Herb Crusted Parmesan Chicken Recipes

HERB CRUSTED CHICKEN RECIPE

Herb Crusted Chicken Recipe image

Herb crusted chicken is coated with a lemony mustard mixture and then pressed with a Parmesan breading with fresh basil, parsley and thyme. Make ahead and freeze it for an easy and elegant dinner.

Provided by Marjory Pilley

Time 45m

Number Of Ingredients 10

Ingredients

1/4 cup lemon juice
1/4 cup Dijon mustard
1/2 teaspoon pepper
1/2 cup Panko breadcrumbs (preferably whole wheat)
1/2 cup Parmesan cheese (grated)
2 Tablespoons olive oil
1 Tablespoon parsley (chopped)
1/4 cup basil leaves (cut in thin strips)
1 teaspoon fresh thyme
24 ounces chicken breasts (boneless, skinless)

Steps:

Preheat oven to 350 degrees F.
Combine lemon juice, Dijon mustard and pepper in a small bowl and set aside.
Combine breadcrumbs, Parmesan cheese, olive oil, parsley, basil, thyme and 2 Tablespoons of the mustard mixture in a separate bowl. Using a fork, combine the ingredients to form a crumbly mixture.
Place chicken in baking dish and brush remaining mustard mixture over the chicken.
Using fingertips, press the breading over each chicken breast until completely covered. The bottom is not breaded.
Bake uncovered for about 30 minutes or until chicken reaches a temperature of about 165 degrees F.

Nutrition Facts : ServingSize 1 g, Calories 233 kcal, Carbohydrate 5 g, Protein 28 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 78 mg, Sodium 420 mg

HERB AND PARMESAN CRUSTED CHICKEN

Herb and Parmesan Crusted Chicken image

Make and share this Herb and Parmesan Crusted Chicken recipe from Food.com.

Provided by dicentra

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 chicken breasts, boneless, skinless
2 tablespoons minced fresh thyme
2 tablespoons minced fresh sage
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
3/4 cup panko breadcrumbs
1/4 cup parmesan cheese, grated
salt and pepper
1 tablespoon olive oil
2 egg whites, lightly beaten

Steps:

Remove the tenderloins from the chicken and reserve for another recipe.
Slightly flatten the chicken breasts with a mallet.
Combine the herbs, bread crumbs, grated cheese and salt and pepper.
Slowly drizzle the olive oil over the mixture, lightly working the crumbs with your fingertips until the mixture is loose and fluffy.
Spread the coating out on a cookie sheet.
Dip the chicken breasts in the egg white. Drain off the excess.
Firmly press each breast in the crumb mixture and press to coat thoroughly.
Lay the chicken on a waxed paper lined plate and refrigerate for 1 hour, uncovered.
Cook the chicken breasts on a grill for about 3 minutes per side, or until juices run clear.

Nutrition Facts : Calories 400.2, Fat 19.9, SaturatedFat 5.7, Cholesterol 98.3, Sodium 363.9, Carbohydrate 16, Fiber 1.6, Sugar 1.5, Protein 37.4

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