Baked Breaded Chicken Breast Recipes

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BREADED CHICKEN CUTLETS



Breaded Chicken Cutlets image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

10 slices white bread or 1 1/4 cups bread crumbs*
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
4 boneless skinless chicken breast, each about 6 ounces
1/3 to 1/2 cup oil, for shallow frying

Steps:

  • Preheat the oven to 350 degrees F.
  • To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
  • With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
  • Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.
  • Serving suggestion: Lemon wedges, thyme sprigs for garnish .

ITALIAN BREADED CHICKEN BREASTS



Italian Breaded Chicken Breasts image

A basic lightly breaded seasoned and sautéed chicken breast that can be served as is with rice and a vegetable, or topped with tomato sauce and mozzarella and briefly baked for chicken parmesan, or put in Italian bread, with or without cheese, with tomato sauce, pesto or mayo, and enjoyed as a sandwich.

Provided by kathiejacgmail.com

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
1 cup dry breadcrumbs
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
2 tablespoons chopped parsley (fresh is best but dried works in a pinch)
1/2 cup flour
salt and pepper
1/4 teaspoon garlic powder
1 egg
2 -3 tablespoons olive oil

Steps:

  • Clean breasts of visible fat and tendons. Pound each with the flat side of a mallet until evenly 1/4 inch thick. (You may want to cut large cutlets in half).
  • Mix breadcrumbs in flat bowl with cheese and parsley.
  • Mix flour in another flat bowl with salt, pepper and garlic powder.
  • Beat egg and water in another flat bowl.
  • Dredge each piece in flour, then egg, then dip in egg and coat with breadcrumbs. Set on a piece of wax paper for 5 minutes to let breading adhere.
  • Heat olive oil in pan over medium heat. Add chicken cutlets and cook about 4 minute per side until nicely browned.

Nutrition Facts : Calories 418.1, Fat 15.5, SaturatedFat 4.2, Cholesterol 133.1, Sodium 481.7, Carbohydrate 32.1, Fiber 1.7, Sugar 1.9, Protein 35.3

BREADED CHICKEN BREASTS



Breaded Chicken Breasts image

A friend and I created this breaded chicken, and it's been a hit with my family ever since. We love the chicken's light lemon flavor and the moist breading. -Karin Bailey, Golden, Colorado

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 10

3/4 cup dry bread crumbs
1/2 cup grated Parmesan cheese
4-1/2 teaspoons minced fresh parsley
3/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup butter, melted
3 tablespoons lemon juice
2 garlic cloves, minced
6 boneless skinless chicken breast halves
Dash paprika

Steps:

  • In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, salt and pepper. In another bowl, combine the butter, lemon juice and garlic. Dip chicken in butter mixture, then roll in crumbs., Roll-up chicken jelly-roll style; place seam side down in a greased 11x7-in. baking dish. Drizzle with any remaining butter mixture; sprinkle with paprika. , Bake, uncovered, at 350° for 35 minutes or until juices run clear.

Nutrition Facts : Calories 299 calories, Fat 15g fat (8g saturated fat), Cholesterol 95mg cholesterol, Sodium 694mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.

BREADED CHICKEN BREASTS



Breaded Chicken Breasts image

Whenever you make breaded and fried chicken, it disappears almost immediately. Try our foolproof three-step method for perfect results every time, then turn it into Chicken Parmesan or serve over salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 7

3 large eggs
Coarse salt
1/3 cup all-purpose flour
3 1/2 cups fresh breadcrumbs
1 cup vegetable oil
8 thin chicken cutlets (about 1 1/2 pounds total)
Lemon wedges, for serving (optional)

Steps:

  • In a shallow dish, whisk eggs with teaspoon salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.
  • In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.
  • Increase heat to medium-high. Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning too quickly, lower heat). Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels; season with salt.

Nutrition Facts : Calories 658 g, Fat 37 g, Fiber 1 g, Protein 49 g

BREADED CHICKEN



Breaded Chicken image

Chicken in breadcrumbs

Provided by mazzxox2109

Time 1h

Yield Serves 1

Number Of Ingredients 5

100g Plain Flour
1 Egg
Seasoning (salt and pepper)
1 Skinless Chicken breast
Two-three slices of bread

Steps:

  • Place bread in blender. Once blended add seasoning.
  • Crack the egg into a bowl and whisk with a fork.
  • Place pain flour into a shallow bowl with seasoning. Coat the chicken in egg and the cover in plain flour.
  • Coat in egg again and then cover in breadcrumbs. Place on a covered baking tray and bake in oven at 180 degrees for 20-25 minutes.

