BAKED CHICKEN WITH SOUR CREAM AND BREADCRUMBS RECIPES

Steps:

• Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
• Fill a large bowl with 6 cups of water and add 1/4 cup Diamond Crystal kosher salt, stir to dissolve. (if using table salt, or sea salt, or Mortons, use half)
• Add the chicken breasts to the water and let them sit, refrigerated at least 1 hour, or up to 2 to brine.
• Remove from water, pat dry with paper towels and discard the water.
• Preheat oven 425F degrees. Spray a 9 x 12 baking dish with olive oil.
• In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Rub the spice mix over the chicken and transfer to the baking dish.
• Spread the mayonnaise evenly over the top of each breast then sprinkle with panko and Parmesan. Spray the top with olive oil spray.
• Bake until chicken reaches a minimum internal temperature of 165 degrees, 24-27 minutes.
• While the chicken bakes, slice lemon into wedges and serve with chicken.

Steps:

• Wash and dry chicken cutlets, season with salt and pepper.  Preheat oven to 450°F.
• Lightly spray a baking dish with non-stick spray.
• Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.
• Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet.
• Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.
• Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
• Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken.
• When finished, lightly spray the top of the chicken with oil spray.
• Bake 22-25 minutes, serve immediately.
• Air Fryer Directions