Parmesan Herb Roasted 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.

CRISPY PARMESAN ROAST CHICKEN

Steps:

• Combine the minced thyme, minced rosemary, 1 tablespoon salt and 1/4 teaspoon pepper in a small bowl. Scatter the herb sprigs, lemon and onion wedges, garlic and carrots in a 9-by-13-inch baking dish.
• Pat the chicken dry with paper towels. Using poultry shears, cut along both sides of the backbone to remove it. Open the chicken breast-side up and press firmly in the center of the breast to flatten. Sprinkle the salt mixture over both sides of the chicken. Place the chicken on top of the aromatics in the baking dish, tucking the wing tips under, and let sit at room temperature for 1 hour.
• When ready to roast, position a rack in the upper third of the oven and preheat to 425 degrees F.
• Drizzle the chicken with the olive oil and sprinkle all over with the Parmesan. Roast until an instant-read thermometer inserted into a thigh reaches 165 degrees F, about 45 minutes. Remove from the oven and let the chicken rest for 15 minutes before carving. Serve on a platter with the roasted carrots, lemon, onion and garlic.

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).

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 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.

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.

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.