Parm Crusted Chicken My Way Recipes

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:

• For the chicken: Lightly pound chicken breasts to an even 1/2 inch thickness.
• Blend egg whites, cornstarch, and half lemon juice with a fork in a wide, shallow dish.
• Set aside.
• Combine bread crumbs, parmesan cheese, parsley, salt, pepper, and zest in a second wide, shallow bowl.
• Individually dip chicken brests first in egg mixture, then in crumbs.
• Pat crumbs on both sides of chicken- it's ok if some crumbs fall off.
• Set crusted breasts on a wire rack for 20 to 30 minutes to set crust.
• After 20 to 30 minutes, saute chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp.
• Carefully turn with a spatula and transfer skillet to a 450 degree oven to finish cooking.
• Roast chicken until done, about 8 more minutes.
• While chicken is roasting, prepare sauce.
• For the sauce: Saute shallot in 1 T butter in a small saucepan over medium heat just until soft, 2 to 3 minutes.
• Add wine, cream, broth, and remaining lemon juice.
• Simmer until reduced by half, 8-10 minutes.
• Whisk in remaining butter, one tablespoon at a time, stirring constantly.
• Add sage and seasonings.
• Place roasted chicken on a plate and top with sauce.

PARM CRUSTED CHICKEN / MY WAY

Steps:

• 1. In a medium bowl, combine chicken broth and salt.
• 2. Pound each chicken breast to 1/2 inch thick with a meat mallet.
• 3. Add the chicken to the bowl of broth. Cover and chill for about 2-3 hours.
• 4. Take the chicken from the broth and dry off well with paper towels.
• 5. Pour the flour onto a shallow plate. I usually use a pie plate.
• 6. Beat eggs lightly in a bowl.
• 7. Combine the Panko crumbs, Parmesan cheese, salt, pepper, and garlic/parsley seasoning in another shallow dish.
• 8. To bread the chicken, coat well with flour.
• 9. Then egg.
• 10. Lastly, coat with the Parmesan mixture.
• 11. In a large skillet, add oil to cover the bottom and heat over medium until shimmering.
• 12. Brown the chicken breast for 4 to 5 min per side or until brown and juices no longer run pink. Enjoy!

PARMESAN CRUSTED CHICKEN

Steps:

• Mix Spices together in a small sealable bag or container; transfer 1 tablespoon spices to a large freezer bag. To the large bag, whisk in buttermilk, Dijon and egg. Add chicken and marinate 1 hour at room temperature or up to 12 hours in the refrigerator. Store remaining spices separately.
• When ready to cook or anytime while the chicken is marinating, spread panko into an even layer on a baking sheet. Spray with cooking spray. Bake at 400 degrees F for 5 minutes or until lightly golden.
• Transfer toasted panko to a wide shallow bowl and whisk in Parmesan, flour, cornmeal and remaining spices.
• Preheat oven to 400 degrees F. Place a rack on a foil-lined baking tray and spray with cooking spray.
• Working in batches, remove chicken tenders from buttermilk and dab off excess marinade with paper towels then add to the breadcrumb bowl. Coat the chicken with a clean hand, pressing the breadcrumbs into the chicken.
• Transfer breaded chicken to the prepared baking rack. Repeat with remaining chicken. Drizzle chicken with melted butter.
• Bake at 400 degrees F for 12-18 minutes (18 only if tenders are large) then broil for 5-10 minutes until crispy, without moving the oven rack.
• Serve with desired dip of choice.

PARMESAN-CRUSTED CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with cooking spray.
• Combine Parmesan cheese, panko, and garlic powder in a shallow bowl and set aside.
• Sprinkle chicken on both sides with salt and pepper. Brush skin liberally with mayonnaise. Press each thigh, skin-side down, into crumb mixture. Place thighs on baking sheet, skin-side up, and mist lightly with cooking spray.
• Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).