Parmesan Crusted Chicken Breast With Honey Mustard Sauce And New Recipes

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PARMESAN-CRUSTED CHICKEN WITH CREAMY HONEY-MUSTARD DIP

Provided by Robin Miller : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 13



Parmesan-Crusted Chicken with Creamy Honey-Mustard Dip image

Steps:

  • Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
  • In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through.
  • To make dip, in a small bowl, whisk together sour cream, Dijon mustard and honey.
  • Serve chicken with dip on the side.

Cooking spray
1/3 cup all-purpose flour
Salt and ground black pepper
1 pound boneless, skinless chicken breasts cut lengthwise into 1/2-inch wide strips
1/3 cup milk
1/3 cup grated Parmesan
1/2 cup quick-cooking oats
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 cup sour cream, regular or low-fat
2 teaspoons Dijon mustard
2 teaspoons honey

PARMESAN-CRUSTED CHICKEN

Sprinkle chicken with Parmesan to make a crunchy crust that puts a little twist on your usual chicken. This recipe was contributed by reader Lorraine Radke of Sacramento, California.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 10



Parmesan-Crusted Chicken image

Steps:

  • In a food processor, pulse bread, Parmesan, parsley, and 1/4 teaspoon each salt and pepper until fine crumbs form. Transfer mixture to one shallow bowl; place egg in another.
  • One at a time, dip each chicken cutlet into egg; let excess drip off, then dip into breadcrumb mixture. Press on crumbs firmly.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cutlets, two at a time, adding remaining tablespoon oil for second batch, until cooked through, 2 to 3 minutes per side.
  • Wipe skillet clean. Add lemon juice and 1/4 cup water; cook over low until steaming, 1 minute. Add mustard. Remove pan from heat, and stir in butter until combined. Serve cutlets with sauce.

4 slices firm white sandwich bread, torn into large pieces
1/2 cup grated Parmesan cheese
2 tablespoons coarsely chopped fresh parsley
Coarse salt and ground pepper
1 large egg, lightly beaten
4 boneless, skinless chicken breast cutlets (4 to 6 ounces each)
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 tablespoons cold butter, cut into small pieces

BAKED CHICKEN BREASTS WITH PARMESAN CRUST

For a healthy weeknight standby without the oil from frying, make Ted Allen's recipe for Baked Chicken Breasts with Parmesan Crust from Food Network.

Provided by Ted Allen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8



Baked Chicken Breasts With Parmesan Crust image

Steps:

  • Preheat the oven to 450 degrees F. Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside. In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat. Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.
  • Photograph by Charles Masters

Nutrition Facts : Calories 402 calorie, Fat 14 grams, SaturatedFat 6 grams, Cholesterol 155 milligrams, Sodium 885 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 54 grams

2 tablespoons dijon mustard
1/2 teaspoon thyme leaves, chopped
Kosher salt
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves (about 8 ounces each)
3/4 cup freshly grated parmesan cheese
3/4 cup panko or dried coarse baguette breadcrumbs
Cooking spray

PARMESAN CRUSTED CHICKEN BREAST WITH HONEY MUSTARD SAUCE AND NEW

This is a really quick, healthy alternative to chicken fingers and french fries. We cook it a few times a month. You can vary the cheeses used or vary the oils to add variety.

Provided by Christina Robbe

Categories     Chicken Breast

Time 35m

Yield 3-5 serving(s)

Number Of Ingredients 12



Parmesan Crusted Chicken Breast With Honey Mustard Sauce and New image

Steps:

  • Preheat oven to 400°F.
  • Put skillet with coating of olive oil - medium heat on the stove.
  • Slice the potatoes and layer on a pregreased baking sheet.
  • Dust with garlic powder , salt and pepper to taste.
  • Bake while cooking chicken. Baking time depends on thickness of cut.
  • Start by rinsing chicken in cool water.
  • Dredge chicken through egg then coat in panko/cheese combined in a bowl.
  • Dip in egg again and again in panko mixture.
  • Place in hot oil and allow to fry until crispy and cooked through.
  • Place on paper towel to drain.
  • Mix honey and mustard over low heat in a sauce pan. You can modify the honey/mustard ratio to your liking. This way will be more mustardy than anything.

