PAPRIKA BAKED BEANS RECIPES

BAKED PAPRIKA-PARMESAN CHICKEN RECIPE | ALLRECIPES

Baked Paprika-Parmesan Chicken Recipe | Allrecipes image

This easy recipe takes chicken breasts breaded with a Parmesan and paprika coating is baked until golden and crispy. This unique combination of ingredients makes a fantastic dish that all your family will love.

Provided by Renae

Categories Chicken Parmesan

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

¼ cup all-purpose flour
½ cup grated Parmesan cheese
2 teaspoons paprika
½ teaspoon salt
½ teaspoon black pepper
1 egg, beaten
2 tablespoons milk
4 skinless, boneless chicken breast halves
¼ cup butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray.
Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken.
Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.

Nutrition Facts : Calories 364.2 calories, CarbohydrateContent 7.6 g, CholesterolContent 173.6 mg, FatContent 17.9 g, FiberContent 0.7 g, ProteinContent 41.5 g, SaturatedFatContent 10 g, SodiumContent 644.3 mg, SugarContent 0.7 g

BBQ BAKED BEANS | VEGETABLES RECIPES | JAMIE OLIVER RECIPE

BBQ baked beans | Vegetables recipes | Jamie Oliver recipe image

Comforting and delicious, this is a great meat-free dinner idea or, without the killer croutons, it makes a damn fine side with roasted meats.

Total Time 1 hours 25 minutes

Yield 6

Number Of Ingredients 16

Ingredients

2 red onions
2 cloves of garlic
1 fresh red chilli
2 large carrots
olive oil
1 heaped teaspoon sweet smoked paprika
1 level teaspoon cumin seeds
1 level teaspoon dried chilli flakes
6 medium sweet potatoes
1 x 700 ml jar of passata
2 x 400 g tins of mixed beans
100 ml quality BBQ sauce
a few sprigs of fresh rosemary
½ a loaf of ciabatta or stale bread
40 g Cheddar cheese optional
fat-free natural yoghurt to serve

Steps:

1. Preheat the oven to 180°C/350°F/gas 4.
2. Peel the onions and garlic, then finely slice with the chilli. Peel and chop the carrots. Put all these into a large roasting tray and place on a medium heat with a lug of oil, the paprika, cumin and chilli flakes. Cook for 20 minutes, or until softened, stirring regularly.
3. Meanwhile, scrub the sweet potatoes clean, then rub them with a little oil, sea salt and black pepper, place on a baking tray and put aside.
4. When the time’s up, stir the passata into the tray, add a splash of water to the empty jar, swirl it around and pour it in along with the beans (juice and all). Drizzle over the BBQ sauce, season lightly and stir well.
5. Pick and roughly chop the rosemary leaves, toss in a little oil and sprinkle over the top, then place in the oven for around 1 hour, or until bubbling, baked and gorgeous, adding a splash or two of water to loosen, if needed.
6. Put the tray of sweet potatoes into the oven for the same amount of time, or until soft and cooked through.
7. Around 20 minutes before the beans are ready, tear the bread into rough chunks and toss with a drizzle of oil in a roasting tray.
8. Grate over the Cheddar (if using), then place on the bottom shelf of the oven for around 15 minutes, or until crispy and golden, to make croutons.
9. Remove everything from the oven, tear up or squidge open the potatoes, and serve with the beans, dollops of yoghurt and the homemade croutons to mop up that delicious sauce, with a simple green salad on the side.

Nutrition Facts : Calories 443 calories, FatContent 5.2 g fat, SaturatedFatContent 1 g saturated fat, ProteinContent 13.6 g protein, CarbohydrateContent 87 g carbohydrate, SugarContent 29.4 g sugar, SodiumContent 1.2 g salt, FiberContent 10.3 g fibre

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