WW PARMESAN CRUSTED CHICKEN RECIPES

Name: Parmesan & Herb Crusted Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 lbs Atlantic Salmon; 1/2 cup parmesan cheese, shredded; 3 tbsp mayonnaise; 1 clove garlic, minced; 2 tsp fresh parsley, chopped; 1 tsp dill ((dried)); cracked black pepper; salt

BAKED SALMON WITH MAYO (PARMESAN & HERB CRUSTED)

Baked Salmon with Mayo (Parmesan & Herb Crusted) image

Not only will this parmesan and herb crusted salmon impress your family, but your friends too! This dish is also great to cook up when you’re having friends over! They’ll look forward to it with every visit.

Provided by Marci of My Heavenly Recipes

Categories Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 8

Ingredients

1 1/2 lbs Atlantic Salmon
1/2 cup parmesan cheese, shredded
3 tbsp mayonnaise
1 clove garlic, minced
2 tsp fresh parsley, chopped
1 tsp dill ((dried))
cracked black pepper
salt

Steps:

Preheat oven to 425 degrees. Spray a non-stick shallow glass pan with non-stick spray.
Rinse Salmon and pat dry. Cut into 4 pieces.
Salt and pepper salmon on both sides.
In a bowl combine all ingredients and stir into a paste.
Evenly spread on top of salmon (skin side down on pan).
Bake uncovered for 12-15 minutes until top is golden brown.

Nutrition Facts : Calories 362 kcal, ProteinContent 38 g, FatContent 21 g, SaturatedFatContent 4 g, CholesterolContent 106 mg, SodiumContent 340 mg, ServingSize 1 serving

COCONUT CHICKEN SALAD WITH WARM HONEY MUSTARD VINAIGRETTE

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette image

Warm oven-fried coconut chicken over a bed of baby greens, cucumber, tomato, shredded carrots topped with a hot honey mustard vinaigrette. It's the perfect mix of salty and sweet, warm and cold.

Provided by Gina

Categories Dinner Salad

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 3

Number Of Ingredients 15

Ingredients

6 about 12 oz chicken tenderloins
6 tbsp shredded sweetened coconut
1/4 cup panko crumbs (or GF panko)
2 tbsp crushed corn flake crumbs
1/3 cup egg whites (beaten)
pinch salt
olive oil spray
6 cups mixed baby greens
3/4 cup shredded carrots
1 large tomato (sliced)
1 small cucumber (sliced)
1 tbsp oil
1 tbsp honey
1 tbsp white vinegar (balsamic would work too)
2 tsp dijon mustard

Steps:

Whisk all vinaigrette ingredients; set aside.
Preheat oven to 375°.
Combine coconut flakes, panko, cornflake crumbs and salt in a bowl.
Put egg whites or egg beaters in another bowl.
Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture.
Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly spray with olive oil spray and bake for 30 minutes turning halfway, or until chicken is cooked through.
Place 2 cups baby greens on each plate. Divide carrots, cucumber, tomato evenly between each plate.
When chicken is ready slice on the diagonal and place on top of greens.
Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tbsp each.

Nutrition Facts : Calories 397 kcal, CarbohydrateContent 32.5 g, ProteinContent 27 g, FatContent 11 g, FiberContent 4.5 g, SugarContent 10 g, ServingSize 1 serving

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BAKED SALMON WITH MAYO (PARMESAN & HERB CRUSTED)

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