Best Baked Parmesan Herb Chicken Strips Recipes

PARMESAN HERB CHICKEN

Steps:

• In a shallow dish, combine the first six ingredients. Dip chicken in butter, then coat with Parmesan mixture. Place in two greased 15x10x1-in. baking pans. Bake, uncovered, at 350° for 40-45 minutes or until the juices run clear.

OVEN-BAKED PARMESAN CHICKEN STRIPS

Steps:

• Spray a baking sheet with non-stick spray.
• In a shallow dish, combine milk and egg.
• In a plastic zipper bag, combine Parmesan cheese, bread crumbs, onion powder, garlic powder, thyme, basil, pepper and paprika.
• Dip chicken strips first in milk mixture, then toss to coat evenly in the breadcrumb/cheese mixture.
• Place on baking sheets and bake at 400 degrees F for 20 minutes or until golden.

PARMESAN BAKED CHICKEN STRIPS RECIPE

Steps:

• Preheat oven to 400 degrees and line two baking sheets with parchment paper.
• Mix the bread crumbs, Parmesan cheese, parsley, salt, and pepper together in a shallow pie dish or a deep plate.
• Mix the butter, lemon juice and garlic together in a second shallow pie dish or deep plate.
• Dip both sides of the chicken in the butter mixture, coating it well.
• Quickly place the chicken on the bread crumb mixture and toss the crumbs up over the edges and top of chicken breast, using either your hands or a spoon. Gently press the chicken so the crumbs on the bottom side stick to the chicken. Now turn the chicken over and again press that side into the crumbs.
• Arrange breaded chicken strips on the baking sheet and repeat steps 3 and 4 with the rest of the chicken.
• When all chicken is prepped, bake uncovered (on the middle rack of the oven) for 20 minutes or until a meat thermometer reads 165 degrees when inserted in the thickest part of the chicken breast.
• If strips aren't as golden as desired, reduce the bake time by one minute and broil on the middle rack of the oven for one minute. Be sure to watch them closely to make sure they don't burn.

PARMESAN GARLIC AND HERB CHICKEN TENDERS

Steps:

• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
• In shallow bowl, mix mayonnaise, herbs and garlic powder. In large resealable food-storage plastic bag, place bread crumbs and cheese. Coat chicken with mayonnaise mixture. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with tomato pasta sauce.

THE BEST CHICKEN PARMESAN

Steps:

• Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. 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 wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
• Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
• Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
• shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
• Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
• Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
• Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

CRUNCHY PARMESAN CHICKEN TENDERS

Steps:

• Preheat the oven to 500 degrees F.
• Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
• Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
• Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
• Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

BAKED PARMESAN CHICKEN STRIPS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut chicken breasts into strips and season with salt and pepper.
• In a re-sealable plastic bag, combine flour, garlic powder, onion powder, paprika, and Italian seasoning.
• Add the seasoned chicken strips into the flour mixture and seal the bag. Shake until the chicken strips are well coated with the flour mixture.
• Beat 3 eggs in a small bowl and dip each piece of chicken until well coated.
• In another bowl, combine bread crumbs and parmesan cheese and coat each piece of chicken with the mixture.
• Place the coated chicken strips on a greased baking sheet and bake for 35-40 minutes, flipping halfway, and bake until golden brown (times and temperatures may vary based on oven).
• Enjoy!