Tender Juicy Parmesan Baked Chicken Recipes
PARMESAN CHICKEN TENDERS
Whether served as an appetizer or for dinner, these seasoned chicken tenders coated with a Parmesan-bread crumb topping are sure to please.
Provided by cakeeater567
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Season chicken strips with salt and pepper.
- Combine flour, Italian seasoning, paprika, garlic powder, and onion powder in a resealable plastic bag. Add chicken strips and seal the bag. Shake the bag until chicken strips are well coated with the flour mixture.
- Beat eggs together in a small bowl. Combine bread crumbs and Parmesan cheese in another bowl.
- Dip each chicken strip into egg until well coated, then dip in bread crumb mixture to coat. Place on the prepared baking sheet.
- Bake in the preheated oven, flipping halfway, until golden brown and no longer pink in the center, 35 to 40 minutes.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 22.1 g, Cholesterol 131.2 mg, Fat 7 g, Fiber 1.5 g, Protein 21.1 g, SaturatedFat 2.6 g, Sodium 323.1 mg, Sugar 1.5 g
PARMESAN BAKED CHICKEN
This no-fuss recipe has been a longtime hit with my family. After a few minutes of prep, the oven does the rest of the work. -Janet Faldowski-McFarlan, Gahanna, Ohio
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the baking mix, cheese, paprika, salt, pepper and garlic powder. Add chicken, a few pieces at a time, and shake to coat., Drizzle butter into a 15x10x1-in. baking pan. Place chicken, skin side down, in pan. , Bake, uncovered, at 425° for 20 minutes. Turn chicken over; bake 10-15 minutes longer or until juices run clear.
Nutrition Facts : Calories 352 calories, Fat 23g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 329mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.
TENDER & JUICY PARMESAN BAKED CHICKEN
I love this simple chicken recipe. It tastes wonderful as the main course at dinner or I make up a batch and put it in the refridgerator for quick and easy meals during the week. Slice it over a large salad for a quick lunch or serve with ratatouili and sauce. Great for gluten-free lifestyle.
Provided by Cattz
Categories Chicken
Time 55m
Yield 4 half chicken breasts, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Place chicken in a glass baking dish. Pour 1 cup of chicken broth over the chicken. Sprinkle the Parmesan cheese on top. Add salt, pepper and herbs to taste. Bake for 35 to 45 minutes or until liquid runs clear.
Nutrition Facts : Calories 313.2, Fat 6.7, SaturatedFat 3, Cholesterol 142.7, Sodium 529.5, Carbohydrate 0.7, Sugar 0.3, Protein 58.4
SIMPLE BAKED PARMESAN CHICKEN
I came up with this recipe when I had no bread crumbs but had Parmesan cheese. I decided to try olive oil instead of egg to dip the chicken in. I love how the cheese melted down over the chicken and it had a wonderful flavor.
Provided by roadrunner8
Categories Baked Chicken Breasts
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a jelly roll pan with foil.
- Put olive oil in a shallow bowl. Mix together Parmesan cheese, celery salt, cayenne pepper, and garlic powder in another shallow bowl.
- Cut chicken thighs in half. Dip chicken pieces in olive oil so both sides are covered, then press one side in the Parmesan mixture until coated. Place on the prepared pan with the coating facing up.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 314.5 calories, Carbohydrate 0.7 g, Cholesterol 95.3 mg, Fat 21.8 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 5.7 g, Sodium 418.7 mg, Sugar 0.2 g
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