Breaded Cinnamon Chicken Recipes

CINNAMON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)
• Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.

BREADED CURRY CHICKEN DRUMMIES

Steps:

• Preheat oven to 375°. In a shallow bowl, mix bread crumbs and seasonings. In a microwave, melt butter with lemon juice. Brush drumsticks with butter mixture, then coat with crumb mixture. Place on greased racks in two 15x10x1-in. pans., Bake until golden brown and a thermometer reads 170°-175°, 45-55 minutes, rotating pans halfway through baking.

EASY BREADED BAKED CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine sour cream, lemon juice, and paprika in a bowl until well combined. Place stuffing mix in a shallow bowl. Dip chicken breasts into sour cream mixture so both sides are covered, then dip into seasoned stuffing mix on both sides. Roll each chicken breast up and place into a glass baking pan.
• Melt butter in a saucepan over medium-low heat and drizzle over the chicken breasts in the baking pan.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and browned on the outside, and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BREADED CHICKEN BREASTS

Steps:

• In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, salt and pepper. In another bowl, combine the butter, lemon juice and garlic. Dip chicken in butter mixture, then roll in crumbs., Roll-up chicken jelly-roll style; place seam side down in a greased 11x7-in. baking dish. Drizzle with any remaining butter mixture; sprinkle with paprika. , Bake, uncovered, at 350° for 35 minutes or until juices run clear.

ANGELA'S EASY BREADED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.

BREADED CINNAMON CHICKEN

Steps:

• Combine the garlic, apple juice, and soy sauce in a small bowl and rub the chicken in the mixture, moistening all surfaces.
• Mix the bread crumbs and cinnamon together in another bowl and roll the chicken in the bread crumbs until covered.
• Put chicken in a nonstick baking pan and sprinkle additional cinnamon over it.
• Cover with foil and bake at 400 in oven.
• After 1/2 hr, remove foil and baste with wine.
• Reduce heat to 350 and continue baking, uncovered, another 1/2 hours.

FRENCH ONION-BREADED BAKED CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Mix bread crumbs and dry soup mix together in a bowl.
• Mix mayonnaise and garlic paste together in a separate bowl. Microwave on high to thin out consistency, 20 to 30 seconds.
• Brush chicken breasts with the mayonnaise mixture. Cover with the crumb mixture. Place on a baking sheet.
• Bake on the middle rack of the preheated oven until chicken is no longer pink in the center and juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

EASY CINNAMON CHICKEN

Steps:

• Sprinkle pepper on both sides of chicken breasts. Press pepper onto chicken with back of spoon.
• Sprinkle 1/2 tsp of cinnamon on both sides of each piece of chicken, press with spoon.
• Sprinkle onion powder on top side only, press with spoon.
• Place chicken in 8x8 pan.
• Combine prepared boullion, water (or wine), and remaining cinnamon.
• Pour into botton of pan, NOT over chicken.
• Loosely cover with foil and bake 1 hour at 350 degrees.
• check liquid level halfway through cooking, may require more water (wine)-> additional 1/4 cup.

BREADED CHICKEN CUTLETS

Steps:

• In a shallow dish, combine flour with a pinch of salt. In another dish, whisk together egg, 1 tablespoons water, and a pinch of salt. In a third dish, stir together breadcrumbs, 1/2 teaspoons salt, and 1/4 teaspoons black pepper.
• Working with one cutlet at a time, dredge cutlet in flour to coat completely, then shake off excess flour. Dip floured chicken in the egg mixture, turning to coat completely. Let excess drip off. Place cutlet in breadcrumb mixture, patting it in and turning it coat both sides. Shake off any excess crumbs before proceeding.
• In a large nonstick skillet, heat 2 tablespoons oil over medium; swirl to coat pan. Add 4 cutlets; cook until golden brown and no longer pink in the center, 2-3 minutes per side. Remove. Repeat with remaining oil and chicken. Remove cutlets to serving tray. Squeeze juice of two lemons into bottom of skillet, add 2 tablespoons butter and swirl until melted, scraping up any browned bits. Serve sauce with cutlets.

CINNAMON ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Wash and dry chicken. Combine ingredients and rub over entire chicken. Place chicken in a roasting pan on a rack. Roast 10 minutes at 400 degrees, then reduce heat to 350 degrees and roast until chicken registers 165 degrees on a meat thermometer.
• Let rest for 15 minutes before carving.

BAKED BREADED CHICKEN

Steps:

• In a shallow bowl, combine mayonnaise and milk. In another bowl, combine bread crumbs and onion powder. Dip chicken in mayonnaise mixture, then roll in crumb mixture. , Place in a greased 8-in. square baking pan. Bake, uncovered, at 350° for 10 minutes. Turn over; bake 10-15 minutes longer or until juices run clear.

BREADED BAKED CHICKEN

Steps:

• In a large roasting pan (or two 9x13 pans), in a 425° oven, melt the butter or margarine.
• Mix flour, salt, paprika and pepper in a heavy-duty plastic bag; shake chicken pieces in the bag, a few at a time, until evenly coated.
• In the pan (s), place the chicken, skin side down, in the melted butter; bake 30 minutes.
• Turn chicken pieces and bake 15 minutes more until pieces are fork-tender.
• I usually make gravy from the de-greased pan juices, using some or all of the leftover flour and some chicken stock.