Parmesan Panko Crusted Chicken With Lemon Butter S Recipes

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PANKO CRUSTED CHICKEN WITH LEMON CREAM SAUCE



Panko Crusted Chicken with Lemon Cream Sauce image

A couple of years ago, I won a Knorr Cookoff with this Panko Chicken with Lemon Cream Sauce! It's an easy breaded chicken recipe topped with a creamy lemon sauce!

Provided by Sweet Basil

Categories     Mom's Best 100 Easy Chicken Recipes

Time 25m

Number Of Ingredients 19

2 Large Chicken Breasts
1 1/2 Cups Panko Breadcrumbs
1/2 Cup Parmesan Cheese (, shredded)
Zest of 1/2 Lemon
1/3 Cup All-Purpose Flour
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Fresh Black Pepper
1 Egg (, slightly beaten)
Olive Oil
Unsalted Butter
1 Tablespoon Unsalted Butter
1 Tablespoon Better than Bouillion
1 Garlic Clove (minced)
1 Tablespoon All-Purpose Flour
2 Tablespoon White Wine
1 1/2 Cups Heavy Cream
1 Lemon (, zested and juiced)
1 Pinch Kosher Salt
1 Pinch Fresh Black Pepper

Steps:

  • Place the egg in a dish.
  • In another dish place the flour, salt and pepper.
  • In one last dish place the panko, lemon zest and parmesan cheese.
  • Place the chicken between two pieces of plastic wrap or a ziploc bag and pound to 1/4 inch thick.
  • Remove the breasts and slice them diagonally creating 4 chicken breasts instead of 2.
  • Heat a skillet over medium-low heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.
  • Dredge the chicken in the flour mixture, then egg and lastly the panko.
  • Add two breasts at a time to the skillet and cook 3-4 minutes per side or until golden and cooked through, adding more oil and butter to the pan as needed.
  • Meanwhile, heat a saucepan over medium heat and add the butter, and concentrated stock.
  • As the two begin to melt add the garlic and cook until everything is melted together and the garlic is fragrant, about 1 min.
  • Add the flour and whisk vigorously. Everything will come together in a clump. Continue to whisk for an additional 30 seconds to 1 minute to cook out the flour-y taste.
  • Quickly add the white wine and then the heavy cream.
  • Season with salt and pepper.
  • Whisk for a minute and reduce to a simmer, whisking occasionally, until thickened.
  • Add the lemon zest, and lemon juice. Continue to whisk until everything is well incorporated.
  • Remove from heat and serve over the chicken alongside sides such as asparagus, roasted mashed potatoes, fingerlings etc.

Nutrition Facts : ServingSize 1 g, Calories 771 kcal, Carbohydrate 46 g, Protein 34 g, Fat 50 g, SaturatedFat 28 g, TransFat 1 g, Cholesterol 221 mg, Sodium 1019 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 19 g

PAN FRIED LEMON-PARMESAN CRUSTED CHICKEN



Pan Fried Lemon-Parmesan Crusted Chicken image

A crust of panko and parmesan coats the chicken that is served over greens with a simple lemon dressing. Almost a complete meal in one recipe. Inspired by Ina Garten's recipe.

Provided by Angela Baylis

Categories     Main

Yield 4 servings

Number Of Ingredients 16

4 boneless, skinless chicken breasts
¾ cup lemon juice
¾ cup olive oil
½ teaspoon kosher salt
½ teaspoon black pepper
1½ cups finely grated parmesan
1½ cups panko bread crumbs
1 Tablespoon each of dried basil, dried oregano, and paprika
3 eggs + ¼ cup water
1 cup flour
1 Tablespoon each of kosher salt, paprika, onion powder, dried basil, dried oregano, and black pepper
2 Tablespoons garlic powder
1 teaspoon each of white pepper, dried thyme, and cayenne pepper
½ cup of olive oil for cooking, about
½ cup shaved parmesan
Fresh mix of salad greens

Steps:

  • Combine the lemon juice, ¾ cup olive oil, and ½ teaspoon each of salt and black pepper. Set aside.
  • Slice the chicken breast against the grain, into 1" thick slices, then pound each peice thin under plastic wrap. Cover and set in fridge.
  • Combine grated parmesan, panko, and 1 tablespoon each of dried basil, dried oregano, and paprika on a large plate.
  • Combine the eggs and water on another large plate until very smooth.
  • Combine the flour and remaining spices on another plate.
  • Heat up 2 T olive oil in a large skillet over medium heat.
  • Dredge the chicken in flour, then egg mix, then the breadcrumb mix. Cook for about 2 minutes per side or until golden and cooked through. Add new oil to the pan as needed.
  • Serve the chicken on a bed of greens with shaved parmesan and lemon dressing.

BAKED PANKO CHICKEN PARMESAN



Baked Panko Chicken Parmesan image

Make and share this Baked Panko Chicken Parmesan recipe from Food.com.

