CHICKEN CROUTON HOT DISH
This recipe has practically made my mom famous. When she takes it to potluck, it's loved by all who taste it. Whenever she serves it to family, the dish is empty at the end of the meal.-Beth Gramling, Warren, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a large bowl, combine the broth, soup, sour cream and butter. Stir in croutons and chicken. , Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until heated through, 20-25 minutes.
Nutrition Facts : Calories 515 calories, Fat 26g fat (12g saturated fat), Cholesterol 115mg cholesterol, Sodium 1393mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.
CROUTON CRUSTED CHICKEN
Make and share this Crouton Crusted Chicken recipe from Food.com.
Provided by jessica0602
Categories Chicken Breast
Time 30m
Yield 6 chicken breasts, 6 serving(s)
Number Of Ingredients 4
Steps:
- preheat oven to 425 degrees.
- crush croutons.
- mix egg whites and parmesan cheese together.
- coat chicken in egg mixture.
- dip chicken in croutons. make sure both sides are coated.
- place on foil covered cookie sheet (with non stick spray) and bake at 425 degrees for 25 minutes or until juices run clear.
CHICKEN CAESAR CROUTON CUPS
Classic Caesar salad undergoes a buffet-ready makeover, here served in crispy crouton cups.
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 12 cups
Number Of Ingredients 13
Steps:
- Position an oven rack in the middle of the oven and preheat to 300 degrees F.
- Stir the butter, grated garlic and Italian seasoning in a small bowl until combined. Use a rolling pin to flatten out each slice of bread. Trim the edges to remove the crusts and make each slice into a 3-inch square. Brush both sides of each slice with the butter mixture. Press one slice into each cup of a 12-cup muffin pan, so that the bread is completely covering the bottom and the corners are coming up the sides of the cup.
- Bake until golden brown, 20 to 30 minutes. Let cool in the muffin pan 15 minutes, then transfer the crouton cups to a rack to cool completely; they will crisp up as they cool.
- Using a vegetable peeler, shave 12 small Parmesan curls onto a small plate. Finely grate the remaining Parmesan (you will need 3 tablespoons) and set aside.
- Mound the anchovies, chopped garlic and 1 teaspoon salt on a cutting board. Using the side of a chef's knife, mash and chop the anchovies and garlic until well combined, then continue to work the mixture, holding the knife blade at an angle, until a smooth paste forms.
- Whisk the egg yolk, lemon juice and mustard together in a medium bowl. Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into the yolk mixture. Continue, going slowly, until all the oil has been used and the mixture looks thick and creamy. Add the anchovy mixture and the grated Parmesan and whisk until smooth. Taste and adjust the seasoning with salt if needed.
- Toss the lettuce, chicken and half of the dressing in a large bowl, then taste and add additional dressing if desired. Mound some salad inside each crouton cup, then top each with a Parmesan curl and serve.
CHICKEN & CROUTON CASSEROLE
There are a lot of chicken casseroles out there but this is the best I've ever had. My kids love it too. Freezes well (let thaw and then bake) and works well for a covered dish meal. I like to serve it with cranberry sauce on the side. And as a reviewer suggested, I have heard of people adding chilies to this recipe. I usually broil my chicken. The results are much tenderer than boiling it. Thigh meat can also be used if you prefer.
Provided by Marg CaymanDesigns
Categories Chicken Breast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine butter and stuffing.
- Line 2 quart casserole dish with half of it.
- Sprinkle chicken over stuffing.
- Combine sour cream, soup and broth.
- Pour over chicken and top with remaining stuffing.
- Bake at 350°F for 25-30 minutes.
- Tip: I prefer broiled and diced chicken breast.
