Parmesan Crusted Chicken Without Breadcrumbs Recipes

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.

CRISPY PARMESAN CRUSTED CHICKEN

Steps:

• Cut each breast in half horizontally to make 4 steaks. If they are much thicker than 1.75 cm / 3/4" thick (at the thickest point), pound a bit.
• Place egg, garlic, pinch of salt and pepper in a bowl. Whisk with fork.
• Place parmesan in a shallow bowl.
• Dredge chicken in egg, then place in parmesan CUT SIDE DOWN (Note 3). Press, then turn. Coat with extra parmesan, press. Shake off excess. Repeat with remaining chicken.
• Melt butter and heat oil in a large skillet over high heat.
• Place chicken in non-stick skillet (or well seasoned cast iron skillet). DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! It adheres once it turns crispy.
• Press down lightly with spatula. Lift a corner to take a peek and turn with tongs when it's deep golden brown (3 minutes for me).
• Cook the other side for 3 minutes or until also deep golden brown and crispy (again, do not move until golden). Lightly press down with spatula. Don't cook longer than 6 minutes in total - dries out the chicken.
• Serve immediately! I served mine with lemon slices, Cauliflower Mash and a Fennel Slaw with Yoghurt Dressing (Note 5).

NO BREADING BAKED CHICKEN PARMESAN

Steps:

• Preheat oven to 400.
• Combine parmesan cheese, parsley, basil and oregano in a baggie.
• Wash each breast with water and put in cheese mixture.
• Spray 11 x 13 pan wih olive oil cooking spray.
• Make sure each piece is coated with cheese and place each breast in pan and dump remaining cheese mixture on top.
• Cook for 20-25 minutes until chicken is done.
• Top with spaghetti sauce and then add mozzarella cheese.
• Bake unitl cheese is melted, about 5 minutes.
• Serve with a side of spaghetti, salad and garlic bread.

PARMESAN CRUSTED CHICKEN WITHOUT BREADCRUMBS

Steps:

• Place each chicken breast on a cutting board and slice horizontally through. You will get 4 chicken fillets. Season generously with salt, black pepper, Italian seasoning and garlic powder. Keep aside.

BAKED PARMESAN-CRUSTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly. Stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Place the chicken into a 9x13 inch baking dish.
• Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.

PARMESAN CRUSTED CHICKEN WITH LEMON GARLIC BUTTER SAUCE

Steps:

• Preheat oven to 400 degrees. Measure the parmesan and sour cream into separate bowls. Zest the lemons, reserve ½ teaspoon of zest for the sauce, and stir the rest (about 2 ½ teaspoons) into the parmesan, followed by the Italian seasoning, granulated garlic and ½ teaspoon of black pepper. Stir juice from ½ a lemon into the sour cream (about 1 tablespoon) and set the second half aside for the sauce (slice the other lemon into wedges for garnish).
• Rinse and dry the chicken, trim any visible fat, place the cutlets in a large plastic zip-top bag and seal well. Gently pound the chicken using a cast-iron skillet, rolling pin, or meat mallet until all pieces are a uniform ½ inch thickness, then lay flat on a baking sheet.
• Sprinkle the chicken evenly with ¼ teaspoon of sea salt and black pepper, then spread 1 tablespoon of sour cream across each piece. Sprinkle the parmesan mixture evenly across the top of the sour cream layer until it's all used up.
• Bake the chicken for 15 minutes OR until the thickest part of the chicken breast registers 165 degrees with an instant-read thermometer. If your chicken is thicker than ½ inch, it may take 17-25 minutes. If it's thinner, check it at 10-12 minutes. Optional: To brown the parmesan cheese topping and make it slightly crispy, turn the broiler to the high setting and place the chicken back in the oven for 1-2 minutes. Any longer than that and they may overcook.
• To serve, slice the chicken into strips, drizzle generously with the lemon garlic butter sauce and garnish with crushed red pepper flakes (optional) + extra lemon wedges.
• While the chicken is baking, mince the garlic and add the butter to a small saucepan. Melt over medium heat. Once it starts bubbling, cook the butter, stirring constantly, about 2-3 minutes. Add the garlic and cook 30-60 seconds or until fragrant.
• Remove the sauce from heat and stir in the lemon zest + juice from the remaining half lemon. Set aside to let the flavors develop until the chicken's ready. If the sauce solidifies by the time you serve the chicken, reheat on low for 1-2 minutes until melted again.

