BAKED CHICKEN MILANESE WITH ARUGULA SALAD AND TOMATOES
Baked Chicken Milanese is made with breaded chicken cutlets, baked in the oven topped with arugula, tomatoes and balsamic. This is my favorite restaurant dish, made healthier!
Provided by Gina
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk olive oil and balsamic.
- Add tomatoes, basil and onions; season with salt and pepper. and toss.
- Set aside at least 10 minutes so the juices combine.
- Preheat oven to 450°.
- Place a large baking pan in the oven to get hot.
- Combine breadcrumbs and grated cheese in one bowl.
- In another bowl combine olive oil, lemon juice, and pepper.
- Lightly pound chicken breasts into cutlets, you should have 6.
- Wash and dry cutlets well with paper towels; season with salt and pepper.
- Dip cutlets into lemon/oil mixture, then into breadcrumbs, pressing firmly to adhere.
- Remove the baking pan from the oven and spray with cooking spray.
- Place the chicken on the baking sheets and spray with olive oil spray on top.
- Bake chicken, turning once halfway through for about 15 minutes total, or until chicken is golden brown.
- Remove from the oven and top with arugula and tomato salad on top.
Nutrition Facts : ServingSize 3 oz chicken with salad, Calories 250 kcal, Carbohydrate 17.4 g, Protein 24.3 g, Fat 8.5 g, SaturatedFat 2 g, Cholesterol 54 mg, Sodium 87.2 mg, Fiber 3 g, Sugar 1.1 g
CHICKEN MILANESE
I made this recipe up after not finding very many recipes for chicken milanese to go with my pasta. It is quick and delicious.
Provided by Sherbear1
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degrees F (95 degrees C).
- Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
- Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
- Serve with lemon wedges.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 39 g, Cholesterol 129.2 mg, Fat 7.5 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 1.9 g, Sodium 694.5 mg, Sugar 2 g
LOW FAT CHICKEN MILANESE
Make and share this Low Fat Chicken Milanese recipe from Food.com.
Provided by Lynn S.
Categories Chicken Breast
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- preheat the oven to 400 degrees. Line a large baking sheet with foil.
- Place the bread crumbs, Parmesan, and egg white mixture in 3 shallow bowls. Dip the chicken into the Parmesan, then into the egg white, and finally into the bread crumbs. Place the chicken on the prepared baking sheet and drizzle with the oil. Bake for 10 minutes or until the chicken is cooked through and golden brown.
- Meanwhile, in a large skillet, combine the wine, broth, vinegar, garlic, anchovy paste, and rosemary and bring to a boil over medium heat. Boil, stirring occasionally, until the garlic is tender and the sauce is slightly reduced, about 4 minutes. Stir in the cornstarch mixture and cook, stirring, until slightly thickened, about 1 minute. Add the parsley, stirring to combine. Add the chicken and turn to coat withthe sauce. Place the chicken on 4 plates and serve.
- Helpful Hint: Anchovy paste comes in tubes, making it a convenient way to keep anchovies on hand. Keep the tube tightly capped and store in the refridgerator. Anchovy Paste will keep for 6 months or longer.
Nutrition Facts : Calories 286.3, Fat 6.8, SaturatedFat 2.1, Cholesterol 77.3, Sodium 443, Carbohydrate 12.8, Fiber 0.7, Sugar 1.4, Protein 34.3
CHICKEN MILANESE
This simple chicken Milanese recipe is an easy way to add some variety to your weeknight meals. Chicken cutlets are coated in parmesan and panko breadcrumbs before being fried til crispy and golden brown.
Provided by Neli Howard | Delicious Meets Healthy
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Season the chicken cutlets generously on both sides with salt and pepper.
- Set out three breading bowls, and add the flour in one bowl, the eggs and water in the next, and the panko breadcrumbs and Parmesan cheese in the third bowl. Whisk the eggs and water together until combined.
- Coat each chicken cutlet in the flour, shake off the excess, then in the egg, shake off the excess, and then in the panko breadcrumbs-Parmesan mixture.
- Heat olive oil in a large skillet over medium heat. When the oil is hot, add the chicken cutlets to the skillet in a single layer, cooking chicken in batches. Cook the chicken for about 4 minutes on each side, until golden and crispy. Transfer to a plate, cover with a foil and continue cooking the remaining chicken cutlets and add more oil if necessary after each batch.
- Serve warm and with your favorite side or side salad.
Nutrition Facts : Calories 346 kcal, Carbohydrate 19 g, Protein 32 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 134 mg, Sodium 584 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
LOW FAT CHICKEN PARMESAN MEDITERRANEAN
Inspired by this low fat recipe, #98846, I changed it slightly to intrigue me! Thought came out very nice, true! Look forward to my first review!
