Cornmeal Chicken Parmesan Recipes

SOUTHERN CHICKEN PARMEGIAN

Steps:

• *I am remembering this recipe straight from my head, so bare w/ me!*.
• Preheat your oven to 350 degrees. In two shallow dishes (bowls will be fine) mix the cornmeal, dry Italian mix & bread crumbs together (and put to the side). In the other shallow dish, lightly beat both eggs (& put to the side). In a frying pan, pour 1/2 cup of olive oil (let oil heat). Dip each piece of chicken into the egg mixture then continue to the cornmeal/breadcrumb/Italian seasoning mixture and put in the frying pan. After you have repeated that step w/ each piece of chicken, let each piece fry for about 2-3 min on each side, or until both sides are golden brown.
• Place your golden brown chicken (4 pieces) in a 13 x 9 baking dish & pop it in the over for 15 minutes (uncovered). After 15 minutes is up, pour the entire jar of marinara on chicken and pop back in over for another 15 minutes. After 15 minutes, pour both mozzarella & parmesan cheese mixture over chicken and pop in over for another 15 minutes.
• The total baking time is 45 minutes and this dish goes great with Fettuccine Alfredo. (I usually buy the boxed with instructions kind -- it's yummy and fast!).

CORNMEAL-COATED CHICKEN

Steps:

• In a large resealable plastic bag, combine the first nine ingredients. Store in a cool, dry place for up to 6 months. Yield: 3 batches (2-1/4 cups total)., To prepare chicken: Place 3/4 cup coating mix in a resealable plastic bag. Dip chicken in butter; add chicken to bag, a few pieces at a time, and shake to coat. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 375° for 45-50 minutes or until juices run clear.

MEXICAN CHICKEN PARMESAN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cornmeal, cumin, chile, and salt together in a bowl. Beat egg in a shallow bowl. Dip each piece of chicken in the cornmeal, then in the egg, then back in the cornmeal.
• Heat oil in a large pan over medium heat. Cook chicken until browned, about 5 minutes per side. Transfer chicken to a baking dish and top with sliced Monterey Jack cheese. Cover with chile sauce.
• Bake in the preheated oven until chicken is no longer pink in the center, about 20 minutes. Serve each piece with some crumbled cotija on top.

CORNMEAL OVEN-FRIED CHICKEN

Steps:

• In a large shallow dish, combine the first 9 ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then dip in bread crumb mixture, a few pieces at a time, and turn to coat. , Place in a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake until juices run clear, 30-40 minutes longer.

CORNMEAL-CRUSTED OVEN-FRIED CHICKEN

Steps:

• In a large bowl whisk together the buttermilk, the zest, the lemon juice, the oil, the shallots, the thyme, 1 teaspoon of the salt, and 1 teaspoon of the cayenne, add the chicken, stirring to coat it with the marinade, and let it marinate, covered and chilled, stirring occasionally, for 3 hours or overnight.
• Preheat the oven to 425°F. In another large bowl combine the cornmeal, the bread crumbs, the Parmesan, the parsley, the remaining 1 teaspoon salt, the paprika, and the remaining 1/2 teaspoon cayenne. Remove the chicken from the marinade with a slotted spoon, letting the excess marinade drip off, dip it in the egg wash, and dredge it in the cornmeal mixture, shaking off the excess. Arrange the chicken in one layer on a rack and let it dry for 30 minutes. (The chicken may be prepared up to this point 6 hours in advance and kept covered loosely and chilled.) Arrange the chicken, skin side up, in one layer in a lightly oiled jelly-roll pan, drizzling the butter over it, and bake it in the middle of the oven for 35 minutes, or until it is crisp and golden. Transfer the chicken to paper towels to drain. Serve the chicken warm or at room temperature.

CORNMEAL-CRUSTED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F. Mix 1 cup breadcrumbs, 1 cup yellow cornmeal, 2 tablespoons minced parsley, 2 tablespoons minced thyme, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl. Whisk 1/2 cup Dijon mustard and 2 eggs in medium bowl to blend.
• Using mallet or rolling pin, pound each chicken breast half between sheets of plastic wrap to 1/2- to 1/3-inch thickness. Dip pounded chicken first into mustard mixture and coat well, then into breadcrumb mixture and coat well; shake off excess breadcrumbs.
• Melt 2 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of chicken to skillet; cook until golden, about 2 minutes per side. Transfer chicken to 13 x 9 x 2-inch glass baking dish. Repeat with remaining butter, oil and chicken.
• Bake chicken until cooked through, about 8 minutes. Garnish with lemon wedges and serve.

CREAMY PARMESAN POLENTA

Steps:

• Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

CORNMEAL CHICKEN PARMESAN

Steps:

• Preheat oven to 350 degrees.
• In shallow dish, lightly beat eggs.
• In separate shallow dish, combine cornmeal mix, panko and seasoning mix.
• Dip chicken in eggs; dredge in cornmeal mixture.
• In a large nonstick skillet, heat olive oil over medium heat.
• Cook chicken 2-3 minutes per side or until lightly browned.
• Place in a 13x9-inch casserole dish.
• Bake for 15 minutes.
• Top with pasta sauce and bake 15 minutes.
• Top with cheese and bake 15 minutes.
• Garnish with parsley, if desired.