Parmesan And Panko Crusted Chicken Food

BAKED CHICKEN BREASTS WITH PARMESAN CRUST

Steps:

• Preheat the oven to 450 degrees F. Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside. In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.
• Photograph by Charles Masters

CRISPY PARMESAN-PANKO CRUSTED CHICKEN CUTLETS

Steps:

• Combine the flour, dry mustard, salt, and pepper in a shallow dish.
• Beat the eggs in a separate shallow bowl.
• Combine the panko and Parmesan cheese in another shallow dish.
• Heat half the butter and half the oil in a large nonstick skillet over med-high heat.
• When the butter is melted, coat each chicken cutlet in the flour, then the egg, allowing excess to drip off, then coat it thoroughly with the panko-Parmesan mixture and put it in the hot pan.
• About 3-4 chicken cutlets should fit in the pan at the same time.
• After about 2 minutes, rotate the chicken so it cooks evenly but don't flip it.
• After about 2 more minutes, flip the chicken, and do the same thing on the second side, rotating it once so the chicken cooks evenly throughout.
• Cook the rest of the chicken, adding the rest of the butter and olive oil as needed.
• Remove the cooked chicken to a paper towel-lined plate.
• While the chicken is cooking, combine the dijon mustard and honey in a small serving bowl.
• Serve the chicken with the honey mustard sauce for dipping.

PARMESAN & PANKO CRUSTED CHICKEN

Steps:

• Combine panko crumbs, seasonings, and parmesan cheese in a bowl.
• In a separate bowl add mayonaise.
• Spread mayonaise on chicken then dredge chicken in crumb mixture
• Spray a baking sheet with cooking spray
• Bake at 450º F for 20 mins or until thoroughly cooked.

PARMESAN CRUSTED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
• Bake 20 minutes or until chicken is thoroughly cooked.
• Cost per recipe*: $7.16
• Cost per serving*: $1.79
• *Based on average retail prices at national supermarkets.

PARMESAN AND PANKO CRUSTED CHICKEN

Steps:

• Heat oven to 375°F.
• Combine bread crumbs, cheese and parsley in shallow dish. Mix dressing and pepper in separate shallow dish. Dip chicken, 1 breast at a time, in dressing mixture, then in crumb mixture, turning to evenly coat both sides of each breast with each ingredient.
• Heat oil in large ovenproof skillet on medium-high heat. Add chicken; cook 2 min. on each side or until lightly browned on both sides. Place skillet in oven.
• Bake 20 min. or until chicken is done (165°F).

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.

PANKO PARMESAN CRUSTED CHICKEN WITH WASABI TOMATO SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Coat a large baking sheet with cooking spray.
• For the chicken:
• Season both sides of chicken with salt and black pepper. Place flour in a shallow dish. Place eggs in a separate shallow dish. Combine panko crumbs and Parmesan in a third shallow dish. Dip chicken first in flour, then in the egg and then panko crumb mixture. Transfer chicken to the prepared baking sheet and spray the surface with cooking spray. Bake for 25 to 30 minutes, or until chicken is golden brown and cooked through. Remove from oven.
• For the sauce:
• While the chicken is cooking, in a small saucepan, combine tomato sauce, wasabi paste, sugar, chili powder, and cumin. Set pan over medium heat and bring to a simmer, for 10 minutes. Remove pan from heat and reserve 2/3 cup of the sauce.
• Serve 4 of the chicken breast halves with remaining tomato sauce spooned over top. Reserve remaining chicken and 2/3 cup of the sauce for another use.

PARMESAN-CRUSTED CHICKEN WITH CAPERS

Steps:

• Combine garlic powder, onion powder, poultry seasoning, and lemon pepper. Sprinkle spice mix on both sides of chicken breasts, then coat each side with Parmesan cheese and flour.
• Heat a heavy skillet over medium-high heat. When hot, add olive oil and swirl to coat the pan. Brown chicken breasts on both sides, turning only once. It should not be cooked through and through. Remove to a plate and keep warm.
• Add white wine to deglaze the pan, scraping up any browned bits. Cook for 1 minute, then add chicken broth. Bring to a simmer and return chicken breasts to the pan. Simmer until liquid is reduced by half, then add green onions and capers. Cook an additional 2 minutes. Serve chicken breasts with pan gravy.

SPICY PANKO CHICKEN PARMESAN

Steps:

• Heat oven to 400ºF.
• Coat chicken with coating mix as directed on package; place in 13x9-inch pan.
• Bake 20 min. or until done (165ºF).
• Combine pasta sauce and crushed red pepper; pour over chicken. Top with cheeses; bake 5 min. or until four cheese blend is melted.

PARMESAN-CRUSTED CHICKEN FINGERS

Steps:

• Place a rack in the top third of the oven. Heat oven to 425°F Set a wire rack on a baking sheet and coat rack lightly with cooking spray.
• In a shallow bowl, stir together breadcrumbs, Parmesan cheese, parsley (if using), and pepper. In another shallow bowl, whisk together mustard and egg whites until frothy and opaque. Dip each chicken tender in egg white mixture, then in breadcrumb mixture to coat all sides. Place on prepared rack.
• Spritz top of each tender lightly and evenly with cooking spray, then turn and repeat on the other side. Bake until crumb coating is golden brown and crisp and chicken is no longer pink at the center, 15-20 minutes. Serve immediately.

BAKED PANKO CHICKEN PARMESAN

Steps:

• Preheat oven to 350 degrees.
• Beat eggs in a bowl. Combine cheeses, bread crumbs and spices in a separate bowl.
• Dip chicken pieces in egg, then bread crumb mixture, then egg, then bread crumb mixture again.
• Place chicken on a cookie sheet and bake at 350 degrees for 35 minutes.
• Serve over pasta with marinara sauce and mozzarella. Or place chicken on a hoagie roll with marinara and mozzarella for a Chicken Parmesan Sub. Also great for dipping with marinara or ranch.