PAPRIKA CHICKEN
Seasoned breaded chicken breasts are fried until crispy, baked until done, then smothered in a delicious, creamy gravy. You'll crave this comfort food again and again.
Provided by Danelle
Categories Main Dishes
Time 50m
Number Of Ingredients 20
Steps:
- In small bowl, whisk together eggs and garlic. Place chicken in a large, zip-top bag and add the egg mixture. Seal tightly. Refrigerate chicken for at least 3 hours.
- In a large bowl, combine flour, paprika, salt, pepper, cayenne pepper, garlic powder, onion powder and marjoram. Reserve 1/2 cup of the flour mixture to make the gravy.
- Preheat oven to 350 degrees. Dredge the chicken breasts in the remaining flour mixture.
- Heat oil in a large skillet over medium high heat. Brown chicken for 2-3 minutes per side, until golden. Spray a 9x13 baking dish with non-stick cooking spray and place chicken in dish. Bake, uncovered for about 30 minutes, or until chicken is cooked through.
- Meanwhile, prepare the gravy. Melt butter in a large skillet over medium heat.
- Whisk in the reserved flour mixture and cook for about 1 minute. Slowly whisk in the milk, then chicken broth, until smooth. Stir in the sour cream and lemon juice.
- Season with salt and pepper, to taste. Stir in the parsley just before serving.
Nutrition Facts : Calories 648 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 251 milligrams cholesterol, Fat 31 grams fat, Fiber 2 grams fiber, Protein 50 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 1329 milligrams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
CHICKEN PAPRIKA
My whole family, full of picky eaters, loves this dish, and it's great for freezing and reheating on a cold day or for an easy dinner on cold nights. This dish comes out as more like a stew than a meat with a sauce. Serve over egg noodles or hot cooked rice. Goes great with fresh, crusty pumpernickel bread for hearty winter meal. Easy to make and can be kept on low heat on the stove for lengthy parties.
Provided by Khall88
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.
- Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.
- Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.
- Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.
- Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.
Nutrition Facts : Calories 169.8 calories, Carbohydrate 7.8 g, Cholesterol 42 mg, Fat 9.8 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 4.5 g, Sodium 313.1 mg, Sugar 1.4 g
QUICK CRISPY PARMESAN CHICKEN BREASTS
These are delicious, easy, quick, and so versatile! Eat them plain, topped with your favorite spaghetti sauce, or sliced on a Caesar salad.
Provided by SUNKIST2
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
- Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
- Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 270.6 calories, Carbohydrate 10.4 g, Cholesterol 93.4 mg, Fat 13.8 g, Fiber 0.1 g, Protein 27.7 g, SaturatedFat 7.5 g, Sodium 462.5 mg, Sugar 0.1 g
CHICKEN PAPRIKA
Crispy skinned roasted chicken breast. Yummo. Based on boneless breasts weighing about 250g each. Better still if you can get it on the bone. In the last few years getting chicken breast on the bone has been very hard to say the least so now I buy a small chicken (about 1.2k to 1.5k) and quarter it (use back to make stock) and cook for about 30 to 35 minutes in a baking tray. For a larger chicken 1.75k to 2k (you will have to up the garlic butter mix) you will need about 45 to 50 minutes. Down the temperature by about 5 to 10 degree C for fan forced ovens.
Provided by ImPat
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 180 degree Celsius.
- Mix butter and garlic together.
- Gently pull skin back on the chicken breast but do not remove. Spread 1/4 of butter/garlic mixture over meat.
- Pull skin back over, sprinkle paprika on the top of the skin, then place breasts on a baking tray lined with baking paper (don't need baking paper if using breasts on the bone).
- Repeat steps 3 and 4 with other 3 breasts.
- Put in the oven and bake for 30 minutes (35 to 40 if on the bone).
Nutrition Facts : Calories 160.5, Fat 10.5, SaturatedFat 4.3, Cholesterol 56.5, Sodium 79.4, Carbohydrate 0.5, Protein 15.2
SMOKED PAPRIKA CHICKEN BREAST
A nice simple recipe using smoked paprika. Feel free to use the ordianary sweet Hungarian if you have as much trouble getting smoked paprika as I do.
Provided by JustJanS
Categories Chicken
Time 41m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the paprika, oil, garlic, basil, salt and cayenne.
- Massage this mix into the chicken breasts and allow to stand for about 20 minutes.
- Heat a pan over medium heat, and saute on both sides until chicken is golden brown and cooked through-about 8 minutes each side depending on the thickness of your fillets.
- Add a little more oil if you need to, though there should be enough from the marinade.
- Slice on the diagonal and serve.
Nutrition Facts : Calories 336.2, Fat 13.1, SaturatedFat 2.3, Cholesterol 151, Sodium 566, Carbohydrate 1.5, Fiber 0.7, Sugar 0.2, Protein 50.5
PAPRIKA CRISPS CHICKEN BREAST
Make and share this Paprika Crisps Chicken Breast recipe from Food.com.
