ANGELA'S EASY BREADED CHICKEN
This recipe is so easy, and my family loves it! Tastes great with spinach and a loaf of bread.
Provided by Angela
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Yield 4
Number Of Ingredients 3
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.
Nutrition Facts : Calories 530.6 calories, Carbohydrate 47.2 g, Cholesterol 69 mg, Fat 21.4 g, Fiber 2.9 g, Protein 35.9 g, SaturatedFat 3.9 g, Sodium 2103.8 mg, Sugar 8.3 g
GARLIC CHICKEN BREASTS
Easy marinade with next-day, quick, oven roast.
Provided by Kristel
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h35m
Yield 2
Number Of Ingredients 5
Steps:
- Mix olive oil, lime juice, garlic, salt, and black pepper in a bowl or resealable bag; add chicken. Marinate in the refrigerator, 3 hours to overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- Transfer chicken from marinade to a shallow baking pan. Discard remaining marinade. Season chicken breasts with salt and black pepper.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 378 calories, Carbohydrate 4 g, Cholesterol 64.6 mg, Fat 29.8 g, Fiber 0.2 g, Protein 24 g, SaturatedFat 4.5 g, Sodium 58.1 mg, Sugar 0.6 g
CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL
Provided by Deborah Bernstein
Categories Chicken Mushroom Bake Goat Cheese Basil White Wine Bon Appétit New York
Yield Serves 4
Number Of Ingredients 16
Steps:
- For chicken:
- Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)
- Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.
- For sauce:
- Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.
GARLIC BUTTER-STUFFED CHICKEN RECIPE BY TASTY
Here's what you need: butter, garlic, fresh parsley, boneless, skinless chicken breasts, flour, eggs, panko breadcrumbs, oil, salt, pepper
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F (190°C).
- In a bowl, add the butter, garlic, and parsley and mix until fully combined.
- Shape butter into a log and wrap in plastic wrap. Freeze for 15 minutes.
- On a cutting board, slice the chicken breasts in half horizontally.
- Wrap in plastic wrap and pound until the chicken is ⅛-inch (3 mm) thick.
- Divide the butter into fourths.
- Season with salt and pepper. Place a portion of butter on the flattened chicken breast and roll it up, creating a log.
- Coat the rolled chicken in flour followed, by eggs and bread crumbs. Repeat once more.
- Cover the chicken in plastic wrap and chill for 15 minutes while the oil is heating.
- Fry in oil for 3-4 minutes, until edges are golden brown.
- Bake for 20-25 minutes.
- Let rest for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 882 calories, Carbohydrate 65 grams, Fat 40 grams, Fiber 1 gram, Protein 62 grams, Sugar 3 grams
CHICKEN PARMESAN-STUFFED GARLIC BREAD RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, flour, eggs, seasoned breadcrumb, oil, large baguette, mozzarella cheese, marinara sauce, butter, garlic, fresh parsley, grated parmesan cheese
Provided by Tasty
Categories Appetizers
Yield 3 servings
Number Of Ingredients 12
Steps:
- Slice the chicken breast into ½ inch (1 ¼ cm) thick strips.
- Place the flour, eggs, and bread crumbs into 3 separate bowls.
- Roll a chicken strip in the flour, dusting off excess. Dip the strip into the egg, then place into the bread crumbs, coating it completely.
- Repeat with the remaining chicken.
- Heat the oil in a pan over medium heat to 350˚F (180˚C).
- Preheat oven to 350°F (180˚C).
- Fry the breaded chicken strips until both sides are golden brown.
- Remove from heat and drain on a paper towel.
- Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips).
- Hollow out the insides of the baguette pieces with a knife.
- Lay two slices of mozzarella on top of each other with a 1 inch (2 ½ cm) overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
- Push the rolled chicken strips into a baguette piece.
- Slice the stuffed baguette pieces into 1 inch (2 ½ cm) slices, then place them tightly side-by-side on a baking sheet lined with foil.
- In a small bowl, mix together ingredients for garlic butter.
- Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
- Wrap the foil over the re-assembled baguette and bake for 20-25 minutes, until cheese is melted and the top is starting to brown.
- Remove the foil and serve with marinara!
- Nutrition Calories: 2689 Fat: 170 grams Carbs: 221 grams Fiber: 12 grams Sugars: 17 grams Protein: 67 grams
- Enjoy!
EASY BREADED BAKED CHICKEN BREAST
This is my 'making chicken great again' recipe! Do not substitute the butter - it's a key ingredient and adds a lot of flavor.
Provided by Vincent Sammons
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 8
Number Of Ingredients 6
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).
