CRISPY GARLIC BREADCRUMB CHICKEN
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
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
CRUNCHY GARLIC CHICKEN
Oven-baked chicken breasts boast a delicious crunchy coating with herbs and garlic.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, mix 2 tablespoons of the butter, the milk, chives, salt and garlic powder.
- In another shallow dish, mix crushed cereal, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Drizzle with remaining 2 tablespoons butter.
- Bake uncovered 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 280, Carbohydrate 11 g, Cholesterol 100 mg, Fat 2, Fiber 1 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 0 g
CRUNCHY GARLIC CHICKEN
Make and share this Crunchy Garlic Chicken recipe from Food.com.
Provided by Derf2440
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425°F degrees.
- Spray rectangular pan (9x13x2-inch) with cooking spray.
- Mix 2 tablespoons butter, the milk, chives, salt and garlic powder.
- Mix crushed cereal, parsley and paprika.
- Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture.
- Place in pan.
- Drizzle with 2 tablespoons butter.
- Bake uncovered 20 to 25 minutes or until chicken is no longer pink when centres of thickest pieces are cut.
FRENCH FARMHOUSE GARLIC CHICKEN
Vampires beware! Actually, don't be put off by the large quantity of garlic in this recipe. When the garlic cooks, the flavor mellows out and it isn't overpowering at all (although you and your significant other may want to be sure you both eat dinner together!) Good served with either mashed potatoes or rice.
Provided by SharleneW
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse chicken and pat dry with paper towels.
- Season with salt and pepper.
- Heat oil over medium-high heat and add chicken and garlic (yes the whole cloves).
- Cook chicken until just brown on each side, turning once.
- Slowly add the 1/2 cup wine or broth, the 1/2 cup broth, lemon juice, basil and oregano.
- Cover and simmer for 6 to 8 minutes or until chicken is tender and no longer pink.
- Transfer chicken and garlic to a warm serving platter; and keep warm.
- In small bowl, stir together the flour and 2 tablespoons wine or broth.
- Stir in a couple of tablespoons of hot pan juices.
- Stir this mixture into remaining juices in pan.
- Bring to a boil.
- Cook and stir for 1 minute.
- Spoon over chicken.
Nutrition Facts : Calories 250.9, Fat 5.2, SaturatedFat 0.9, Cholesterol 68.4, Sodium 324.6, Carbohydrate 13.5, Fiber 0.9, Sugar 0.8, Protein 30.1
CRUNCHY GARLIC CHICKEN
Think chicken breasts are a bit boring? Try this garlic chicken that has the crunch and flavour of chicken kiev, but with a fraction of the prep
Provided by Orlando Murrin
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Make a production line of a board, two wide, shallow bowls or dishes, and a baking tray that will comfortably fit the chicken, lined with baking parchment or oiled foil.
- If intending to bake immediately, heat oven to 200C/180C fan/gas 6. (Otherwise, remember to turn the oven on 10 mins before baking.)
- In the first dish, mix the parmesan, mayo, garlic, lemon zest, herbs and seasoning to form a paste - a tablespoon does this well, and helps at the next stage. Tip the crumbs into the second dish and shake so they cover the base.
- Now the messy part. Put the chicken on the board and, if necessary, trim and discard any flappy bits. Blot well with kitchen paper - this will help the coating stick.
- Slide the first breast into the mayo mix and use the spoon to make sure it is coated all over. Pick it up by the pointy end and place on the crumbs. Use a spoon to cover completely with crumbs, and press them on gently until covered all over. Pick up once again by the 'tail' and place on the prepared baking tray. Repeat with the second breast, then discard any leftover mayo and crumbs.
- Bake for 25-30 mins until golden and cooked through. Transfer to a board and slice into three or four thick slices, scatter over the chives and serve with the lemon wedges, roasted potatoes and tomatoes, if you like.
Nutrition Facts : Calories 875 calories, Fat 70 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 1.1 milligram of sodium
CRUNCHY LEMON-GARLIC-PARMESAN CHICKEN TENDERS
These chicken tenders are fast to make and live up to the name of crunchy chicken tenders. They look larger, because they're pounded out. Do not skip the step of pounding the tenders as it helps to cook the tenders quickly! Also make sure you are using a block of Parmesan and not the green bottle stuff. Serve with your favorite sauce (mine is ranch). Enjoy!
Provided by thedailygourmet
Categories Chicken Tenders
Time 18m
Yield 4
Number Of Ingredients 11
Steps:
- Pound out chicken tenders with a meat mallet until very thin. Remove membranes.
- Set up a breading station with 3 shallow dishes. Combine flour, 1/4 cup and 2 tablespoons Parmesan cheese, garlic, salt, paprika, granulated onion, and pepper in the first bowl; mix until well combined. Whip eggs and remaining Parmesan cheese together in the second dish. Pour panko bread crumbs into the third dish.
- Heat oil in a skillet over medium high heat until oil reaches 350 degrees F (175 degrees C).
- Dredge chicken tenders in flour mixture, shaking off excess flour. Then dip tenders into egg mixture, and finally into panko bread crumbs, pressing to make sure panko adheres.
- Pan-fry chicken tenders in the hot oil until browned, about 90 seconds on each side. Remove tenders to a lined drip tray to drain excess fat before serving.
Nutrition Facts : Calories 365.7 calories, Carbohydrate 32.6 g, Cholesterol 171 mg, Fat 11.7 g, Fiber 0.7 g, Protein 37 g, SaturatedFat 4 g, Sodium 962 mg, Sugar 0.4 g
GARLIC CHICKEN WITH HERBS
Pan-roasting garlic cloves turns them into rich, creamy deliciousness. This chicken is fantastic with crusty Italian bread or mashed potatoes on the side. -Kathy Fleming, Lisle, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; brown chicken on both sides. Remove from pan, reserving drippings., In same skillet, saute garlic in drippings over medium-high heat until light golden brown. Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan. Cook until mixture is almost evaporated. Add broth and chicken; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170°, 10-12 minutes., To serve, spoon pan juices over chicken. Serve with rice.
Nutrition Facts : Calories 214 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 487mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
GARLIC RANCH CHICKEN
The simple ingredients in this recipe give it flavor the whole family will enjoy. A no-nonsense salad will round out the meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken slightly; set aside. In a shallow bowl, combine milk and garlic. In another shallow bowl, combine the flour, salad dressing mix and pepper. Dip chicken in milk mixture, then coat with flour mixture., In a large cast-iron or other heavy skillet, cook chicken in oil and butter over medium heat until no longer pink, 6-8 minutes.
Nutrition Facts : Calories 264 calories, Fat 12g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 125mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein.
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