Gails Crummy Chicken Recipes

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CRISPY GARLIC BREADCRUMB CHICKEN



Crispy Garlic Breadcrumb Chicken image

While not identical to a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you. One of the keys to this technique is to use panko breadcrumbs, which are much larger and more jagged than regular, fine breadcrumbs. This method also allows us to introduce some additional flavor, and moisture, thanks to the 'glue' we use to attach the crumbs.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 2

Number Of Ingredients 17

2 large skinless, boneless chicken breasts
salt and freshly ground black pepper to taste
cayenne pepper to taste
1 tablespoon olive oil
3 tablespoons unsalted butter
½ cup panko bread crumbs
3 cloves garlic, finely crushed
1 tablespoon finely chopped Italian parsley
2 tablespoons grated Parmigiano-Reggiano cheese
1 tablespoon mayonnaise
1 teaspoon balsamic vinegar
1 ½ teaspoons Dijon mustard
¼ cup chicken broth
⅓ cup chicken broth
1 lemon, juiced
1 teaspoon balsamic vinegar
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 633.7 calories, Carbohydrate 28.5 g, Cholesterol 183.8 mg, Fat 37.6 g, Fiber 2.7 g, Protein 53.5 g, SaturatedFat 15.4 g, Sodium 955.5 mg, Sugar 1.3 g

CRUMBY CHICKEN



Crumby Chicken image

Can't wait to try these out on my kiddos. If using the chicken breasts instead of tenders, may slice into strips. Recipe noted that using finely shredded cheese makes the chicken more crunchy. Can use Parmesan cheese instead of cheddar or mixture of both

Provided by 911spatcher

Categories     Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 cup breadcrumbs (plain or seasoned)
1/3 cup shredded cheddar cheese
1/4 cup butter, melted
1 -2 garlic clove, minced
4 -6 boneless skinless chicken breasts or 4 -6 chicken tenders

Steps:

  • Preheat oven to 350.
  • Mix breadcrumbs with 1/4 tsp pepper and cheese in a pie pan or similar container. On a separate pan mix butter and garlic.
  • Dip chicken into butter-garlic mixture, coating thoroughly, then place into crumb cheese mixture coating it completely. Place breaded chicken breast into baking dish sprayed with cooking spray. Repeat for all other chicken breast pieces. Pour any remaining butter or crumb mixture onto the tops of the chicken. Bake 30-35 minutes or until done.

Nutrition Facts : Calories 339.3, Fat 14.4, SaturatedFat 8, Cholesterol 98.9, Sodium 356.2, Carbohydrate 19.7, Fiber 1.2, Sugar 1.7, Protein 31

GAIL'S ROSEMARY CHICKEN



Gail's Rosemary Chicken image

Make and share this Gail's Rosemary Chicken recipe from Food.com.

Provided by Annie H

Categories     Whole Chicken

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

1 whole chicken, rinsed and patted dry
2 tablespoons softened butter
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon black pepper, ground
3 garlic cloves, peeled
1 white onion, peeled and halved

Steps:

  • Cut a clove of garlic in half and rub chicken all over, inside and out with both halves.
  • Rub chicken with butter, then rosemary, salt, and pepper.
  • Place the remaining 2 cloves of garlic and the onion in the cavity of the chicken.
  • Bake, covered, at 350°F for 1 hour.
  • Remove foil for the last 10 mins of baking to brown skin.

Nutrition Facts : Calories 280.8, Fat 20.2, SaturatedFat 6.8, Cholesterol 93.9, Sodium 392.4, Carbohydrate 1.9, Fiber 0.3, Sugar 0.6, Protein 21.6

GAIL'S CHOCOLATE CHIP COOKIES



Gail's Chocolate Chip Cookies image

Provided by Gail Glickman Horwood

Categories     Cookies     Chocolate     Dairy     Egg     Dessert     Bake     Kid-Friendly     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes approximately 48 cookies

Number Of Ingredients 8

1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 stick unsalted butter
6 tablespoons granulated sugar
6 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 egg
1 cup semi-sweet morsels

Steps:

  • 1. Preheat oven to 375°F. Prepare baking sheets by spraying lightly with Pam.
  • 2. Cream butter, both sugars, and vanilla. Beat in egg. Add baking soda and flour mixing only until smooth. Fold in chocolate chips. Use 16x24-inch baking sheets and drop cookies in 3 rows of 4.
  • 3. Bake cookies, two baking sheets at a time. After 5 minutes take cookies out of the oven and rap on the stovetop until they deflate. Then return sheets to oven, placing the top sheet on the bottom rack, and the bottom sheet on the top rack. Continue to bake until cookies are golden brown, 4-6 more minutes.
  • 4. Transfer immediately from cookie sheet to wire rack for cooling.

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