Parmesan Yogurt Chicken Food

GREEK YOGURT PARMESAN CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir yogurt, Parmesan cheese, bread crumbs, ranch dressing mix, garlic powder, mustard, and pepper together in a bowl. Spread yogurt mixture over each chicken breast to coat completely. Transfer coated chicken to a baking dish.
• Bake chicken in the preheated oven for 20 minutes. Turn on the oven's broiler.
• Broil chicken, turning once, until bread crumbs are toasted, and chicken breasts are no longer pink in the center and the juices run clear, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GREEK YOGURT PARMESAN CHICKEN

Steps:

• Preheat the oven to 375 degrees.
• Place the chicken in a prepared baking dish. Season well with salt and pepper.
• Mix together the yogurt, Parmesan, garlic, lemon zest, and the seasoning you choose. Pour over the chicken and use your hands to make sure the chicken is completely coated.
• Bake for 35-45 minutes until chicken is cooked through.

PARMESAN CHICKEN

Steps:

• Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
• Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
• Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

HEALTHY AIR FRYER PARMESAN CHICKEN WITH BROCCOLI

Steps:

• Stir together the panko, Parmesan, 2 teaspoons of the olive oil, the oregano, pinch of salt and a couple grinds of pepper in a shallow bowl or small baking dish until thoroughly combined. Pat the chicken dry between a couple paper towels, then sprinkle lightly with salt and pepper. Brush both sides of the chicken with 1 1/2 tablespoons of the Dijon, then press into the panko-Parmesan mixture, making sure both sides are evenly coated.
• Toss the broccoli, remaining 2 teaspoons of the olive oil, a good pinch of salt and several grinds of pepper in a medium bowl until evenly coated.
• Preheat a 3.5-quart air fryer to 375 degrees F. Add the chicken to the air-fryer basket and cook until it's starting to brown and crisp on the top, about 6 minutes. Flip the chicken over with tongs and position in the center of the basket, then scatter the broccoli around the perimeter. Continue air-frying until the chicken is crisp all over and an instant-read thermometer inserted in the middle registers 160 degrees F, and the broccoli is tender and charred, about 8 minutes more.
• Meanwhile, stir together the yogurt, lemon zest and juice, remaining 1/4 teaspoon Dijon, a pinch of salt and several grinds of pepper in a small bowl. Serve alongside the chicken and broccoli for dipping.

CHICKEN PARMESAN

Steps:

• To prepare, preheat the oil to 350 degrees F in a large pan. Preheat the oven to 375 degrees F.
• Prepare the chicken by lightly covering with flour. Tip off any excess flour. Next, dip the floured chicken into the egg wash. Add the chicken to the oil in batches and cook until golden brown, 6 to 7 minutes. Remove from the oil and place on paper towels to allow any excess oil to drain. After draining, cover the chicken with equal amounts of mozzarella and bake until the cheese melts, about 5 minutes.
• Meanwhile, add the cooked pasta to a colander and submerge in simmering water to heat, 1 minute. Remove from the water. Allow the heated pasta to drain any excess water, and then portion equally into bowls. Finally, add the cooked chicken atop the pasta. Finish with the warmed marinara and Parmesan. Serve.

CHICKEN PARMESAN

Steps:

• Preheat the oven to 500 degrees F.
• Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
• Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.;
• In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

CHICKEN PARMESAN

Steps:

• Bring a large pot of salted water to a boil. Add the broccoli and cook until just crisp-tender. Plunge into an ice bath to stop the cooking. Drain and reserve.
• Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and reserve.
• Place the oven rack in the middle position and preheat the oven to high broil.
• Create a standard breading station in 3 separate 8-by-8-inch pans: Combine the flour, 1 tablespoon salt and 2 teaspoons pepper into the first pan. Whisk together the eggs and the milk in the second pan. Place the breadcrumbs in the third pan.
• Trim any fat from the edges of the chicken breast and place each breast between 2 pieces of plastic wrap. With a meat mallet, pound out each breast until it is an even 1/4 inch thick.
• Dredge each breasts using the standard breading: First in the flour, then in the egg wash and finally in the breadcrumbs, making sure to coat the entire breast.
• Heat a large skillet over high heat until it begins to smoke and then reduce the heat to medium. Add 2 tablespoons oil to the pan and gently place 2 breasts in the pan. Cook the chicken on the first side until the breading is golden brown, about 5 minutes. Gently turn the breasts over and cook until the breading is golden brown on the other side, about 5 minutes. Remove the chicken breasts to a pan lined with paper towels. Repeat with the remaining chicken breasts, changing the oil between each batch.
• Place the chicken breasts on rimmed baking sheets. Top each breast with 3 pieces of the broccolini and 2 slices of the mozzarella. Bake until the cheese is melted and begins to brown, 5 to 10 minutes.
• For plating: Bring the Tomato Sauce to a simmer in a large skillet. Add the pasta and cook until the pasta and sauce are hot.
• Divide the pasta and sauce among 6 plates, mounding it in the center of each plate. Place a finished chicken breast on top of each mound. Sprinkle each plate with 1 tablespoon Parmesan and 1 teaspoon chopped parsley.
• Combine the whole tomatoes and their liquid, the olive oil, onion, basil, oregano, salt, pepper and 4 cloves garlic in a large bowl or 2-gallon container and puree with an immersion blender until smooth.
• Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium, add the grapeseed oil and remaining 4 cloves garlic and quickly saute. Add the diced tomatoes and saute for 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes, remove from the heat. Bring back to a simmer when you are ready to plate. Yield: 6 servings

PARMESAN YOGURT DIP

Steps:

• In a bowl, combine the yogurt, Parmesan cheese, sour cream, parsley, green onion, mustard, onion powder, salt and pepper. Cover and refrigerate for at least 2 hours. Serve with assorted vegetables.

YOGURT CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
• In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
• Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.

GREEK YOGURT CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a baking pan with cooking spray.
• Mix Greek yogurt, Parmesan cheese, seasoned salt, garlic powder, and ground black pepper together in a bowl.
• Arrange chicken breasts in a single layer in the prepared baking pan. Spread Greek yogurt mixture on top of chicken; sprinkle bread crumbs on top.
• Bake uncovered in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes.

PARMESAN YOGURT CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Mix cheese, yogurt, bread crumbs and spices together until combined.
• Place chicken in baking dish.
• Spread yogurt mix over chicken.
• Bake for 45 minutes.

PARMESAN YOGURT CHICKEN

Steps:

• Preheat oven to 350°F.
• Ina large glass baking dish, arrange chicken in a single layer.
• Drizzle with lemon juice, then sprinkle with salt and pepper.
• Combine yogurt, mayonnaise, scallions, mustard, Worcestershire sauce, thyme, and cayenne pepper in a small bowl, mixing very well.
• Spread the mixture over the chicken and bake for 50 minutes.
• Drain off all juices.
• Sprinkle cheese on chicken.
• Preheat broiler and broil chicken 4 inches from the heat source, for 3 minutes, or until cheese melts, and browns slightly.

MIDDLE EASTERN YOGURT CHICKEN

Steps:

• Whisk together yogurt, olive oil, vinegar, oregano, green onion, cumin, salt, paprika, black pepper, and cayenne pepper in a large glass or ceramic bowl. Add the chicken breast halves and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator 1 hour to overnight.
• Preheat an oven to 500 degrees F (260 degrees C). Grease a shallow baking dish.
• Remove chicken from the marinade and shake off excess. Discard used marinade. Arrange chicken in prepared baking dish.
• Bake in preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with spearmint before serving.