Parmesan Crusted Chicken In Philly Cream Sauce Recipes

PARMESAN-CRUSTED CHICKEN IN CREAM SAUCE

Steps:

• Cook rice in 1-1/4 cups broth and 1/2 cup water as directed on package.
• Meanwhile, mix cracker crumbs and Parmesan on plate. Rinse chicken with water; gently shake off excess water. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
• Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and reduced-fat cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and asparagus.

CHICKEN IN PARMESAN CHIVE CREAM SAUCE

Steps:

• Heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook for 2 minutes stirring with a spoon. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add thyme and bay leaves and cook for 1 minute, or until fragrant. Add heavy cream and bring to a simmer. Reduce heat to medium and simmer for 5 minutes, until chicken is cooked through. Add parmesan cheese and simmer for 1 minute or until sauce has thickened. Remove bay leaves and stir in chives. Season to taste with salt and freshly ground black pepper.
• Spoon all but 1 heaping cup of chicken over rice. Reserve remaining chicken for Penne with Chicken, Wild Mushrooms and Peas, if desired.

PARMESAN CRUSTED CHICKEN

Steps:

• Preheat oven to 425 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.
• Bake 20 minutes or until chicken is thoroughly cooked.
• Cost per recipe*: $7.16
• Cost per serving*: $1.79
• *Based on average retail prices at national supermarkets.

PARMESAN-CRUSTED CHICKEN

Steps:

• In a food processor, pulse bread, Parmesan, parsley, and 1/4 teaspoon each salt and pepper until fine crumbs form. Transfer mixture to one shallow bowl; place egg in another.
• One at a time, dip each chicken cutlet into egg; let excess drip off, then dip into breadcrumb mixture. Press on crumbs firmly.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cutlets, two at a time, adding remaining tablespoon oil for second batch, until cooked through, 2 to 3 minutes per side.
• Wipe skillet clean. Add lemon juice and 1/4 cup water; cook over low until steaming, 1 minute. Add mustard. Remove pan from heat, and stir in butter until combined. Serve cutlets with sauce.

PARMESAN CRUSTED CHICKEN IN CREAM SAUCE

Steps:

• Cook rice as directed on package, using 1 cup of the both and 1/2 cup water.
• Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; shake off excess. Dip chicken in cracker mixture, turning to coat.
• Heat oil in a large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm.
• Add remaining 1/4 cup broth, 1/4 cup water and the cream cheese spread to same skillet. Cook on medium heat until mixture just comes to a boil, stirring constantly. Simmer 3 minutes or until sauce thickens.
• Spoon sauce over chicken. Serve with rice and aspargus.

PARMESAN CHICKEN WITH DIJON CREAM SAUCE

Steps:

• Mix cracker crumbs and Parmesan on plate. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
• Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; tent with foil to keep warm.
• Add broth, reduced-fat cream cheese and mustard to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken.

PARMESAN-CRUSTED CHICKEN IN PHILLY CREAM SAUCE

Steps:

• Cook rice as directed on package, using 1 cup of the broth and 1/2 cup water.
• Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning over to evenly coat both sides of each chicken breast with the crumb mixture.
• Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until golden brown on both sides and cooked through (170 degrees F). Place on serving plate; cover to keep warm. Add remaining 1/4 cup broth, the water and cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 minutes or until sauce is thickened, stirring frequently. Spoon over chicken. Serve with the rice and asparagus.

EASY PARMESAN CRUSTED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Combine Hellmann's® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
• Bake 20 minutes or until chicken is thoroughly cooked.

CHICKEN PARMESAN IN CREAM SAUCE

Steps:

• Pat chicken tenders dry with paper towels and season lightly with salt and pepper.
• Place flour on a shallow plate. Place beaten eggs into a shallow bowl. Combine grated Parmesan cheese, Italian-seasoned panko crumbs, and 1 teaspoon smoked paprika, and place on a second shallow plate.
• Cover a dinner plate or platter with parchment paper.
• Dip each lightly seasoned chicken breast tender in flour, shaking off the excess. Next, dip in beaten egg, and hold the tender over the eggs to allow excess to drip back into the bowl. Place each tender on the panko mixture. With dry fingers, scoop panko mix over the tender, patting the crumbs in. Place on the parchment-covered plate.
• Repeat with remaining chicken tenders, until all tenders are breaded with flour, egg, and panko mix.
• Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat until butter is bubbling. Add tenders, 1 at a time, being careful not to crowd the skillet. You may need to cook chicken in 2 batches. Cook until breading is browned and chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side, being careful not to burn the breading.
• Turn tenders when the crust is nicely browned and continue cooking until an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Adjust heat down a notch or two, if the crust is getting too brown, and add a bit more oil or butter, if the skillet looks dry. Remove cooked chicken to a cooling rack.
• Add garlic to the skillet, and stir until garlic is fragrant, 30 to 45 seconds. Deglaze skillet with white wine, stirring up all the browned bits from the bottom of the skillet. Season Italian herb seasoning blend and red pepper flakes.
• Stir in cream and heat over medium high. Bring sauce to a boil, stirring frequently, and adjust flavor with salt and pepper, if needed. Allow sauce to bubble until desired consistency is achieved, 3 to 4 minutes.
• Return cooked chicken tenders to the skillet and warm in the sauce, about 1 minute.
• Garnish with fresh parsley.