arm on low.
For Parmesan chicken:
Preheat oven to 350
readcrumbs and Parmesan in another shallow bowl.
Dredge the chicken tenders
Pound the chicken breasts until they are 1/
f the ingredients under \"chicken\" except for the chicken, butter and oil
ll marinade ingredients together, except chicken, to a food processor and
s you work on the chicken, being sure to stir the
>chicken parts and salad dressing into a freezer bag. Combine the parmesan
Pound chicken gently, smooth side down, with
Combine breadcrumbs and Parmesan in another bowl. Coat chicken in flour, shaking
Place chicken breast pieces between plastic wrap
ntly pound 2 chicken breasts between 2 sheets
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.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced tomatoes; 2 tsps. minced fresh rosemary.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
Before removing from heat, stir in: 12 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.