Chicken Breasts With Leeks And Parmesan Cheese Recipes
QUICK CRISPY PARMESAN CHICKEN BREASTS
These are delicious, easy, quick, and so versatile! Eat them plain, topped with your favorite spaghetti sauce, or sliced on a Caesar salad.
Provided by SUNKIST2
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
- Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
- Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 270.6 calories, Carbohydrate 10.4 g, Cholesterol 93.4 mg, Fat 13.8 g, Fiber 0.1 g, Protein 27.7 g, SaturatedFat 7.5 g, Sodium 462.5 mg, Sugar 0.1 g
CHICKEN BREASTS WITH LEEKS AND PARMESAN CHEESE
Steps:
- Preheat the oven to 350 F. Heat a large sauté pan over medium-high heat. Add the oil and tilt the pan to coat completely with oil.
- Pat the chicken breasts dry with a paper towel and season on both sides with salt and pepper. Place them in the sauté pan. Cook for 5 to 6 minutes, until the chicken releases easily from the pan and the underside is browned. Turn the chicken over and cook for an additional 5 to 6 minutes to brown the other side. Transfer the chicken to an ovenproof platter or pan and put it in the oven to finish cooking.
- Reduce the heat to medium-low and add the butter to the pan. When the butter melts, add the leeks and sauté, stirring occasionally, until the leeks are softened, about 6 minutes. Remove the pan from the heat to add the vermouth, then return it to medium-low heat and cook until the vermouth is reduced by about half. Stir in the Parmesan cheese and season to taste with salt and pepper.
- Remove the chicken breasts from the oven and check their internal temperature with a meat thermometer, which should be 165 F. and let stand a few minutes before slicing chicken on the bias. Transfer chicken breasts to a dinner plate and top each with a generous spoonful of the cooked leeks.
Nutrition Facts : Calories 426 kcal, Carbohydrate 15 g, Cholesterol 156 mg, Fiber 2 g, Protein 55 g, SaturatedFat 4 g, Sodium 387 mg, Sugar 4 g, Fat 14 g, ServingSize 4 chicken breasts (4 servings), UnsaturatedFat 0 g
HERBED CHICKEN BREASTS WITH BUTTERED LEEKS
Here's an adaptation of a lovely, simple recipe created by Chef Jerry Traunfeld; it arrived in one of NPR's Lynne Rossetto Kasper's "Weeknight Kitchen" emailings. If you prefer, substitute 1/2 cup chopped dill for the 2 Tbs tarragon or marjoram. For leeks as a side dish minus the chicken, just carry out steps 1 and 2, then season to taste and serve. For a different side dish, carry out steps 1 and 2 but substitute sliced carrots for half the leeks and add garlic to taste plus a little lemon juice.
Provided by echo echo
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet bring the chicken broth and 2 Tbs butter to a gentle boil over medium heat.
- Cook leeks in the broth mixture over medium heat about 8 minutes, until tender with the broth boiled down enough that leeks are not completely submerged.
- Salt and pepper the chicken breasts and place on top of the simmering leeks, spooning some of leeks over the chicken.
- Reduce the heat to low and cook, covered, 10-15 minutes until done.
- Remove chicken and keep warm on a warmed platter.
- Increase the heat under the leeks to high and stir in the lemon juice, the remaining 2 Tbs butter, and the chopped herb. When the butter melts, taste the sauce and adjust seasonings if needed.
- Pour the leek sauce over the chicken and serve.
Nutrition Facts : Calories 290.6, Fat 15.6, SaturatedFat 8.2, Cholesterol 106, Sodium 522.2, Carbohydrate 8.2, Fiber 1, Sugar 2.2, Protein 28.9
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