Parmesan Herb Chicken Food

PARMESAN HERB CHICKEN

Steps:

• In a shallow dish, combine the first six ingredients. Dip chicken in butter, then coat with Parmesan mixture. Place in two greased 15x10x1-in. baking pans. Bake, uncovered, at 350° for 40-45 minutes or until the juices run clear.

HERB AND PARMESAN CRUSTED CHICKEN

Steps:

• Remove the tenderloins from the chicken and reserve for another recipe.
• Slightly flatten the chicken breasts with a mallet.
• Combine the herbs, bread crumbs, grated cheese and salt and pepper.
• Slowly drizzle the olive oil over the mixture, lightly working the crumbs with your fingertips until the mixture is loose and fluffy.
• Spread the coating out on a cookie sheet.
• Dip the chicken breasts in the egg white. Drain off the excess.
• Firmly press each breast in the crumb mixture and press to coat thoroughly.
• Lay the chicken on a waxed paper lined plate and refrigerate for 1 hour, uncovered.
• Cook the chicken breasts on a grill for about 3 minutes per side, or until juices run clear.

BAKED PARMESAN & HERB CHICKEN STRIPS

Steps:

• Place flour in shallow dish, add salt and pepper to taste.
• In another shallow dish beat egg.
• In third shallow dish mix breadcrumbs, seasoning, garlic powder, cheese, and salt & pepper to taste.
• Dip chicken strips in egg.
• Dredge chicken in flour.
• Dip flour dredged chicken in egg.
• Coat in the breadcrumb mixture.
• Place coated chicken pieces on cooking sheet that has been sprayed with non-stick cooking spray.
• Lightly spray tops of chicken pieces with non-stick cooking spray.
• Place chicken in preheated 350 degree oven 20 -25 minutes (or longer depending on the size of your strips). For extra crunch turn oven to 425°F for last 3-4 minutes.

PARMESAN-HERB ROASTED CHICKEN

Steps:

• Heat oven to 400°F.
• Mix cheese, herbs and pepper in shallow dish.
• Moisten chicken with water; gently shake off excess water. Add chicken, 1 breast at a time, to cheese mixture; turn to evenly coat both sides of chicken. Place in single layer in shallow pan.
• Bake 20 to 25 min. or until chicken is done (165ºF).

PARMIGIANO AND HERB CHICKEN BREAST TENDERS

Steps:

• Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.
• Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
• Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.
• Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano.
• Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste.
• Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve.
• Enjoy!

PARMESAN HERB CHICKEN TENDERS

Steps:

• Preheat oven to 425.
• Mix the crumbs, parmesan cheese, garlic, rosemary, salt, and pepper.
• In a separate bowl blend egg and 1 tbsp water.
• Slice chicken into 24 peices.
• Dip peices into egg wash, then into the crumb mixture.
• Place on an oiled cookie sheet, then spray the tops with cooking spray.
• Bake for 7 minutes, then flip them over and bake another 8 minutes or until juices run clear.

PARMESAN HERB SEASONING

Steps:

• Place ingredients in small bowl and blend with whisk.
• Place mix into 1 small thin sandwich bag.
• Tie mix into corner of bag with ribbon.
• Copy and attach the instructions below:
• Makes 1/2 cup.
• Parmesan Herb Crescent Rolls:
• 1 can refrigerated crescent roll dough, unbaked
• 1 packet seasoning mix
• Open a can of refrigerated crescent rolls - unroll dough.
• Sprinkle dough evenly with seasoning from packet before shaping into crescents.
• Bake as directed on crescent roll package.
• Parmesan Herb Monkey Bread:
• 1 can refrigerated biscuits, unbaked (8 count)
• 1 packet seasoning mix
• 1/2 stick margarine, melted
• Cut biscuits into quarters and place in large bowl.
• Add seasoning mix to melted butter and stir well.
• Pour butter over biscuits and toss to coat very well.
• Place biscuit pieces in medium loaf pan (4 1/2 x 8 1/4")
• Bake at 350 for 20 minutes.
• Parmesan Herb Salad Dressing:
• Place 1/2 cup good quality olive oil into a jar.
• Add 1/4 cup cider vinegar.
• Add seasonings mix from packet.
• Place lid on jar and shake until blended.
• Serve over green salad.
• Makes 3/4 cup salad dressing.

ITALIAN PARMESAN HERB MIX

Steps:

• Stir together all the ingredients. Package mixture in airtight containers and store in in a cool place or in the refrigerator.