Hellman Recipes Chicken
HELLMANNS PARMESAN CHICKEN RECIPE (CRUSTED!)
Hellmann's Parmesan Chicken Recipe is a perfect crusted chicken with only 3 ingredients, you will marvel at how mayonnaise and panko crumbs balance for low carb
Provided by trisha haas
Categories dinner
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees F.
- Combine Hellmann's or Best Foods Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
HELLMANN'S® ZESTY PARMESAN MAYO CRUSTED CHICKEN
I took the Hellmann's® / Best Foods® Mayo recipe from TV and made some modifications to add some zest. I was interested in using this basic combination on chicken as it was the basis of the standard recipe I use to make great Garlic Bread: Mayo, Parm and Garlic. I started by coating the chicken with Frank's® Hot Sauce to add just a little kick of flavor. The second modification is that I also added Garlic Powder to the Mayo mix, otherwise it is the basic recipe from Hellmann's. I also used skinless boneless chicken thighs and the result was very very tasty, everyone enjoyed the flavor and the moistness of the chicken. The prep is easy and can be prepared quickly.
Provided by Tomas Guam
Categories Chicken
Time 30m
Yield 1 serving, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°.
- Coat the chicken with the hot sauce and set aside.
- Combine Mayonnaise with cheese and garlic in medium bowl. Arrange chicken in baking dish. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
- Bake 20-30 minutes or until chicken is thoroughly cooked.
Nutrition Facts : Calories 295.2, Fat 14.9, SaturatedFat 3.2, Cholesterol 88.7, Sodium 859.4, Carbohydrate 11, Fiber 0.4, Sugar 2.3, Protein 28.6
HELLMANN'S PARMESAN CRUSTED CHICKEN (LOW-FAT VERSION)
This is an unbelievably simple recipe that tastes wonderful. The way I make this low-fat is by using Hellmann's "Just2Good" mayo instead of the regular.. unlike fat-free, I think it tastes JUST like light mayo and pretty close to the real thing. I also substitute low-fat Parmesan cheese, if possible. Enjoy!
Provided by Martha Claire
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine mayonnaise and cheese.
- Spread on chicken, then sprinkle with bread crumbs.
- Bake at 425 degrees for 20 minutes.
Nutrition Facts : Calories 171, Fat 5, SaturatedFat 1.8, Cholesterol 81, Sodium 276.4, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 27.8
EASY KUNG PAO CHICKEN
Sweet, sour and a little spicy, this meal tastes like home - specifically the home of Pearl Han, a talented Taiwanese American cook who naturally streamlined dishes while raising three kids and managing a busy career. Her younger daughter, Grace Han, shared this recipe: "quick, easy and my mom's favorite." Dried chiles sizzle in oil first to impart heat to the whole dish, then chicken browns in a single layer - no high-heat stir-frying necessary - to create a tasty caramelized crust before the pieces are flipped together. Coated in a dead-simple kung pao sauce that delivers the dish's signature salty tang, the chicken begs to be spooned over steamed rice. Serve with stir-fried vegetables as well for a complete meal.
Provided by Genevieve Ko
Categories dinner, weeknight, poultry, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a big pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce.
- Stir the vinegar, sugar, remaining 2 tablespoons soy sauce and 1 teaspoon cornstarch in a small bowl.
- Combine the oil and chiles in a wok or large nonstick skillet, and set over medium heat. When the chiles start to sizzle and brown, about 15 seconds, push them to one side of the pan. Add the chicken to the other side all at once and spread in a single, even layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. If the chiles start to blacken, put them on top of the chicken so that they don't burn.
- Using a large spatula, flip the chicken in portions. Cook just until the meat almost loses all of its pinkness, 1 to 2 minutes more. Stir the sauce and pour it into the pan. Stir until the sauce thickens and slicks the chicken evenly. Immediately transfer to a plate and serve hot.
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