Crispy Baked Chicken Recipe With Mayonnaise Recipe For Stuffed

CRISPY STUFFED CHICKEN

Steps:

• 1. Preheat oven to 350°F. 2. Lightly grease a baking dish, large enough to hold all of the rolls without touching. 3. Fill a shallow bowl with remoulade sauce. Place cutlets into bowl and toss to coat. 4. Fill a second shallow bowl with breadcrumbs. 5. Take one cutlet coated in dressing and lay it in the breadcrumbs, gently pressing into the crumbs so they adhere to the cutlet on one side. 6. Place about a tablespoon each of broccoli and chopped turkey bacon on the edge of the cutlet. Roll up the cutlet and broccoli- turkey bacon filling, like you would a jelly roll. 7. Place seam-side down in prepared baking dish. Don't overcrowd or the rolls won't crisp when they bake. 8. Repeat with remaining ingredients. 9. Spray the rolls with cooking spray. 10. Bake at 350° F for 20-25 minutes or until chicken is cooked through and no longer pink inside. 11. Slice into one and half-inch rounds and serve on a platter with remoulade (or dressing of choice) for dipping.

SUPER CRISPY BAKED CHICKEN

Steps:

• Preheat oven to 375°. In a shallow dish, combine potato flakes, Parmesan cheese, poultry seasoning and pepper. Place butter in another shallow dish. Dip chicken in butter, then coat with potato flake mixture. , Place on a lightly greased 15x10x1-in. baking pan. Bake, uncovered, 50-65 minutes or until juices run clear.

EASY CRISPY BAKED CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
• Mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. Dip chicken breasts into melted margarine and press into cracker mixture until coated. Arrange chicken in prepared baking dish.
• Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 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).

CRISPY BAKED CHICKEN STRIPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil; spray with cooking spray.
• Cut chicken breasts into thin strips, about 1-inch wide.
• Beat eggs and water together in a shallow dish. Mix bread crumbs, Parmesan cheese, garlic powder, parsley, pepper, and salt together in another shallow dish.
• Dip chicken into egg mixture, then dredge in crumb mixture. Place coated chicken on the prepared baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center and coating is crispy on the outside and golden brown, 15 to 20 minutes, turning once halfway through.

CRISPY BAKED CHICKEN

Steps:

• Heat oven to 400ºF.
• Mix coating mix and parsley on plate. Spread both sides of each chicken breast with mayo; dip 1 at a time, in coating mixture, turning to evenly coat both sides of each breast.
• Place on baking sheet sprayed with cooking spray.
• Bake 25 min. or until done (165ºF).

CRISPY STUFFING-COATED CHICKEN BREASTS

Steps:

• Heat oven to 375 degrees; spray 13x9-inch (3 quart) glass baking dish with cooking spray.
• Place stuffing crumbs in resealable food storage plastic bag; seal bag and coarsely crush with rolling pin.
• In shallow bowl or pie plate, mix stuffing crumbs and butter.
• In another shallow bowl, beat egg and half-and-half with fork until well mixed.
• Dip chicken into beaten egg, then coat with stuffing mixture.
• Place in baking dish.
• Bake 30-40 minutes or until juice of chicken is clear when center of thickest part is cut.