Provided by C. Lloyd

Categories     Chicken Breast

Time 42m

Yield 4 serving(s)

Number Of Ingredients 9

8 -9 chicken tenderloins or 3 chicken breasts, cut into strips
1/3 cup fresh grated parmesan cheese (shredded)
1/3 cup grated parmesan cheese (powdered pizza topping cheese)
1 1/4 cups panko breadcrumbs
1 teaspoon italian seasoning
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
3 large eggs (beaten)

Steps:

  • Preheat oven to 350 degrees.
  • Beat eggs in a bowl. Combine cheeses, bread crumbs and spices in a separate bowl.
  • Dip chicken pieces in egg, then bread crumb mixture, then egg, then bread crumb mixture again.
  • Place chicken on a cookie sheet and bake at 350 degrees for 35 minutes.
  • Serve over pasta with marinara sauce and mozzarella. Or place chicken on a hoagie roll with marinara and mozzarella for a Chicken Parmesan Sub. Also great for dipping with marinara or ranch.

Nutrition Facts : Calories 259.7, Fat 10.1, SaturatedFat 4.5, Cholesterol 154.2, Sodium 1136.4, Carbohydrate 25.5, Fiber 1.6, Sugar 2.4, Protein 15.7

PARMESAN-CRUSTED LEMON-PEPPER CHICKEN



Parmesan-Crusted Lemon-Pepper Chicken image

This dish was a great hit with my family. Even my 2-year-old loved it and he's a very picky eater. The lemon in this chicken dish gives it a great zing. Serve with rice pilaf and steamed garlic green beans and you've got a delicious meal.

Provided by HeatherB

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 10

4 skinless, boneless chicken breast halves
3 tablespoons butter, melted
2 tablespoons lemon juice
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup plain dry bread crumbs
½ cup grated Parmesan cheese
1 tablespoon dried parsley
½ teaspoon dried basil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Place chicken breasts on a flat work surface. Slice horizontally through the thickest part of the breasts, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
  • Combine butter, lemon juice, garlic, salt, and pepper in a shallow dish.
  • Combine bread crumbs, Parmesan cheese, parsley, and basil in another dish.
  • Dip chicken in butter mixture, then coat in Parmesan-crumb mixture. Place into the prepared baking pan.
  • Bake in the preheated oven until chicken breasts are no longer pink and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 302.7 calories, Carbohydrate 11.3 g, Cholesterol 96.3 mg, Fat 15 g, Fiber 0.8 g, Protein 29.5 g, SaturatedFat 8.1 g, Sodium 516.5 mg, Sugar 1.1 g

CRISPY PARMESAN ROAST CHICKEN WITH LEMON



Crispy Parmesan Roast Chicken With Lemon image

Sprinkling grated Parmesan over a whole chicken as it roasts yields extra-crisp, extra-savory skin in this recipe, while chopped fresh rosemary and lemon zest perfume the meat through and through. Be sure to serve this with the lemony pan drippings, which make a bright, rich sauce for the tender meat. Heat lovers should feel free to add plenty of red-pepper flakes to the drippings - or serve red pepper on the side for individual spicing.

Provided by Melissa Clark

Categories     dinner, easy, poultry, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 8

1 small lemon
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
1 teaspoon chopped rosemary, plus 4 sprigs
Large pinch of red-pepper flakes, plus more for serving (optional)
1 (3 1/2- to 4-pound) whole chicken, patted dry
Extra-virgin olive oil, for drizzling
1/3 cup finely grated Parmesan

Steps:

  • Finely grate 1 teaspoon zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.) Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using. Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
  • Heat oven to 425 degrees. Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
  • Roast chicken for 30 minutes. Sprinkle chicken all over with Parmesan, then continue roasting until bird's juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer.
  • Let chicken rest for 10 minutes. Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like. Carve and serve with drippings spooned over the meat.

PARMESAN & PANKO CRUSTED CHICKEN



Parmesan & Panko Crusted Chicken image

This recipe was adapted from the recipe I found on the back of a Best Food Mayonaise jar. The mayonaise helps provide a moist piece of chicken and helps adhere the panko and cheese to the chicken. Feel free to add more/less of italian seasoning/garlic powder to taste. We are huge fans of garlic so I up the quantity used for our household.

Provided by Johnsdeere

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb chicken, boneless & skinless
1/4 cup mayonnaise
1 cup panko breadcrumbs
1 tablespoon italian seasoning (or more to taste)
1 teaspoon garlic powder
1/4 cup parmesan cheese, grated

Steps:

  • Combine panko crumbs, seasonings, and parmesan cheese in a bowl.
  • In a separate bowl add mayonaise.
  • Spread mayonaise on chicken then dredge chicken in crumb mixture
  • Spray a baking sheet with cooking spray
  • Bake at 450º F for 20 mins or until thoroughly cooked.

