Parmesan Crusted Chicken
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Recipe courtesy of Hellman's Real Mayonnaise.
- 1/2 Cup mayonnaise, such as Hellmann's or Best Food
- 1/4 Cup grated Parmesan cheese
- 4 boneless, skinless chicken breast halves
- 4 Teaspoons Italian-seasoned dry bread crumbs
Preheat oven to 425 degrees F.
Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with breadcrumbs.
Bake until chicken is thoroughly cooked, about 20 minutes.
- 4 (4- to 5- oz.) boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon canola oil
- 2 tablespoons ranch dressing
- 3 ounces Parmesan cheese, grated (about 6 Tbsp.), divided
- 4 provolone cheese slices
- ¼ cup panko (Japanese-style breadcrumbs)
- 2 tablespoons unsalted butter, melted
- Chopped fresh flat-leaf parsley
Preheat oven to broil. Sprinkle chicken breasts with salt and pepper. Heat oil in a large (12-inch) nonstick skillet over medium-high. Cook chicken until a thermometer inserted in the thickest portion of each breast reaches 160°F, about 8 minutes per side. Place chicken on a baking sheet lined with aluminum foil.
Stir together ranch dressing and 2 tablespoons of the Parmesan in a small bowl. Spread ranch mixture evenly over each chicken breast. Place 1 provolone slice over each breast.
Stir together panko, melted butter, and remaining 4 tablespoons Parmesan in a small bowl. Sprinkle mixture evenly over provolone on each breast. Broil until cheese is melted and panko is golden brown, about 2 minutes. Remove from oven, and sprinkle with chopped parsley.
HELLMANN'S MAYONNAISE CHICKEN RECIPE
Delicious recipes like this Parmesan Crusted Chicken recipe I'm sharing today uses Hellmann's to make it extra delicious! You have probably heard that mayo tends to make all kinds of recipes extra moist and flavorful. This simple dinner idea PROVES it's true!
HOW DO YOU MAKE EASY MAYO CHICKEN?
Here is what you need to make this:
- Hellmann's or Best Foods Real Mayonnaise
- Grated Parmesan cheese
- Chicken Breasts
- Italian Seasoned Bread Crumbs
A lot of people spell the brand as Hellman, but it's actually Hellmann's.
It's also the same product as Best Foods mayo in case you live in another part of the country.
I've heard that using Hellmann's specifically adds moisture to meats, but this actual recipe was my first time giving it a try. It really does add an element of flavor and moisture that is like none other.
This is one of those recipes I'll be leaning back on time and again. My son and hubby are not very descriptive when I ask them if they like something I made.
They both went WAY out of their way to get me to promise that I'll make this again.
Since there are only 4 ingredients AND it bakes in 20 minutes, that was an easy promise to make!
To prepare this recipe, we will literally be slathering chicken with a mixture of mayo, seasoned breadcrumbs and parm cheese.
Then, simply bake for 20 minutes until lightly golden. This recipe is foolproof and perfect!
If you like how easy this recipe, you will also love these other chicken recipes that are also SO easy to prepare:
MORE CRUSTED CHICKEN RECIPES
EASY CHICKEN RECIPES
- 4 skinless, boneless chicken breast halves
- salt and freshly ground black pepper to taste
- 2 eggs
- 1 cup panko bread crumbs, or more as needed
- ½ cup grated Parmesan cheese
- 2 tablespoons all-purpose flour, or more if needed
- 1 cup olive oil for frying
- ½ cup prepared tomato sauce
- ¼ cup fresh mozzarella, cut into small cubes
- ¼ cup chopped fresh basil
- ½ cup grated provolone cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon olive oil
Preheat an oven to 450 degrees F (230 degrees C).
Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
Beat eggs in a shallow bowl and set aside.
Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
Place flour in a sifter or strainer sprinkle over chicken breasts, evenly coating both sides.
Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- 4 slices firm white sandwich bread, torn into large pieces
- 1/2 cup grated Parmesan cheese
- 2 tablespoons coarsely chopped fresh parsley
- Coarse salt and ground pepper
- 1 large egg, lightly beaten
- 4 boneless, skinless chicken breast cutlets (4 to 6 ounces each)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons cold butter, cut into small pieces
In a food processor, pulse bread, Parmesan, parsley, and 1/4 teaspoon each salt and pepper until fine crumbs form. Transfer mixture to one shallow bowl place egg in another.
One at a time, dip each chicken cutlet into egg let excess drip off, then dip into breadcrumb mixture. Press on crumbs firmly.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cutlets, two at a time, adding remaining tablespoon oil for second batch, until cooked through, 2 to 3 minutes per side.
Wipe skillet clean. Add lemon juice and 1/4 cup water cook over low until steaming, 1 minute. Add mustard. Remove pan from heat, and stir in butter until combined. Serve cutlets with sauce.