Provided by Aguslawa
Categories Meatloaf
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fillet the chicken breast and lay it down on a flat surface.
- Sprinkle the top of the meat with a mix of spices and crushed crisps, massaging the mix evenly into the meat. Turn the fillets over and repeat the process.
- Cool down in a fridge for about an hour and a half, so that the spices will sink inches.
- Bathe the fillets in whipped eggs and sprinkle some more spice mix on them.
- Fry for about 3 minutes, turning the meat over every minute.
Nutrition Facts : Calories 283.6, Fat 17.4, SaturatedFat 4.6, Cholesterol 173, Sodium 114.7, Carbohydrate 0.8, Fiber 0.3, Sugar 0.1, Protein 29.3
PAPRIKA-SPICED CHICKEN WITH LEMON YOGURT AND CRISPY POTATOES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, smoked sweet paprika, fine sea salt, freshly ground black pepper, olive oil, dijon mustard, garlic, lemon, fingerling potato, whole milk greek yogurt, fresh parsley
Provided by Chris Salicrup
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400˚F (200˚C).
- Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest.
- Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
- On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes.
- Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts.
- In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
- Serve the chicken with the yogurt and potato wedges.
- Enjoy!
Nutrition Facts : Calories 373 calories, Carbohydrate 32 grams, Fat 18 grams, Fiber 3 grams, Protein 20 grams, Sugar 7 grams
CRISPY PAPRIKA CHICKEN WITH TOMATOES & LENTILS
If you're looking for a quick but nutritious main meal, look no further - this healthy paprika chicken with tomatoes and lentils delivers four of your 5-a-day
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 13
Steps:
- Put the chicken breasts between two sheets of baking parchment and, using a rolling pin, roll to a 1cm thickness. Rub with the paprika, lemon zest, ½ tbsp oil, salt and pepper. Cover and set aside while you start the lentils.
- Heat the remaining oil in a pan and add the garlic, fennel seeds and fennel slices with a pinch of salt. Cook for 5 mins until starting to soften, then tip in the tomatoes, vinegar and lentils. Turn down the heat and leave to bubble away.
- Heat another non-stick frying pan over a high heat, add the chicken breasts and cook for 7 mins, turning halfway, until golden brown and cooked through. Add the watercress to the lentils and stir to wilt, then squeeze in the lemon juice. Slice the chicken then serve it alongside the lentils with a dollop of yogurt and dill.
Nutrition Facts : Calories 517 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 13 grams fiber, Protein 55 grams protein, Sodium 1.5 milligram of sodium
CHICKEN PAPRIKA (CSIRKE PAPRIKASH)
This is a great recipe! I recommend cutting up the chicken before mixing with the butter/basil tossed egg noodles. It makes it much easier to eat, and much more enjoyable, as the sauce gets to every inch of the noodles and chicken! The sauce is extra tasty, so make some good bread to sop up all the sauce! Add a wonderful salad and the meal is complete. This recipe is adapted from a recipe from the Masonic Grand Lodge of Fargo, North Dakota.
Provided by breezermom
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Melt 1 tbsp margarine in a large skillet. Cook mushrooms over medium heat until medium tender. Drain moisture from skillet. Melt another 3 tbsp margarine in the skillet, adding sliced onions and garlic. Cook until onions are tender. Stir in the vinegar and paprika.
- Meanwhile, mix flour and next 3 ingredients. Dredge the chicken breasts through the flour mixture. Place in the skillet with the vegetables, pushing them up against the side so the chicken will brown. Cook 3 to 4 minutes on each side, or until golden brown. Add water and chicken bouillon granules. Heat to a boil, then reduce to low and cover for 1 hour.
- Prepare the egg noodles according to the directions. Add 2 tbsp margarine and parsley/cilantro to taste.
- While the noodles are finishing up, remove the chicken from the heat. Add the sour cream. Add salt and pepper as needed.
- I prefer to cut my chicken up into bite size pieces and mix with the noodles. Another option is to serve the chicken on top of the noodles, topped with the sauce. It is just easier for kids and the "knife-challenged" to eat it if it is already cut up!
Nutrition Facts : Calories 612.4, Fat 42.1, SaturatedFat 17.6, Cholesterol 135.5, Sodium 640.8, Carbohydrate 32.7, Fiber 3.3, Sugar 7.2, Protein 27.9
CRUNCHY PAPRIKA CHICKEN
Make and share this Crunchy Paprika Chicken recipe from Food.com.
Provided by startnover
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a pie plate mix first 5 ingrediants.
- In another pie plate place cornflakes.
- Roll chicken breasts in butter mixture then roll in corn flakes and place on a baking sheet not allowing them to touch. ( I often sprinkle the remaining cornflakes on top).
- Bake in 375 degree oven for 50 minutes.
Nutrition Facts : Calories 333.7, Fat 16.7, SaturatedFat 3.1, Cholesterol 68.4, Sodium 582.9, Carbohydrate 16.7, Fiber 0.6, Sugar 2, Protein 28.7
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