Parmesan Crumbed Chicken Food

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.

CRISPY PARMESAN CHICKEN

Steps:

• Flatten chicken breasts to 1/4-in. thickness. Beat egg in a shallow bowl. In another shallow bowl, combine Parmesan cheese and cracker crumbs. Dip chicken in egg, then coat with the crumb mixture. In a small skillet, cook chicken in oil for 2-3 minutes per side or until juices run clear.

PARMESAN-CRUSTED CHICKEN

Steps:

• In a food processor, pulse bread, Parmesan, parsley, and 1/4 teaspoon each salt and pepper until fine crumbs form. Transfer mixture to one shallow bowl; place egg in another.
• One at a time, dip each chicken cutlet into egg; let excess drip off, then dip into breadcrumb mixture. Press on crumbs firmly.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cutlets, two at a time, adding remaining tablespoon oil for second batch, until cooked through, 2 to 3 minutes per side.
• Wipe skillet clean. Add lemon juice and 1/4 cup water; cook over low until steaming, 1 minute. Add mustard. Remove pan from heat, and stir in butter until combined. Serve cutlets with sauce.

CHICKEN BREASTS PARMESAN

Steps:

• Heat pasta sauce, and cook pasta as directed on package omitting salt.
• Meanwhile, beat egg lightly in shallow dish. Mix next 3 ingredients in separate shallow dish. Dip chicken in egg, then in cheese mixture, turning to evenly coat both sides of each breast.
• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min. on each side or until done (165ºF). Top with mozzarella; cover. Cook on low heat 3 min. or until mozzarella is melted.
• Drain pasta; place on platter. Top with sauce and chicken.

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.

PARMESAN-CRUMBED CHICKEN

Steps:

• For the chicken: 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 hours.
• For the coating: In a large, shallow dish, mix the cheese, breadcrumbs, and pepper. Drizzle the melted butter over the crumb mixture and toss until well combined.
• To coat and cook the chicken: Heat the oven to 450°F and butter a baking sheet or rack. Take a breast from the marinade with one hand-this is now your "wet" hand. Don't wipe off the marinade. Lay the chicken on the crumbs. Scoop and pat the crumbs over the breast using your other hand (your "dry" hand), patting until both sides are thoroughly coated. Put the breast on a buttered baking sheet or rack and repeat with the remaining breasts. Roast the chicken until it's crisp, browned, and cooked through, 25 to 30 minutes. Check after 15 minutes. If the chicken is getting too brown, reduce the heat to 400° and add 5 minutes to the total cooking time.

CRISPY PARMESAN CHICKEN

Steps:

• Place the chicken breasts between cling film sheets and lightly bat, until about half to one centimetre/quarter to half an inch thick. Season with salt and freshly ground black pepper. Dust in flour to coat thoroughly, tapping away any excess.
• Mix together the breadcrumbs and parmesan.
• Dip the flattened chicken breasts (escalopes) in the beaten egg, followed by the Parmesan breadcrumbs.
• Heat some olive oil with the butter in a large frying pan. Once sizzling, add the crumbed escalopes and cook for three to four minutes on each side until crispy and golden.
• For the soft basil tomatoes, preheat the grill and put the tomato halves on a baking tray, topping each with a slice of garlic. Season with a good twist of fresh black pepper and a sprinkling of sea salt.
• Drizzle with olive oil and grill until just overdone, their softness providing the escalopes with a sauce to dip into.
• Tear the basil leaves and scatter them over the tomatoes with a drizzle of olive oil.
• Serve the escalopes on a warm plate with the soft basil tomatoes and a wedge of lemon.

PARMESAN CRUSTED CHICKEN

Steps:

• Preheat the oven to 400°F. In a large shallow bowl or on a large plate, combine the breadcrumbs, Parmesan cheese, garlic powder, salt, pepper, and paprika. Set aside.
• Use a thin, sharp knife to slice each chicken breast in half lengthwise to create two thin fillets. Place the chicken breasts between two pieces of plastic wrap on a cutting board, and gently pound to about 3/8-inch with a meat tenderizer.
• Brush both sides of the chicken fillets with mayonnaise to evenly coat. Dredge each of the chicken fillets in the breadcrumb mixture and place on a baking sheet sprayed with cooking spray. Bake for 17-20 minutes or until cooked through and the outsides are golden and crispy.

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.

PARMESAN CRUSTED CHICKEN

Steps:

• Slice each chicken breast half lengthwise so you have a total of 8 long and thin chicken cutlets.
• In one bowl whisk together mayonnaise and ½ cup parmesan cheese. In a second larger bowl mix together breadcrumbs and remaining ¼ cup parmesan cheese.
• Slather each cutlet in the mayonnaise mixture, then press into breadcrumb mixture, making sure to coat chicken on all sides.
• Place chicken in a roasting pan (or lipped baking sheet) and sprinkle with garlic salt.
• Bake at 425F for 25 - 30 minutes until browned and crispy and chicken has reached a safe internal temperature of 165F.

PARMESAN CRUSTED CHICKEN ESCALOPE WITH SLOW ROASTED TOMATOES

Steps:

• Preheat the oven to 150C/300F/Gas 1.
• Place the tomatoes, cut side up onto a roasting tray and drizzle with the olive oil.
• Season with salt and black pepper then scatter half the thyme leaves over the top.
• Place in the oven and roast for 4-6 hours until slightly dried out. Turn the oven off and allow to cool, preferably overnight in the oven.
• For the chicken, place the breadcrumbs, parmesan, lemon zest and remaining thyme leaves into a food processor and blitz to fine crumbs.
• Butterfly the chicken breasts (Place the chicken onto what would have been the skin side, then cut down the centre line to half the way through. Turn the knife sideways and cut horizontally almost to the side of the breast to open it out, then repeat with the other side so you have a chicken breast, twice the size it was and half the thickness.)
• Season the flour with salt and black pepper then dust the chicken in the flour.
• Dip into the egg then into the breadcrumbs, making sure to coat each side thoroughly.
• Heat the olive oil and the butter in a large frying pan then add the chicken breasts, one at a time, and fry until golden-brown, about two minutes on each side. Place onto kitchen paper to drain.
• To serve, pile some tomatoes onto the plate, add the chicken and a handful of watercress then finish with a wedge of lemon.

AIR FRYER PARMESAN BREADED CHICKEN

Steps:

• 1. Mix Parmesan and bread crumbs together in a shallow bowl.
• 2. Mix Greek yogurt and honey mustard in a separate bowl.
• 3. Dread chicken in yogurt mixture and then bread crumbs.
• 4. Place on air-fryer pan, sprayed with cooking spray to prevent sticking.
• 5. Cook at 380 degrees for 10 minutes. Turn and rotate the chicken, and cook for an additional 5 minutes.

AIR-FRYER CHICKEN PARMESAN

Steps:

• Heat an air fryer to 350 degrees using the air crisp feature. In a shallow plate, mix both bread crumbs with the Parmesan and Italian seasoning. In a bowl, whisk the eggs.
• Dip each piece of chicken in the egg, coating it evenly, and let excess egg drip off. Then press into the bread crumb mixture to evenly coat. Place the prepared chicken in the air fryer in a single layer. You may need to cook in batches. If you do, heat an oven to 200 degrees.
• Cook until the crust turns deep brown, 7 to 8 minutes. The timing depends on the air fryer. Spread 1 to 2 tablespoons marinara over each breast, then sprinkle with mozzarella. Cook until the cheese melts and the chicken cooks through, an additional 4 to 5 minutes. If cooking in batches, keep the first batch warm in the oven while preparing the next. Serve immediately with your choice of pasta and sauce.