Easy Breaded Baked Chicken Breast Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine sour cream, lemon juice, and paprika in a bowl until well combined. Place stuffing mix in a shallow bowl. Dip chicken breasts into sour cream mixture so both sides are covered, then dip into seasoned stuffing mix on both sides. Roll each chicken breast up and place into a glass baking pan.
• Melt butter in a saucepan over medium-low heat and drizzle over the chicken breasts in the baking pan.
• Bake in the preheated oven until chicken breasts are no longer pink in the center and browned on the outside, and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.

Steps:

• In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley, salt and pepper. In another bowl, combine the butter, lemon juice and garlic. Dip chicken in butter mixture, then roll in crumbs., Roll-up chicken jelly-roll style; place seam side down in a greased 11x7-in. baking dish. Drizzle with any remaining butter mixture; sprinkle with paprika. , Bake, uncovered, at 350° for 35 minutes or until juices run clear.

Steps:

• In a shallow dish, whisk eggs with teaspoon salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.
• In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.
• Increase heat to medium-high. Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning too quickly, lower heat). Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels; season with salt.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place egg in a shallow dish. Place bread crumbs, garlic powder, onion powder, paprika, salt, and pepper into a large zip-top freezer bag and mix well. Dip 2 chicken strips into egg and then place into bread crumb mixture and shake to coat. Place coated chicken pieces onto the prepared baking sheet. Repeat with remaining chicken.
• Spray each chicken tender with cooking spray 2 times.
• Bake tenders in the preheated oven for 7 minutes; flip, continue to bake on opposite side until no longer pink in the centers, about 7 minutes more. Remove from the oven.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil tenders in the preheated oven for extra crunch, about 2 minutes more.

Steps:

• Preheat over to 350.
• Rinse chicken and pat dry.
• Crush corn flakes and french fried onions into very small pieces. Do not roll, you will want the mixture to be slighty chunky. Thourghly mix together the corn flakes and onions.
• Brush each chicken breast on the top and sides with the sandwich spread.
• Place chicken on a plate and cover with the crumb mixture, pressing down hard to stick. I do not coat the bottom - it becomes mushy.
• Place on baking sheet and cook 25 minutes.
• Remove chicken and drizzle with melted butter.
• Continue cooking 15-20 minutes or until done.

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.

Steps:

• Preheat the oven to 190°C.
• Grease an ovenproof dish (I use butter but I am sure olive oil could work).
• Tear the bread into pieces and put it into a mixer, add the seeds and turn them into rough breadcrumbs.
• Add the parmesan, pepper and lemon zest (if using).
• Melt the butter.
• Add the butter to the breadcrumb mixture and mix well.
• Put the chicken breasts in the ovenproof dish and pat the breadcrumb mixture firmly down on top of them, covering all of the flesh.
• Bake for 25-30 minutes.
• Optional: Once the chicken is cooked take it from the dish and add the lemon juice to the pan, mix well and serve as a side-sauce. This is very strong and not everyone likes it but it works very well with veggies such as broccoli. Use sparingly!

Steps:

• In a shallow bowl, combine mayonnaise and milk. In another bowl, combine bread crumbs and onion powder. Dip chicken in mayonnaise mixture, then roll in crumb mixture. , Place in a greased 8-in. square baking pan. Bake, uncovered, at 350° for 10 minutes. Turn over; bake 10-15 minutes longer or until juices run clear.

Steps:

• Preheat oven to 375 degrees.
• Melt 2 T butter and pour into shallow baking dish.
• Melt remaining 4 T butter in small bowl.
• Dip chicken in butter (in bowl, not baking dish) and then dredge in bread crumbs.
• Place coated chicken into baking dish.
• Sprinkle cheese on top of chicken.
• Cooking times vary according to the thickness of the chicken and your individual oven, so start checking for doneness after about 25 minutes. It takes about 35-40 in my oven.
• Chicken is done when juices run clear and you can easily cut it with a fork.

Steps:

• In a large roasting pan (or two 9x13 pans), in a 425° oven, melt the butter or margarine.
• Mix flour, salt, paprika and pepper in a heavy-duty plastic bag; shake chicken pieces in the bag, a few at a time, until evenly coated.
• In the pan (s), place the chicken, skin side down, in the melted butter; bake 30 minutes.
• Turn chicken pieces and bake 15 minutes more until pieces are fork-tender.
• I usually make gravy from the de-greased pan juices, using some or all of the leftover flour and some chicken stock.