Grilled Breaded Chicken Recipes

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GRILLED BREADED CHICKEN



Grilled Breaded Chicken image

When I got married, my husband's aunt gave us all of her favorite recipes. This chicken dish was one of them that we really enjoy.-Kristy McClellan, Morgan, Utah

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 9

1 cup reduced-fat sour cream
1/4 cup lemon juice
4 teaspoons Worcestershire sauce
2 teaspoons paprika
1 teaspoon celery salt
1/8 teaspoon garlic powder
8 boneless skinless chicken breast halves (4 ounces each)
2 cups crushed seasoned stuffing
Refrigerated butter-flavored spray

Steps:

  • In a large shallow bowl or dish, combine the first 6 ingredients; add chicken. Turn to coat; refrigerate, covered, up to 4 hours., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Drain and discard marinade. Coat both sides of chicken with stuffing crumbs; spritz with butter-flavored spray. , Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 165°, 4-7 minutes on each side.

Nutrition Facts : Calories 224 calories, Fat 5g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 419mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

CORNMEAL BREADED GRILLED CHICKEN



Cornmeal Breaded Grilled Chicken image

This recipe is designed for a contact grill, such as a George Foreman. It is adapted from a recipe at About.com by Linda Larsen. Be sure to leave yourself time for the breaded chicken to rest 30 minutes before grilling.

Provided by Gardenwife

Categories     Chicken Breast

Time 23m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
1 egg, beaten
3/4 cup yellow cornmeal
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon paprika
salt and pepper
1/4 cup grated parmesan cheese or 1/4 cup romano cheese
2 tablespoons lemon juice

Steps:

  • Rinse chicken and pat it dry.
  • It works best thin, so put the chicken breasts between two sheets of waxed paper and pound them to about 1/3" thick.
  • Pour beaten egg in shallow bowl.
  • In a shallow dish or pan, combine basil, oregano, pepper, salt, and grated cheese.
  • Brush chicken with the lemon juice, then dip both sides in the beaten egg.
  • Next, coat chicken with the cornmeal mixture.
  • Let chicken sit on a wire rack for 20-30 minutes.
  • Spray George Foreman two sided grill with nonstick cooking spray.
  • Cook chicken for 4-7 minutes until thoroughly cooked, brown and crisp.

GRILLED LEMON CHICKEN WITH GARLIC BREAD



Grilled Lemon Chicken with Garlic Bread image

This light dinner is just the thing for an end-of-the summer evening. In minutes, thin cutlets get lemony taste from a quick marinade and smokiness from the hot grill. To complete the meal, serve with our Corn and Radish Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 20m

Number Of Ingredients 6

3 tablespoons olive oil, plus more for grates
2 garlic cloves
1/4 cup fresh lemon juice, plus lemon wedges, for serving
Coarse salt and ground pepper
1 1/2 pounds chicken cutlets (about 8)
4 thick slices country bread

Steps:

  • Heat grill to high; lightly oil grates. Mince 1 garlic clove, and place in a shallow dish. Add lemon juice and 1 tablespoon oil; season with salt and pepper. Add chicken, and toss to coat. Let stand at room temperature at least 5 minutes (and up to 30).
  • Brush bread on both sides with remaining 2 tablespoons oil; season with salt and pepper. Grill bread until beginning to char, about 1 minute per side. Cut remaining garlic clove in half, and rub cut sides over grilled bread; set bread aside (discard garlic clove).
  • Grill chicken until opaque throughout, 1 to 3 minutes per side. Serve with garlic bread and lemon wedges.

Nutrition Facts : Calories 393 g, Fat 13 g, Fiber 2 g, Protein 43 g

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  • Spread the breadcrumbs out on a plate; add seasonings to the bread crumbs, such as salt, pepper, paprika, fresh herbs or any other flavorings you desire.
  • Crack an egg into a bowl and mix lightly with a fork. Add a drop or two of water to loosen up the mixture.
  • Skewer boneless chicken tenders on bamboo sticks or metal skewers before breading. The skewers make the small, slippery pieces of chicken easier to handle.
  • Dip the boneless chicken into the egg mixture and then coat it with bread crumbs.
  • Refrigerate the breaded chicken while you get the grill started. Chilling the chicken will firm the breading, preventing it from slipping through the grill's grates.
  • Spray the cold grill with cooking spray to prevent the breading from sticking to the grill. Advertisement.
  • Heat the grill to medium-high heat. A charcoal grill should have a consistent layer of coals throughout to emit a moderate level of heat.
  • Place the breaded chicken on the grill's grate and close the cover. The cooking time will depend on the thickness of the chicken, but it generally ranges from five to 10 minutes per side.
  • Insert a meat thermometer into the thickest part of the chicken toward the end of the cooking time for the second side. UDSA-approved safe internal temperatures for chicken breasts range from 165 degrees Fahrenheit and above.

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