EGYPTIAN CHICKEN PANNE (BREADED FRIED CHICKEN BREASTS)
This is the perfect chicken dish for any occasion. Super easy and prep time includes marinating. As far as breading, many people make this by first dipping in flour, then in egg, then into bread crumbs, which does give a nice thick crust, but my recipe omits the egg and flour, using just bread crumbs, and they come out super crunchy and just as delicious! A friend of mine here in Cairo also omits the onion and marinates in garlic instead, I like the onion, but you could try garlic too. These go well with any pasta dish or rice. They make excellent leftovers for a delicious sandwich with tomato and mayo, that is if you have any left over! Enjoy!
Provided by cooking in cairo...
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 167.2, Fat 3, SaturatedFat 0.7, Cholesterol 50.4, Sodium 223.6, Carbohydrate 14.6, Fiber 1, Sugar 1.8, Protein 19.3
FRIED CHICKEN BREASTS (ARKANSAS STYLE )
When my wife and I married, I didn't like fried chicken, or chicken of any sort for that matter. I would eat the crust and leave the meat. As the years went by, I learned to love chicken any way you fix it. I think this is the best fried chicken recipe I've ever had. But naturally I'm prejudiced ! This is chicken for two.
Provided by Chef Roly-Poly
Categories Chicken Breast
Time 50m
Yield 2 Chicken Breasts, 2 serving(s)
Number Of Ingredients 6
Steps:
- Directions: Heat oil in deep fryer to 375 degrees F.
- Rinse and pat dry chicken breasts.
- In a large Zip Loc bag, combine flour, salt, pepper, and ginger.
- Place chicken, one breast at a time in bag, seal and shake well.
- Repeat process with both breasts until each one is breaded twice.
- Place both chicken breasts in hot oil and reduce temperature to.
- 350. and fry until golden brown and juices run clear.
- Good served with coleslaw.
Nutrition Facts : Calories 475.1, Fat 14.1, SaturatedFat 4, Cholesterol 92.8, Sodium 3211.1, Carbohydrate 47.4, Fiber 1.9, Sugar 0.2, Protein 36.5
ITALIAN BREADED CHICKEN BREASTS
A basic lightly breaded seasoned and sautéed chicken breast that can be served as is with rice and a vegetable, or topped with tomato sauce and mozzarella and briefly baked for chicken parmesan, or put in Italian bread, with or without cheese, with tomato sauce, pesto or mayo, and enjoyed as a sandwich.
Provided by kathiejacgmail.com
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Clean breasts of visible fat and tendons. Pound each with the flat side of a mallet until evenly 1/4 inch thick. (You may want to cut large cutlets in half).
- Mix breadcrumbs in flat bowl with cheese and parsley.
- Mix flour in another flat bowl with salt, pepper and garlic powder.
- Beat egg and water in another flat bowl.
- Dredge each piece in flour, then egg, then dip in egg and coat with breadcrumbs. Set on a piece of wax paper for 5 minutes to let breading adhere.
- Heat olive oil in pan over medium heat. Add chicken cutlets and cook about 4 minute per side until nicely browned.
Nutrition Facts : Calories 418.1, Fat 15.5, SaturatedFat 4.2, Cholesterol 133.1, Sodium 481.7, Carbohydrate 32.1, Fiber 1.7, Sugar 1.9, Protein 35.3
EGYPTIAN CHICKEN
Bites of seasoned chicken breast mixed in a pilaf with currants, almonds and sauteed vermicelli. I got this recipe from a student (thanks Petroula!)and it has pleased even the fussiest and most unadventurous eaters,namely my MIL and BIL, so I would recommend it whole-heartedly. It's also very simple to make, you only dirty one pot and it makes a large amount.
Provided by joanna_giselle
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into small pieces.
- Put olive oil, into large heavy pot over low heat.
- Add chicken, chopped onion and the allspice, paprika, coriander, cumin and pepper.
- Stir, cover and cook until the chicken and onion has softened.
- Add rice, stock cubes, 41/2 cups of hot water and salt to taste.
- Cover and simmer until the rice is almost cooked.
- Saute vermicelli in the 2 tbs of butter until it separates and is golden brown.
- Tip vermicelli into rice and add currants and chopped almonds.
- Turn off hotplate, put a teatowel over the pot, cover with lid and allow to steam for 10 minutes.
- Fluff rice with fork and serve.
- NOTE: This recipe can be easily made vegetarian if you substitute vegetable stock cubes instead of chicken and omit the chicken breast entirely.
BAKED BREADED CHICKEN BREASTS
This recipe is easy, hearty, endlessly flexible and still impressive enough to serve to dinner guests.
Provided by dimensionally trans
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 706.4, Fat 49.5, SaturatedFat 24, Cholesterol 179.6, Sodium 838.8, Carbohydrate 16, Fiber 1.3, Sugar 1.6, Protein 48.9
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