Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, italian parmesan crusted chicken breasts. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
This Parmesan Crusted Chicken is actually made without breadcrumbs! Simply combine the Parmesan cheese and the dry Italian dressing mix in a large bowl or bag. Add the chicken, toss to coat, and then place the chicken in a baking dish. I like to use some of the extra Parmesan breading to press onto the top of the chicken for even more flavor.
Italian parmesan crusted chicken breasts is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Italian parmesan crusted chicken breasts is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have italian parmesan crusted chicken breasts using 15 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Italian parmesan crusted chicken breasts:
- Get 1 stick Green onion
- Get 1/2 cup heavy cream
- Make ready Lawry's Season All Salt
- Prepare Lawry's Garlic Salt
- Prepare 1 Chicken Breast
- Prepare 1 cup Peanut oil (or whatever oil you use to fry)
- Get 1 clove Garlic
- Get 1 pinch Oregano
- Get 1 pinch Sweet Basil
- Make ready 1 pinch Cayenne Pepper
- Take 1 tbsp all-purpose flour
- Make ready 1 cup (French's) French fried onions
- Prepare ground black pepper
- Prepare bunch grated parmesan cheese
- Prepare 1/2 can Campbell's cream of chicken
Crusted Parmesan Chicken Breasts Instructions Trim the fat off each chicken breast. Rinse chicken, place in a strainer to drain. Instructions Pound out chicken breasts to ½″ thick (see tip below). Rinse and dry with paper towel.
Steps to make Italian parmesan crusted chicken breasts:
- (Assuming you have your oil pre-heating)… Clean chicken breast, removing any fat. Split the breast in half, if it isn't cut thin already. Set to the side.
- In a bowl, combine the garlic and heavy cream. Stir. Set to the side.
- In a baggie, crunch the French fried onions with bottom of butter knife or rolling pin. Set to the side.
- Combine the oregano, sweet basil, flour, parmesan cheese and the French fried onions. Mix all ingredients together, but, keep spread loosely on a plate for battering. Set to side.
- Sprinkle both sides of chicken breast with black pepper, cayenne pepper, garlic and season all salt.
- Dip seasoned chicken breasts into the heavy cream and garlic mix, completely submerging them.
- After dipped in cream, batter with French fried onion mix.
- Set in oil. Fry about 5 minutes each side, until golden brown on both sides.
- Once chicken is done frying, set on plate with paper towels to soak up residual oil.
- Coat top of chicken breast with Campbell's cream of chicken and chopped green onion. Serve with your favorite side. Enjoy!
Instructions Pound out chicken breasts to ½″ thick (see tip below). Rinse and dry with paper towel. Dip into egg whites, allowing excess to drip off. The idea with this recipe is that shredded parmesan melts, tuns golden and adheres to the chicken, forming a crust. Parmesan has such an intense flavour that you don't need any other seasonings in this.
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