arm on low.
For Parmesan chicken:
Preheat oven to 350
readcrumbs and Parmesan in another shallow bowl.
Dredge the chicken tenders
a bowl. Many Vietnamese Chicken recipes usually require a short time
>chicken parts and salad dressing into a freezer bag. Combine the parmesan
Pound the chicken breasts until they are 1/
Combine breadcrumbs and Parmesan in another bowl. Coat chicken in flour, shaking
Place chicken breast pieces between plastic wrap
archment paper. Combine parsley, oregano, Parmesan cheese and egg white in
Cut each chicken breast into four or five
ogether the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper
until crisp. Mix with breadcrumbs, Parmesan and parsley.
Combine butter
Combine breadcrumbs and Parmesan. Dip chicken in egg then coat in breadcrumb mixture.
Heat oil in a large frying pan over medium heat. Working in batches, shallow-fry chicken until cooked through. Drain on paper towels.
Meanwhile, combine eggplant, tomatoes, shallot and basil in a medium bowl and toss gently to combine. Season to taste.
Whisk together tapenade and extra virgin olive oil. Divide salad between serving plates and drizzle with tapenade. Top with chicken.
n a large skillet over medium-high heat, heat oil. Add chicken, season with salt and pepper, and sear until golden, 3 to 4 minutes, then flip and sear 3 minutes more.
Meanwhile, in a 6-quart slow-cooker, toss potatoes with olive oil, garlic, and thyme. Season generously with salt and pepper. Add chicken to slow cooker and toss gently, then cover and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.
Garnish with Parmesan and parsley and serve.
Preheat the oven to 350\u00b0F. Line a baking pan with foil.
Brush chicken with yogurt. Dip in combined breadcrumbs, Parmesan cheese and parsley, pressing on firmly. Transfer to a plate and refrigerate for 20 mins.
Arrange chicken on prepared pan. Spray with no stick cooking spray.
Bake for 25-30 mins, until chicken is cooked through and golden. Serve with potato wedges.
f the ingredients under \"chicken\" except for the chicken, butter and oil
Blend cracker crumbs, parmesan cheese, garlic salt and oregano together in bowl or zip lok bag. Dip chicken into melted butter and then coat with cracker crumb batter. Place on a baking sheet, sprayed with oil . Bake at 350 F for 1 1/2 hrs. Serve with parsley potatoes and peas.
Heat 2 tbsp oil in a frying pan. Cook onion, peppers and zucchini over medium heat for 6-8 mins, stirring occasionally, until softened and beginning to brown. Add chopped tomatoes and garlic. Season. Cook, stirring, for 2-3 mins, until reduced and thickened. Keep warm.
Meanwhile, sprinkle chicken with flour to coat. Dip in milk then coat in Parmesan. Heat remaining oil in a small frying pan. Cook chicken for 8-10 mins, until cooked through. Serve over ratatouille and garnish with basil.
Cut the chicken breast into strips--the size is your choice.
Crush the seasoned croutons and place in a dish.
Add the Parmesan cheese, parsley, and garlic salt--mix well.
In a separate bowl whisk the egg whites and water together.
Dip the chicken into the egg wash and then into the crumbs.
Place on sprayed pan and bake at 450 degrees for 14-16 minutes.
Serve with Ranch Dressing.
Preheat oven to 400\u00b0F. Line 2 baking trays with parchment paper. Arrange sweet potatoes in a single layer on 1 baking tray. Lightly coat with oil. Bake for 30-35 mins, until tender and golden.
Meanwhile, in a shallow dish, combine breadcrumbs and Parmesan. Season to taste. Dip chicken strips in egg then coat in crumb mixture, pressing onto chicken firmly. Place in a single layer on the second tray. Drizzle with oil and bake for 15-20 mins, until golden and cooked through.
Serve with sweet potato fries and salad.
Place each chicken breast half between 2 sheets