NON-BREADED CHICKEN PARMESAN

Steps:

• Preheat oven to 350º F.
• Preheat a medium sized frying pan on medium heat.
• Season chicken on both sides with salt and chilli powder.
• Add oil to pan and then the seasoned chicken breasts. Lightly brown on both sides and then transfer to a baking sheet.
• Top with as much tomato sauce as you can fit and then sprinkle with the parmesan cheese.
• Place in the oven and bake until a probe thermometer placed in the center of the thickest part of the breast reads 170º F.
• Remove from oven, garnish with fresh oregano and serve with a nice salad and some steamed vegetables.

PARMESAN CRUSTED CHICKEN

Steps:

• Preheat oven to 425 degrees.
• In a small mixing bowl, stir together mayonnaise and Parmesan cheese.
• Lay chicken breast in a single layer on a parchment-lined, rimmed baking sheet. Top each breast with an even amount of mayo/cheese mixture. Sprinkle breadcrumbs evenly over top.
• Bake in the preheated oven until chicken is cooked through, about 17-20 minutes (depending on the thickness).

PAN SEARED PARMESAN CRUSTED CHICKEN RECIPE

Steps:

• First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder, and Italian seasoning. Next, you should whisk the egg mixture slightly.
• The second bowl is for the parmesan, bread crumbs and flour.
• Now it's time to dredge each chicken breast piece in egg/seasoning mixture. After that place in parmesan mixture and press. Turn to coat the other side of the chicken with parmesan mixture and press again.
• Repeat with remaining chicken pieces and place each coated parmesan chicken onto a plate or a cutting board.
• MELT butter and ADD olive oil on medium high heat in a skillet (stainless steel, cast iron skillet or non-stick).
• PLACE COATED CHICKEN in skillet and cook for 3-4 minutes one one side. DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! Press down lightly with a spatula.
• TURN WITH TONGS when the first side is golden brown and cook the other side for 3 to 4 minutes. Do not cook for more than a total of 6-8 minutes - just set the timer and flip when it beeps.
• CHECK FOR DONENESS to make sure the chicken is fully cooked and not pink. If not, lower the heat and cook for a couple more minutes.
• SERVE immediately.

PARMESAN CRUSTED CHICKEN

Steps:

• Slice each chicken breast half lengthwise so you have a total of 8 long and thin chicken cutlets.
• In one bowl whisk together mayonnaise and ½ cup parmesan cheese. In a second larger bowl mix together breadcrumbs and remaining ¼ cup parmesan cheese.
• Slather each cutlet in the mayonnaise mixture, then press into breadcrumb mixture, making sure to coat chicken on all sides.
• Place chicken in a roasting pan (or lipped baking sheet) and sprinkle with garlic salt.
• Bake at 425F for 25 - 30 minutes until browned and crispy and chicken has reached a safe internal temperature of 165F.

PARMESAN CRUSTED CHICKEN

Steps:

• Mix Spices together in a small sealable bag or container; transfer 1 tablespoon spices to a large freezer bag. To the large bag, whisk in buttermilk, Dijon and egg. Add chicken and marinate 1 hour at room temperature or up to 12 hours in the refrigerator. Store remaining spices separately.
• When ready to cook or anytime while the chicken is marinating, spread panko into an even layer on a baking sheet. Spray with cooking spray. Bake at 400 degrees F for 5 minutes or until lightly golden.
• Transfer toasted panko to a wide shallow bowl and whisk in Parmesan, flour, cornmeal and remaining spices.
• Preheat oven to 400 degrees F. Place a rack on a foil-lined baking tray and spray with cooking spray.
• Working in batches, remove chicken tenders from buttermilk and dab off excess marinade with paper towels then add to the breadcrumb bowl. Coat the chicken with a clean hand, pressing the breadcrumbs into the chicken.
• Transfer breaded chicken to the prepared baking rack. Repeat with remaining chicken. Drizzle chicken with melted butter.
• Bake at 400 degrees F for 12-18 minutes (18 only if tenders are large) then broil for 5-10 minutes until crispy, without moving the oven rack.
• Serve with desired dip of choice.

