PARMESAN CRUSTED CHICKEN ALFREDO RECIPE RECIPES
TOP SECRET RECIPES | BJ'S RESTAURANT AND BREWHOUSE ...
Menu Description: "Our marinated chicken breast coated with Parmesan cheese and crunchy panko breadcrumbs, lightly pounded and pan fried to a golden brown. Served with white cheddar mashed potatoes and steamed broccoli and topped with a lemon Chardonnay butter sauce, sun-dried tomatoes, fresh basil and Parmesan cheese." This re-creation lays out a great way to prepare that 4-pack of chicken breasts you dropped into your shopping cart. While you're at the market, head down the aisle where the Asian foods are parked and pick up some Japanese breadcrumbs, also called "panko" breadcrumbs. Combining these coarse breadcrumbs with shredded Parmesan cheese makes a crispy breading for the chicken that doesn't even need a sauce to taste good. Still, the lemony Chardonnay butter sauce used at the restaurant is cloned here too, so you'll have the complete flavor experience. You'll want to plan ahead a bit for this dish since the chicken fillets will need to marinate in the brine solution for 2 to 3 hours. This dish goes great with the clone recipe for BJ's White Cheddar Mashed Potatoes. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 3 hours 40 minutes0S
Prep Time 1 hours 50 minutes0S
Cook Time 1 hours 50 minutes0S
Number Of Ingredients 20
Nutrition Facts : Calories 600 calories
CHICKEN TIKKA MASALA – INSTANT POT RECIPES
Chunks of marinated chicken in a creamy spiced curry sauce.
Provided by Chop Secrets
Prep Time 30 minutes
Cook Time 30 minutes
Yield 6 people
Number Of Ingredients 17
Steps:
- Combine the Chicken Mixture ingredients in a ziplock bag, mix to thoroughly coat chicken and refrigerate at least 30 minutes up to 24 hours.
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, add onion, garlic, turmeric, garam masala and chili powder to the pot and saute until onion is soft, 3-4 minutes.
- Add tomatoes and tomato sauce to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add the chicken and the yogurt marinade to the pot and stir.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for strong>5 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Carefully remove the meat from the pot to a cutting board and coarsely chop.
- Stir in the cream, add back the chicken and adjust the seasonings.
- Garnish with cilantro and serve warm over rice or with naan or roti.
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