Parmesan Chicken Rsc Food

PARMESAN CHICKEN

Steps:

• Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
• Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

THE BEST CHICKEN PARMESAN

Steps:

• Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
• Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
• Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
• shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
• Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
• Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
• Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

RANCH PARMESAN CRUSTED CHICKEN #RSC

Steps:

• Wash and pat dry chicken breast, and prepare 9X13 oven proof casserole dish, spray with pam.
• Combine ingredients in two 2qt bowls as follows:.
• bowl #1 Combine beaten egg, milk, salt, butter, parmesan cheese and honey.
• bowl# 2 Combine bread crumbs, marjoram, garlic powder, and ranch seasoning mix.
• Dredge chicken breast in bowl#1, then place in bowl#2 and cover both sides completely. Place in casserole.
• dish. Continue until all breast completed.
• Mix all topping ingredients together in a small mixing bowl. Spread over each chicken breast equally. Bake for 45 minutes inches.
• a 350 degree preheated oven.
• Serve over your favorite rice or pasta and enjoy -- .

PARMESAN CHICKEN #RSC

Steps:

• Preheat oven to 375 degrees. Coat cookie sheet with vegetable oil.
• Mix parmesan cheese, garlic powder and panko bread crumbs in shallow wide bowl, set aside.
• Slice the chicken breasts horizontally to make four thin breasts.
• Mix Hidden Valley Ranch Original Seasoning Mix with the greek yogurt. Spread generously on all sides of the chicken breasts. Dip breasts in bread crumb mixture and gently press so coating will stick.
• Place on plate and refrigerate for 15 minutes.
• Place breasts on cookie sheet and cook for 12 minutes. Turn over gently and cook another 10-15 minutes or until the breasts are 165 degrees when thermometer is inserted in thickest part of breast.
• Serve with your favorite sides. Serves four.

PARMESAN SPRING CHICKEN

Steps:

• Heat grill to medium and line the grill pan with foil. Beat the egg white on a plate with a little salt and pepper. Tip the parmesan onto another plate. Dip the chicken first in egg white, then in the cheese. Grill the coated chicken for 10-12 mins, turning once until browned and crisp.
• Meanwhile, boil the potatoes for 10 mins, adding the peas for the final 3 mins, then drain. Toss the vegetables with the spinach leaves, vinegar, oil and seasoning to taste. Divide between four warm plates, then serve with the chicken.

PARMESAN & RANCH CHICKEN BREASTS #RSC

Steps:

• Preheat oven to 400°F.
• Grease a 13 x 9-inch baking dish with cooking spray.
• In a bowl, mix bread crumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.
• Dip each chicken breast into the Ranch dressing, making sure to coat both sides.
• Cover each coated chicken breast in the bread crumb mixture.
• Place in a single layer onto a greased baking sheet.
• Lightly drizzle the olive oil and lemon juice over each chicken breast.
• Bake uncovered for 30 minutes or until the chicken is fully cooked.

SPINACH AND CHEESE STUFFED CHICKEN BREAST #RSC

Steps:

• Butterfly chicken breast and drizzle with olive oil.
• Sprinkle chicken breast with Hidden Valley Seasoning and Dressing Mix and set aside.
• In a saute' pan cook spinach until spinach has started to cook down. Remove spinach from heat and add to a medium bowl with Parmesan cheese, half of the mozzarella cheese, bread crumbs and beaten egg and olives. Mix all ingredients until well incorporated.
• Place a large spoonful of spinach mixture in the middle of each chicken breast and fold over, covering the spinach mixture completely.
• Sprinkle with remaining cheese and place on baking sheet and bake on 350 degrees for 20-25 minutes or until thermometer reaches 165 degrees when chicken is tested.

PARMESAN CHICKEN

Steps:

• Preheat oven to 450°F and line a baking sheet with parchment.
• Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl and add chicken breasts, tossing to coat well.
• Pulse English muffins in a food processor until finely ground. Add cheese, butter, and remaining 1/4 teaspoon pepper and pulse until combined well. Transfer to a shallow soup plate or pie plate.
• Dredge chicken, 1 piece at a time, in crumbs, coating completely and pressing gently to help crumbs adhere, then transfer to baking sheet. Bake in middle of oven until golden brown and cooked through, 15 to 20 minutes.

PARMESAN GARLIC RANCH BEER BREAD #RSC

Steps:

• Preheat oven to 375°F.
• In a small saute pan, cook shallot and garlic with oil until caramelized; allow to cool.
• In a large mixing bowl, mix together flour, Parmesan cheese, chives, Ranch seasoning mix, baking powder, yogurt, and shallot/garlic mixture. Stir in room temperature beer until smooth and pour batter into a well-greased loaf pan.
• Bake at 375°F for 60-70 minutes or until top is golden and a toothpick comes out clean. Allow to sit 10 minutes in the pan, then remove and cool on a wire rack.

RANCH PRETZEL CHICKEN #RSC

Steps:

• 1. In a food processor combine the pretzels, Ranch Dip packet, Parmesan cheese, lemon zest, black pepper, and paprika. Pulse until the pretzels become crumbs.
• 2. Place the pretzel mixture in a shallow dish. In a separate dish combine the Greek yogurt and Ranch Dressing.
• 3. Heat the olive oil in a large skillet over medium heat.
• 4. Dip the chicken into the yogurt mixture and then place in the pretzel mixture. Press down on the mixture to make it stick to the chicken. Place in the pan and saute for 4-6 minutes per side or until the internal temperature of the chicken reads 170 degrees.
• 5. Remove and place on a paper towel to drain. Serve with dipping sauces.

WEIGHT WATCHERS PARMESAN CRUSTED CHICKEN SCHNITZELS

Steps:

• Beat the chicken breasts with a mallet until they are flat. This is best done between cling-film.
• Mix the rest of the ingredients together and then put them into a large bowl.
• Dip the chicken schnitzels in the seasoned crumbs and then place the onto a non-stock baking tray.
• Bake at 200C/400F/Gas 6 for between 20 and 25 minutes or until the chicken is cooked and the crumb coating is crisp and golden.
• Serve immediately with a lemon wedge, some grilled tomatoes and seasonal greens.

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.

RANCH MOZZARELLA CHICKEN #RSC

Steps:

• Set oven for 350 degrees Fahrenheit.
• Mix together bread crumbs, parmesan cheese and Ranch mix in a small bowl.
• In another small bowl, beat two eggs with a fork.
• Dip the chicken breasts first in the beaten eggs, and then in the bread crumb mixture. Lay them in a casserole dish.
• Scatter the shallots over the chicken breasts.
• Place the mozzarella slices over the shallots, completely covering all the chicken in the dish.
• Spread Ranch dressing from the bottle over the mozzarella. Use a knife to smooth it out so that a thin layer of the dressing covers all the cheese.
• Put the chicken in the oven and bake it for 1 hour but check it at 45 minutes. The cheese should be golden brown and the chicken tender and delicious.