Bakedchickenbreastswithparmesangarliccrust Recipes
JUICY BAKED CHICKEN BREAST WITH GARLIC AND PARMESAN
Soft and juicy chicken breast baked with rich garlic flavor!
Provided by Beatriz Gutierrez
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Season chicken breasts with a little salt.
- Mix bread crumbs, Parmesan cheese, basil, and pepper in a bowl.
- Heat olive oil and garlic in a skillet over medium heat until fragrant, 1 to 2 minutes.
- Dip chicken breasts in the garlic oil, then into the bread crumb-Parmesan mixture. Place chicken in a baking dish.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 315.4 calories, Carbohydrate 15.5 g, Cholesterol 76 mg, Fat 13.5 g, Fiber 1.1 g, Protein 31.2 g, SaturatedFat 3.7 g, Sodium 398.8 mg, Sugar 1.4 g
BAKED PARMESAN GARLIC CHICKEN
This parmesan garlic chicken is perfectly baked tender and juicy chicken that is lightly seasoned with Italian seasoning and garlic powder and then sprinkled with parmesan. All made in under 30 minutes!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Mix together the Italian Dressing Mix, Parmesan Cheese, and garlic powder.
- Wash chicken and while still damp, coat them with the cheese mixture.
- Bake chicken breasts in shallow dish for 20-25 minutes or until no longer pink.
Nutrition Facts : Calories 185 kcal, Carbohydrate 1 g, Protein 29 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 83 mg, Sodium 323 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED CHICKEN BREASTS WITH PARMESAN CRUST
For a healthy weeknight standby without the oil from frying, make Ted Allen's recipe for Baked Chicken Breasts with Parmesan Crust from Food Network.
Provided by Ted Allen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside. In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.
- Photograph by Charles Masters
Nutrition Facts : Calories 402 calorie, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 155 milligrams, Sodium 885 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 54 grams
BAKED PARMESAN CRUSTED CHICKEN BREAST
Classic coated chicken cutlet recipe only they are baked instead of fried which also makes this an easy recipe to prepare ahead then refrigerate until ready to cook. To add some kick, you could add a dash of red pepper flakes to the coating. These go great with a side of creamy Italian or ranch salad dressing or served with rice, risotto, or pasta.
Provided by BlondieItaliana
Categories Chicken Breast
Time 25m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F. Spray baking pan with non-stick cooking spray.
- Combine all dry ingredients minus the butter.
- Dip chicken in butter then coat with combined dry ingredients. Place in prepared pan.
- Bake 20 to 25 minutes or until tender.
BAKED CHICKEN BREASTS WITH PARMESAN GARLIC CRUST
Crunchy baked chicken is kept moist during cooking by slathering it with a basil, mayonnaise mixture before adding seasoned breadcrumbs. Delicious!
Provided by Marie
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to upper-middle position and heat oven to 425°.
- Combine breadcrumbs, Parmesan, garlic, oil, salt, and pepper to taste in bowl.
- Pat chicken dry with paper towels and transfer to 13"x 9" baking dish which has been sprayed with Pam.
- Combine basil and mayonnaise in small bowl and spread mixture evenly over chicken.
- Sprinkle breadcrumb mixture over mayonnaise, pressing lightly to adhere.
- Bake until crumbs are golden brown and thermometer inserted in thickest part of chicken registers 160 degrees, about 18 to 22 minutes.
- Serve with lemon wedges.
Nutrition Facts : Calories 411.4, Fat 18.1, SaturatedFat 4.5, Cholesterol 83.3, Sodium 861.2, Carbohydrate 24.3, Fiber 1.4, Sugar 2.8, Protein 36
THE BEST BAKED CHICKEN BREASTS
The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through. We've solved that problem with a couple of secret weapons. The first is white wine added to the baking dish, which creates steam. (While we think it's worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking. The result is the best boneless, skinless chicken breasts that are plump and juicy, with a minimum of hands-on time. A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals. Serve it alongside vegetables and grains, shredded into soup, spiced up for tacos or chopped on top of salad. Feel free to switch up the herbs and citrus if you have leftovers in the fridge to use up.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
- Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.
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