SWISS CHICKEN
This is a wonderful recipe. This was given to our family years ago by a good friend through the Boy Scouts. My brother would eat it all if he was allowed to and now my children who are both little love this dish. For people on a low budget this is an easy meal to make and it is easy to reheat. My mother, who does not eat chicken, loves the topping of this dish.
Provided by CARROLL
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F(175 degrees C).
- In a 9x13 inch baking dish, layer the chicken breasts, soup and water. Top each breast with a slice of Swiss cheese, then top it all with the breadcrumbs. Cut the butter or margarine into pads and place them over the top of the casserole.
- Bake in the preheated oven for 45 minutes. Let cool and serve.
Nutrition Facts : Calories 488.5 calories, Carbohydrate 24.8 g, Cholesterol 128.4 mg, Fat 24.7 g, Fiber 1.5 g, Protein 40.1 g, SaturatedFat 13.7 g, Sodium 990.3 mg, Sugar 2.3 g
SWISS CHEESE CHICKEN
Nicole Pickett of Oro Valley, Arizona tucks a little cheese into tender chicken cutlets, then tops them with a savory sauce. TIP: "I like to serve this with a four-bean salad, then finish up with a pineapple dessert for a meal in minutes," Nicole notes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine the flour, pepper and salt. Place a piece of cheese on each piece of chicken; tuck in ends and roll up. Secure with toothpicks. Roll in flour mixture. , In a large nonstick skillet, brown roll-ups in butter on each side over medium heat. Stir in the broth, wine or additional broth and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until chicken juices run clear. Remove toothpicks before serving.
Nutrition Facts :
CHICKEN CUTLET SANDWICH
I love simple dishes like this. The texture of the breaded chicken, the herbs, on a pillowy roll with some crispy lettuce. The secret for this sandwich is to make sure the chicken is pounded really thinly. Better to stack two really thin pieces of chicken than to have one thicker one. Then, it's all about the breading and herbs and the juices from the chicken soaking into the bread.
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the prosciutto and sage: Prepare a baking sheet fitted with a kitchen towel. In a large skillet, heat about 1/2 cup of the oil over low heat. When the oil begins to smoke lightly, add the prosciutto slices to the oil in the pan and cook until crispy, 1 to 2 minutes. Use a slotted spoon or spatula to remove them. Place them on the kitchen towel to drain. Next, add the sage leaves and cook until they pale in color and become crispy, 30 seconds to 1 minute. Remove and season them with salt. Set aside.
- Make the sauce: In a small bowl, whisk together the mayonnaise and red wine vinegar.
- Prepare the chicken cutlets: Prepare another baking sheet fitted with parchment paper. Sprinkle both sides of the chicken cutlets with the oregano and salt. Put the eggs in one bowl and the breadcrumbs in another. Dip each piece of chicken in the egg (on both sides) and then the breadcrumbs. Shake any excess off each one.
- Cook the chicken cutlets: Add the remaining oil to the pan used to fry the prosciutto and heat it until it smokes lightly. Use a pair of tongs to carefully add a couple of the chicken cutlets to the oil in a single layer. Cook over medium heat on the first side until golden brown, 3 to 5 minutes. Turn on their second side and cook 3 to 5 additional minutes. Cut a small incision in the middle of each cutlet to make sure they are completely cooked. If any are underdone, place in a warm oven to cook for a few additional minutes. Repeat the process with the remaining cutlets.
- Assemble the sandwiches: Spoon a generous helping of the mayonnaise mixture on the bottom half of the roll. Top with a mound of lettuce. Top with the chicken cutlets, some Parmesan, sage leaves and prosciutto slices. Drizzle with additional mayonnaise if desired. Top with the other half of the roll.
THE BEST CHICKEN CUTLETS
When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place a wire rack inside a rimmed baking sheet. Preheat the oven to 200 degrees F.
- Cut the chicken breasts in half lengthwise making 8 roughly equal pieces. (They should look like large chicken tenders.) Place one sheet of plastic wrap on a clean cutting board. Put one chicken piece in the center of the plastic wrap and top with another sheet. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick. Transfer to the prepared baking sheet. Repeat with the remaining chicken.
- Set up a standard breading station: mix the flour, 1 tablespoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon onion powder and 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes if using, if using, in a shallow dish.
- Beat the eggs with 1 tablespoon water in a second shallow dish.
- Mix the panko, Pecorino-Romano, 1 tablespoon kosher salt, the remaining 1 teaspoon granulated garlic, the remaining 1 teaspoon onion powder, 1/2 teaspoon freshly ground black pepper and the remaining 1/2 teaspoon crushed red pepper flakes if using, in a third shallow dish.
- Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat on both sides and packing the crumbs into any crevices. Transfer the chicken back to the baking sheet and repeat with the remaining chicken pieces.
- Line a clean baking sheet with a clean wire rack. Heat 2 tablespoons of the unsalted butter and 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the clean wire rack, season with salt and hold in the oven at 200 degrees F to keep warm. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 4 batches in total.
- Serve with lemon wedges, if desired.
BAKED SWISS CHICKEN
Canned soup, white wine, Swiss cheese and crushed croutons dress up the chicken breasts in this elegant entree. Ideal for unexpected guests, it requires only a few ingredients. The creamy sauce is excellent with garlic mashed potatoes or rice. -Beverly Roberge, Bristol, Connecticut
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine soup and wine; pour over chicken. Top with cheese and sprinkle with croutons. , Bake, uncovered, until a thermometer inserted in chicken reads 165°, 35-40 minutes.
Nutrition Facts : Calories 308 calories, Fat 13g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 614mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.
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