Best 4 Parmesan Crusted Chicken Breasts Recipes

PARMESAN CRUSTED CHICKEN BREASTS WITH TOMATO AND BASIL AND POTATOES WITH PEPPERS AND ONIONS

Steps:

• Preheat oven to 500 degrees F.
• Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left whole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
• Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
• While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
• While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
• Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

PARMESAN AND PINE-NUT CRUSTED CHICKEN BREASTS

Steps:

• Place first 6 ingredients in food processor, process until nuts are chopped finely. Pour mixture onto a plate.
• Coat chicken in Egg Beaters and dredge in bread crumb mixture
• Heat olive oil in a large skillet over medium-high. Place chicken breasts in the skillet and cook 3 minutes on each side, until browned.
• Transfer chicken to a baking dish and finish cooking in the oven at 375 degrees for 15-20 minutes.
• Serve chicken topped with jarred pesto sauce or heated marinara sauce.

EASY PARMESAN CRUSTED CHICKEN BREASTS

Steps:

• 1. Cut each chicken breast in half lengthwise to make 6 smaller chicken breasts; place in a baking dish. (You can also use 4 regular size breasts without cutting, but these days I find that the chicken breasts I buy are HUGE)
• 2. Mix together remaining ingredients; spread on top of chicken breasts.
• 3. Bake at 400 for 35 to 40 minutes.

PARMESAN-CRUSTED CHICKEN BREASTS

Steps:

• Combine pesto and 2 tablespoons cheese in small bowl. Place remaining cheese in shallow dish. Rub pesto mixture under skin and over chicken (about 1 generous tablespoon per breast). Season with pepper. Place chicken meat side down on cheese; press to adhere. Refrigerate uncovered for 1 hour. (Can be prepared 4 hours ahead. Cover).
• Preheat oven to 425°F. Transfer chicken to baking sheet. Bake 15 minutes. Drizzle chicken lightly with oil and cook until crusty and cooked through, about 10 minutes. Garnish with assorted herbs if desired and serve.