Cheesy Breaded Chicken Recipes

CHICKEN PARMESAN RECIPE

Steps:

• Cook pasta according to package instructions. Drain, cover, and set aside.
• Preheat the oven to 450º Fahrenheit.
• Cut 6 thin slices of mozzarella cheese. Grate the remaining mozzarella. Set aside.Grate 1 cup of parmesan cheese. ½ cup for the breading and ½ cup to sprinkle on top of the marinara sauce.
• Prepare two shallow dishes. The first dish is for the eggs. Use a fork or whisk to lightly beat the eggs. In the second dish combine ½ cup of parmesan and 1 cup panko breadcrumbs.
• Butterfly the chicken. Cover with plastic foil and pound with a meat tenderizer (or a rolling pin) until the slices are thin and tender. Season each side with salt and pepper.
• Dip each slice of chicken into the egg wash. Make sure the chicken is fully coated. Transfer the chicken into the bowl with the parmesan breadcrumb mixture and coat well.
• Heat the olive oil in a large frying pan over medium heat. Once hot transfer the chicken into the frying pan. Cook until golden brown on both sides. About 3-5 minutes per side.
• Use 2-3 tablespoons of marinara sauce and spread across a 9x13 inch casserole dish.
• Transfer fried chicken into the casserole dish and coat it with the remaining marinara sauce. Top with mozzarella slices. Sprinkle with the remaining grated mozzarella and parmesan cheeses.
• Bake the chicken for 15 minutes or until the cheese has melted. Serve Chicken Parmesan over pasta. Enjoy.

CHEESY SPINACH STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined.
• Lay chicken on a flat surface and cut slit 3/4 of the way through without cutting all the way through. Stuff each chicken breast with 1/3 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
• Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and 1/2 tsp paprika, or season to taste.
• Heat 1 1/2 Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
• Flip a second time and immediately transfer skillet to preheated oven. Bake at 425˚F for 10-15 minutes until thermometer inserted into the thickest part of the chicken registers at 165˚F. Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve.

CHEESY CHICKEN BALLS RECIPE BY TASTY

Steps:

• Shred the cooked chicken breasts in a bowl using 2 forks.
• Transfer the chicken to a larger bowl and pour in the egg yolks, flour, cheese, spring onions, paprika, rosemary, garlic powder, salt, and pepper.
• Mix together and then roll the mixture into balls using your hands.
• Coat the balls in breadcrumbs.
• Heat up a litre of oil in a frying pan and deep fry the balls for about 3 minutes.
• Enjoy!

CHARGRILLED CHICKEN & CHEESY GARLIC BREAD WITH CHARRED CORN BACON SALAD & ONION CHUTNEY

Steps:

• Preheat the BBQ to a high heat. Roughly chop the tomato. Drain the sweetcorn. Thinly slice the chives. Place the garlic paste, butter, chives and a pinch of salt in a small bowl, then microwave in 10 seconds bursts until melted. Set aside. In a second small bowl, combine the barbecue seasoning, a drizzle of olive oil and a pinch of salt.
• Grill the half chicken, skin-side down first, with the lid down, 10-15 minutes each side. Halfway through cooking, spread the barbecue mixture over the chicken and cook until charred and cooked through. Transfer to a plate, cover to keep warm and set aside to rest for 5-10 minutes. TIP: If your BBQ doesn't have a lid, place some foil over the top of the chicken as it cooks. TIP: The spice blend will char slightly, this adds to the flavour! No BBQ? Preheat the oven to 240°C/220°C fan-forced. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the half chicken skin side down and cook until browned, 4-5 minutes each side. Transfer the chicken to a lined oven tray, spread the barbecue mixture over the chicken, and roast until cooked through, 25-30 minutes. Set aside to rest for 5-10 minutes.
• While the chicken is cooking, heat a large frying pan over a high heat. Cook the sweetcorn and diced bacon, breaking up the bacon with a spoon, until golden, 6-7 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• While the corn cooking, cut the brioche hot dog buns into thick slices, without cutting all the way through. Spoon the garlic butter in between each slice, then fill with the shredded Cheddar cheese. Wrap each bun in foil, then place on the barbecue, and grill until the cheese is golden and melted, 6-8 minutes.
• Meanwhile, add the tomato, spinach & rocket mix, creamy salad dressing and a drizzle of white wine vinegar to the charred corn. Toss to combine.
• Cut the chargrilled chicken in half. Bring everything to the table to serve. Help yourself to the chicken, charred corn-bacon salad and cheesy garlic bread. Serve with the onion chutney.

CHEESY BREADED CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, beat egg with milk. In a shallow plate or bowl, mix bread crumbs with Italian seasonings. Dip each piece of chicken into the egg/milk mixture, then into the bread crumb mixture to coat thoroughly.
• Place coated chicken in a 9x13 inch baking dish. Bake in the preheated oven for about 30 minutes, depending on how thick the chicken breasts are (bake until chicken is done and juices run clear). In the last 3 to 4 minutes of baking, sprinkle the top of the chicken pieces with cheese. Remove from oven and serve!