Parmesan Chicken With Mixed Baby Greens Recipes

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PECAN PARMESAN CHICKEN



Pecan Parmesan Chicken image

A different way to cook chicken that is very versatile. I have it pictured here on top of a salad of mixed baby greens, blue cheese, dried cranberries and pecans. Topped the whole thing with raspberry vinegarette and wow! It is also very good on it's own, or even on sandwiches the next day. Fabulous!!

Provided by jonesies

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

6 boneless skinless chicken breast halves
1 1/2 cups soft breadcrumbs
1/3 cup parmesan cheese, grated
1/3 cup pecans, ground
1 teaspoon dried oregano
1/2 teaspoon seasoning salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 teaspoons cornstarch
2 egg whites
1 tablespoon olive oil

Steps:

  • Flatten chicken to 1/2 inch thickness.
  • In a shallow bowl, combine the bread crumbs, parmesan cheese, pecans, oregano, salt, basil and pepper.
  • In another bowl, beat the cornstarch and egg whites.
  • Dip chicken into egg white mixture, then coat with crumb mixture.
  • In a large nonstick skillet over medium heat, brown chicken in oil for 3-5 minutes on each side. Transfer to an ungreased 15 x 10 inch baking pan.
  • Bake, uncovered, at 450 degrees for 8-10 minutes or until juices run clear.

Nutrition Facts : Calories 255.3, Fat 10.1, SaturatedFat 2.1, Cholesterol 73.3, Sodium 256.6, Carbohydrate 7.8, Fiber 1, Sugar 0.9, Protein 32

PARMESAN CHICKEN



Parmesan Chicken image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
  • Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
  • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

PARMESAN CHICKEN WITH MIXED BABY GREENS



Parmesan Chicken with Mixed Baby Greens image

Categories     Cheese     Chicken     Leafy Green     Poultry     Sauté     Quick & Easy     Parmesan     Fall     Lettuce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

2/3 cup panko (Japanese breadcrumbs) or fresh breadcrumbs
1/2 cup grated Parmesan cheese
2 1/2 tablespoons chopped fresh marjoram
1 egg
4 skinless boneless chicken breast halves (about 1 1/2 pounds total)
4 tablespoons olive oil
3 tablespoons white wine vinegar
6 cups mixed baby greens

Steps:

  • Stir together panko, Parmesan, and marjoram on large plate. Whisk egg in small shallow bowl. Place chicken in plastic bag. Using rolling pin, pound to flatten to 1/2-inch thickness. Place chicken on plate; sprinkle with salt and pepper. Brush on all sides with egg. Dredge in panko mixture, turning to coat evenly.
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and cook until deep golden and cooked through, about 4 minutes per side. Transfer chicken to plate. Reduce heat to medium; cool skillet slightly. Add remaining 2 tablespoons oil and vinegar. Stir, scraping up browned bits, until vinaigrette is just hot.
  • Divide baby greens among 4 plates. Drizzle with vinaigrette and top with chicken. Sprinkle with pepper and serve.

PARMESAN-CRUSTED CHICKEN ON BED OF FANCY GREENS



Parmesan-Crusted Chicken on Bed of Fancy Greens image

This recipe has all the qualities I love; quick, easy, healthy and above all delicious! The total recipe takes about 30 minutes from stove to table. Leave enough room to enjoy some crusty bread! And if you are not dieting.... WINE: Franz Karl Schmitt Riesling Spätlese Rheinhessen Niersteiner Hipping 2001 from Germany is a perfect match! Enjoy!

Provided by NcMysteryShopper

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
1/2 teaspoon fresh thyme, chopped
4 (6 ounce) boneless skinless chicken breast halves
salt & freshly ground black pepper
1/2 cup freshly grated parmesan cheese (feel free to add more cheese!)
1 cup arugula leaf
3 cups packed european greens or 3 cups packed baby greens
1/2 cup baby spinach leaves
1 cup cherry tomatoes or 1 cup grape tomatoes, halved

Steps:

  • Preheat oven to 475°.
  • Mix 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme in a small mixing bowl. Wash chicken breasts and pat dry with paper towels. Season breasts with salt and pepper and brush the mustard mixture all over each of the whole breasts. Pat 2 Tablespoons of the Parmesan all over each breast, to make stick. Bake the chicken on a baking sheet with sides on the top shelf of the oven for 15 minutes, or until just cooked through and the tops are a golden-brown.
  • While the chicken is cooking, combine the remaining mustard and olive oil in a bowl large enough to hold all the salad greens. Stir in 1/2 teaspoon of water. Add the salad greens and tomatoes, season with salt and pepper and toss.
  • Place equal portions of salad on each plate and top with the chicken. Serve Immediately.

