Chicken With Pepper And Parsley Crust Recipes

OVEN-BAKED HERB-CRUSTED CHICKEN WITH PARSLEY OLIVE OIL SAUCE

Steps:

• Preheat oven to 400 degrees F.
• In 2 large zip-top bags, divide half the flour, garlic powder, onion powder, mustard powder, oregano, thyme, salt, and black pepper between each bag. Place 6 chicken breasts in each bag. Seal bags and shake to coat. Remove chicken from bag, shaking off excess coating.
• Transfer chicken to baking sheet and spray with olive oil cooking spray. Bake 25 to 30 minutes, until chicken is golden brown and cooked through.
• Serve 4 chicken breast halves with Parsley Olive Oil Sauce for this meal and refrigerate remaining chicken until ready to use.
• In mini-food processor, place parsley leaves. Drizzle in olive oil and process to combine. Add more olive oil until desired sauce consistency is achieved. Season with salt and pepper, to taste. Spoon over chicken and serve.

CUISINE AT HOME PARMESAN-CRUSTED CHICKEN RECIPE - (3.4/5)

Steps:

• Preheat oven to 450. Prepare chicken breasts by pounding slightly. Whisk egg whites, cornstarch, and lemon juice in a pie plate. Combine bread crumbs, parsley, parmesan, salt, pepper, and zest in another pie plate. Dip chicken in egg mixture, then crust. Let rest on a rack 20-30 min. Sauté chicken in oil in an ovenproof skillet over medium-high heat for about 3 minutes, until golden and crisp on one side. Carefully turn. Transfer the skillet to the oven to finish cooking. Roast chicken until done, about 8 more minutes. Serve with Sage-Butter Sauce: 3 Tablespoons shallot, minced ½ cup dry white wine ½ cup heavy cream ½ cup chicken stock 1 tsp fresh lemon juice 4 Tablespoons cold unsalted butter, cubed 1-2 tsp fresh sage, minced Salt, white pepper, cayenne to taste Sauté shallot in butter in a small saucepan over medium heat, just until soft - 2-3 min. Add wine, cream, broth, and lemon juice. Simmer until reduced by half, 8-10 min. Whisk in butter, 1 Tbl at a time, stirring constantly. Do not add more butter until previous addition has melted completely. Finish sauce with sage and seasonings. Keep warm over very low heat until ready to serve.

CHICKEN BREASTS WITH GARLIC AND PARSLEY

Steps:

• Cut chicken into into 1 to 1 1/2 in cubes.
• Dry the chicken cubes with paper towels and toss them with the flour, salt and pepper in a bowl.
• Heat the oil in a 12-inch skillet until very hot but not smoking. Add the chicken cubes and cook in one layer turning occasionally, for about 3 1/2 minutes.
• Meanwhile, combine the garlic and parsley in a small bowl.
• Add the butter and the parsley mixture to the skillet and sauté for 1 minute longer, shaking the skillet occasionally to coat the chicken.
• Divide among 4 plates, add a wedge of lemon to each plate and serve within 15 minutes.

CHICKEN WITH PEPPER AND PARSLEY CRUST

Steps:

• Heat the oven to 400°F.
• Put the chicken in a shallow ovenproof dish or roasting tin.
• Put the pepper, garlic and parsley in a food processor and pulse a few times until coarsely chopped. Stir in the oil and season with salt and pepper.
• Spread this mixture over the chicken breasts.
• Spoon 2 tbs of water into the base of the tinn or dish, then roast for 20-25 mins until the chicken is cooked through.
• Serve with your choice of accompaniments.