Nutrition Facts : Calories 322.8, Fat 25.5, SaturatedFat 12.3, Cholesterol 93.5, Sodium 557.6, Carbohydrate 4.8, Sugar 1.7, Protein 18.3
FRIED CHICKEN CROUTON CAESAR SALAD RECIPE BY TASTY
Here's what you need: oil-packed anchovy fillets, large egg yolk, dijon mustard, McCormick® Garlic Powder, lemon, canola oil, parmesan cheese, kosher salt, freshly ground black pepper, all purpose flour, kosher salt, McCormick® Garlic Powder, McCormick® Paprika, large eggs, buttermilk, boneless skinless chicken thighs, canola oil, little gem lettuces, cherry tomato
Provided by Mykee Del Mundo
Categories Lunch
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the Caesar dressing: In a blender or food processor, combine the anchovies, egg yolk, Dijon mustard, McCormick® Garlic Powder, lemon juice, and canola oil. Blend until combined with a consistency similar to mayonnaise. Add the Parmesan, salt, and pepper to taste, and blend until smooth. Refrigerate until ready to use.
- Make the fried chicken: In a medium bowl, combine the flour, salt, McCormick® Garlic Powder, and McCormick® Paprika. In a separate medium bowl, whisk together the eggs and buttermilk.
- Pat the chicken thighs dry with a paper towel. Coat the chicken in the flour mixture, then the egg mixture, then again in the flour mixture.
- Heat ½ inch of canola oil in a large, heavy-bottomed pan over medium-high heat until shimmering. Working in batches to avoid overcrowding the pan, add the chicken thighs to the hot oil and fry until golden brown and crisp, 6-8 minutes per side. Transfer to a paper towel-lined plate to cool, then cut into 1-inch cubes.
- Make the salad: In a large bowl, gently toss together the Little Gem lettuce, tomatoes, and Caesar dressing. Garnish with fried chicken croutons and more Parmesan.
- Enjoy!
Nutrition Facts : Calories 715 calories, Carbohydrate 44 grams, Fat 41 grams, Fiber 11 grams, Protein 46 grams, Sugar 10 grams
CROUTON CRUSHED CHICKEN TENDERS WITH ORANGE BARBEQUE SAUCE
Provided by Sandra Lee
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Cut the corner off of the bag croutons just enough to let the air escape. Place the bag onto a cutting board, cover with a kitchen towel and smash it with a rolling pin. Crush the croutons until coarse in texture.
- Set up a breading station with 3 pie plates or baking dishes. In 1 dish add the flour, and season it with poultry seasoning, and a generous pinch of salt and pepper. In the second dish mix together the egg and buttermilk. In the third dish add the crushed croutons, and the bread crumbs.
- Dip chicken tenders into the flour and shake of any excess. Then dip them into the buttermilk, and then into the bread crumb mixture making sure to thoroughly coat the tenders. Put the tenders on a baking sheet and bake for 10 to 12 minutes.
- Transfer to a platter and serve with the orange barbeque sauce.
- Orange Barbeque Dipping Sauce: Add all of the ingredients to a small bowl, and whisk together until well combined.
BIG CHICKEN & CROUTON SALAD
When it's too hot to cook, a shop-bought ready-roasted chicken is a great summer cheat
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Remove the skin from the chicken and pull the meat off the bones in chunks. Tear the meat into smaller pieces. Toast the bread, then brush with olive oil. Roughly chop into chunky croutons.
- Put the lettuce into a large bowl and scatter over the chicken, celery, onions and cucumber in layers. The salad will hold like this for up to 2 hrs in the fridge.
- Mix the mayonnaise with the vinegar and season well. Stir in the chopped tarragon, then spoon over the salad. Toss well, scatter with the croutons and serve.
Nutrition Facts : Calories 726 calories, Fat 46 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 61 grams protein, Sodium 4.1 milligram of sodium
SESAME-CROUTON ASIAN CHICKEN SALAD
This is one of the recipes from Bake-Off® Contest 44, 2010 - Katie Long, Summerfield, NC. Recipe calls for turning crunchy sesame croutons to toss with an easy and flavorful chicken salad. Tweaked it - it needed a little kick - we added red pepper flakes.:)
Provided by Manami
Categories Salad Dressings
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In 10-inch skillet, cook sesame seeds over medium-high heat 3 to 5 minutes, stirring constantly, until lightly toasted; remove from skillet to plate to cool.
- Heat oven to 375°F
- In small bowl, beat butter, 1 tablespoon of the soy sauce, 1 teaspoon of the gingerroot and 2 tablespoons of the sesame seed with electric mixer on low speed until blended.
- Carefully unroll dough into 2 rectangles.
- On each of 2 ungreased cookie sheets with sides, place 1 rectangle; press into 8x6-inch rectangle.
- Spread with butter mixture.
- Using pizza cutter, cut each rectangle lengthwise into 6 breadsticks, then cut each breadstick crosswise into 8 pieces.
- Bake 8 to 12 minutes, rotating cookie sheets halfway through baking, until crisp.
- Remove from cookie sheet to cooling rack; cool.
- Meanwhile, in large bowl, toss chicken, broccoli slaw, cucumber, carrots, cilantro, onion, cashews & red pepper flakes.
- In container with tight-fitting lid, shake olive oil, vinegar, sesame oil, sugar and remaining soy sauce, gingerroot and sesame seed until well blended.
- Just before serving, pour dressing over chicken mixture; toss to coat.
- Add croutons; stir lightly & serve!
Nutrition Facts : Calories 533.5, Fat 32.8, SaturatedFat 7.9, Cholesterol 48.1, Sodium 1383.8, Carbohydrate 40.2, Fiber 3.7, Sugar 7.2, Protein 20.9
CROUTON CHICKEN
Categories Chicken Kid-Friendly Quick & Easy
Number Of Ingredients 3
Steps:
- Preheat oven to 350. Rinse chicken and pat dry. Trim off any fat. Line a cookie sheet with aluminum foil and spray with non cooking spray. Crush entire bag of croutons. Roll tenders in sour cream. Roll tenders coated in sour cream in crouton crush. Place on cookie sheet. Bake for approximately 20 minutes.
CROUTON BREADED CHICKEN
Categories Chicken Bake Low Carb Low Fat Quick & Easy Low/No Sugar Healthy
Yield 2 servings
Number Of Ingredients 4
Steps:
- 1.6 hours (or overnight) to marinate 2.Place the chicken breasts in a medium resealable plastic bag. Pour the buttermilk over them and seal the bag. Let them soak 6 hours, or overnight, turning once or twice. 3.Preheat the oven to 450°F. Lightly mist a small non-stick baking pan or sheet with olive oil spray. Add the croutons to another resealable plastic bag. Pound them into very fine crumbs with the flat side of a meat mallet. Transfer the crumbs to a medium shallow bowl. Remove 1 breast from the bag and let any excess buttermilk drip off. Dip it into the crouton crumbs, covering the breast completely. Place the breaded breast on the prepared baking sheet. Repeat with the second breast. If crumbs remain, press them into the tops of the chicken breasts. 4.Lightly spray the chicken breasts with olive oil. Bake for 5 minutes. Flip them, being careful not to remove the coating. Lightly spray with olive oil and continue to bake for another 3 to 5 minutes, or until the coating is crisp and the chicken is no longer pink inside. ** for Chicken Parmesan- 1/4 cup low-fat marinara sauce (low-sodium, if possible) 1/2 oz (2 1/2 tbsp) finely shredded reduced-fat mozzarella cheese (no more than 3g of fat per oz.) 1 tsp grated reduced-fat Parmesan cheese (look for it in a plastic container or jar - not in the refrigerated section) Follow the directions for the Crouton Breaded Chicken, using fat-free Italian or Caesar-seasoned croutons instead of the herb-seasoned ones if you can find them (if you can't, the herb-seasoned ones are a great second choice). During the last 2 minutes of baking, top each chicken breast with half of the sauce, half of the mozzarella, and half of the parmesan. Bake until the sauce is warm, the cheese is melted, and the chicken is cooked through. Serve immediately. Recipes taken from I Can't Believe It's Not Fattening by Devin Alexander
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love