Nutrition Facts : Calories 538 calories, Carbohydrate 45.9 g, Cholesterol 105 mg, Fat 27.8 g, Fiber 2 g, Protein 25.2 g, SaturatedFat 13.2 g, Sodium 1089.3 mg, Sugar 4.2 g
CRISPY GARLIC BREADCRUMB CHICKEN
While not identical to a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you. One of the keys to this technique is to use panko breadcrumbs, which are much larger and more jagged than regular, fine breadcrumbs. This method also allows us to introduce some additional flavor, and moisture, thanks to the 'glue' we use to attach the crumbs.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 2
Number Of Ingredients 17
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Season chicken breasts on both sides with salt, black pepper, and cayenne.
- Heat olive oil in an oven-safe skillet over high heat. Add chicken breasts. Sear, untouched, until bottoms release from the pan, about 2 minutes. Flip and cook for 2 minutes more.
- Reduce heat to medium-low. Add butter and let melt. Add panko bread crumbs. Cook and stir until breadcrumbs start to turn golden, 2 to 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and add parsley and Parmigiano-Reggiano. Set breading aside.
- Combine mayonnaise, balsamic vinegar, and Dijon mustard in a small bowl. Spread 'glue' over the top and sides of the chicken breasts. Spoon over the the breadcrumb mixture. Use a spatula to transfer chicken breasts back to the skillet. Pour chicken broth around the chicken.
- Bake in the preheated oven until no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and let rest while you make the pan sauce.
- Pour chicken broth and lemon juice into the pan. Bring to a boil over high heat and add balsamic vinegar. Boil until sauce is reduced, about 2 minutes. Strain sauce and spoon around chicken.
Nutrition Facts : Calories 633.7 calories, Carbohydrate 28.5 g, Cholesterol 183.8 mg, Fat 37.6 g, Fiber 2.7 g, Protein 53.5 g, SaturatedFat 15.4 g, Sodium 955.5 mg, Sugar 1.3 g
BASIL STUFFED CHICKEN BREASTS
A light summer dinner with the taste of fresh picked basil, garlic, onions & a splash of soy sauce.
Provided by 1820farm
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place basil, chopped garlic, and 2 tbsp oil in food processor, pulsing until the basil is chopped, about 30 seconds. Avoid pureeing the mixture.
- Cut a pocket int each chicken breast. Put half the basil mixture into each pocket.
- Heat 1 teaspoons of oil in a frying pan. Add chicken breasts carefully to avoid the spilling the basil mixture from the pocket. Saute until lightly browned. Turn to brown other side. Remove from frying pan. Put chicken into an oven-proof container. Set aside.
- Brown onion in the same pan/oil used to saute the chicken adding another teaspoons of oil if needed. Add soy sauce. Remove onions from pan, add to baking dish, arranging so that the chicken breasts sit on top of the onions.
- Add a 2-4 Tbsp water to the frying pan. Stir, scraping to remove any browned bits. Add this to the baking pan.
- Cover. Bake at 350 degrees F for 30 minutes. Flip chicken breasts. Cover, return to oven and back 30 minutes more.
- Remove from oven. Slice each breast in half. Spoon onions and drippings over meat. Serve.
Nutrition Facts : Calories 146.7, Fat 8.4, SaturatedFat 1.3, Cholesterol 37.8, Sodium 322, Carbohydrate 3.6, Fiber 0.9, Sugar 1.3, Protein 14
CHEESY BASIL-STUFFED CHICKEN BREASTS
I got this recipe out of The Best of America's Test Kitchen book. Its simple and it's a real family pleaser :) I served this with mashed potatoes and steamed broccoli for a complete meal. Note: Avoid thin chicken breasts for this recipe; they are difficult to stuff without tearing. Preshredded or part-skim mozzarella will also work in the filling, but it will be grainy.
Provided by StrikingEyes00
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Adjust an oven rack to the middle position and heat the oven to 425 degrees.
- Combine the cheese, 2 Tbls. of the basil, cream, lemon juice, 2 teaspoons of the garlic, 1/2 tsp salt, and pepper to taste in a medium bowl.
- Pat the chicken dry with paper towels and cut off any fat. Cut a pocket in the thickest part of the chicken breast and gently work the knife back and forth until the pocket extends down into most of the breast.
- Scoop one-quarter of the filling into each breast.
- Seal the opening by threading a toothpick or wooden skewer through the chicken about 1/4 inch from the opening.
- Transfer the stuffed breasts to a 13 by 9-inch baking dish and spread evenly with mayonnaise.
- Pulse the bread in a food processor to coarse crumbs, about 8 pulses. Toss the breadcrumbs with 1 teaspoons garlic, 2 Tbls. basil, and 1 Tbls. of EVOO. Sprinkle the crumb mixture over the chicken, pressing lightly to adhere.
