Chicken With Parmesan Crumbs Recipes

QUICK CRISPY PARMESAN CHICKEN BREASTS

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).

SIMPLE CHICKEN MAYO WITH PARMESAN AND BREAD CRUMBS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place chicken breasts in a baking pan.
• Mix Parmesan cheese and mayonnaise in a bowl; spread evenly over chicken breasts. Coat with bread crumbs; sprinkle with herbes de Provence.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SIMPLY PARMESAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish.
• Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.

CHICKEN PARMESAN

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
• Beat eggs in a shallow bowl and set aside.
• Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
• Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
• Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
• Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
• Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
• Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PARMESAN CRUSTED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl.
• Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
• Bake 20 minutes or until chicken is thoroughly cooked.

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.

CRISPY PARMESAN CRUSTED CHICKEN

Steps:

• For the chicken: Lightly pound chicken breasts to an even 1/2 inch thickness.
• Blend egg whites, cornstarch, and half lemon juice with a fork in a wide, shallow dish.
• Set aside.
• Combine bread crumbs, parmesan cheese, parsley, salt, pepper, and zest in a second wide, shallow bowl.
• Individually dip chicken brests first in egg mixture, then in crumbs.
• Pat crumbs on both sides of chicken- it's ok if some crumbs fall off.
• Set crusted breasts on a wire rack for 20 to 30 minutes to set crust.
• After 20 to 30 minutes, saute chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp.
• Carefully turn with a spatula and transfer skillet to a 450 degree oven to finish cooking.
• Roast chicken until done, about 8 more minutes.
• While chicken is roasting, prepare sauce.
• For the sauce: Saute shallot in 1 T butter in a small saucepan over medium heat just until soft, 2 to 3 minutes.
• Add wine, cream, broth, and remaining lemon juice.
• Simmer until reduced by half, 8-10 minutes.
• Whisk in remaining butter, one tablespoon at a time, stirring constantly.
• Add sage and seasonings.
• Place roasted chicken on a plate and top with sauce.

PARMESAN CHICKEN FINGERS

Steps:

• In a large resealable plastic bag, combine 1/2 cup buttermilk and pepper sauce; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes., For dipping sauce, in a small bowl, combine 2 tablespoons cheese, mayonnaise, sour cream, lemon juice, onion powder, garlic powder and remaining buttermilk until blended. Cover and refrigerate until serving., In another resealable plastic bag, combine bread crumbs and remaining cheese. Drain and discard marinade. Add chicken to crumb mixture; seal bag and shake to coat. , Place chicken in a greased 15x10x1-in. baking pan. Bake at 450° for 15 minutes or until no longer pink. Serve with dipping sauce.

PARMESAN CHICKEN

Steps:

• Preheat oven to 350°. In a shallow bowl, combine butter, mustard, Worcestershire sauce and salt. Place bread crumbs and cheese in another shallow bowl. Dip chicken in butter mixture, then in bread crumb mixture, patting to help coating adhere. , Place in an ungreased 15x10x1-in. baking pan. Drizzle with any remaining butter mixture. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes.

CHICKEN PAILLARD WITH PARMESAN BREAD CRUMBS

Steps:

• Place chicken breasts between 2 pieces of plastic wrap, and pound to an even thickness of 1/3 inch. Spread flour in a wide shallow bowl or pie pan. Beat eggs in another wide shallow bowl. In a third such bowl or dish, combine bread crumbs, Parmigiano-Reggiano and 3 tablespoons parsley.
• Season chicken with salt and pepper. Dredge in flour, then in egg, then in bread crumbs, pressing to help crumbs adhere. Place 2 large sauté pans or skillets over high heat for 2 minutes. Place 2 tablespoons olive oil in each pan and swirl pans so oil spreads. Heat until shimmering, 30 to 60 seconds.
• Carefully place 3 chicken breasts in each pan. Cook 3 minutes, then add one tablespoon butter to each pan. Continue to cook until undersides are golden brown, about one more minute. Reduce heat to medium, turn chicken and cook again until golden brown and chicken is opaque in center, 2 to 3 minutes. Transfer chicken to a baking sheet, cover with foil and keep warm.
• Return unwashed pans to medium heat and swirl one tablespoon olive oil into each. Divide rosemary and chili between pans and let sizzle for 30 seconds. Add half the garlic to each pan, stir a few seconds, then add escarole to each pan. Season with salt and pepper and sauté gently until greens have just wilted, 2 to 3 minutes. Season with a squeeze of lemon and transfer to a large warmed platter. Top with chicken, cover with foil and keep warm.
• Wipe out one pan and return to medium heat. Add remaining 10 tablespoons butter and cook until it is browned and has a nutty fragrance. Remove from heat, wait a few seconds and add capers, lemon zest and remaining 3 tablespoons parsley. Adjust salt and pepper as needed. Spoon brown butter and capers over chicken and greens.

PARMESAN CRUST CHICKEN

Steps:

• In a shallow dish, combine the first seven ingredients. Brush chicken with butter, then coat with crumb mixture. Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer reads 170°.

CRISPY PARMESAN CHICKEN

Steps:

• Flatten chicken breasts to 1/4-in. thickness. Beat egg in a shallow bowl. In another shallow bowl, combine Parmesan cheese and cracker crumbs. Dip chicken in egg, then coat with the crumb mixture. In a small skillet, cook chicken in oil for 2-3 minutes per side or until juices run clear.

PARMESAN CHICKEN

Steps:

• Mix together cracker crumbs, parmesan cheese,salt and parsley.
• Dip chicken tenders into melted butter.
• Roll in crumb mixture.
• Arrange chicken in a shallow, foil lined baking pan.
• Dot chicken with additional butter and sprinkle with sesame seeds.
• Cover pan with foil and bake at 350 for 30 minutes.
• Remove foil and bake for an additional 30 minutes.

BUTTERY PARMESAN CHICKEN

Steps:

• Combine cheese, bread crumbs and butter. Coat chicken breasts with mustard, then dip into crumb mixture. Place breaded chicken in a 13x9-in. baking pan. Bake at 425° until a thermometer inserted in chicken reads 165°, about 15 minutes.

PARMESAN-CRUSTED CHICKEN

Steps:

• Preheat oven to 425°F.
• Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs.
• Bake until chicken is thoroughly cooked, about 20 minutes.
• This recipe is made available as a courtesy by Hellmann's®.

CHICKEN WITH PARMESAN CRUMBS

Steps:

• Mix together the polenta, Parmesan,chopped fresh thyme and olive oil.
• Skin the chicken breasts, spread with the black olive tapenade, then put them in a baking dish on a bed of thyme sprigs together with the tomatoes. Pat crumbs on chicken and tomatoes, drizzle with the olive oil.
• Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
• Serve with salad and crusty bread.