Crispy Cheesy Chicken Recipe Recipes Recipe For Banana

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CRISPY CHEDDAR CHICKEN



Crispy Cheddar Chicken image

Make and share this Crispy Cheddar Chicken recipe from Food.com.

Provided by Aunt Sukki

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley
1 (14 ounce) can cream of chicken soup
2 tablespoons sour cream
2 tablespoons butter

Steps:

  • Cut each chicken breast into 3 large chunks.
  • In a small food processor grind up the ritz crackers.
  • Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
  • Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
  • Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
  • Sprinkle the dried parsley over the chicken.
  • Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
  • Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

CRISPY CHICKEN 2 WAYS



Crispy Chicken 2 Ways image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield serves 2 kids, 2 adults

Number Of Ingredients 10

1 poblano pepper
7 slices stale whole wheat bread
1 garlic clove
2 tablespoons olive oil (30 milliliters)
Kosher salt and freshly ground black pepper
1/2 cup feta cheese, crumbled (about 50 grams)
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour (65 grams)
1/4 cup mayonnaise (60 milliliters)
2 eggs

Steps:

  • Using a pair of metal kitchen tongs or a fork, hold the pepper over the flame of a gas burner until well charred, turning occasionally. Alternatively, char the pepper under your broiler set to high, turning occasionally until charred. Transfer to a small bowl and cover with plastic or a plate to seal in the steam and set aside.
  • Tear the bread into small pieces and roughly chop the garlic. Add both to the bowl of a food processor fitted with a steel blade and pulse until the mixture is finely ground into breadcrumbs. Add the olive oil, season with salt and pepper and pulse to combine.
  • Heat a large skillet over medium-high heat and add the breadcrumb mixture. Toast, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a shallow dish and spread into a thin layer to cool completely.
  • Meanwhile, peel the charred skin off of the pepper, finely dice and add it to a small bowl along with the crumbled feta. Mix well to combine and set aside.
  • Preheat the oven to 375 degrees F (190 degrees C) and set out two baking sheets.
  • Prepare the chicken by removing the tender from each and slicing two of the breasts into four or five long pieces that are about the same size as the tenders. Slice a pocket into the side of the two remaining chicken breasts and stuff each with the pepper and feta mixture.
  • Scatter the flour into a shallow dish. Season with salt. Beat the mayonnaise and eggs together in a separate shallow dish. Set up a breading station with the flour, egg mixture and toasted breadcrumbs. Dredge the tenders by coating in flour, dipping in the egg and finally pressing into the breadcrumbs to coat. Continue with the rest of the tenders, placing the coated pieces onto one of the baking sheets, leaving space between each. Coat the stuffed chicken breasts as you did the tenders, being careful not to let any of the stuffing fall out, and place onto the second baking sheet.
  • Place both the tenders and the stuffed chicken breasts into the oven, placing the stuffed breasts onto the lower shelf if needed for space. Bake until cooked through to 165 degrees F (75 degrees C), 20 to 25 minutes for the tenders and 25 to 30 minutes for the stuffed breasts. Allow the chicken to rest for 3 to 5 minutes.

CRISPY & CHEESY CHICKEN PARMIGIANA



Crispy & Cheesy Chicken Parmigiana image

I like to serve this when I have company. It is always a big hit. My family thinks this is better than any they get at the local Italian restaurants. Note: cooking time does not include the time it takes to cook the pasta.

Provided by Bayhill

Categories     Chicken Breast

Time 2h

Yield 4 serving(s)

Number Of Ingredients 25

1 onion, chopped
5 garlic cloves, minced
1 bunch parsley, finely chopped
1/4 cup vegetable oil
2 (14 1/2 ounce) cans Italian-style stewed tomatoes, undrained
1 (15 ounce) can Italian-style tomato sauce
1 (6 ounce) can tomato paste
1/4 teaspoon dried oregano, heaping
1/2 teaspoon dried sweet basil leaves, heaping
1/8 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons granulated sugar
1 egg
1/4 cup milk
1 dash salt
1 dash black pepper
1 cup Italian seasoned breadcrumbs
1 tablespoon fresh parmesan cheese, grated
1 dash salt
1 dash black pepper
4 boneless skinless chicken breasts
1/4 cup vegetable oil
1/4 cup fresh parmesan cheese, grated
1 cup mozzarella cheese, grated
12 ounces pasta, cooked al dente

Steps:

  • SAUCE:.
  • In a medium saucepan, cook the onion, garlic, and parsley in the oil for approximately 15 minutes. Add stewed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, and sugar. Cover and simmer for 30 minutes, stirring occasionally. Taste for flavor and add more sugar if sauce is too tart.
  • In a shallow bowl or pie plate, stir together the egg, milk, and dash of salt and pepper; set aside. In another shallow bowl or pie plate, combine the bread crumbs, 1 Tablespoon Parmesan cheese, and dash of salt and pepper; set aside.
  • Preheat oven to 350 degrees. Lightly pound chicken breasts, between 2 sheets of plastic wrap, with a mallet. Heat the oil in a large frying pan. Dip each breast in the egg mixture and then the bread crumbs, coating well with crumbs. Cook the breasts in the hot oil until golden brown, about 3 minutes on each side.
  • Spread 1 cup of the sauce on the bottom of a 9"x13" baking dish. Place the breasts over the sauce. Spread 1-1/2 cups of sauce over the breasts, then sprinkle with 1/4 cup Parmesan cheese.
  • Cover with foil and bake in preheated oven for 25 minutes. Remove foil and sprinkle with mozzarella cheese. Bake until cheese melts.
  • Toss cooked pasta with remaining sauce. Serve pasta on the side.

Nutrition Facts : Calories 1105.3, Fat 44.4, SaturatedFat 10.8, Cholesterol 153.4, Sodium 2594.3, Carbohydrate 121.8, Fiber 11.1, Sugar 26, Protein 58

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