PARMESAN CRUSTED CHICKEN

Steps:

• Preheat the oven to 400°F. In a large shallow bowl or on a large plate, combine the breadcrumbs, Parmesan cheese, garlic powder, salt, pepper, and paprika. Set aside.
• Use a thin, sharp knife to slice each chicken breast in half lengthwise to create two thin fillets. Place the chicken breasts between two pieces of plastic wrap on a cutting board, and gently pound to about 3/8-inch with a meat tenderizer.
• Brush both sides of the chicken fillets with mayonnaise to evenly coat. Dredge each of the chicken fillets in the breadcrumb mixture and place on a baking sheet sprayed with cooking spray. Bake for 17-20 minutes or until cooked through and the outsides are golden and crispy.

PARMESAN CRUSTED CHICKEN

Steps:

• Cut each chicken breast horizontally into two, so you have 8 slices. Use a mallet, meat tenderizer or rolling pin to flatten the pieces Tip - you can also ask your butcher to butterfly and prepare these for you as well.
• Pat dry the chicken pieces, season with salt and pepper. Set aside to marinate for a while
• In a bowl and whisk, combine egg, yogurt, mustard, salt, and pepper. Then, add the flour and combine well. Make sure there are no lumps.Tip- any lumps will prevent the mixture from sticking to the chicken and it will cook as lumps.
• Add the chicken pieces to the marinade and let marinate for 15 minutes to an hour.Tip - you can leave this to marinate for up to 2 hours.
• In a flat tray or plate, combine breadcrumb, and grated parmesan. Combine well. Tip - make sure you combine well so you don't have patches of parmesan or breadcrumbs around the chicken
• Using a fork, pick a piece of chicken from the marinade and generously coat it with the parmesan breadcrumb mixture (see video).Tip - I like to use one hand for the wet chicken and the other for the dry breadcrumb mixture. This prevents the breadcrumbs from getting lump.
• Set aside while you do all the rest of the chicken pieces. Tip - you can prepare the coated chicken pieces and leave them in the fridge for up to 12 hours.
• To a frying pan (preferably non-stick), add 1 tbsp oil and 1 tbsp butter. Place three to four chicken pieces (do not overcrowd the pan).Tip - the butter gives the breadcrumbs a nice golden color.
• Let cook on one side without touching for one minute on medium-high. Reduce the heat to medium-low and cook the chicken for 2 minutes more.Tip - avoid turning too often as this will prevent you from getting that beautiful golden color.
• Flip the chicken, add another tablespoon of butter or oil as necessary.
• Cook on the second side for one minute on medium-high. Then, lower the heat and cook for another minute on medium-low.Tip - The one-minute high-heat cooking is what makes the crust crispy. But, be careful not to burn it.
• Remove the chicken on a clean paper hand towel to absorb excess fat.
• Continue with the rest of the chicken pieces. Tip - it is best to clean the pan if you have any burnt breadcrumbs otherwise the burnt crumbs will stick to the next batch of chicken and burn some more.

PARMESAN CRUSTED CHICKEN

Steps:

• Preheat oven to 425 degrees.
• Mix together mayonnaise, parmesan cheese, paprika and black pepper.
• Divide mayonnaise mixture onto chicken and bake for about 20 minutes, or until chicken is cooked through.
• Broil for a minute or two if desired.

KETO PARMESAN CHICKEN TENDERS

Steps:

• Place the chicken tenders between two layers of wax paper and pound them 1/8-inch-thin.
• Brush both sides of the chicken pieces with mustard, and sprinkle with garlic powder and cayenne.
• Place the Parmesan in a shallow bowl. Dip the chicken pieces, one by one, into the Parmesan and press to coat.
• Heat a nonstick double-burner griddle (or two large nonstick skillets) over medium heat for about 2 minutes. Brush with olive oil. Fry the chicken tenders until browned and cooked through (their internal temperature should reach 165ºF), about 3 minutes on each side.

PARMESAN CRUSTED CHICKEN

Steps:

• Mix Greek yogurt, cheese and seasonings together in small mixing bowl.
• Spray a glass baking dish with olive oil cooking spray.
• Place chicken breasts on the bottom of the dish.
• Spread cheese mixture over top of the chicken breasts.
• Sprinkle bread crumbs evenly over top.
• Bake at 425° for about 30-40 minutes until juices run clear when meat is pricked with a fork.