Paneed Chicken Recipes

NEW ORLEANS PANEED CHICKEN WITH SHRIMP AND FUSILLI

Steps:

• Place eggs in shallow bowl and beat to blend. Mix breadcrumbs, 1/3 cup parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper in another shallow bowl. Dip chicken into eggs, then into crumb mixture, turning to coat completely.
• Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until cooked through, about 4 minutes per side. Transfer to a dish in a warm oven. Discard oil in skillet; add 1 tablespoon oil. Add shrimp, green onions and bell peppers; sauté over medium-high heat until just cooked through, about 3 minutes. Using slotted spoon, transfer shrimp and vegetables to dish with the chicken. Add wine to skillet; boil until reduced to 1/2 cup, about 2 minutes. Add cream and garlic; boil until sauce thickens slightly, about 3 minutes. Mix in cayenne and Parmesan.
• Return shrimp, veggies and any collected juices to sauce in skillet. Stir over medium heat until heated through.
• Meanwhile, cook fusilli in large pot of boiling salted water until just tender but still firm to bite.
• Drain pasta. Add to skillet; toss to coat. Season with salt and pepper. Plate each chicken breast and divide the pasta between the four plates of chicken. Sprinkle with the 2 table spoons of fresh chopped parsley to garnish before serving.
• Great served with fresh french bread and butter. Also goes great with a little side salad.

PANEED CHICKEN

Steps:

• 1. Pound the chicken breasts until they are 1/4-inch. Combine the flour,1 t.salt,1/2 t.pepper and 1 1/2 t.garlic.Beat the eggs,1 t. salt,1/2 t. each pepper and garlic powder.Coat the chicken on both sides with the flour mixture,then dip into egg mixture and dredge in the bread crumbs pressing lightly. Heat 1 tablespoon butter and 1 tablespoon oil in a large sauté pan and cook 2-3 chicken breasts on medium-low heat for 2-3 minutes on each side,until cooked through. Add more butter and oil and cook remaining chicken breasts.

EGYPTIAN CHICKEN PANNE (BREADED FRIED CHICKEN BREASTS)

Steps:

• Take and slice your chicken breasts into thinner slices. (Using a sharp knife, and holding one hand on top of breast, slice across horizontaly giving you a thinner sliced breast. So one breast should yield about 3 thinner pieces or so.).
• Put slices into glass mixing bowl or dish.
• Squeeze the juice of lemon onto chicken slices.
• Add the onion liquid (you can achieve liquid by blending onion in a blender or food processor).
• Add salt & pepper and cover with plastic wrap, put in refrigerator for at least an hour.
• When ready to fry, take a slice and dip into bowl filled with bread crumbs. Do this until all chicken is breaded, setting each slice on a plate. (I sometimes bread ahead of time, putting breaded slices into refrigerator until ready to fry, seems the coating stays alittle better this way.).
• Add oil in a large frying pan, not too much, just enough to cover bottom of each slice.
• Fry until golden brown on each side.

FUSILLI WITH SHRIMP AND PANEED CHICKEN

Steps:

• Place eggs in shallow bowl and beat to blend. Mix breadcrumbs, 1/3 cup parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper in another shallow bowl. Dip chicken into eggs, then into crumb mixture, turning to coat completely.
• Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken; sauté until cooked through, about 4 minutes per side. Transfer to plate. Discard oil in skillet; add 1 tablespoon oil. Add shrimp; sauté over medium-high heat until just cooked through, about 3 minutes. Using slotted spoon, transfer shrimp to plate with chicken. Add wine to skillet; boil until reduced to 1/2 cup, about 2 minutes. Add cream; boil until sauce thickens slightly, about 3 minutes. Mix in cayenne and Parmesan.
• Cut chicken into 1/2-inch pieces. Return chicken, shrimp and any collected juices to sauce in skillet. Stir over medium heat until heated through.
• Meanwhile, cook fusilli in large pot of boiling salted water until just tender but still firm to bite.
• Drain pasta. Add to skillet; toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with 2 tablespoons parsley and serve.

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).

WHOLESOME HERB PANEED CHICKEN BREAST

Steps:

• Preheat the oven to 350 degrees. Lightly grease a baking sheet with olive oil.
• Toast the bread so that it is very done (typically toasting twice in a toaster oven will do). Let cool. In a food processor, grind the toast into crumbs. Add parmesan, rosemary, pepper and salt. Set aside bread crumbs in a pie plate.
• Between two pieces of plastic wrap, pound out the chicken to about 1/4 inch thickness. You can use a rolling pin or a unopened bottle of wine. Trim the excess fat. Cut into 1 inch wide strips.
• In another pie plate, pour buttermilk. Dregde chicken through milk and then through bread crumbs. Place on baking sheet.
• Bake at 350 degrees for about 15 minutes. Enjoy with a salad, fresh sides (my choice is my Cocoaed Strawberries and Chilied Green Beans).