PARMESAN CHICKEN
Steps:
- Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
- Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
PARMESAN-CRUSTED CHICKEN WITH ARUGULA SALAD
This offering, originally from Food & Wine, is an easy weeknight meal. I love it for it's simplicity. Even though it is quick and easy, there is still great flavor due to the dijon, fresh thyme and parmesan. I love the lightly dressed salad which you can pile underneath each serving of chicken. If you like more dressing for your salad, by all means mix up a little extra!
Provided by LifeIsGood
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 475 degrees.
- In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme.
- Season the chicken breasts, on both sides, with salt and pepper - then brush them all over with the mustard mixture.
- Pat about 2 T. of the parmesan on EACH chicken breast (both sides) - it should take about 1/2 Cup total for all 4 breasts.
- Transfer the chicken breasts to a rimmed baking sheet (I line mine with alum. foil sprayed with just a touch of Pam - for easy release and clean-up).
- Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.
- Meanwhile, in a salad bowl, combine the remaining 1 teaspoon each of mustard and oil; then stir in the water.
- Add the arugula (or spring mix lettuce) and tomatoes. Season with salt and pepper and toss well.
- Spoon the salad onto plates, top with the chicken and serve!
Nutrition Facts : Calories 291.9, Fat 11.7, SaturatedFat 3.6, Cholesterol 119.9, Sodium 438.4, Carbohydrate 2.9, Fiber 0.9, Sugar 1.5, Protein 41.9
LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING
Steps:
- Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
- Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
- Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
- Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
- Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.
PARMESAN-CRUSTED CHICKEN ON BED OF FANCY GREENS
This recipe has all the qualities I love; quick, easy, healthy and above all delicious! The total recipe takes about 30 minutes from stove to table. Leave enough room to enjoy some crusty bread! And if you are not dieting.... WINE: Franz Karl Schmitt Riesling Spätlese Rheinhessen Niersteiner Hipping 2001 from Germany is a perfect match! Enjoy!
Provided by NcMysteryShopper
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 475°.
- Mix 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme in a small mixing bowl. Wash chicken breasts and pat dry with paper towels. Season breasts with salt and pepper and brush the mustard mixture all over each of the whole breasts. Pat 2 Tablespoons of the Parmesan all over each breast, to make stick. Bake the chicken on a baking sheet with sides on the top shelf of the oven for 15 minutes, or until just cooked through and the tops are a golden-brown.
- While the chicken is cooking, combine the remaining mustard and olive oil in a bowl large enough to hold all the salad greens. Stir in 1/2 teaspoon of water. Add the salad greens and tomatoes, season with salt and pepper and toss.
- Place equal portions of salad on each plate and top with the chicken. Serve Immediately.
Nutrition Facts : Calories 282.2, Fat 9.3, SaturatedFat 3.2, Cholesterol 109.7, Sodium 349.9, Carbohydrate 2.6, Fiber 0.7, Sugar 1.3, Protein 44.8
PARMESAN-CRUSTED CHICKEN WITH ARUGULA SALAD
Steps:
- 1. Coat a broiler-pan rack with cooking spray. Preheat the broiler. In a shallow bowl, combine the mustard and egg white. In another shallow bowl, combine the bread crumbs, cheese, and lemon peel. Dip the chicken into the mustard mixture, turning to coat, and then into the bread-crumb mixture, pressing to coat thoroughly with crumbs. Place the chicken on the prepared rack.
- 2. Broil 6" from the heat for 10 minutes, turning once, or until golden brown and a thermometer inserted in the thickest portion registers 160°F and the juices run clear. If the chicken browns too quickly, turn off the broiler and bake the chicken in a 350°F oven for 15 minutes, or until golden brown and a thermometer inserted in the thickest portion registers 160°F and the juices run clear.
- 3. Meanwhile, in a medium bowl, whisk together the basil, vinegar, oil, and salt. Add the watercress or arugula, tomatoes, and onion, and toss to coat well. Evenly divide the salad among 4 plates. Top each with a chicken breast.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PARMESAN CRUSTED CHICKEN
The simplest and most savory way to dress up chicken breasts for a quick supper is just to top them with mayonnaise, sprinkle with Parmesan cheese and bread crumbs, and bake. Dinner will be ready in 30 minutes or less.
Provided by Hellmann's
Categories Trusted Brands: Recipes and Tips
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F.
- Combine Hellmann's® or Best Foods® 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 399.6 calories, Carbohydrate 1.9 g, Cholesterol 95.6 mg, Fat 28.3 g, Fiber 0.1 g, Protein 31.6 g, SaturatedFat 5 g, Sodium 373.6 mg, Sugar 0.1 g
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- Preheat the oven to 475°. In a small bowl, combine 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme. Season the chicken breasts with salt and pepper, then brush them all over with the mustard mixture. Pat 2 tablespoons of the Parmesan all over each breast. Transfer the chicken breasts to a rimmed baking sheet. Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.
- Meanwhile, in a medium bowl, combine the remaining 1 teaspoon each of mustard and olive oil; stir in 1/2 teaspoon of water. Add the arugula and tomatoes, season with salt and pepper and toss well. Spoon the salad onto plates, top with the chicken and serve.
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- Preheat the oven to 475°F. In a small bowl, combine 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme.
- Season the chicken breasts with salt and pepper, then brush them all over with the mustard mixture.
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- Preheat the oven to 475°. In a small bowl, combine 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme. Season the chicken breasts with salt and pepper, then brush them all over with the mustard mixture. Pat 2 tablespoons of the Parmesan all over each breast. Transfer the chicken breasts to a rimmed baking sheet. Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.
- Meanwhile, in a medium bowl, combine the remaining 1 teaspoon each of mustard and olive oil; stir in 1/2 teaspoon of water. Add the arugula and tomatoes, season with salt and pepper and toss well. Spoon the salad onto plates, top with the chicken and serve.
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