Nutrition Facts : Calories 437.2, Fat 25.2, SaturatedFat 7, Cholesterol 94.4, Sodium 477.5, Carbohydrate 23.8, Fiber 1.3, Sugar 2.7, Protein 27.4

PARMESAN CRUSTED CHICKEN WITH LEMON GARLIC BUTTER SAUCE



Parmesan Crusted Chicken with Lemon Garlic Butter Sauce image

Provided by Stella

Categories     Entrees

Time 30m

Number Of Ingredients 12

3 chicken breasts (halved lengthwise)
1.5 tbs olive oil
garlic powder, onion powder, salt + pepper
2 eggs (lightly beaten)
1/2 tsp Italian seasoning
1 cup grated parmesan cheese
3 tbs flour
6 tbs butter
2 cloves garlic (minced)
1 lemon (juice of)
3 tbs chicken broth
1/4 tsp black pepper

Steps:

  • Season your chicken pieces with garlic powder, onion powder and salt to taste - both sides.
  • In a small bowl, mix the eggs, Italian seasoning and salt and pepper to taste.
  • In a medium container mix the grated parmesan and flour with a fork.
  • Dredge the chicken in the egg, allowing the excess to drip off. Dredge in parmesan mixture.
  • Heat the oil in a large skillet, once hot, cook the chicken for 4-5 minutes per side, until golden brown and the internal temperature reads 165 F.
  • In a small pan, melt the butter and then mix in the minced garlic, lemon juice, broth and pepper. Heat everything through and top your chicken. Garnish with fresh parsley and lemon slices.

Nutrition Facts : Calories 425 kcal, Carbohydrate 10 g, Protein 50 g, Fat 20 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 215 mg, Sodium 676 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving

CRUNCHY LEMON-GARLIC-PARMESAN CHICKEN TENDERS



Crunchy Lemon-Garlic-Parmesan Chicken Tenders image

These chicken tenders are fast to make and live up to the name of crunchy chicken tenders. They look larger, because they're pounded out. Do not skip the step of pounding the tenders as it helps to cook the tenders quickly! Also make sure you are using a block of Parmesan and not the green bottle stuff. Serve with your favorite sauce (mine is ranch). Enjoy!

Provided by thedailygourmet

Categories     Chicken Tenders

Time 18m

Yield 4

Number Of Ingredients 11

1 pound chicken tenders
½ cup flour
½ cup freshly grated Parmesan cheese, divided
1 teaspoon granulated garlic
1 teaspoon salt
½ teaspoon paprika
½ teaspoon granulated onion
¼ teaspoon black pepper
2 large eggs
1 cup lemon pepper panko bread crumbs
⅓ cup grapeseed oil

Steps:

  • Pound out chicken tenders with a meat mallet until very thin. Remove membranes.
  • Set up a breading station with 3 shallow dishes. Combine flour, 1/4 cup and 2 tablespoons Parmesan cheese, garlic, salt, paprika, granulated onion, and pepper in the first bowl; mix until well combined. Whip eggs and remaining Parmesan cheese together in the second dish. Pour panko bread crumbs into the third dish.
  • Heat oil in a skillet over medium high heat until oil reaches 350 degrees F (175 degrees C).
  • Dredge chicken tenders in flour mixture, shaking off excess flour. Then dip tenders into egg mixture, and finally into panko bread crumbs, pressing to make sure panko adheres.
  • Pan-fry chicken tenders in the hot oil until browned, about 90 seconds on each side. Remove tenders to a lined drip tray to drain excess fat before serving.

Nutrition Facts : Calories 365.7 calories, Carbohydrate 32.6 g, Cholesterol 171 mg, Fat 11.7 g, Fiber 0.7 g, Protein 37 g, SaturatedFat 4 g, Sodium 962 mg, Sugar 0.4 g

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From yummly.com


BAKED PANKO CHICKEN WITH PARMESAN - AVERIE COOKS
2022-03-11 Add the olive oil, seal bag, and smoosh chicken around so it’s evenly coated with oil. Unseal bag, add the panko, parmesan, oregano, salt, pepper, seal, and smoosh chicken around so it’s evenly coated. Transfer chicken to baking sheet. There will likely be a fair amount of panko mixture in the bag. Using your hands or a spoon, add a couple ...
From averiecooks.com


PANKO VS BREADCRUMBS & LEMON PARMESAN CHICKEN - COOKING …
2016-03-13 Ingredients. 1 egg ; 1 tablespoon lemon juice ; 4 thin boneless, skinless chicken breasts ; 1/2 cup Panko ; 1/2 cup Parmesan ; 1 lemon zest ; 1 tablespoon fresh thyme (1 teaspoon dried thyme)
From cookingclarified.com


CRISPY PARMESAN CRUSTED CHICKEN - BUTTER BE READY
2022-04-14 Set the coated chicken aside onto a clean plate/platter. Repeat the process with the remaining chicken pieces. Pan-fry the chicken: Heat the oil in a large (at least 10 inches) skillet over medium-high heat. Once the oil is hot, add the parmesan crusted chicken into the skillet.
From butterbeready.com


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