Chicken Tiffany Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the filling ingredients and set aside.
• Remove the excess fat and rib meat on chicken breast.
• Lightly and evenly pound chicken breast to 3/8-inch thickness.
• Lay the breast flat on the table (shiny side down), and place filling on 1/2 of the breast.
• Fold the chicken in 1/2 and tuck in corners.
• In a bowl, beat together the egg and milk to make an egg wash.
• Lightly dust the chicken in flour and shake off excess flour.
• Dip chicken in egg mix, shaking off excess.
• Coat the chicken in Japanese bread crumbs.
• Place on a baking pan and lightly drizzle with butter.
• Bake until golden brown and the internal temperature of the chicken reaches 170 degrees F.
• Remove from the oven and place on serving dish.
• Top with bearnaise sauce.

Steps:

• Preheat an air fryer to 375 degrees F.
• To a large resealable plastic bag, add the chicken, sunflower oil, minced garlic, 1/2 tablespoon each of the seasoned salt, BBQ seasoning and garlic salt and 1/2 teaspoon of the black pepper and seal the bag. Gently massage to coat the chicken evenly. Marinate for 15 to 30 minutes.
• Add the flour, cornmeal, cayenne and remaining 1/2 tablespoon each of the seasoned salt, BBQ seasoning and garlic salt and remaining 1/2 teaspoon black pepper to a separate resealable plastic bag. Seal and shake to combine.
• When the chicken is done marinating, add a few pieces at a time to the seasoned flour and shake to coat. Remove the chicken from the bag and shake off the excess flour mixture. Place the chicken pieces on the air fryer rack in an even layer without the pieces touching.
• Seal the fryer and cook until the chicken is golden brown and crispy and reaches an internal temperature of 165 degrees F, 30 to 40 minutes. Remove from the air fryer and serve.

Steps:

• Preheat oven to 425 degrees. Clean and trim chicken breasts. Season each chicken breast with salt, pepper and garlic powder. On a plate, pour enough bread crumbs to coat the chicken. In a bowl, break 3 eggs and beat. Run each piece of chicken individually through the eggwash, coat completely with the bread crumbs and place on a separate plate. Heat some olive oil in a large non-stick pan. Place the chicken in the pan and cook only until both sides of the chicken are browned. Remove the chicken and let drain on a paper towel. Spread some sauce thinly on the bottom of a large Pyrex casserole. Place the chicken in the casserole and put into 425 degree oven and cook for 15 minutes or until almost cooked through. While chicken is cooking, place a large pot of water on stove and let come to a rolling boil. Salt the water until it tastes like "the sea." Place spaghetti in boiling water, reduce heat to a simmer and stir. Cook spaghetti until done. Take a noodle out and taste to measure how done they are. When done cooking, drain the spaghetti into a colander. Take chicken out of the oven and spoon sauce over each piece of chicken. Cover each piece of chicken with cheese. Place chicken back into oven and heat until cheese is melted. In a saucepan, heat the remainder of the sauce. Take chicken out of oven and plate. Remove spaghetti from colander, plate and spoon sauce over the top. Grate Parmesan cheese over the top to taste.