EASY BREADED BAKED CHICKEN BREAST



Easy Breaded Baked Chicken Breast image

This is my 'making chicken great again' recipe! Do not substitute the butter - it's a key ingredient and adds a lot of flavor.

Provided by Vincent Sammons

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 8

Number Of Ingredients 6

6 ounces sour cream
2 teaspoons lemon juice
2 teaspoons paprika
1 (14 ounce) package dry stuffing mix (such as Pepperidge Farm® Herb Seasoned Stuffing)
8 thin chicken breasts
½ cup butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine sour cream, lemon juice, and paprika in a bowl until well combined. Place stuffing mix in a shallow bowl. Dip chicken breasts into sour cream mixture so both sides are covered, then dip into seasoned stuffing mix on both sides. Roll each chicken breast up and place into a glass baking pan.
  • Melt butter in a saucepan over medium-low heat and drizzle over the chicken breasts in the baking pan.
  • Bake in the preheated oven until chicken breasts are no longer pink in the center and browned on the outside, and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 538 calories, Carbohydrate 45.9 g, Cholesterol 105 mg, Fat 27.8 g, Fiber 2 g, Protein 25.2 g, SaturatedFat 13.2 g, Sodium 1089.3 mg, Sugar 4.2 g

BAKED BREADED CHICKEN



Baked Breaded Chicken image

I've been preparing this tender, baked breaded chicken for years. It's an easy way to jazz up a comforting dinner favorite! -Shirley Smith, Yorba Linda, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 5

1/3 cup mayonnaise
1 tablespoon milk
1/2 cup seasoned bread crumbs
1/8 teaspoon onion powder
2 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • In a shallow bowl, combine mayonnaise and milk. In another bowl, combine bread crumbs and onion powder. Dip chicken in mayonnaise mixture, then roll in crumb mixture. , Place in a greased 8-in. square baking pan. Bake, uncovered, at 350° for 10 minutes. Turn over; bake 10-15 minutes longer or until juices run clear.

Nutrition Facts :

BAKED BREADED CHICKEN BREAST



Baked Breaded Chicken Breast image

In search of a (cough cough) better way to eat breaded chicken, I found this worked really well when done correctly. As if there is anyway to eat breaded chicken healthy, this does cut down on all that frying in a deep frying pan or deep fryer.

Provided by Chris MC.

Categories     Chicken Breast

Time 30m

Yield 4 breast, 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
2 cups breadcrumbs
1/4 cup romano cheese
2 eggs
1/4 cup olive oil (reserve tsp for oven pan)
1 teaspoon black pepper
1 cup flour (of your choosing, Ive used coconut flour and regular unbleached flour)

Steps:

  • you also need : cast iron pan.
  • pre heated oven at 400 degrees.
  • so, whisk together eggs and olive oil (reserving some for later) and pepper in a bowl. Heat cast iron or whatever pan you have that can also go into a 400 degree oven.
  • 1. Clean breaded chicken and pat dry.
  • 2. cover in flour.
  • 3. Cover in eggs mixture.
  • 4. Cover in bread crumbs.
  • 5. take reserved olive oil and place on hot pan.
  • 6. very quickly brown both side of the chicken ( if not done carefully bread crumb will fall apart).
  • 7. After 1 minute per side on the chicken, take directly into the hot oven and bake for 20 minutes. Done.
  • Pictures to follow.

Nutrition Facts : Calories 638.7, Fat 23.6, SaturatedFat 4.9, Cholesterol 174.1, Sodium 632.6, Carbohydrate 63.5, Fiber 3.4, Sugar 3.6, Protein 40.4

PANKO BREADED BAKED CHICKEN



Panko Breaded Baked Chicken image

Easy to make and a hit at dinner time with the family.

Provided by Billie Hillier

Categories     Recipes

Time 35m

Number Of Ingredients 4

2 chicken breast
4 cloves garlic, finely chopped
1/2 cup olive oil
Kikkoman panko bread crumbs

Steps:

  • Chop garlic and add to olive oil - allow to sit for at least 15 minutes
  • Season breadcrumbs with salt and pepper (and your choice of seasoning - we use Italian most of the time or add Parm)
  • Dredge the chicken into the olive oil mixture and then roll into breadcrumbs (you can use tenders, cut your breast into strips or do them whole)
  • Bake at 400 for 25 minutes (or until the internal temp is appropriate for chicken)

Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fiber 0 grams fiber, Protein 0 grams protein, Sodium 0 milligrams sodium, Sugar 0 grams sugar

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