Nutrition Facts : Calories 282.2, Fat 9.3, SaturatedFat 3.2, Cholesterol 109.7, Sodium 349.9, Carbohydrate 2.6, Fiber 0.7, Sugar 1.3, Protein 44.8

EASY PARMESAN-GARLIC CHICKEN



Easy Parmesan-Garlic Chicken image

Four ingredients. Five minutes of prep. Six crisp, juicy Parmesan chicken breasts. This better-for-you crowd-pleaser adds up to a winning dinnertime.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 6 servings.

Number Of Ingredients 4

1/2 cup KRAFT Grated Parmesan Cheese
1 env. GOOD SEASONS Italian Dressing Mix
1/2 tsp. garlic powder
6 small boneless skinless chicken breasts (1-1/2 lb.)

Steps:

  • Heat oven to 400°F.
  • Mix cheese, dressing mix and garlic powder.
  • Moisten chicken with water; coat with cheese mixture. Place in single layer in shallow baking dish.
  • Bake 20 to 25 min. or until chicken is done (165°F).

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 27 g

PARMESAN CHICKEN II



Parmesan Chicken II image

This recipe is my favorite. It is very tender. Serve with a nice fresh salad and a vegetable.

Provided by Anika

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Yield 6

Number Of Ingredients 5

12 chicken drumsticks
2 cups grated Parmesan cheese
1 egg
1 teaspoon ground black pepper
1 teaspoon salt

Steps:

  • In a shallow bowl, mix together salt, pepper, and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese.
  • Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.

Nutrition Facts : Calories 465.8 calories, Carbohydrate 1.4 g, Cholesterol 224.6 mg, Fat 26.7 g, Fiber 0.1 g, Protein 51.8 g, SaturatedFat 9.9 g, Sodium 981.4 mg, Sugar 0.3 g

SIMPLY PARMESAN CHICKEN



Simply Parmesan Chicken image

This is a favorite around our house; it's quick, easy and tastes great! This is a recipe that I came up with; measurements can be varied depending on your taste, i.e. if you want more cheese add more cheese, if you want less use less, you really can't hurt it. And you really can't mess it up as long as you use this recipe as a foundation.

Provided by Jenny

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 45m

Yield 5

Number Of Ingredients 5

½ cup dried bread crumbs
½ cup grated Parmesan cheese
2 teaspoons Italian seasoning
1 egg, beaten
5 skinless, boneless chicken breasts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish.
  • Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 8.6 g, Cholesterol 111.4 mg, Fat 6.7 g, Fiber 0.7 g, Protein 30.3 g, SaturatedFat 2.6 g, Sodium 273.9 mg, Sugar 0.8 g

EASY PARMESAN CHICKEN RECIPE



Easy Parmesan Chicken Recipe image

Prep our Easy Parmesan Chicken Recipe in 10 minutes. With the great taste of this Parmesan chicken recipe, you won't believe how few ingredients you need.

Provided by My Food and Family

Categories     Home

Time 42m

Yield 6 servings

Number Of Ingredients 5

1/2 cup panko bread crumbs
3/4 cup KRAFT Shredded Parmesan Cheese
1/4 cup KRAFT Seasoned Grated Parmesan Cheese Classic Italian
6 small boneless skinless chicken breasts (1-1/2 lb.)
3 plum tomatoes, coarsely chopped

Steps:

  • Heat oven to 375ºF.
  • Combine bread crumbs and cheeses; sprinkle 1/2 cup onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with chicken.
  • Spoon tomatoes around chicken; sprinkle with remaining cheese mixture.
  • Bake 30 to 32 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 32 g

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