Curried Parmesan Encrusted Baked Chicken Breasts Recipes

QUICK CRISPY PARMESAN CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
• Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BAKED CHICKEN BREASTS WITH PARMESAN CRUST

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

PARMESAN CRUSTED CHICKEN

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.

CRISPY PARMESAN CRUSTED CHICKEN

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).

CURRIED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees. Put chicken breast halves into an 8-inch square baking dish.
• In a small saucepan, combine butter, honey, mustard, curry powder, and salt, and cook over medium heat, stirring, until the mixture begins to bubble.
• Pour over chicken; bake until chicken is cooked through, about 30 minutes.

CHICKEN PARMESAN

Steps:

• Preheat the oven to 425 degrees F. Season the chicken on both sides with some salt and pepper. Spread the flour in a shallow bowl or plate. Season with some salt and pepper.
• Heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat. Working with 2 or 3 pieces at a time so as not to crowd the pan, dredge both sides of the chicken cutlets in the seasoned flour and tap off the excess. Cook the chicken until golden brown on both sides, 1 to 2 minutes per side. Remove to a plate and repeat with the remaining cutlets.
• Reduce the heat to medium and add the remaining 2 tablespoons olive oil to the skillet. Add the garlic and thyme and cook until the garlic is just golden on the edges, about 1 minute. Add the tomatoes, rinse the can with 1/2 cup water and add that to the skillet. Add the sugar, red pepper flakes and 1/2 teaspoon salt. Bring the sauce to a rapid simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes.
• Tear the basil into rough shreds with your hands and stir into the sauce. Brush a 9-by-13- inch baking dish with some olive oil and ladle half of the sauce into the dish. Nestle the chicken into the sauce and top with the remaining sauce. Lay the sliced mozzarella over the chicken and sprinkle the Parmesan over all. Bake until the cheese is browned and bubbly, 15 to 20 minutes. Serve hot.

CRISPY OVEN BAKED CHICKEN TENDERS

Steps:

• Preheat oven to 350F.
• Toast panko bread crumbs in oven for 4 minutes by spreading it on a lightly greased baking tray. Once the crumbs begin to turn golden brown remove it and let it cool completely.
• Scrape toasted panko into a large bowl or wide bowl. Mix grated Parmesan and little flour to it. Mix well.
• Into another wide bowl break an egg, add mayo, salt, pepper and garlic. Mix into lump free coating.
• Make a butterfly cut on chicken breasts but separating into two pieces. Cut thin strips or fingers out of each piece.
• Dip chicken strips in batter, left with right hand and place it in bread crumbs, use your left hand while working with dry coating. Sprinkle enough bread crumb coating on both sides and press tightly to ensure chicken is coated well. Lift and place on wired messed lined above a sheet pan.
• Preheat oven to 350 F, bake for 18 to 20 minutes turning it once mid way during the bake time.
• Serve as a dip-able finger food along with dipping sauce like marinara sauce, ranch, or honey mustard dip. It's great to be served along with creaser's salad or any salad), pasta or rice for your quick weeknight dinner.

CURRIED PARMESAN ENCRUSTED BAKED CHICKEN BREASTS

Steps:

• Preheat oven to 375.
• Take breasts out of refrigerator and allow to come to room temperature.
• Meanwhile, set up your "breading station". Using two pie plates, in one pie plate, beat eggs and 1 tablespoon milk well. Add 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon curry powder. Mix in well.
• In another pie plate, add bread crumbs and Parmesan cheese. Combine well.
• Cover breasts with plastic wrap and beat out to about 1/4" thick.
• Pat breasts dry and sprinkle lightly with very seasoning salt (chicken will get more salt from the Parmesan cheese, so don't overdo it). Using remaining salt and pepper, season both sides of breasts.
• Take remaining curry powder and coat both sides of breasts and rub into meat.
• Seasoning and breading can be done ahead of time and placed, covered, and placed in refrigerator. Just bring to room temp before proceeding with baking process. Recommend doing so to let the flavors infuse into the breasts.
• Take one breast at a time and dredge in egg mixture, allowing excess to drain off. Immediately lay in bread crumb mixture, coating all sides. Pat into breasts really well.
• Line large baking sheet with aluminum foil. Place seasoned and breaded breasts on sheet and dot with the 2 tablespoons of butter. This really helps the breasts brown up nicely.
• Bake at 375 for approximately 30 minutes. Test for doneness.