes, stirring every few minutes to prevent clumping. Remove from heat and add Mexican cheese and butter; stir until well incorporated and creamy.
• While chicken and grits are cooking, cook chorizo, onion, bell pepper, and jalapeno in a large skillet over medium-high heat until meat is browned and vegetables are tender, 5 to 7 minutes. Drain grease from the skillet. Stir in garlic and continue to cook over medium-high heat until fragrant, about 30 seconds.
• Stir cherry tomatoes, vegetable broth, Worcestershire sauce, and hot sauce into the skillet, reduce heat to low, and let simmer until reduced, stirring as needed, about 15 minutes. Add heavy cream; let simmer and continue to reduce until sauce coats a spoon, about 5 minutes more.
• Place grits into a bowl, top with chorizo reduction sauce, and top with spicy fried chicken. Garnish with Cotija cheese.

OVEN-FRIED CHICKEN

Steps:

• Preheat oven to 425 degrees; lightly spray a baking dish with cooking spray; set aside.
• In a bowl, combine bread crumbs, cheese, garlic, basil, oregano, salt and pepper.
• Pat chicken dry with paper towels.
• Dip chicken in buttermilk and then dredge in bread-crumb mixture, making sure both sides of chicken are coated.
• Placed breaded pieces in prepared baking dish.
• Bake for 25-30 minutes, or until crumbs are golden brown.
• Drizzle with honey and enjoy!