Time 15m Number Of Ingredients 7 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).
Time 30m Yield 4 Number Of Ingredients 4 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.
Yield 4 Number Of Ingredients 17 Steps:
For Tomato Relish, Put all ingredients in a small bowl and season with salt and pepper. set aside to allow flavors to combine. To make puree Heat olive oil on medium heat in a medium pan. Add onion and sautee about 5 minutes or until tender. Add garlic and cook another 2 minutes. Add white beans and stock to pan. Simmer for 5 minutes. Transfer bean mixture to food processor and pulse until mixture is smooth and creamy. For Chicken, Place beaten egg in a shallow dish and set aside. In another dish, mix the bread crumbs and grated parmesan cheese. Season chicken breast with salt and pepper. Heat 1/2 inch olive oil in a large skillet. Dredge chicken in egg. shake off excess egg and coat chicken in parmesan and bread crumb chicken. Place chicken in oil and cook approximately 3 to 4 minutes on each side depending on thickness of chicken breast. Drain on paper towel. To assemble, spoon 2 heaping tablespoons of white bean puree on plates, top with chicken breast and garnish with tomato relish.
Time 30m Yield 4 servings Number Of Ingredients 4 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.
Time 50m Yield 4 Number Of Ingredients 7 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with cooking spray. Combine Parmesan cheese, panko, and garlic powder in a shallow bowl and set aside. Sprinkle chicken on both sides with salt and pepper. Brush skin liberally with mayonnaise. Press each thigh, skin-side down, into crumb mixture. Place thighs on baking sheet, skin-side up, and mist lightly with cooking spray. Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 35m Yield 2 servings. Number Of Ingredients 8 Steps:
In a shallow bowl, combine the flour, salt and garlic powder. In another bowl, beat the egg. Place the Parmesan cheese in a third bowl. Coat chicken in flour mixture, then dip in egg and roll in cheese. , In a skillet, brown chicken in oil on both sides. Transfer to a shallow 1-qt. baking dish coated with cooking spray; drizzle with lemon juice. Bake, uncovered, at 350° for 18-20 minutes or until juices run clear.
Number Of Ingredients 14 Steps:
Pre-heat oven to lowest temperature (around 170). Place flour and eggs in two seperate shallow dishes. In another dish or a zipper sealable plastic bag, combine the bread crumbs, parmesan cheese, salt and pepper. Pat chicken cutlets dry, then lightly dredge each chicken cutlet in flour, then dip in egg, and then coat with the breadcrumb mixture. Place the coated chicken cutlets on a wire rack. Heat a medium skillet over medium to medium high heat. Add the vegetable oil to the skillet and heat until bubbles form around the handle of a wooden spoon when inserted in the oil, or your candy/deep fry thermometer registers 350. Carefully place the chicken in the oil and cook until browned on both sides and cooked through - about 6 minutes per side. Remove chicken to a clean wire rack and keep warm in the oven while you make the sauce. Drain off almost all of the excess oil in the pan and return to stovetop. Add the shallot, garlic, thyme and bay leaf. Saute for 1 to 2 minutes until garlic becomes fragrant. Add the white wine and simmer. Reduce for 2 to 3 minutes. Add cream and simmer again for 3 minutes. Season to taste with salt and pepper. Remove the bay leaf and pour a small amount over the chicken and serve the remainder of the sauce at the table.
Time 15m Yield 4 people, 4 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through.
Number Of Ingredients 10 Steps:
Preheat oven to 450°F and line a baking sheet with parchment. Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl and add chicken breasts, tossing to coat well. Pulse English muffins in a food processor until finely ground. Add cheese, butter, and remaining 1/4 teaspoon pepper and pulse until combined well. Transfer to a shallow soup plate or pie plate. Dredge chicken, 1 piece at a time, in crumbs, coating completely and pressing gently to help crumbs adhere, then transfer to baking sheet. Bake in middle of oven until golden brown and cooked through, 15 to 20 minutes.
Time 40m Yield 8 chicken breasts, 8 serving(s) Number Of Ingredients 6 Steps:
Preheat over to to 400 degrees. Mix together dressing mix, garlic powder, parmesan cheese and bread crumbs. Dip chicken in butter and then into cheese mixture. Bake for 30 minutes.
More about “parmesan crusted chicken with white bean puree and tomato relish recipes”
Time 30m Yield 4 servings Number Of Ingredients 10 Steps:
Heat oven to 425 degrees. Slice the tomatoes in half crosswise and place in a 9-by-13-inch baking dish along with garlic, thyme and crushed red pepper flakes, if using. Season with salt and pepper. Season chicken with salt and pepper and nestle into baking dish. Drizzle with olive oil and bake until chicken is about halfway cooked through, about 8 to 10 minutes. Remove from oven and grate Parmesan over chicken. Return to oven and continue to bake until chicken is cooked through, tomatoes are starting to caramelize and Parmesan is browned and crisp, about 10 to 12 minutes more. Remove from oven and sprinkle with parsley or basil before serving, if desired, and garnish with shavings of Parmesan.
