CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Melt butter in saucepan.
Add green pepper and cook a few minutes.
Stir in soup, then milk.
Heat slowly; do not boil.
Add chicken and pimento.
Continue cooking slowly for about 10 minutes.
Serve with or over baked potatoes.
00\u00b0C.
Slice the chicken breasts into strips.
Season
ized bowl.
Pour the Panko Breading into a shallow bowl
Season chicken with salt and pepper. Coat both sides of chicken with hummus (about 1 T. for each cutlet). Place panko in a shallow dish. Dip chicken into panko, coating both sides.
Preheat large saute pan on medium 2-3 minutes. Place oil in pan, then add chicken; cook 3-4 minutes per side or until 165\u00b0F.
Combine remaining 1/2 cup hummus with cilantro, lime juice and water. Drizzle sauce over chicken.
Serve over rice!
-sealable plastic bag. Add Chicken and seal. Place bag into
n a medium bowl. Soak chicken pieces in egg mixture while
large skillet, toss the panko with the oil. Toast over
Cut chicken into bite size nugget pieces.
Mix in bowl with oil, garlic, salt, pepper and chili power to taste. You can add variety here, but using whatever type of seasonings you want!
Allow to marinate for 30 minutes.
DO NOT drain. Stir in panko bread crumbs into the chicken until well coated and allow to sit for 5-10 minutes to absorb the moisture and stick better.
Bake in a glass dish for 15 minutes at 475 degrees.
Serve with dipping sauces.
Preheat oven to 350 degrees.
Beat eggs in a bowl. Combine cheeses, bread crumbs and spices in a separate bowl.
Dip chicken pieces in egg, then bread crumb mixture, then egg, then bread crumb mixture again.
Place chicken on a cookie sheet and bake at 350 degrees for 35 minutes.
Serve over pasta with marinara sauce and mozzarella. Or place chicken on a hoagie roll with marinara and mozzarella for a Chicken Parmesan Sub. Also great for dipping with marinara or ranch.
Combine chicken thighs and buttermilk in a
nother low, flat dish, combine panko, parmesan, and parsley if using
ll marinade ingredients together, except chicken, to a food processor and
Combine panko bread crumbs, Parmesan cheese, salt,
mallet, gently beat the chicken breasts to a uniform thickness
Preheat oven to 400 deg.
*in one bowl combine the egg beaters and the hot sauce.
*in another bowl add the the rest of the ingredients except for the olive oil and chicken.
*dip chicken in the panko mix, egg mix, back to the panko mix.
Add one tspn olive oil in a sautee pan.
Brown the chicken for two min on each side then set aside on baking sheet.
When all the chicken breasts are cooked 2 min on each side. Throw in the oven for approximately 15 minute More or less depending on the size of your chicken breasts.
r similar sized dish, combine Panko crumbs, flour, garlic powder, crushed
Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated.
Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.
Mix melted butter, garlic and mustard. Set aside.
Mix panko crumbs, Parmesan cheese, and parsley. Set aside.
Coat chicken in mustard sauce on boths sides; dip chicken tops only in crumb mixture to coat.
Lay chicken in baking pan, crumb mixture side up.
Bake at 500 degrees for 15 minutes. Makes 4 servings.