Parmesan Crusted Chicken With Creamy Honey Mustard Dip Recipes

PARMESAN CRUSTED CHICKEN

Steps:

• Mix Spices together in a small sealable bag or container; transfer 1 tablespoon spices to a large freezer bag. To the large bag, whisk in buttermilk, Dijon and egg. Add chicken and marinate 1 hour at room temperature or up to 12 hours in the refrigerator. Store remaining spices separately.
• When ready to cook or anytime while the chicken is marinating, spread panko into an even layer on a baking sheet. Spray with cooking spray. Bake at 400 degrees F for 5 minutes or until lightly golden.
• Transfer toasted panko to a wide shallow bowl and whisk in Parmesan, flour, cornmeal and remaining spices.
• Preheat oven to 400 degrees F. Place a rack on a foil-lined baking tray and spray with cooking spray.
• Working in batches, remove chicken tenders from buttermilk and dab off excess marinade with paper towels then add to the breadcrumb bowl. Coat the chicken with a clean hand, pressing the breadcrumbs into the chicken.
• Transfer breaded chicken to the prepared baking rack. Repeat with remaining chicken. Drizzle chicken with melted butter.
• Bake at 400 degrees F for 12-18 minutes (18 only if tenders are large) then broil for 5-10 minutes until crispy, without moving the oven rack.
• Serve with desired dip of choice.

CREAMY PARMESAN MUSTARD DIP

Steps:

• Add all the ingredients to a small serving bowl and combine well. If not using immediately, cover and refrigerate until ready to serve.

PARMESAN-CRUSTED CHICKEN

Steps:

• In a food processor, pulse bread, Parmesan, parsley, and 1/4 teaspoon each salt and pepper until fine crumbs form. Transfer mixture to one shallow bowl; place egg in another.
• One at a time, dip each chicken cutlet into egg; let excess drip off, then dip into breadcrumb mixture. Press on crumbs firmly.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cutlets, two at a time, adding remaining tablespoon oil for second batch, until cooked through, 2 to 3 minutes per side.
• Wipe skillet clean. Add lemon juice and 1/4 cup water; cook over low until steaming, 1 minute. Add mustard. Remove pan from heat, and stir in butter until combined. Serve cutlets with sauce.

PARMESAN-CRUSTED CHICKEN IN CREAM SAUCE

Steps:

• Cook rice in 1-1/4 cups broth and 1/2 cup water as directed on package.
• Meanwhile, mix cracker crumbs and Parmesan on plate. Rinse chicken with water; gently shake off excess water. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
• Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and reduced-fat cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and asparagus.

PARMESAN-DIJON CHICKEN

Steps:

• Heat oven to 375°F. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.
• Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.
• Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

EASY PARMESAN CRUSTED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Combine Hellmann's® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
• Bake 20 minutes or until chicken is thoroughly cooked.