ALMOND CRUSTED CHICKEN
From Williams Sonoma's Cooking Basics. It uses boneless skinless chicken breasts and is quite delicious. It's a great dish for company. I used a little more almonds and parmesan cheese for the coating - it depends on the size of your chicken breasts. I also prefer more shallot and a little more wine.
Provided by Recipe Reader
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season the chicken with salt and pepper.
- Combine the parmesan cheese and almonds in a flat dish.
- In a large frying pan, heat 2 tablespoons of butter with 3 tablespoons of olive oil.
- Dip each chicken piece into flour, shaking off the excess, then dip it into the beaten egg, then into the parmesan & almonds.
- Place chicken into hot pan and cook 2 minutes, until golden brown. Turn and cook 1-2 minutes on the other side.
- Transfer to a warm plate.
- Pour off excess oil from pan.
- Add shallots and parsley to pan and sauté over medium heat. Add wine, then gradually whisk in the remaining butter.
- Season with salt and pepper and spoon over chicken breasts. Squeeze a little lemon juice over each breast.
CRISPY PANKO CHICKEN BREASTS
Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 14m
Yield 4
Number Of Ingredients 8
Steps:
- Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
- Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 19.6 g, Cholesterol 112.4 mg, Fat 17.5 g, Fiber 0.1 g, Protein 30.8 g, SaturatedFat 3 g, Sodium 546.4 mg, Sugar 0.3 g
PAN ROASTED CHICKEN BREASTS WITH LEMON AND CAPER SAUCE
From Cook's Illustrated. Very much like Chicken Piccatta, but moister, with less hands-on time required. But also not as quick - the choice is yours. (I must warn you that the skillet handle is HOT when removed from the oven. Despite repeated reminders to myself, I still grabbed it while making the sauce.)
Provided by dianegrapegrower
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Adjust an oven rack to the lowest position and heat the oven to 450°F Pat the chicken dry with paper towels and sean with salt and pepper. Heat the oil in a 12" oven-safe skillet over medium-high heat until just smoking. Carefully lay the chicken breasts skin-side down in the skillet and cook until well browned, 6-8 minutes. Turn the chicken breasts and continue to brown lightly on the second side, about 3 minutes.
- Turn the chicken beasts skin-side down and transfer the skillet to the oven. Roast until the thickest part of the brests registers 160F on an instant read thermometer - about 15-20 minutes.
- Remove the skillet from the oven (warning: The handles are HOT!). Transfer the chicken breasts to a plate, tent loosely with foil, and let rest while making the sauce.
- Sauce: Being careful of the hot pan handle, add the oil to the skillet and return to medium heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Stir in the flour and cook for 30 seconds. Stir in the broth, scraping up any browned bits. Bring to a simmer and cook 2-3 minutes to reduce slightly.
- Stir in any accumulated juices from the chicken and return to a simmer. Remove from heat and add remaining ingredients. Add salt and pepper to taste.
- Carve chicken and serve with sauce.
Nutrition Facts : Calories 665.7, Fat 39.2, SaturatedFat 11.6, Cholesterol 225.6, Sodium 293.3, Carbohydrate 2.2, Fiber 0.1, Sugar 0.1, Protein 72.2
NEW ORLEANS PANEED CHICKEN WITH SHRIMP AND FUSILLI
I was in shock to find no recipes for paneed chicken in here! In New Orleans "Paneed" mean pan fried. It's usually chicken coated in bread crumbs and seasonings that is pan fried and served with pasta alfredo. This recipe is one I found from Bon Appétit, September 1995. I have however tweaked it and made it a little more to my tastes.
Provided by graniteangel
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place eggs in shallow bowl and beat to blend. Mix breadcrumbs, 1/3 cup parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper in another shallow bowl. Dip chicken into eggs, then into crumb mixture, turning to coat completely.
- Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until cooked through, about 4 minutes per side. Transfer to a dish in a warm oven. Discard oil in skillet; add 1 tablespoon oil. Add shrimp, green onions and bell peppers; sauté over medium-high heat until just cooked through, about 3 minutes. Using slotted spoon, transfer shrimp and vegetables to dish with the chicken. Add wine to skillet; boil until reduced to 1/2 cup, about 2 minutes. Add cream and garlic; boil until sauce thickens slightly, about 3 minutes. Mix in cayenne and Parmesan.
- Return shrimp, veggies and any collected juices to sauce in skillet. Stir over medium heat until heated through.
- Meanwhile, cook fusilli in large pot of boiling salted water until just tender but still firm to bite.
- Drain pasta. Add to skillet; toss to coat. Season with salt and pepper. Plate each chicken breast and divide the pasta between the four plates of chicken. Sprinkle with the 2 table spoons of fresh chopped parsley to garnish before serving.
- Great served with fresh french bread and butter. Also goes great with a little side salad.
Nutrition Facts : Calories 1050.8, Fat 46.1, SaturatedFat 18.8, Cholesterol 347.6, Sodium 1158, Carbohydrate 88.4, Fiber 5.4, Sugar 6.1, Protein 61
WHOLESOME HERB PANEED CHICKEN BREAST
Make and share this Wholesome Herb Paneed Chicken Breast recipe from Food.com.
Provided by Dawn R
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Lightly grease a baking sheet with olive oil.
- Toast the bread so that it is very done (typically toasting twice in a toaster oven will do). Let cool. In a food processor, grind the toast into crumbs. Add parmesan, rosemary, pepper and salt. Set aside bread crumbs in a pie plate.
- Between two pieces of plastic wrap, pound out the chicken to about 1/4 inch thickness. You can use a rolling pin or a unopened bottle of wine. Trim the excess fat. Cut into 1 inch wide strips.
- In another pie plate, pour buttermilk. Dregde chicken through milk and then through bread crumbs. Place on baking sheet.
- Bake at 350 degrees for about 15 minutes. Enjoy with a salad, fresh sides (my choice is my Cocoaed Strawberries and Chilied Green Beans).
Nutrition Facts : Calories 250.3, Fat 5.7, SaturatedFat 1.4, Cholesterol 90.1, Sodium 631.7, Carbohydrate 10.2, Fiber 1.6, Sugar 2, Protein 38.1
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- One at a time place the chicken breasts inside a zip type bag and then using a meat mallet pound the chicken breasts to an even ½-inch thickness.
- Place the Panko breadcrumbs into a medium bowl, in another medium bowl add the beaten egg and the milk to create an egg wash.
- When ready to cook the chicken, heat a large sauté pan over a high heat. Then sprinkle and season the chicken breasts with the Finger Lickin Rub, be sure to evenly coat all sides.
- One at a time dip the seasoned chicken breasts into the egg wash and then allow excess to drip, and then dredge the chicken into the Panko breadcrumbs, giving it an even coating. Bread all the chicken breasts in this manner and set onto a plate or tray.
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