- Toss the tomatoes with 1 Tbls. EVOO, 1/2 teaspoons salt, and pepper to taste. Arrange in the baking dish around the chicken. Bake until the crumbs are golden brown and the thickest part of the chicken registers 160 degrees, about 25 minutes.
- Serve.
Nutrition Facts : Calories 378.4, Fat 21.4, SaturatedFat 7.4, Cholesterol 104, Sodium 382.6, Carbohydrate 10.7, Fiber 1.2, Sugar 3.4, Protein 35.1
EASY GARLIC AND BASIL STUFFED CHICKEN BREASTS
Found this in among my torn from magazines recipes. I served it with a mix of steamed broccoli, cauliflower and carrots with cheese sauce and pan fried potato slices. Would also go well with a simple tossed green salad and tomatoes.
Provided by Jen T
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre heat the oven to 180'C/350'F.
- Mix together until well combined the butter, basil and garlic.
- Cut a deep cut along each chicken breast to make a pocket.
- Fill pockets with the butter mixture, pressing in well.
- Carefully dip each breast into the beaten egg and then into the dried breadcrumbs, pressing on well.
- You can now either leave on a flat plate in fridge for 20 mins or longer to set crumbs or cook straight away depending on what time you have.
- Heat oil in a non stick pan over medium high heat and fry the chicken breasts for 2-3 mins each side or until golden brown.
- Remove from pan and place in a baking paper lined shallow baking dish and bake in oven for about 10 mins until cooked through.
Nutrition Facts : Calories 456.6, Fat 25.2, SaturatedFat 8.7, Cholesterol 160.9, Sodium 347.6, Carbohydrate 19.8, Fiber 1.3, Sugar 1.8, Protein 35.5
GARLIC -STUFFED CHICKEN BREASTS
Tastes like the fried chicken grandma use to make when we were kids. The flavour from the roasted garlic and fresh herbs is wonderful. Hope you enjoy this dish as much as we do..
Provided by Baby Kato
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl combine the flour, salt, paprika, cayenne and black pepper. Set aside.
- Squeeze the roasted garlic into a small bowl, add the sage and thyme.
- Mash this mixture with a fork until smooth.
- Lift the skin away from the chicken and spread the garlic mixture over top of the chicken, then press the skin back down onto the chicken.
- Pour milk into bowl.
- Dip the chicken pieces into the milk then roll in the flour mixture.
- Place chicken on rack 20 minutes to allow coating to dry.
- Heat oil to 370°F in large skillet.
- Fry chicken skin side down in single layer.
- Turn occasionally, should take 10- 15 minutes.
- Roasted Garlic:.
- Preheat oven to 375°F.
- Remove the outer layer of skin from a head of garlic.
- Wrap the garlic in tin foil and roast for 1 1/2 hours.
- Remove from oven and cool for about 10 minutes.
- To remove the garlic puree, make a small cut in the skin of each clove and squeese the garlic into a small bowl, mash with fork.
BAKED GARLIC, BASIL AND CAMEMBERT STUFFED CHICKEN BREASTS
I have based this on my Easy Garlic and Basil Stuffed Chicken Breasts as a variation. I used panko but you could use plain dried breadcrumbs. This recipe can easily be doubled.
Provided by Jen T
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180'C/350-375'F.
- Mix together the chopped basil, garlic and butter.
- Cut a deep cut along each chicken breast to make a pocket.
- Fill pockets with mixture and then place camenbert slices of top, pressing in well.
- Dust with a little flour and dip into the beaten egg.
- Add salt and pepper to the panko and stir.
- Roll breasts in the panko mix covering them well.
- At this stage you can either place in fridge for 30 minutes to set the crumbs or start cooking by placing the breasts in a greased or sprayed baking dish.
- Place in oven and bake for 15mins.
- Pour over the wine and continue baking for another 15 minutes or until lightly browned and cooked through.
GARLIC-BROWN SUGAR CHICKEN BREASTS
A tasty and simple dish of brown sugar chicken breasts.
Provided by apridmore1
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking dish with aluminum foil and lightly coat with cooking spray.
- Combine oil and garlic in a small saucepan over medium heat; saute until fragrant, about 2 minutes. Reduce heat, add brown sugar, and stir until liquid, about 3 minutes.
- Lay chicken breasts in the prepared baking dish and pour brown sugar sauce over top. Sprinkle with black pepper.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 498.5 calories, Carbohydrate 28.5 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.2 g, Protein 45.3 g, SaturatedFat 4.7 g, Sodium 115.8 mg, Sugar 26.7 g
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