Kittencals Tender And Juicy Breaded Dijon Chicken Breast Recipes

KITTENCAL'S TENDER AND JUICY BREADED DIJON CHICKEN BREAST

Steps:

• Prepare an ungreased baking sheet/pan.
• Pat the breasts dry using paper towels.
• In a shallow dish whisk the eggs with Dijon mustard until well blended.
• In another shallow dish (I use my 8x8-inch baking pan for this) combine the dry bread crumbs with the garlic powder, seasoned salt, black pepper, paprika and cayenne pepper.
• Have 1 or 2 plates ready to put the breasts on after breading I just use the ungreasd baking sheet.
• Dip one chicken breast into the egg/mustard mixture allowing any excess to drip off, then place the breast into the breadcrumb mixture turning to coat with the crumbs and pressing down with hands firmly to adhear the coating to the chicken; place onto a plate (or the prepared baking sheet).
• Continue with remaining chicken.
• Cover the bottom of the skillet with oil then heat over medium-high heat.
• Add in the breaded chicken breasts one or two at a time and brown both sides (about 3 minutes per side or until golden brown, do not cook thoroughly).
• Transfer to ungreased baking sheet.
• At this point you may leave the chicken in the pan until ready to bake.
• Set oven to 400 degrees F.
• Bake the browned chicken for 30 minutes or until cooked through.

BAKED BREADED CHICKEN BREAST

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.

KITTENCAL'S MOIST CHEDDAR-GARLIC OVEN FRIED CHICKEN BREAST

Steps:

• Preheat oven to 350°F.
• Butter an 11 x 7-inch pan (if using more than 4 breasts use a larger pan).
• In a bowl, combine melted butter with fresh minced garlic, 1 teaspoon garlic powder and salt.
• In another bowl, combine the dry breadcrumbs with 1/2 cup finely grated cheddar cheese, Parmesan cheese 1 teaspoon garlic powder and coarse ground black pepper.
• Dip chicken in butter mixture; then in crumb mixture.
• Place in prepared pan and bake uncovered for 35-45 minutes or until cooked through, larger breasts may take more time (placing the chicken on a rack in a pan will produce an extra crispy crust).
• Top with shredded cheddar or mozzarella the last 5 minutes of cooking (this is only optional.

HONEY-DIJON CHICKEN TENDERS

Steps:

• Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
• Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
• Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.

KITTENCAL'S GARLIC FRIED CHICKEN BREAST

Steps:

• In a bowl whisk the egg then whisk in milk, fresh garlic and cumin.
• Place the chicken in the mixture and refrigerate for 1 or more hours.
• In a shallow dish combine garlic powder with onion powder, black pepper, seasoned salt, paprika, flour, breadcrumbs and cayenne pepper (if using).
• Heat 1 cup oil in a heavy skillet to 350 degrees F.
• Remove the chicken from the egg/milk mixture allowing excess to drip off, then coat in the flour/breadcrumb mixture.
• Fry the chicken in hot oil about 5-6 minutes per side or until cooked through (if you do not pound the chicken breasts thin you may partially cook the chicken in the skillet then remove to a baking sheet and finish cooking in the oven if desired).
• Remove to paper towels or a brown paper bag to absorb the oil.