PARMESAN CRUSTED CHICKEN WITH PANKO RECIPES

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PARMESAN CRUSTED CHICKEN RECIPE | HIDDEN VALLEY® RANCH



Parmesan Crusted Chicken Recipe | Hidden Valley® Ranch image

Parmesan Crusted Ranch Mayo Chicken

Provided by Hidden Valley

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 5

½ cup mayonnaise
1 tablespoon Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Shaker
¼ cup grated Parmesan cheese
4 chicken breasts
6 tablespoons panko crumbs

Steps:

  • Preheat oven to 425°F.

  • Combine mayonnaise, ranch seasoning powder and Parmesan cheese in a bowl until well combined.

  • Place chicken breasts on a baking sheet. Spread the mayonnaise mixture over the tops of the chicken; then sprinkle evenly with the panko crumbs.

  • Bake 25–30 minutes or until chicken is cooked through. Serve hot.

Nutrition Facts : Calories 534

PARMESAN-CRUSTED CHICKEN PARM RECIPE | FOOD NETWORK ...



Parmesan-Crusted Chicken Parm Recipe | Food Network ... image

A double dose of Parmesan yields layers of deliciousness in this comforting dish. First, pounded chicken breasts are coated in Parmesan and pan-fried to a golden, crunchy exterior. They're then topped with a quick tomato sauce and more Parmesan and mozzarella before a quick trip under the broiler for a gooey, cheesy finish. Serve with a side of pasta for an easy riff on chicken Parm.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 45 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts (about 1 pound)
Kosher salt and freshly ground black pepper 
8 ounces Parmesan  
1/2 cup shredded mozzarella (about 2 ounces) 
1/2 teaspoon garlic powder 
1/2 teaspoon onion powder 
1 1/2 teaspoons Italian seasoning 
2 large eggs 
2 tablespoons olive oil 
1 clove garlic, minced 
Two 14-ounce cans tomato sauce 
1 tablespoon granulated sugar 
Pinch crushed red pepper flakes 
Fresh basil leaves, for garnish 
Pasta, for serving, optional

Steps:

  • Preheat the broiler to high.
  • Cut the chicken breasts in half lengthwise, making 4 equal pieces. (They should look like large chicken tenders.) Put one sheet of plastic wrap on a cutting board, put a piece of chicken in the center of it and top with another sheet of plastic wrap. Pound the chicken with the flat side of a meat mallet, starting from the center and working your way out to the edges, until the chicken is 1/4 inch thick. Transfer to a plate and repeat with the remaining chicken. Sprinkle the chicken with 1 teaspoon salt and a few grinds of black pepper.  
  • Grate the Parmesan in a food processor using the grater attachment to yield about 2 cups. Transfer 1/4 cup to a small bowl and mix with the mozzarella; set aside.  
  • Transfer the remaining Parmesan to a plate or shallow bowl. Add the garlic powder, onion powder and 1 teaspoon of the Italian seasoning and toss with your hands to combine. Beat the eggs, 1 teaspoon salt and a few grinds of black pepper in a separate shallow bowl. 
  • Dip one piece of chicken into the egg mixture, coating it on both sides. Press both sides of the chicken into the Parmesan mixture, pressing with your hands to help the cheese stick. Transfer to a plate and repeat with the remaining chicken. If any of the Parmesan mixture remains in the plate, press it onto the chicken.  
  • Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken, reduce the heat to medium and cook until the cheese is a nice golden brown and the chicken can be lifted easily from the skillet, 4 to 5 minutes. Flip the chicken and continue to cook until the cheese on the other side is golden brown and the chicken is cooked through, 3 to 4 minutes longer. Transfer the chicken to a baking sheet. Wipe away any pieces of cheese that remain in the skillet. 
  • Reduce the heat to low, add the garlic to the skillet and quickly stir just to soften, about 30 seconds. Stir in the tomato sauce, sugar, red pepper flakes, remaining 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper. Cover slightly to prevent splattering and cook, stirring occasionally, until the sauce has thickened slightly, about 10 minutes.  
  • Spoon 2 tablespoons of the sauce over top of each chicken piece. Divide the reserved Parmesan-mozzarella mixture over the chicken. Broil, watching closely, until the cheese is melted and turning golden brown in spots, 2 to 4 minutes depending on your broiler.  
  • To serve, spoon some sauce onto a plate and top with a piece of chicken. Garnish the chicken with some basil leaves and serve with a side of pasta, if desired.  

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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.
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Calories 600 calories per serving
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PARMESAN-CRUSTED CHICKEN PARM RECIPE | FOOD NETWORK ...
A double dose of Parmesan yields layers of deliciousness in this comforting dish. First, pounded chicken breasts are coated in Parmesan and pan-fried to a golden, crunchy exterior. They're then topped with a quick tomato sauce and more Parmesan and mozzarella before a quick trip under the broiler for a gooey, cheesy finish. Serve with a side of pasta for an easy riff on chicken Parm.
From foodnetwork.com
Reviews 4.5
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