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What are some good chicken breast recipes?

I have to cook chicken breasts for my family tonight (about 2.5 lbs thin slice), and I also have parmesan breadcrumbs as an add on to the chicken. What are some good recipes that are also kinda healthy that involve breadcrumbs also?? And side dishes too if you have any suggestions. Thanks!

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2 Responses to “What are some good chicken breast recipes?”

  1. Gloria said :

    Parmesan-Crumbed Chicken Breast

    1 1/4 Cups freshly made breadcrumbs
    3/4 Cup freshly grated Parmesan cheese
    1/3 Cup finely minced parsley
    Salt and pepper — to taste 3 boneless skinless chicken breasts — halved
    1 1/2 Tablespoons Dijon mustard
    1 Cup flour — for dredging
    2 Tablespoons Water
    2 Each Eggs
    2 Tablespoons olive oil — or more if needed
    1 Tablespoon Butter — or more if needed

    Mix together the breadcrumbs, Parmesan cheese and minced parsley. Combine the eggs and water,stirring lightly. Line a cookie sheet with wax paper and set aside. Season chicken with salt and pepper to taste. Spread mustard lightly on both sides.Dredge in flour, shaking off the excess. Then dip into egg wash,letting excess drip off. Add to breadcrumb mixture them in the breadcrumb/Parmesan cheese/parsley mixture, pressing to coating evenly and completely. Arrange on prepared cookie sheet,cover loosely. Place in fridge for at least 30 minutes.
    In a large skillet, heat 2 tablespoons olive oil with 1 tablespoon butter over moderately high heat. When hot, add chicken pieces in one layer and cook for sautiing 2-3 minutes on each side or until lightly browned and crisped; lower heat to medium-low and continue to cook 4-5 minutes more or until no longer pink in center and just cooked through. Drain on paper towels. Serves 6.

  2. cookitalian said :

    I Like Chicken Picatta


    2 skinless and boneless chicken breasts, butterflied and then cut in half or a freshly boned chicken breast with skin removed pounded thin
    Sea salt and freshly ground black pepper
    All-purpose flour, seasoned with sea salt and pepper

    6 tablespoons chilled unsalted butter
    5 tablespoons extra-virgin olive oil (not the expensive type)
    1/3 cup fresh lemon juice( don’t use the plastic lemon)
    1/2 cup chicken stock(prefer homemade )
    1/4 cup brined capers, rinsed ( rinsing removes the pungent caper vinegar taste)
    1/3 cup fresh Italian parsley, washed and chopped

    Coat lightly your chicken breast in seasoned flour .

    In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. This is to cook the first chicken breast.

    When the butter and olive oil start to sizzle, add 2 pieces of chicken breast and cook for 3 minutes. (shorter if it is pounded out thin)

    When the chicken breast is browned, flip and cook other side for 3 minutes. (shorter if it is pounded out thin) Remove and transfer to plate.

    Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. (You will need the additional fat to saute the remaining chicken.) Remove pan from heat and add chicken to the plate.

    Into the pan add the fresh lemon juice, chicken stock and rinsed capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning by tasting the broth, add additional salt and pepper as needed. Return all the chicken to the pan and simmer for 5 minutes (less if it pounded thin). Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour your sauce over your sauteed chicken breast and garnish with fresh chopped Italian parsley an thin slices of lemon which were simmered in the sauce during the last few seconds of cooking. Reserve a bit of sauce to toss your fresh boiled cappelini pasta as an option. Give youself a hand, you just made Chicken Picatta!


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