Crusty Chicken With A Twist Recipes

PARMESAN-CRUSTED CHICKEN

Steps:

• In a food processor, pulse bread, Parmesan, parsley, and 1/4 teaspoon each salt and pepper until fine crumbs form. Transfer mixture to one shallow bowl; place egg in another.
• One at a time, dip each chicken cutlet into egg; let excess drip off, then dip into breadcrumb mixture. Press on crumbs firmly.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cutlets, two at a time, adding remaining tablespoon oil for second batch, until cooked through, 2 to 3 minutes per side.
• Wipe skillet clean. Add lemon juice and 1/4 cup water; cook over low until steaming, 1 minute. Add mustard. Remove pan from heat, and stir in butter until combined. Serve cutlets with sauce.

BAKED CHICKEN WITH A TWIST

Steps:

• Arrange chicken pieces in 9x13 pan, skin side up.
• Cut bacon in 2" lengths and lay over chicken.
• Bake uncovered at 350 for 45 minutes.
• Carefully, pour off some grease.
• Blend soups and sour cream; pour over chicken and continue to bake for another 30 minutes.
• Transfer chicken to serving dish.
• Mix cooked pasta with sauce mixture from baking pan and serve.

CRISPY PARMESAN ROAST CHICKEN

Steps:

• Combine the minced thyme, minced rosemary, 1 tablespoon salt and 1/4 teaspoon pepper in a small bowl. Scatter the herb sprigs, lemon and onion wedges, garlic and carrots in a 9-by-13-inch baking dish.
• Pat the chicken dry with paper towels. Using poultry shears, cut along both sides of the backbone to remove it. Open the chicken breast-side up and press firmly in the center of the breast to flatten. Sprinkle the salt mixture over both sides of the chicken. Place the chicken on top of the aromatics in the baking dish, tucking the wing tips under, and let sit at room temperature for 1 hour.
• When ready to roast, position a rack in the upper third of the oven and preheat to 425 degrees F.
• Drizzle the chicken with the olive oil and sprinkle all over with the Parmesan. Roast until an instant-read thermometer inserted into a thigh reaches 165 degrees F, about 45 minutes. Remove from the oven and let the chicken rest for 15 minutes before carving. Serve on a platter with the roasted carrots, lemon, onion and garlic.

AMAZING CRUSTED CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray.
• Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside.
• Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray.
• Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CRUSTED BAKED CHICKEN

Steps:

• In a shallow bowl, combine the first eight ingredients. Place buttermilk and flour in separate shallow bowls. Coat chicken with flour, then dip in buttermilk and coat with bread crumb mixture. Place on a greased 15x10x1-in. baking pan. Let stand for 10 minutes., Bake, uncovered, at 350° for 45 minutes. Drizzle with butter. Bake 10-15 minutes longer or until juices run clear.

A NINETIES TWIST TO A GRANDMOTHER'S ROAST CHICKEN

Steps:

• Smash the garlic slightly with a knife and rub into the chicken well. Salt and pepper the chicken and cover with the herbs. Dribble with a little of the vegetable or olive oil. Cover and leave in the refrigerator overnight, turning the herbs and chicken once.
• Remove the herbs from the chicken. Heat a heavy ovenproof skillet large enough to hold all the pieces. Add the remaining tablespoon or 2 of the oil and place the chicken skin side down. Brown the chicken over a medium-high heat for about 5 minutes on one side.
• Remove the skillet with the chicken to a preheated 350-degree oven and bake for 30 to 40 minutes or until the chicken is crisp and the juices run clear.

CRISPY GARLIC BREADCRUMB CHICKEN

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Season chicken breasts on both sides with salt, black pepper, and cayenne.
• Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
• Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
• Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
• Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
• Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.

CRISPY CHICKEN

Steps:

• Preheat the grill to high. Lay the wedges in a single layer on a baking tray and grill for 10 minutes, turning them once or twice until golden.
• While the wedges are cooking, prepare and cook the chicken. On a plate, spread the ketchup over the chicken. Using your hands, crumble over the crisps and press them into the chicken so they stick on (this is a fun, messy job children will enjoy). Now you will need to wash your hands.
• Heat the oil in a frying pan, preferably non-stick, and fry the chicken over a lowish heat for about 5 minutes on each side. Resist the temptation to move the chicken around - simply let it cook on one side, turn it once carefully with a fish slice, then cook on the other side until it's crispy. Serve the chicken with the potato wedges, the crunchy vegetable sticks and blobs of mayonnaise for dipping the sticks into.

ROAST CHICKEN WITH A TWIST

Steps:

• Preheat the oven to gas mark 8(210-230 degrees Celsius)Take the chicken out of fridge around one hour prior to make sure that it reaches room temperature.Then, in your roasting tin, add the dry herbs( apart from the rosemary and thyme sprigs) and shake to combine. Cut two garlic cloves in half and rub generously all over the chicken. Then rub the chicken with olive oil and place in the roasting tin. Cover completely with the seasonings(including the cavity).Then,using a knife, make holes all over the chicken and push the Rosemary and thyme sprigs into the holes. Leave it for approx. 15 mins to absorb the flavours.
• Then place the the chicken in the oven for approx. 15 mins or until the skin is crisp and dark golden brown.Meanwhile heat the 500ml of stock in a pan until it boils.Take the chicken out of the oven and add the stock and remaining garlic cloves to the roasting tin. Turn the oven down to gas mark 4(160-180 degrees Celsius) and roast for 1.5-2 hours, basting and turning the chicken at 30 minute intervals.
• Remove the chicken from the oven and roasting tin, cover in foil and leave for 15 minutes to rest before serving. Meanwhile, put the roasting tin on the hob and slowly whisk in the cream and flour( in that order). after a minute or so , add the butter and take off the heat.You can strain the gravy through a sieve or strainer or serve it as it is for a heartier gravy.
• Carve the chicken and serve with roast potatoes and the gravy. Enjoy.

CRUSTY CHICKEN WITH A TWIST

Steps:

• Spray skillet with non-stick cooking spray, set heat to medium-low, add the first eight ingredients, as listed (1/2 teaspoon of the basil), stirring after each addition.
• Heat throughly, turn off heat and add egg stirring to mix,set aside.
• Melt butter, garlic and the other 1/2 teaspoon basil in microwave safe measuring cup.
• Spray 9"glass pie plate with non-stick spray.
• Follow instructions for phyllo dough on box about keeping sheets moist.
• Using pastry brush dab the melted butter mixture onto phyllo dough one sheet at a time, fold sheet long ways in thirds and place spoke-fashion in pie plate, letting extra drape over side,repeat six (6) times.
• Take (4) more sheets dab with the butter mixture and fold into thirds and starting in the center make a cross letting extra drape over.
• Add the chicken spinach mixture into the center,gently lift the shorter pieces of dough and pat down, then lift the 4 longer pieces of dough and bring to center folding back leaving a 2-3" square opening.
• With a 3"sheet of phyllo dough fold in half,at one end fold making a triangle, gently fold around,forming a rose, press or pinch bottom, place in center of square, make three (3).
• Pour left over butter over roses and phyllo dough.
• Bake at 350 degrees.