Parmesan Crusted Chicken Breasts Wtomato And Basil And Potatoes Food

PARMESAN CRUSTED CHICKEN BREASTS W/TOMATO AND BASIL AND POTATOES

Steps:

• Preheat oven to 500°F.
• Cut fingerling potatoes into halves or quarters. If you are using small red potatoes, halve or quarter them in the same way.
• Cover a large cookie sheet with foil. Place potatoes on cookie sheet.
• Combine with peppers and onions, garlic and crushed red pepper flakes.
• Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons.
• Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges.
• Toss mixture with tongs, turning the potatoes after 15 minutes.
• While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top.
• Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil.
• Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible.
• Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side.
• While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
• Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

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.

BAKED PARMESAN-CRUSTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly. Stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Place the chicken into a 9x13 inch baking dish.
• Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.

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.

EASY PARMESAN CRUSTED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Combine Hellmann's® 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.

PESTO PARMESAN CRUSTED CHICKEN BREASTS OVER TOMATO SPINACH PASTA

Steps:

• Chicken -- I don't like the chicken breasts too thin for this. A scallopini cut is too thin, but lately a few that I have purchased are so thick I had to pound them out a bit.
• Marinate -- Now, if you have time, place the chicken and pesto in a large baggie and let it marinate, 30 minute and up to 4 hours. But not longer than 4 hours. If you do not have time, don't worry. It can be made right on the spot.
• Tomato sauce -- I like to start the sauce first. I use a good Italian flavored tomato sauce, but use your favorite sauce. I also like to add a bit more onion and garlic to mine, but remember, you can really add anything you want to make it "Yours.".
• In a small pot, add the olive oil and bring to medium heat. Then add the onion and garlic and cook 2-3 minutes. Deglaze with the wine and then add in the tomatoes and let simmer while you prepare the chicken. Before serving - after puree - if you add that step, add in the fresh basil.
• Note: Depending on what type of tomatoes you use, you may need to puree them. I use my immersion blender or you can use a regular blender. The end result you want a fairly smooth sauce. I like a little texture, but I use big Italian tomatoes, so I like to puree mine a bit. If you use a fine diced tomatoes, you may not need to do that. It is your choice.
• Chicken -- In a pie plate, or small dish, add the bread crumbs and parmesan cheese.
• Now if you marinated the chicken in the pesto remove each chicken breast and lightly shake off any extra. Then dredge in the bread crumb and cheese mixture. If you didn't marinate your chicken, just add the pesto to a small bowl and dip each breast in the pesto, shake off any extra and dredge in the bread crumb and cheese mixture like above.
• Pasta -- Cook according to package directions.
• Pan Sear -- In a large skillet (I prefer a non-stick pan for this), heat up the olive oil of medium high heat. Add the chicken and cook on each side until golden brown. They only take approximately 5-10 minutes per side depending on the thickness of your chicken.
• Pasta -- Drain the pasta well and toss in the tomato sauce and don't forget to add the fresh basil.
• Serve -- Plate up the pasta and tomato sauce and then top with a chicken breast. You can garnish with extra parmesan if you want. Just add a salad and dinner. ENJOY!

PARMESAN CRUSTED CHICKEN BREASTS WITH TOMATO AND BASIL AND POTATOES WITH PEPPERS AND ONIONS

Steps:

• Preheat oven to 500 degrees F. Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way. Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up! While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts. While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste. Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.