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Category: Chicken
Prep Time: Cook Time: Total Time:
For the chicken:
4 boneless, skinless chicken breasts (about 6 ounces each)
2 cups homemade seasoned breadcrumbs
1 cup grated parmesan cheese
1 egg mixed with 3 tablespoons milk
1/2 cup all-purpose flour
Salt & pepper
3 tablespoons olive oil
Olive oil spray
For the pepper sauce:
2 red peppers, roasted
2 tablespoons olive oil
1 large garlic clove, peeled
Salt & pepper
3 tablespoons grated parmesan cheese
Pinch red chili flakes
To make the pepper sauce, place all of the ingredients in a blender and pulse until smooth. If too thick, drizzle in a little additional olive oil. Taste, and adjust seasonings as needed.
Trim your chicken breasts of any fat and pound to an even thickness of about 1/2 inch. Mix the flour with some salt and pepper and place in a plastic bag. Add the breasts one at a time into the flour mixture and toss to coat. Beat the egg with the milk in a shallow bowl. Mix together the cheese and breadcrumbs in a separate bowl. Taking one chicken breast at a time, first coat with the egg mixture, then the breadcrumbs pressing to help the crumbs adhere. Once all four breasts are coated, refrigerate for at least one hour.
Preheat oven to 375 degrees F. Coat the baking sheet with the olive oil, and place the chicken breasts on top. Use olive oil spray to lightly coat top of the breasts and then bake for ten minutes. Turn the breasts over, and then bake an additional 10 minutes or until they are cooked through and golden brown. Serve the chicken with a small cup of sauce for dipping.
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PARMESAN ENCRUSTED CHICKEN BREASTS WITH ROASTED PEPPER SAUCE
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Category: Chicken
Prep Time: Cook Time: Total Time:
For the chicken:
4 boneless, skinless chicken breasts (about 6 ounces each)
2 cups homemade seasoned breadcrumbs
1 cup grated parmesan cheese
1 egg mixed with 3 tablespoons milk
1/2 cup all-purpose flour
Salt & pepper
3 tablespoons olive oil
Olive oil spray
For the pepper sauce:
2 red peppers, roasted
2 tablespoons olive oil
1 large garlic clove, peeled
Salt & pepper
3 tablespoons grated parmesan cheese
Pinch red chili flakes
To make the pepper sauce, place all of the ingredients in a blender and pulse until smooth. If too thick, drizzle in a little additional olive oil. Taste, and adjust seasonings as needed.
Trim your chicken breasts of any fat and pound to an even thickness of about 1/2 inch. Mix the flour with some salt and pepper and place in a plastic bag. Add the breasts one at a time into the flour mixture and toss to coat. Beat the egg with the milk in a shallow bowl. Mix together the cheese and breadcrumbs in a separate bowl. Taking one chicken breast at a time, first coat with the egg mixture, then the breadcrumbs pressing to help the crumbs adhere. Once all four breasts are coated, refrigerate for at least one hour.
Preheat oven to 375 degrees F. Coat the baking sheet with the olive oil, and place the chicken breasts on top. Use olive oil spray to lightly coat top of the breasts and then bake for ten minutes. Turn the breasts over, and then bake an additional 10 minutes or until they are cooked through and golden brown. Serve the chicken with a small cup of sauce for dipping.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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