Mustardparm Fried Chicken Breasts Recipes

Steps:

• Wipe down chicken breast with paper towel.
• Sprinkle with salt and pepper.
• In bowl, beat egg and mustard.
• In separate bowl combine cheese and bread crumbs.
• Dip each breast in egg mixture then coat with cheese mixture.
• Let set 10 minutes.
• Saute chicken in oil for 15-20 minutes or until tender.

Steps:

• Clean and wipe chicken breasts with damp paper towel.
• Sprinkle with salt and black pepper.
• In a bowl or pie plate, beat together the egg and mustard.
• Using a separate bowl mix together the breadcrumbs and parmesan cheese, mixing well.
• Dip each chicken breast into egg/mustard mixture, then roll in breadcrumb/cheese mixture and set on wax paper for approximately 10 minute to let coating set.
• Saute chicken in heated oil for 15-20 minutes or until tender.
• Arrange on plate, sprinkle with green pepper slices and garnish with parsley.
• Tip: Do not crowd pan when sauteing or it will steam the chicken instead of browning it.
• Enjoy!

Steps:

• Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
• Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so.
• Heat a skillet over med-high heat, and add olive oil.
• When pan is sufficiently heated, sear chicken breasts over high heat.
• Allow about 2 minutes (until lightly browned) before turning to other side.
• Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
• Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
• Personally I love this with fried rice too.

Steps:

• Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
• Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
• Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

Steps:

• Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
• When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
• Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
• Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. Dredge chicken in mustard to coat both sides, then dredge in onions. Place coated chicken in a lightly greased 9x13 inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

Steps:

• 1. Wipe Chicken with damp paper towels. Sprinkle with the salt and pepper. In a bowl, beat together the egg and mustard. In a separate bowl, combine parmesan cheese and breadcrumbs, mixing well. Dip each chicken breast in egg mixture.. Then roll in cheese mixture until evenly coated. Lay chicken on waxed paper and allow coating to set for about 10 mins. Saute chicken on both sides in heated oil for 15-20 mins or until chicken is tender... Arrange on serving plate.