Provided by mickeydownunder
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- NOTE: I cut chivken breasts horizontally as I like thinner chicken breasts.
- RINSE chicken and pat dry; rub with Italian herbs.
- In bowl, combine breadcrumbs and feta cheese.
- NOTE: I used the back of a fork to break down feat cheese into much smaller pieces.
- DREDGE chicken breasts into breadcrumb mixture making sure both sides are coated.
- I used Health Griller (lightly sprayed)but you can also make this on the stovetop in a lightly oiled fry pan.
- COOK about 6 minutes until golden brown.
- Place chicken breasts on flat tray.
- Spoon canned tomatoes over top of chicken breast and cover with mozarella cheese; place under griller until tomato sauce is hot and cheese has melted
- NOTE: I used Canned tomatoes with Basil and Garlic for more flavouring; can use any type pasta sauce too -- is simply up to you! :).
- NOTE: Can heat up canned tomatoes or tomato sauce before you put it in the chicken -- I just spoon it out of the can for ease.
- NOTE: These freeze well.
- NOTE: Depending on the size of your chicken breasts, you may have to adjust for more or less breadcrumb/feta combination.
- ENJOY!
LOW-FAT CHICKEN BIRYANI
This fragrant Indian chicken curry with rice topping has half the fat of your normal takeaway, and it's low calorie
Provided by Angela Nilsen
Categories Dinner, Main course
Time 2h
Number Of Ingredients 19
Steps:
- In a mixing bowl, stir together the garlic, ginger, cinnamon, turmeric and yogurt with some pepper and ¼ tsp salt. Tip in the chicken pieces and stir to coat (see step 1, above). Cover and marinate in the fridge for about 1 hr or longer if you have time. Warm the milk to tepid, stir in the saffron and set aside.
- Heat oven to 200C/180C fan/gas 6. Slice each onion in half lengthways, reserve half and cut the other half into thin slices. Pour 1½ tbsp of the oil onto a baking tray, scatter over the sliced onion, toss to coat, then spread out in a thin, even layer (step 2). Roast for 40-45 mins, stirring halfway, until golden.
- When the chicken has marinated, thinly slice the reserved onion. Heat 1 tbsp oil in a large sauté or frying pan. Fry the onion for 4-5 mins until golden. Stir in the chicken, a spoonful at a time, frying until it is no longer opaque, before adding the next spoonful (this helps to prevent the yogurt from curdling). Once the last of the chicken has been added, stir-fry for a further 5 mins until everything looks juicy. Scrape any sticky bits off the bottom of the pan, stir in the chilli powder, then pour in 100ml water, cover and simmer on a low heat for 15 mins. Remove and set aside.
- Cook the rice while the chicken simmers. Heat another 1 tbsp oil in a large sauté pan, then drop in the cinnamon stick, cardamom, cloves and cumin seeds. Fry briefly until their aroma is released. Tip in the rice (step 3) and fry for 1 min, stirring constantly. Stir in the stock and bring to the boil. Lower the heat and simmer, covered, for about 8 mins or until all the stock has been absorbed. Remove from the heat and leave with the lid on for a few mins, so the rice can fluff up. Stir the garam masala into the remaining 1½ tsp oil and set aside. When the onions are roasted, remove and reduce oven to 180C/160C fan/gas 4.
- Spoon half the chicken and its juices into an ovenproof dish, about 25 x 18 x 6cm, then scatter over a third of the roasted onions. Remove the whole spices from the rice, then layer half of the rice over the chicken and onions. Drizzle over the spiced oil. Spoon over the rest of the chicken and a third more onions. Top with the remaining rice (step 4) and drizzle over the saffron-infused milk. Scatter over the rest of the onions, cover tightly with foil and heat through in the oven for about 25 mins. Serve scattered with the mint and coriander.
Nutrition Facts : Calories 485 calories, Fat 11.7 grams fat, SaturatedFat 1.5 grams saturated fat, Carbohydrate 51.7 grams carbohydrates, Sugar 7.1 grams sugar, Fiber 2.7 grams fiber, Protein 40.1 grams protein, Sodium 0.6 milligram of sodium
LOW-FAT CHICKEN DIVAN
No one will ever guess this creamy, hearty casserole is actually low in fat. My daughter requests this dish often, and I happily oblige. It's a good-for-you meal with broccoli and chicken.-Debbie Wheeler, Nampa, Idaho
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Coat a 13-in. x 9-in. baking dish with nonstick spray. Arrange the broccoli in the dish; top with chicken. Combine the next six ingredients; pour over chicken. Sprinkle with cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes or until bubbly.
Nutrition Facts :
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