BREADED CHICKEN STRIPS
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- To make bread crumbs: Tear the bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a 350 degree F oven for 12 minutes.) Let cool and pulse the dried bread in a food processor with the Parmesan, parsley, 3/4 teaspoon salt, and pepper.
- Put the flour, eggs, and bread crumb mixture in 3 separate shallow dishes.
- With the flat side of a cooks' knife or the smooth side of a meat-pounder, pound each breast to equal thickness between 2 sheets of plastic wrap. Cut into 1 1/2-inch strips pat the chicken dry and season both sides with salt and pepper. Dip each strip into the flour, then shake off the excess. Next, run the strips through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat. Lay on a piece of waxedpaper.
- Heat 1/4-inch of oil in a large skillet over medium heat until hot and shimmering. Lay 2 or 3 chicken strips at a time in the pan. Cook the chicken without turning until golden brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side and the chicken is cooked through, about 2 to 3 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain. Serve.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
BREADED CHICKEN BREASTS
A friend and I created this breaded chicken, and it's been a hit with my family ever since. We love the chicken's light lemon flavor and the moist breading. -Karin Bailey, Golden, Colorado
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 299 calories, Fat 15g fat (8g saturated fat), Cholesterol 95mg cholesterol, Sodium 694mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.
CHICKEN PARMESAN-STUFFED GARLIC BREAD RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, flour, eggs, seasoned breadcrumb, oil, large baguette, mozzarella cheese, marinara sauce, butter, garlic, fresh parsley, grated parmesan cheese
Provided by Tasty
Categories Appetizers
Yield 3 servings
Number Of Ingredients 12
Steps:
- Slice the chicken breast into ½ inch (1 ¼ cm) thick strips.
- Place the flour, eggs, and bread crumbs into 3 separate bowls.
- Roll a chicken strip in the flour, dusting off excess. Dip the strip into the egg, then place into the bread crumbs, coating it completely.
- Repeat with the remaining chicken.
- Heat the oil in a pan over medium heat to 350˚F (180˚C).
- Preheat oven to 350°F (180˚C).
- Fry the breaded chicken strips until both sides are golden brown.
- Remove from heat and drain on a paper towel.
- Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips).
- Hollow out the insides of the baguette pieces with a knife.
- Lay two slices of mozzarella on top of each other with a 1 inch (2 ½ cm) overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
- Push the rolled chicken strips into a baguette piece.
- Slice the stuffed baguette pieces into 1 inch (2 ½ cm) slices, then place them tightly side-by-side on a baking sheet lined with foil.
- In a small bowl, mix together ingredients for garlic butter.
- Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
- Wrap the foil over the re-assembled baguette and bake for 20-25 minutes, until cheese is melted and the top is starting to brown.
- Remove the foil and serve with marinara!
- Nutrition Calories: 2689 Fat: 170 grams Carbs: 221 grams Fiber: 12 grams Sugars: 17 grams Protein: 67 grams
- Enjoy!
EASY BREADED BAKED CHICKEN BREAST
This is my 'making chicken great again' recipe! Do not substitute the butter - it's a key ingredient and adds a lot of flavor.
Provided by Vincent Sammons
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 8
Number Of Ingredients 6
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).
Nutrition Facts : Calories 538 calories, Carbohydrate 45.9 g, Cholesterol 105 mg, Fat 27.8 g, Fiber 2 g, Protein 25.2 g, SaturatedFat 13.2 g, Sodium 1089.3 mg, Sugar 4.2 g
BREADED CHICKEN BREASTS
Whenever you make breaded and fried chicken, it disappears almost immediately. Try our foolproof three-step method for perfect results every time, then turn it into Chicken Parmesan or serve over salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a shallow dish, whisk eggs with teaspoon salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.
- In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.
- Increase heat to medium-high. Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning too quickly, lower heat). Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels; season with salt.
Nutrition Facts : Calories 658 g, Fat 37 g, Fiber 1 g, Protein 49 g
BREADED CHICKEN BREASTS WITH CHEESE
Make and share this Breaded Chicken Breasts With Cheese recipe from Food.com.
Provided by mersaydees
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees farenheit (200 degrees celcius).
- Dredge chicken with flour. Dip into beaten eggs. Coat with breadcrumbs.
- Heat oil in frying pan. When it reaches medium-high heat, add chicken breasts and cook 4 minutes.
- Flip chicken breasts over and cook an additional 4 minutes.
- Place chicken in ovenproof dish and cook 5 minutes in pre-heated oven.
- Remove chicken from oven and cover each breast with a slice of cheese.
- Return chicken to oven and bake 5 more minutes.
- Season tomato sauce if necessary and serve with chicken.
Nutrition Facts : Calories 570.7, Fat 21.7, SaturatedFat 7.7, Cholesterol 170.8, Sodium 785.5, Carbohydrate 57.8, Fiber 3.6, Sugar 5.5, Protein 34.6
BAKED BREADED CHICKEN BREASTS
This recipe is easy, hearty, endlessly flexible and still impressive enough to serve to dinner guests.
Provided by dimensionally trans
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 190°C.
- Grease an ovenproof dish (I use butter but I am sure olive oil could work).
- Tear the bread into pieces and put it into a mixer, add the seeds and turn them into rough breadcrumbs.
- Add the parmesan, pepper and lemon zest (if using).
- Melt the butter.
- Add the butter to the breadcrumb mixture and mix well.
- Put the chicken breasts in the ovenproof dish and pat the breadcrumb mixture firmly down on top of them, covering all of the flesh.
- Bake for 25-30 minutes.
- Optional: Once the chicken is cooked take it from the dish and add the lemon juice to the pan, mix well and serve as a side-sauce. This is very strong and not everyone likes it but it works very well with veggies such as broccoli. Use sparingly!
Nutrition Facts : Calories 706.4, Fat 49.5, SaturatedFat 24, Cholesterol 179.6, Sodium 838.8, Carbohydrate 16, Fiber 1.3, Sugar 1.6, Protein 48.9
BREADED CHICKEN BREASTS WITH PARMESAN CHEESE
Breading is one of the finest and most versatile cooking techniques. It's easy and quick, and foods properly breaded and cooked are particularly tempting. Pair this dish with a quick ratatouille, a white or red wine (try a lightly chilled Beaujolais), a tossed green salad, and a sherbet or ice for dessert.
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut away and discard any white membranes or traces of fat from the breast halves. Sprinkle each with salt and pepper.
- Put the flour in a shallow dish. Dip the breasts in the flour. Coat well, and shake off excess.
- Combine the egg with water, salt and pepper in another shallow dish, and beat to blend.
- Combine the bread crumbs with Parmesan cheese in a third dish, and blend.
- Dip the breast halves in the egg mixture, coating thoroughly. Drain off excess. Dip the pieces in the bread-crumb mixture, also coating thoroughly. Pat the pieces lightly with the flat side of a large knife to make the crumbs adhere.
- Heat the oil, preferably in a nonstick skillet, and add the breasts. Cook over moderately high heat until golden brown on one side, 3 to 4 minutes. Turn and cook 3 to 4 minutes or until golden brown on the second side.
- Transfer the chicken to a warm platter; pour the fat from the skillet.
- Add the butter to the skillet, and cook until bubbling. Add the tarragon and lemon juice; blend. Pour the sauce over the chicken, and serve immediately.
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 15 grams, Carbohydrate 24 grams, Fat 30 grams, Fiber 2 grams, Protein 70 grams, SaturatedFat 11 grams, Sodium 836 milligrams, Sugar 2 grams, TransFat 1 gram
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