Parmesan Crusted Chicken Tips:
What goes with Parmesan Crusted Chicken? You can serve it with Red Potato Salad, Steak Fries, Roasted Parsnips, Caprese Pasta Salad, or many more potato, vegetable, and salad based sides.
How to bake Parmesan Crusted Chicken: It won’t be as crispy, but you can bake these instead. Spray with cooking spray and bake in a 425F oven for about 10 minutes, until they measure 165F in the center with a thermometer.
How to fry Parmesan Crusted Chicken: This recipe calls for pan-frying, but you could also deep fry these if you prefer. They should only need 3-4 minutes in 375F oil.
How to reheat: I recommend re-warming in a 300F oven for about 10 minutes, until crispy again.
Baked Parmesan-Crusted Chicken
- Calories 725
- Fat 36.0 g (55.4%)
- Saturated 9.3 g (46.7%)
- Carbs 18.7 g (6.2%)
- Fiber 0.9 g (3.6%)
- Sugars 1.1 g
- Protein 76.8 g (153.6%)
- Sodium 868.3 mg (36.2%)
medium boneless, skinless chicken breasts (about 2 pounds total)
kosher salt, plus more for seasoning
freshly ground black pepper, plus more for seasoning
finely grated Parmesan cheese
finely chopped fresh parsley leaves
Arrange a rack in the middle of the oven and heat to 425°F. Coat a wire rack with cooking spray and fit over a rimmed baking sheet.
Heat the oil in a large frying pan over medium heat until shimmering. Add the panko and cook, stirring constantly, until toasted and light golden-brown, about 2 minutes. Transfer to a wide, shallow bowl set aside to cool slightly.
Working with 1 chicken breast at a time, place inside a gallon-sized zip-top bag and pound with the flat side of a meat mallet or rolling pin to an even 1/4-inch thickness. Set the flattened chicken breast aside and repeat with the remaining breasts. Pat the chicken dry with paper towels.
Whisk the mayonnaise, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a wide, shallow bowl. Add the Parmesan, parsley, and garlic powder to the bowl of panko and stir to combine.
Season the chicken on both sides with salt and pepper. Coat each piece of chicken in the egg mixture and shake off the excess. Dredge completely in the panko and Parmesan, pressing so that the panko sticks. Place on the wire rack. Repeat with the remaining pieces of chicken.
Bake until the panko is golden-brown and the internal temperature of the chicken registers 165°F, 15 to 20 minutes.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New York.
Baked Chicken is a delicious option when you’re not making a Perfect Simple Roast Chicken or Easy Grilled Chicken.
Generally when working with breading you can either bake or fry. In this recipe with the addition of the Parmesan cheese and olive oil you’ll have enough fat to help brown the breading.
When baking the chicken be sure to give each piece of chicken some space apart from the next piece of chicken. This prevents the chicken from steaming as it cooks and helps the crust brown evenly.
We also flip the chicken halfway through the cooking time (this is the hardest part of the recipe). Because we have a breading and we are flipping the chicken we have to be careful to avoid any of the breading coming off.
- nonstick cooking spray 1 1
- cornmeal 1/2 cup 1/2 cup
- Parmesan cheese (freshly grated ) 1/3 cup 1/3 cup
- garlic powder 1/2 tsp 1/2 tsp
- black pepper 1/4 tsp 1/4 tsp
- egg whites 3 3
- boneless, skinless chicken breasts (cut into 12 thin strips) 1 1/2 lbs 680 g
Turkey Meatballs Arrabbiata
Baked Parmesan Chicken
Pound the chicken breasts until they are ¼-inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. Beat the eggs with 1 tablespoon of water in a large shallow bowl. On a second dinner plate, combine the bread crumbs and the ½ cup grated Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, dusting off the excess, then dip both sides into the egg mixture and finally dredge both sides in the breadcrumb mixture, pressing lightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large (12-inch) sauté pan over medium-low heat and cook 2 chicken breasts at a time for 2 to 3 minutes on each side, until just cooked through. Remove the cooked chicken to a plate (or keep warm in the oven see below). Add more butter and oil and cook the rest of the chicken breasts.
Toss the salad greens with the lemon vinaigrette. Place each chicken breast on a plate and pile mound of salad on top. Serve hot with shaved or grated Parmesan on top.
Notes: You can pound the meat between two sheets of wax paper, plastic wrap, or directly on a board.
To keep the cooked chicken breasts warm, place on a sheet pan in a 200-degree oven for up to 15 minutes.
Lemon Vinaigrette (Makes 3/4 Cup)
- ¼ cup freshly squeezed lemon juice (2 lemons)
- ½ cup good olive oil
- Kosher salt and freshly ground black pepper
Measure the lemon juice in a 1-cup glass measuring cup. Add the olive oil, 1 teaspoon salt and ½ teaspoon pepper and whisk together.
Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved