Best Fried Chicken Breasts Recipes

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CRISPY JUICY OVEN-FRIED CHICKEN BREASTS



Crispy Juicy Oven-Fried Chicken Breasts image

This is a very crispy, moist, and tender chicken dish without the messy frying. The oven does a great job making that crispy coating we all love.

Provided by Judy in Delaware

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients 9

4 boneless, skinless chicken breasts
2 cups buttermilk
2 cups crushed herb-seasoned stuffing mix
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1 egg
1 tablespoon water
2 tablespoons peanut oil

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.

Nutrition Facts : Calories 473.6 calories, Carbohydrate 52 g, Cholesterol 112.2 mg, Fat 12.8 g, Fiber 2.9 g, Protein 35.1 g, SaturatedFat 2.9 g, Sodium 1178.1 mg, Sugar 7.4 g

SIMPLE PAN-FRIED CHICKEN BREASTS



Simple Pan-fried Chicken Breasts image

This is a dish I came up with to serve with HeatherFeather's Red Wine & Rosemary Sauce over Linguine. This is so simple and extremely easy. I pan-fry the chicken in a skillet, then prepare the sauce in the same skillet. You might get some blackened 'stuff' in the pasta sauce - I strain it first before serving.

Provided by WaterMelon

Categories     Lunch/Snacks

Time 35m

Yield 2 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breast halves
1 teaspoon kosher salt, divided
1 teaspoon fresh ground black pepper, divided
1 tablespoon olive oil
2 teaspoons parmesan cheese, grated (optional)

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.

EASY OVEN-FRIED CHICKEN BREASTS



Easy Oven-Fried Chicken Breasts image

I'm too lazy to fry chicken the traditional way. I've experimented with chili powder, Greek seasoning etc. in place of the paprika or poultry seasoning. Try what you like.

Provided by Lisa1

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup Butter Flavor Crisco
1 cup flour
2 teaspoons paprika or 2 teaspoons poultry seasoning
1 teaspoon salt
1/2 teaspoon pepper
4 skin-on bone-in chicken breasts

Steps:

  • Heat oven to 425 degrees.
  • Melt Crisco in a 13" x 9" baking pan.
  • Combine flour, paprika, salt and pepper in a bag.
  • Shake chicken pieces, one at a time, in bag to coat with flour mixture.
  • Place chicken skin side down in baking pan.
  • Bake, uncovered, 30 minutes.
  • Turn chicken.
  • Bake 30 minutes longer.

PAN FRIED PAPRIKA, GARLIC AND LEMON DIJON CHICKEN BREASTS



Pan Fried Paprika, Garlic and Lemon Dijon Chicken Breasts image

Stunningly easy but really impressive recipe! Simply marinade the chicken breasts in the sauce & pan fry them for an elegant but simple supper! Serve with rice, pasta or a medley of fresh seasonal vegetables with steamed new potatoes.This is one of my "fail safe" recipes - it is also brilliant on the Barbeque or oven baked! Also great with roasted Cherry Tomatoes. You can also use lean pork chops for this recipe.

Provided by French Tart

Categories     Chicken Breast

Time 12h45m

Yield 6 serving(s)

Number Of Ingredients 10

6 boneless skinless chicken breasts
2 tablespoons French Dijon mustard
6 garlic cloves, peeled & crushed
2 lemons, juice and rind of, unwaxed grated
2 -4 teaspoons smoked paprika
sea salt
fresh ground black pepper
1 tablespoon olive oil
4 tablespoons creme fraiche or 4 tablespoons sour cream
1 bunch cherry tomatoes, on the vine pre cooked by roasting them in a very hot oven until charred & just holding their shape

Steps:

  • Grate the lemons and then squeeze them to extract the juice.
  • Mix the lemon rind, juice, mustard, crushed garlic, salt, pepper & smoke paprika together until well blended.
  • Coat the chicken breasts with the sauce - or even better, place ALL the ingredients including the chicken into a Zip Lock bag.
  • Can be put in the fridge for up to 24 hours until needed OR can be frozen at this stage.
  • If pan frying - heat the olive oil gently and add the chicken breasts.
  • Cook on a high heat until they are browned and sealed - then cook gently for up to 20 minutes until juices run clear when pierced.
  • At this stage you can add the optional creme fraiche or sour cream for a creamier sauce.
  • The oven roasted cherry tomatoes can also be added to the pan to reheat them slightly.
  • Sprinkle with some more smoked paprika before serving & fresh parsley. Garnish with a lemon wedge if required.
  • Serve with fresh seasonal vegetables, steamed potatoes or rice & pasta.
  • OVEN BAKED VERSION: Preheat oven to 200 C or 400 F; coat the oven proof pan with the olive oil and heat it up slightly beforehand.
  • Place chicken breasts with all the sauce into the pan.
  • Turn over once during cooking which should take 30 to 45 minutes.
  • Add creme fraiche at this stage if using and scrape all the sauce from around the edges into the creamy sauce.
  • Cook for a further 2-5 minutes.
  • Serve as for pan-fried version.

Nutrition Facts : Calories 199, Fat 9.2, SaturatedFat 3.3, Cholesterol 89.2, Sodium 141.9, Carbohydrate 2.8, Fiber 0.4, Sugar 0.5, Protein 25.6

HONEY-BRINED FRIED CHICKEN BREASTS



Honey-Brined Fried Chicken Breasts image

Is there anything less inspiring than a boneless-skinless chicken breast? How do we turn this culinary snoozer into something worthwhile? Fry it.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h45m

Yield 4

Number Of Ingredients 11

3 cups cold water
¼ cup kosher salt
¼ cup honey
4 boneless skinless chicken breast halves
¼ cup buttermilk
1 cup all-purpose flour
1 teaspoon black pepper
½ teaspoon garlic salt
½ teaspoon onion salt
cayenne pepper to taste
vegetable oil for frying

Steps:

  • Mix cold water, kosher salt, and honey in a large bowl; stir until salt dissolves. Add chicken breasts, and weigh them down with a plate to keep them completely submerged. Cover entire bowl with plastic wrap and refrigerate for 1 hour.
  • Remove bowl from refrigerator; drain and dry chicken. Pour buttermilk over chicken in a large bowl. Set aside at room temperature for 15 minutes.
  • Combine flour, black pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.
  • Coat each chicken breast in flour mixture until well covered on all sides; place flour-coated chicken breasts on a cooling rack to dry for 15 minutes.
  • Heat vegetable oil in a large skillet to 350 degrees F (175 degrees C). Cook chicken breasts until browned and no longer pink in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Transfer chicken to a cooling rack; allow to cool for 5 minutes.

Nutrition Facts : Calories 481.3 calories, Carbohydrate 49.4 g, Cholesterol 65.2 mg, Fat 21.5 g, Fiber 1.3 g, Protein 22.8 g, SaturatedFat 4.2 g, Sodium 6378.4 mg, Sugar 18.2 g

OVEN-FRIED CHICKEN BREASTS



Oven-Fried Chicken Breasts image

Chicken fried in the oven. Less oil and soooo delicious! Goes great with sides or on a bun.

Provided by Girl of Deliciously Simple

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 55m

Yield 10

Number Of Ingredients 9

5 large skinless, boneless chicken breast, halved lengthwise
¾ cup vegetable oil, divided
¼ cup white vinegar
2 tablespoons salt, divided
1 tablespoon garlic powder, divided
2 teaspoons cayenne pepper, divided
¾ cup all-purpose flour
½ cup shredded Cheddar cheese
2 tablespoons chopped fresh chives

Steps:

  • Mix chicken, 1/4 cup vegetable oil, vinegar, 1 tablespoon salt, 1 1/2 teaspoon garlic powder, and 1 teaspoon cayenne pepper together in a large bowl. Cover with plastic wrap; place in the refrigerator.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour remaining 1/2 cup vegetable oil into a shallow baking pan; place in the preheating oven for 20 minutes.
  • Mix remaining 1 tablespoon salt, 1 1/2 teaspoon garlic powder, 1 teaspoon cayenne pepper, and flour together in a shallow bowl. Spread out evenly in the bowl.
  • Remove baking pan from the oven. Dredge chicken in the flour mixture, one piece at a time, and gently place into the hot oil.
  • Bake chicken in the preheated oven, turning once halfway through, until golden brown, about 30 minutes.
  • Top chicken with Cheddar cheese and chives.

Nutrition Facts : Calories 347.9 calories, Carbohydrate 8.5 g, Cholesterol 75.2 mg, Fat 22 g, Fiber 0.4 g, Protein 28 g, SaturatedFat 4.8 g, Sodium 1491 mg, Sugar 0.3 g

MUSTARDY FRIED CHICKEN BREASTS



Mustardy Fried Chicken Breasts image

I got this recipe from an ex-boyfriend's mother.It gets rave reviews every time I make it.Just be careful not to overcook the chicken.I usually use Italian style bread crumbs and yellow mustard, but you could use any combination of bread crumbs and mustard that you have. I've used dijon mustard as well with very good results.You could also bake it in the oven, just be sure to cover it so it doesn't dry out.

Provided by Zaney1

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts, you could use skin-on chicken if you prefer
1 dash black pepper
1/4 cup parmesan cheese, grated
1/4 cup dried breadcrumbs
1/2 teaspoon salt
1 egg
2 tablespoons mustard
2 tablespoons olive oil

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.

CAPRESE CHICKEN BREASTS PAN-FRIED FROM FROZEN



Caprese Chicken Breasts Pan-Fried from Frozen image

Dinner prep just got a whole lot easier, thanks to this recipe -- it allows you to cook frozen chicken breasts without having to thaw them first. You'll simply pan-fry the chicken until it's golden brown (don't worry, the oil won't spatter), then layer them with fresh tomato slices and mozzarella cheese when they're partially thawed to lock in the moisture as the chicken finishes cooking. The flavors are inspired by the classic Italian Caprese salad of tomato, mozzarella and basil -- here used as a garnish.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon olive oil
4 individually frozen boneless, skinless chicken breast halves (about 8 ounces each)
Kosher salt and freshly ground black pepper
1 beefsteak tomato, cut into four 1/4-inch-thick slices
8 ounces mozzarella, cut into four 1/4-inch-thick slices
1/4 cup fresh basil leaves

Steps:

  • Add the olive oil to a large nonstick skillet and heat over medium heat. Gently place the chicken in the skillet and cook, covered, until golden brown on the bottoms, about 10 minutes.
  • Flip the chicken, sprinkle with 1 teaspoon salt and 1 teaspoon pepper and top with the tomato and then mozzarella slices. Sprinkle the mozzarella with a pinch of salt and a few grinds of pepper. Cover the skillet and continue to cook until the mozzarella is melted and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 10 minutes more.
  • Top the chicken with the basil before serving.

EGYPTIAN CHICKEN PANNE (BREADED FRIED CHICKEN BREASTS)



Egyptian Chicken Panne (Breaded Fried Chicken Breasts) image

This is the perfect chicken dish for any occasion. Super easy and prep time includes marinating. As far as breading, many people make this by first dipping in flour, then in egg, then into bread crumbs, which does give a nice thick crust, but my recipe omits the egg and flour, using just bread crumbs, and they come out super crunchy and just as delicious! A friend of mine here in Cairo also omits the onion and marinates in garlic instead, I like the onion, but you could try garlic too. These go well with any pasta dish or rice. They make excellent leftovers for a delicious sandwich with tomato and mayo, that is if you have any left over! Enjoy!

Provided by cooking in cairo...

Categories     Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts
1 lemon, juice of
1 small onion (grated into liquid)
salt & pepper
1 cup fine breadcrumbs (you may use more or less)
oil (for frying)

Steps:

  • Take and slice your chicken breasts into thinner slices. (Using a sharp knife, and holding one hand on top of breast, slice across horizontaly giving you a thinner sliced breast. So one breast should yield about 3 thinner pieces or so.).
  • Put slices into glass mixing bowl or dish.
  • Squeeze the juice of lemon onto chicken slices.
  • Add the onion liquid (you can achieve liquid by blending onion in a blender or food processor).
  • Add salt & pepper and cover with plastic wrap, put in refrigerator for at least an hour.
  • When ready to fry, take a slice and dip into bowl filled with bread crumbs. Do this until all chicken is breaded, setting each slice on a plate. (I sometimes bread ahead of time, putting breaded slices into refrigerator until ready to fry, seems the coating stays alittle better this way.).
  • Add oil in a large frying pan, not too much, just enough to cover bottom of each slice.
  • Fry until golden brown on each side.

Nutrition Facts : Calories 167.2, Fat 3, SaturatedFat 0.7, Cholesterol 50.4, Sodium 223.6, Carbohydrate 14.6, Fiber 1, Sugar 1.8, Protein 19.3

PAN-FRIED CHICKEN BREASTS WITH INDIAN YOGURT MARINADE



Pan-Fried Chicken Breasts with Indian Yogurt Marinade image

This Pan-Fried Chicken Breasts with Indian Yogurt Marinade recipe is the perfect dinner treat. And, it's adapted from "Martha Stewart's Cooking School."=

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10

4 chicken cutlets, each 4 to 5 ounces and 1/4-inch thick
Indian Yogurt Marinade
1/4 cup all-purpose flour
Coarse salt and freshly ground pepper
2 cups panko, lightly crushed by hand
2 large eggs
Sunflower or other neutral-tasting oil, for frying
Lime wedges, for serving
Fresh cilantro, for serving
Thinly sliced onion, for serving

Steps:

  • Marinate cutlets: Place cutlets in a shallow dish and pour marinade over, turning the chicken to thoroughly coat. Cover and marinate overnight in the refrigerator. Remove cutlets from the marinade and wipe with paper towels to remove any marinade that might be clinging to them (you want them to be dry before dredging).
  • Bread cutlets: Heat oven to 200 degrees while you prepare the three components of the breading. Place flour in a shallow dish and whisk to combine with 1 teaspoon salt and 1/2 teaspoon pepper. In another shallow dish, whisk to combine panko with 1 teaspoon salt. Lightly beat eggs in a wide, shallow bowl. Dredge one cutlet at a time in the seasoned flour, turning to coat, then shake off excess. Next dip in the eggs, again making sure to coat completely and to allow the excess to drip back into bowl. Then coat with panko, patting the cutlets firmly so the coating adheres but being careful not to coat too thickly. Place coated cutlets on piece of parchment paper or a large baking sheet.
  • Pan-fry: Heat 1/4 inch oil in a large skillet on medium heat until it reaches 350 degrees. Working in batches to avoid crowding the pan, cook cutlets until golden brown on the bottom, 1 to 2 minutes. Flip with a flexible thin spatula and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more, monitoring temperature of oil to maintain 350 degrees. Transfer to a baking sheet lined with a double layer of paper towels and keep warm in the oven.
  • Serve: Arrange cutlets on a platter. Garnish with lime wedges, cilantro, and onion.

COUNTRY FRIED BONELESS CHICKEN BREASTS



Country Fried Boneless Chicken Breasts image

Another recipe for those who have a busy schedule, This is the most tender and tasty chicken you will ever eat and yet there is absolutely nothing to it! My kids love when I make this one. It's easy and requires very little ingredients. The seasonings I add and thats what makes it taste so yummy.

Provided by Deneece Gursky

Categories     Chicken

Number Of Ingredients 4

4 lbs boneless skinless chicken cutlets (thin)
1 bag autrys chicken fry (found in stores usually near the stuffing mixes)
1/2 cup water
salt, minced onion, garlic powder, pepper, onion powder

Steps:

  • 1. Mix 5 tablespoons autry chicken fry with 1/2 cup water in one bowl and add a sprinkling of each seasoning and stir.
  • 2. Pour the remaining fry mix into another bowl and add sprinkling of each seasoning to this.
  • 3. Dip meat in liquid mix and cover completely and then coat thoroughly in dry mix.
  • 4. Pan fry in oil on both sides till golden and cooked through. Make sure oil is hot when adding chicken.
  • 5. Remove to plate and best eaten while still crispy. Although leftovers are quite yummy on a kaiser roll with bacon cheese and ranch : ) You can Top chicken with your favorite white or chicken gravy but quite honestly this chicken needs no accompaniments.

OVEN FRIED BUTTERMILK CHICKEN BREASTS



Oven Fried Buttermilk Chicken Breasts image

Some of these steps can be prepped the night before to help getting dinner to the table. This recipe calls for chicken breasts but if you like a mixture of white and dark meat, the recipe can be adjusted.

Provided by Donna S.

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

4 (5 -7 ounce) boneless skinless chicken breasts (5-6 ounces each for a total weight of 1 1/4 to 1 1/2 pounds)
1 cup buttermilk
1/3 cup vegetable oil
1/3 cup unsalted butter
1 cup all-purpose flour
2 teaspoons pepper
1 teaspoon salt
1 teaspoon garlic salt
1/2 teaspoon paprika, not hot paprika
1/8 teaspoon cayenne pepper (optional)

Steps:

  • Place chicken pieces in a large, shallow pan/dish. Pour buttermilk over and turn chicken pieces to coat evenly. Cover and refrigerate at least 2 hours.
  • Preheat oven to 375 degrees.
  • Place the oil and butter in another shallow pan (a jelly roll pan is perfect) and put in a heated 375 degree oven to melt. Set aside.
  • Drain chicken in colander to remove excess liquid. Pat chicken dry with paper towels.
  • In a large plastic bag, combine the flour and seasonings.
  • Roll the chicken in the melted butter/oil mixture, then drop into the bag and shape to cover.
  • Put chicken in a baking pan. Bake for 20 minutes. With a spatula, turn the chicken over and bake 5-10 minutes longer or until the top crust begins to bubble.
  • NOTE: You can adjust this recipe to use boneless, skinless chicken thighs, or chicken tenders. The total weight of boneless, skinless meat should equal 1 1/4 to 1 1/2 pounds. You will want to reduce the cooking time for chicken tenders since they are a thinner piece of meat and will cook much quicker then a chicken breast.____I listed cayenne pepper as an optional ingredient in this recipe. I like a spicy kick to fried chicken. I probably wouldn't add the cayenne pepper if I was serving it to children._____For the buttermilk: I've used both regular and the low-fat versions. Both work well in this recipe._____For night before prepping: Mix seasoning and flour and put in plastic bag. Put chicken to marinate in buttermilk. Measure out butter and vegetable oil--combine in small covered bowl.

Nutrition Facts : Calories 593.5, Fat 36.1, SaturatedFat 12.9, Cholesterol 125.3, Sodium 741.1, Carbohydrate 27.6, Fiber 1.2, Sugar 3.1, Protein 38.3

OVEN-FRIED CAJUN CHICKEN BREASTS



Oven-Fried Cajun Chicken Breasts image

Quick and yummy variation on the oven fried chicken breast theme. Increase the Cajun seasoning if you like your food spicy. The amount prescribed is based on my kids' preference, which is for flavor, but not too much heat. Time does not include marinating time (optional).

Provided by ktdid

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless chicken breast halves
3/4 cup low-fat buttermilk
1 1/4 cups corn flake crumbs
1 tablespoon sweet Hungarian paprika
2 teaspoons cajun seasoning

Steps:

  • Preheat oven to 425°F.
  • Place chicken in a shallow nonmetal dish and pour the buttermilk over the pieces, turning to coat. Cover and refrigerate several hours or overnight. (If you forget to plan ahead, you can skip this step, just dip the chicken in buttermilk before coating with the crumb mixture.).
  • Combine cornflake crumbs, paprika and Cajun seasoning in a gallon size plastic bag. Close the bag and shake well to mix. Take one piece of chicken at a time out of the buttermilk, place in coating bag and shake to coat evenly. Place on a baking sheet or stoneware pan. repeat with remaining chicken. Lightly spritz each piece with nonstick vegetable spray or an olive oil spray. Bake at 425 F for 20-25 minutes.

Nutrition Facts : Calories 248, Fat 8.3, SaturatedFat 2.5, Cholesterol 84.2, Sodium 181.7, Carbohydrate 10.8, Fiber 0.9, Sugar 3.3, Protein 31.6

PAN-FRIED CHICKEN BREASTS WITH POLENTA AND SALSA



Pan-Fried Chicken Breasts With Polenta and Salsa image

Provided by Marian Burros

Categories     dinner, project

Time 40m

Yield 8 servings

Number Of Ingredients 14

1 1/2 cups instant polenta
4 tablespoons unsalted butter
1/2 cup coarsely grated Parmigiano-Reggiano
Salt and freshly ground black pepper
3 small ripe avocados, skinned and pitted
4 tablespoons lime juice
1 small red onion, finely diced
2 jalapeno or serrano chilies, seeded and minced
2 tablespoons fresh coriander leaves plus 4 coriander sprigs
1 tablespoon olive oil
4 large chicken breasts, halved
8 ripe plum tomatoes
4 scallions, finely chopped
2 large heads arugula

Steps:

  • Bring 6 cups of water to a boil. Carefully whisk in the polenta to prevent lumps from forming. Reduce the heat, and continuously stir the mixture until it thickens (just a couple of minutes). Remove from the heat, and stir in the butter and cheese. Season with salt and pepper. Spoon into a greased 9-by-13-inch baking dish, and spread evenly with a spatula. Allow to cool. Refrigerate, if making ahead.
  • For the guacamole, puree the avocados with the lime juice in a food processor. Stir in the onion, a quarter to a half of the minced chilies and the coriander leaves. Season to taste with salt and pepper. Refrigerate, if making ahead.
  • When ready to serve, heat the olive oil in a large nonstick pan. Add the chicken, skin-side down, and brown over high heat. Turn, and brown on the other side. Reduce the heat to medium-high, and cook the chicken until it is done, a total of about 20 minutes. Season with salt and pepper.
  • Meanwhile, make the salsa. Trim the tomatoes, quarter them and place in the food processor along with the coriander sprigs, scallions and the remaining minced chilies (or less to taste). Process until coarse. Season with salt and pepper.
  • When ready to brown the polenta, preheat the broiler. Turn out the polenta from its dish onto an oiled baking sheet, and place under the hot broiler until the surface begins to puff and brown, 3 to 5 minutes. The polenta can broil while chicken is cooking.
  • In center of a plate, place a pool of salsa. Place the polenta on top of the salsa. Arrange a few arugula leaves on the side; place a piece of chicken on the arugula, and top the chicken with guacamole.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 18 grams, Carbohydrate 37 grams, Fat 29 grams, Fiber 9 grams, Protein 30 grams, SaturatedFat 9 grams, Sodium 739 milligrams, Sugar 4 grams, TransFat 0 grams

MUSTARD/PARM FRIED CHICKEN BREASTS



Mustard/parm Fried Chicken Breasts image

Well, liking mustard, chicken and parmesan cheese, I found this recipe and had to post it! Very easy to make and lots of flavor as well. I got this from an old recipe box I had found and decided to try it, and so glad I did. Hope you like it as well. :) Recipe may be halved or doubled if you wish. I served with Au gratin potatoes and fresh corn on the cob.

Provided by OzMan

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
1 large egg
2 tablespoons prepared mustard (I used spicy brown mustard)
1/3 cup parmesan cheese
1/3 cup breadcrumbs (preferably fresh, but store bought would work also)
2 tablespoons canola oil
1 small green pepper, seeded and sliced
fresh parsley (to garnish)

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!

Nutrition Facts : Calories 290.8, Fat 12.8, SaturatedFat 2.9, Cholesterol 128.6, Sodium 662.7, Carbohydrate 8.5, Fiber 1, Sugar 1.4, Protein 33.7

FABULOUS OVEN FRIED CHEESY STUFFED CHICKEN BREASTS



Fabulous Oven Fried Cheesy Stuffed Chicken Breasts image

Of all the chicken dishes I've made, this is in my family's TOP 5 FAVORITES! I found this recipe and tried it for the first time last night and my husband and kids went nuts over how fantastic it was!! It has a unique and fabulous taste. I hope you will try it and rate it so everyone here will know if it's worth trying too!

Provided by SuzieQ in Fairfax

Categories     Low Cholesterol

Time 55m

Yield 6 breasts, 6 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
4 ounces bacon, cooked crisp, drained and crumbled
6 boneless skinless chicken breasts
6 ounces Roquefort cheese (or Feta cheese if you cannot find Roquefort)
1 teaspoon creole seasoning (Emeril's Bayou Blast recommended)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup honey
3 tablespoons Dijon mustard
1/8 teaspoon cayenne pepper
1 1/2 cups breadcrumbs

Steps:

  • Preheat the oven to 400 degrees F. Cover a baking sheet with aluminum foil and lightly oil the foil with the olive oil. Set aside.
  • Butterfly cut each chicken breast. Divide the cheese and cooked/crumbled bacon evenly among the cavities of each chicken breast. Season the chicken evenly on both sides with the Creole seasoning, salt, and pepper. In a small bowl, combine the honey, mustard, and cayenne and stir well. In a shallow dish, fill with the breadcrumbs. Brush both sides of each piece of chicken with the honey mixture, then dredge in the breadcrumbs. Place the chicken breasts on the prepared baking sheet for 40 minutes, or until the chicken is cooked through and juices run clear when pierced with a sharp knife. Serve immediately and ENJOY!

Nutrition Facts : Calories 703.9, Fat 37.1, SaturatedFat 10.2, Cholesterol 113.9, Sodium 5294.3, Carbohydrate 49.1, Fiber 12.8, Sugar 26.9, Protein 50.7

OVEN-FRIED CHICKEN BREASTS WITH NEW POTATOES



Oven-Fried Chicken Breasts With New Potatoes image

I like to par boil the potatoes and place them in the baking pan along with the chicken. They can easily be butter tossed and seasoned after they roast. Also, I have found that 1/2 a cup of bread crumbs isn't enough to well cover 4 breasts.

Provided by Annacia

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
1/2 cup breadcrumbs
1 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 eggs, beaten
1 lb small red potato
1 tablespoon butter

Steps:

  • Heat oven to 375°F.
  • Place chicken breasts between layers of plastic wrap or waxed paper; pound to 1/2-inch thick and set aside.
  • In a shallow dish, combine bread crumbs, salt and paprika on a plate.
  • Season chicken breasts with salt and pepper; dip into beaten egg, then coat with bread crumb mixture.
  • Place in an oven-proof dish and bake until lightly brown, crisp and no longer pink on the inside.
  • Meanwhile cook the potatoes in water to cover until they are tender but not mushy, about 12 minutes. Drain, toss with butter and season with salt and pepper.

OVEN FRIED PECAN CHICKEN BREASTS



Oven Fried Pecan Chicken Breasts image

Make and share this Oven Fried Pecan Chicken Breasts recipe from Food.com.

Provided by riffraff

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 cups herb seasoned stuffing mix, crushed
3/4 cup pecans, finely chopped
1/3 cup flour
6 boneless skinless chicken breasts
3 egg whites, lightly beaten
3/4 teaspoon salt
nonstick cooking spray

Steps:

  • Heat oven to 450°F.
  • Lightly coat with cooking spray a wire rack large enough to hold chicken in 1 layer; set rack in a jelly roll pan or roasting pan.
  • Mix stuffing and pecans on a piece of waxed paper.
  • Spread flour on another piece of waxed paper.
  • Roll chicken in flour to coat, shaking off excess, then dip in egg white.
  • Press in pecan mixture to coat well.
  • Lightly coat chicken with cooking spray, sprinkle with salt and place on rack.
  • Bake 25 minutes, turning once, or until lightly browned and no longer pink at center.

Nutrition Facts : Calories 257.8, Fat 11.4, SaturatedFat 1.2, Cholesterol 68.4, Sodium 394.9, Carbohydrate 7.3, Fiber 1.5, Sugar 0.7, Protein 31

FRIED CHICKEN BREASTS IN HORSERADISH WHITE SAUCE



Fried Chicken Breasts in Horseradish White Sauce image

Pol Martin Cookbook: Easy Cooking For Today Please Note: This is two recipes in one, because when you are doing the chicken recipe it asks for 1 1/2 cups of the horseradish white sauce. So it is advised to make the sauce first.

Provided by daisygrl64

Categories     Sauces

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

4 tablespoons butter
2 tablespoons onions, chopped
4 tablespoons flour
2 cups hot milk
1/4 teaspoon nutmeg
2 1/2 tablespoons horseradish
1 pinch paprika
salt and pepper (if necessary)
2 large whole chicken breasts, de-boned, skinned and cleaned
1 cup seasoned flour
2 eggs, beaten
1 1/2 cups breadcrumbs
2 tablespoons vegetable oil
1 1/2 cups horseradish white sauce, hot
salt and pepper

Steps:

  • Sauce:.
  • Heat butter in saucepan, when hot add onions cover and cook for 3 minutes over low heat.
  • add flour and mix, cook uncovered for 1 minute.
  • pour half of milk and mix well. add remaining milk, season and add spices.
  • bring sauce to a boil, continue cooking 8 to 10 minutes, uncovered over medium-low heat, stir frequently.
  • mix in horseradish and simmer 2 minutes.
  • Chicken:.
  • Preheat oven to 375*F (190*C).
  • Dredge chicken with flour, Dip into beaten eggs and coat with breadcrumbs.
  • Heat oil in frying pan, when hot add chicken and cook 4 minutes over medium-high heat.
  • turn chicken over, continue cooking 4 minutes, and season with salt and pepper.
  • remove chicken from pan, place in baking dish and bake for 10 to 12 more minutes.
  • to serve pour sauce over chicken.

Nutrition Facts : Calories 723.1, Fat 37.8, SaturatedFat 15, Cholesterol 147.2, Sodium 855.5, Carbohydrate 75, Fiber 3.5, Sugar 7.8, Protein 20.5

TENDER PAN-FRIED CHICKEN BREASTS



Tender Pan-Fried Chicken Breasts image

First pan-fried, then baked, this will be the most tender, moist chicken you will ever try.

Provided by Alesia

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 55m

Yield 8

Number Of Ingredients 13

2 cups flour
1 tablespoon dried tarragon
2 tablespoons salt
1 tablespoon ground ginger
2 tablespoons ground black pepper
1 tablespoon dry mustard powder
1 tablespoon dried thyme leaves
1 teaspoon garlic powder
1 teaspoon dried oregano
1 egg
¼ cup milk
8 (6 ounce) skinless, boneless chicken breast halves
½ cup vegetable oil

Steps:

  • Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.

Nutrition Facts : Calories 453.2 calories, Carbohydrate 27 g, Cholesterol 120.9 mg, Fat 19.4 g, Fiber 1.8 g, Protein 40.5 g, SaturatedFat 3.7 g, Sodium 1842.9 mg, Sugar 0.6 g

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