KITTENCAL'S CHICKEN PARMESAN (LOW-FAT AND DELICIOUS!)
Use you own favorite meatless marinara sauce for this, I use my recipe#136292 --- if you are serving the chicken with pasta you may want to keep some extra sauce warm on top of the stove --- to save some time the chicken may be made up to step#9 cooled and refrigerated until ready to continue with the recipe which makes this the perfect dish to serve at a dinner party :)
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F (oven rack set to lowest position).
- Spray a 13 x 9-inch baking pan with non-stick cooking spray.
- Place the breasts between two sheets of waxed paper, then using a mallet pound until almost half the thickness (do not pound to very thin).
- In a shallow dish combine dry breadcrumbs with 1/2 cup grated parmesan cheese, garlic powder, parsley, Italian seasoning, seasoned salt and black pepper.
- Place the flour in another shallow bowl or on a plate.
- Place the egg in a bowl and lighty beat (you should have 3 separate bowls).
- Firstly dredge the chicken in the flour, then dip into egg, lastly coat in the breadcrumb mixture pressing down with hands to adhear the mixture firmly to the chicken.
- Spray a non-stick skillet with vegetable spray or lightly brush with a little olive oil.
- Add in the breasts one or two at a time and lightly brown on both sides (about 3 minutes per side, do not cook through completely) transfer to prepared baking dish.
- Drizzle the marinara sauce over the top and around each breast (there should be some sauce between each piece of chicken).
- If you are using the mozzarella cheese sprinkle over the top and around all the chicken.
- Top with about 1/4 to 1/3 cup Parmesan cheese.
- Bake uncovered for about 25 minutes or until chicken is cooked through (cooking time should take no more than 30 minutes or the chicken will be dry).
- TO SERVE; slide a wide spatula underneath the breast/s along with some sauce and cheese that is left in the baking dish.
Nutrition Facts : Calories 281.4, Fat 7.3, SaturatedFat 2.6, Cholesterol 113.8, Sodium 409.1, Carbohydrate 19.2, Fiber 1.1, Sugar 1.3, Protein 32.6
BAKED RANCH PARMESAN CHICKEN
I found this recipe on line (don't remember where). I just made it tonight for supper and it was delicious. Very moist and flavorful.
Provided by Margo59
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Marinate chicken breasts in the ranch dressing for 4 hours or overnight.
- I opted for overnight.
- Preheat oven to 450 degrees.
- Combine bread crumbs, Parmesan cheese, black pepper, sage, salt and garlic powder; mix well.
- Remove the chicken from the ranch dressing and coat with the breadcrumb mixture.
- Place in a 13 x 9 pan baking dish.
- Bake for 20 minutes, then reduce heat to 350 degrees and bake for an additional 30 minutes or until done and juices run clear.
- Time does not reflect marinading time.
Nutrition Facts : Calories 190.3, Fat 5.7, SaturatedFat 2.2, Cholesterol 82.9, Sodium 541.5, Carbohydrate 4, Fiber 0.4, Sugar 0.3, Protein 29
KITTENCAL'S CHICKEN SALAD
This is wonderful either scooped on a bed of lettuce, stuffed in between a pita or slices of whole wheat bread --- plan ahead the mixture needs to chill for 4 hours before serving, don't even bother tasting before that time, the grapes or chopped apple must be added in just before serving --- *note* see bottom of recipe for poaching chicken breasts, I also sometimes like to add in 1/2 teaspoon curry powder, but that is only optional, recipe may be doubled :)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 2h
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl toss together chicken with celery, onions and cranberries.
- In another bowl mix all dressing ingredients until well blended; add to the chicken mixture and toss to combine.
- Cover and chill for a minumum of 4-24 hours.
- Just before serving mix in grape halves then season with black pepper.
- POACHING CHICKEN-------.
- Place the chicken breasts in a saucepan.
- Cover with water and 1/2 teaspoon salt (and 1 bay leaf optional) bring to a simmer.
- Lightly simmer over low heat for about 15 minutes.
- Remove from heat and let sit in the water for about 10 minutes.
- Cool and chop.
Nutrition Facts : Calories 389.1, Fat 19.9, SaturatedFat 5.8, Cholesterol 129.3, Sodium 577.7, Carbohydrate 19, Fiber 2.1, Sugar 11.3, Protein 33.6
CRISPY PARMESAN-RANCH CHICKEN BREASTS (STRIPS OR TENDERS)
I use the boxed Kellogg's cornflake crumbs for this, you can usually find them next to the Shake and Bake chicken coating mixes, if you are not able to find the boxed crumbs then you can use a processor to crush the cornflakes, reduce the baking time to 25 minutes for strips and for tenders bake only 20 minutes --- LOW-FAT OPTION use a healthy butter alternative in place of butter
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 13 x 9-inch baking dish.
- Set oven to 350 degrees F.
- In a shallow dish mix together the cornflake crumbs with Parmesan cheese, garlic powder (if using) black pepper and dry ranch dressing mix.
- Place the melted butter in a shallow dish.
- Coat the chicken breast or strips into the melted butter, then roll into the cornflake mixture.
- Place in prepared baking dish.
- Bake uncovered for about 30 minutes or until the chicken is cooked through (strips or tenders or chicken strips might take less time).
Nutrition Facts : Calories 289.6, Fat 17.3, SaturatedFat 9.6, Cholesterol 114.3, Sodium 406.9, Carbohydrate 3.5, Fiber 0.1, Sugar 0.5, Protein 29
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