Nutrition Facts : Calories 828.6, Fat 40.7, SaturatedFat 8.8, Cholesterol 264.7, Sodium 650.2, Carbohydrate 66.4, Fiber 6.4, Sugar 26.4, Protein 50.8

parmesan cheese, grated not ground
4 chicken breasts
panko breadcrumbs
dried basil
garlic powder
salt
pepper
1/4 cup olive oil
2 eggs
1/2 cup large whole grain mustard
1/4 cup honey
4 new potatoes

HONEY-MUSTARD BREADED CHICKEN

I get bored with the same old breaded chicken, so I came up with this simple recipe. The coating adds fast flavor to tender chicken cooked on the stovetop. -Laura Theofilis, Leonardtown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5



Honey-Mustard Breaded Chicken image

Steps:

  • Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and 1 teaspoon of mustard. In another shallow bowl, combine honey and remaining mustard. Dip chicken in honey-mustard mixture, then coat with crumbs. , In a nonstick skillet, cook chicken over medium heat in butter for 4-6 minutes on each side or until chicken juices run clear.

Nutrition Facts : Calories 338 calories, Fat 9g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 583mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

4 boneless skinless chicken breast halves (4 ounces each)
1 cup dry bread crumbs
1 teaspoon plus 2 tablespoons Dijon mustard, divided
3 tablespoons honey
2 tablespoons butter

EASY PARMESAN CRUSTED CHICKEN

A simple and juicy solution for dinner.

Provided by Hellmann's

Categories     Trusted Brands: Recipes and Tips

Time 30m

Yield 4

Number Of Ingredients 4



Easy Parmesan Crusted Chicken image

Steps:

  • Preheat oven to 425 degrees F.
  • Combine Hellmann's® 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.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 1.9 g, Cholesterol 96.6 mg, Fat 23.3 g, Fiber 0.1 g, Protein 35 g, SaturatedFat 4.3 g, Sodium 384.4 mg, Sugar 0.1 g

½ cup Hellmann's® Real Mayonnaise
¼ cup grated Parmesan cheese
4 (5 ounce) boneless, skinless chicken breast halves
4 teaspoons Italian-seasoned dry bread crumbs

PARMESAN CHICKEN

The savory coating on this chicken has the satisfying flavor of Parmesan cheese. It's easy enough to be a family weekday meal yet impressive enough to serve to guests. When I make this baked parmesan crusted chicken for dinner, we never have leftovers. -Schelby Thompson, Camden Wyoming, Delaware

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 7



Parmesan Chicken image

Steps:

  • Preheat oven to 350°. In a shallow bowl, combine butter, mustard, Worcestershire sauce and salt. Place bread crumbs and cheese in another shallow bowl. Dip chicken in butter mixture, then in bread crumb mixture, patting to help coating adhere. , Place in an ungreased 15x10x1-in. baking pan. Drizzle with any remaining butter mixture. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes.

Nutrition Facts : Calories 270 calories, Fat 16g fat (9g saturated fat), Cholesterol 82mg cholesterol, Sodium 552mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 21g protein.

1/2 cup butter, melted
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese
6 boneless skinless chicken breast halves (7 ounces each)

BAKED PARMESAN-CRUSTED CHICKEN

This kid friendly, quick, and easy baked chicken makes great leftovers for chicken salad!

Provided by chic_chef

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 1h25m

Yield 6

Number Of Ingredients 10



Baked Parmesan-Crusted Chicken image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly. Stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Place the chicken into a 9x13 inch baking dish.
  • Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.

Nutrition Facts : Calories 423.1 calories, Carbohydrate 14 g, Cholesterol 129.5 mg, Fat 28 g, Fiber 1 g, Protein 28.1 g, SaturatedFat 16.3 g, Sodium 613.6 mg, Sugar 1.2 g

¾ cup butter
2 cloves garlic, minced
1 cup dry bread crumbs
⅓ cup grated Parmesan cheese
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
¼ teaspoon pepper
½ teaspoon salt
6 (4 ounce) skinless, boneless chicken breast halves

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