Parmesan Crumbed Chicken Food

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.

CRISPY PARMESAN CRUSTED CHICKEN

Steps:

• For the chicken: Lightly pound chicken breasts to an even 1/2 inch thickness.
• Blend egg whites, cornstarch, and half lemon juice with a fork in a wide, shallow dish.
• Set aside.
• Combine bread crumbs, parmesan cheese, parsley, salt, pepper, and zest in a second wide, shallow bowl.
• Individually dip chicken brests first in egg mixture, then in crumbs.
• Pat crumbs on both sides of chicken- it's ok if some crumbs fall off.
• Set crusted breasts on a wire rack for 20 to 30 minutes to set crust.
• After 20 to 30 minutes, saute chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp.
• Carefully turn with a spatula and transfer skillet to a 450 degree oven to finish cooking.
• Roast chicken until done, about 8 more minutes.
• While chicken is roasting, prepare sauce.
• For the sauce: Saute shallot in 1 T butter in a small saucepan over medium heat just until soft, 2 to 3 minutes.
• Add wine, cream, broth, and remaining lemon juice.
• Simmer until reduced by half, 8-10 minutes.
• Whisk in remaining butter, one tablespoon at a time, stirring constantly.
• Add sage and seasonings.
• Place roasted chicken on a plate and top with sauce.

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.

CRUNCHY PARMESAN-CRUMBED CHICKEN

Steps:

• Preheat the oven to 200°C.
• Combine the breadcrumbs, parmesan, butter, thyme and pepper.
• Place the chicken into a baking dish lined with non-stick baking paper.
• Top chicken with breadcrumb mixture.
• Bake for 10 minutes or until the chicken is cooked through and the crumbs are golden.
• Serve with lemon wedges and roasted vegetables.

CHICKEN WITH PARMESAN CRUMBS

Steps:

• Mix together the polenta, Parmesan,chopped fresh thyme and olive oil.
• Skin the chicken breasts, spread with the black olive tapenade, then put them in a baking dish on a bed of thyme sprigs together with the tomatoes. Pat crumbs on chicken and tomatoes, drizzle with the olive oil.
• Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
• Serve with salad and crusty bread.

PARMESAN-CRUMBED CHICKEN

Steps:

• Rinse the breasts and pat them dry.
• In a shallow bowl, whisk together the mustard, wine, salt, and pepper and add the chicken.
• The chicken can be coated immediately or held in the refrigerator for up to 2 hour In a large, shallow dish, mix the cheese, breadcrumbs, and pepper.
• Drizzle the melted butter over the crumb mixture and toss until well combined.
• Heat the oven to 450°F and butter a baking sheet or rack.
• Coat Chicken with bread crumb/cheese mixture.
• Roast the chicken until it's crisp, browned, and cooked through, 25 to 30 min.
• Check after 15 min.
• If the chicken is getting too brown, reduce the heat to 400° and add 5 min.
• to the total cooking time.

PARMESAN CRUMBED CHICKEN & TOMATO SALAD

Steps:

• Preheat oven to 180c.
• Combine parmesan and breadcrumbs in a medium bowl.
• Place flour and egg in sperate medium bowls.
• Toss 1 chicken fillet in the flour to coat and shake off any excess.
• Dip in the egg to coat then coat in the breadcrumb mixture, pressing the crumbs firmly onto the chicken.
• Repeat the process with the remaining chicken.
• Place the fillets on a wire rack over a baking tray and cook in the preheated oven for 12 minutes.
• Place the bacon in a single layer on another tray, and add to the oven.
• Cook the chicken and bacon for a further 13 minutes, or until the chicken is cooked and the bacon is crisp.
• Thinly slice the bacon.
• Meanwhile to make the dressing, place the ingredients in a small bowl and whisk to combine.
• Place the salad leaves, tomatoes, basil and green onions in a large bowl and toss to combine.
• Divide among serving plates.
• Cut the chicken across the grain into thick slices and divide among the salads.
• Sprinkle with the bacon and drizzle with the dressing.

PARMESAN CRUMBED CHICKEN

Steps:

• Using a sharp knife, cut chicken horizontally, not all the way through. Open out and flatten with hands. Using a meat mallet or rolling pin gently pound chicken between sheets of baking paper to 1cm thick.
• Combine breadcrumbs, parmesan and parlsey on a plate. Place yoghurt in a medium bowl. Dip chicken into yoghurt, then coat in crumbs, place on a plate, cover with food wrap and chill for 15 minutes.
• Heat oil over a moderate heat. Cook chicken , turning once and transfer to another plate. Rest 5 minutes before serving.