Baked Crisp Parmesan Romano Chicken Recipes

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OVEN BAKED PARMESAN-ROMANO CHICKEN

Parmesan and Romano cheeses combined with Italian-seasoned breadcrumbs create a golden brown crispy coating for this chicken. I have also used Asiago cheese in place of the Parmesan.

Provided by CookingONTheSide

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10



Oven Baked Parmesan-Romano Chicken image

Steps:

  • Heat oven to 375 degrees F.
  • Combine breadcrumbs, cheeses, black pepper, salt, parsley and paprika in shallow bowl; set aside.
  • Combine butter and garlic in a 9-inch pie pan.
  • Dip 1 chicken breast at a time into butter mixture; place into breadcrumb mixture, turning to coat evenly.
  • Place chicken breasts into ungreased 13x9-inch glass baking dish.
  • Drizzle with any remaining butter mixture.
  • Bake for 25-35 minutes or until chicken is lightly browned and juices run clear when pierced with a fork. (I turn mine once during the baking).

1/2 cup dried Italian breadcrumbs
1/8 cup parmesan cheese, grated
1/8 cup romano cheese, grated
1/2 teaspoon fresh ground black pepper
1/4 teaspoon seasoning salt
2 tablespoons fresh flat-leaf parsley, finely chopped
1/2 teaspoon paprika
1/2 cup butter, melted
3 teaspoons fresh garlic, minced
6 (4 ounce) boneless skinless chicken breasts

PARMESAN CRISPS

Provided by Giada De Laurentiis

Categories     appetizer

Time 10m

Yield 8 to 10 crisps

Number Of Ingredients 1



Parmesan Crisps image

Steps:

  • Preheat oven to 400 degrees F.
  • Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
  • Bake for 3 to 5 minutes or until golden and crisp. Cool.

1/2 cup grated Parmesan

BAKED CRISP PARMESAN-ROMANO CHICKEN

Categories     Bread     Chicken     Bake     Parmesan

Yield serves 4

Number Of Ingredients 12



Baked Crisp Parmesan-Romano Chicken image

Steps:

  • Preheat the oven to 400°F. Whisk together the oil, vinegar, salt, red pepper flakes, oregano, and garlic in a 9 × 13-inch baking dish. Add the chicken to the marinade in the dish, turning each piece to coat. Cover with plastic wrap, and refrigerate at least 1 hour or up to 8 hours.
  • Stir together the bread crumbs, cheeses, parsley, and pepper in a medium bowl. Line a rimmed baking sheet with parchment paper. Oil the parchment.
  • Dredge each chicken piece in the bread crumb mixture to coat; shake off excess. Transfer to the prepared baking sheet.
  • Bake the chicken until the bread crumbs are golden and the chicken is cooked through, 45 to 50 minutes. Using a spatula, loosen the chicken from the sheet before serving.

1/4 cup extra-virgin olive oil, plus more for the baking sheet
1/4 cup plus 1 tablespoon red-wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1 garlic clove, minced
1 whole chicken (3 1/2 to 4 pounds), rinsed well, patted dry, and cut into 8 pieces
1 cup fresh bread crumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Pecorino Romano cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground pepper

BAKED PARMESAN-CRUSTED CHICKEN

This kid friendly, quick, and easy baked chicken makes great leftovers for chicken salad!

Provided by chic_chef

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 1h25m

Yield 6

Number Of Ingredients 10



Baked Parmesan-Crusted Chicken image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly. Stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Place the chicken into a 9x13 inch baking dish.
  • Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.

Nutrition Facts : Calories 423.1 calories, Carbohydrate 14 g, Cholesterol 129.5 mg, Fat 28 g, Fiber 1 g, Protein 28.1 g, SaturatedFat 16.3 g, Sodium 613.6 mg, Sugar 1.2 g

¾ cup butter
2 cloves garlic, minced
1 cup dry bread crumbs
⅓ cup grated Parmesan cheese
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
¼ teaspoon pepper
½ teaspoon salt
6 (4 ounce) skinless, boneless chicken breast halves

BAKED CHICKEN WITH CRISPY PARMESAN AND TOMATOES

Think of this as an easy version of chicken Parmesan, tender chicken, tangy tomatoes and crispy bits of Parmesan. Here, there's no pounding, breading or frying required. The bath of garlicky tomatoes gently cooks the chicken, keeping it juicy, while the dusting of Parmesan returns some richness lost in choosing boneless and skinless breasts. Seek out chicken breasts on the larger side to give the Parmesan a chance to properly brown and crisp up without overcooking.

Provided by Alison Roman

Categories     dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10



Baked Chicken With Crispy Parmesan and Tomatoes image

Steps:

  • Heat oven to 425 degrees. Slice the tomatoes in half crosswise and place in a 9-by-13-inch baking dish along with garlic, thyme and crushed red pepper flakes, if using. Season with salt and pepper.
  • Season chicken with salt and pepper and nestle into baking dish. Drizzle with olive oil and bake until chicken is about halfway cooked through, about 8 to 10 minutes. Remove from oven and grate Parmesan over chicken.
  • Return to oven and continue to bake until chicken is cooked through, tomatoes are starting to caramelize and Parmesan is browned and crisp, about 10 to 12 minutes more.
  • Remove from oven and sprinkle with parsley or basil before serving, if desired, and garnish with shavings of Parmesan.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 5 grams, Protein 47 grams, SaturatedFat 2 grams, Sodium 955 milligrams, Sugar 5 grams, TransFat 0 grams

1 (28-ounce) can whole peeled tomatoes, drained
4 cloves garlic, crushed
4 sprigs thyme, oregano or rosemary
1/2 teaspoon crushed red pepper flakes (optional)
Kosher salt
Freshly ground pepper
4 large boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons olive oil
1 ounce Parmesan, plus about 2 tablespoons for garnish
1/2 cup parsley or basil, coarsely chopped (optional)

BAKED CRISP PARMESAN ROMANO CHICKEN

Make and share this Baked Crisp Parmesan Romano Chicken recipe from Food.com.

Provided by E.A.4957

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13



Baked Crisp Parmesan Romano Chicken image

Steps:

  • Preheat oven to 400 degrees.
  • Whisk together oil, vinegar, salt, red-pepper flakes, oregano, and garlic in a 9 by 13 inch baking dish.
  • Add chicken to marinade in dish, turning each piece to coat.
  • Cover with plastic wrap, and refrigerate at least 1 hour or up to 8 hours.
  • Stir together breadcrumbs, cheeses, parsley and pepper in a medium bowl.
  • Line a rimmed baking sheet with parchment paper or foil.
  • Dredge each chicken piece in breadcrumb mixture to coat;shake off excess.
  • Transfer to prepared baking sheet.
  • Bake chicken until breadcrumbs are golden and chicken is cooked through, 45 to 50 minutes.
  • Using a spatula, loosen chicken from sheet and serve.

Nutrition Facts : Calories 809.5, Fat 57.4, SaturatedFat 14.9, Cholesterol 192.7, Sodium 759.8, Carbohydrate 20.3, Fiber 1.4, Sugar 1.8, Protein 50.1

1/4 cup extra virgin olive oil
1/4 cup red wine vinegar, plus
1 tablespoon red wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1 clove garlic, minced
1 (3 1/2 lb) whole chickens, rinsed well,patted dry,and cut into 8 pieces
1 cup breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup grated pecorino romano cheese
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 teaspoon fresh ground pepper

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