|Look & Cook: Chicken Classics|
|by Anne Willan|
Hands-on culinary instruction, preparation tips, and hundreds of close-up, step-by-step photographs accompany a collection of more than fifty dele...
Tip: Try skinless chicken breast for more results.
1 - 10 of 16 for crispy skinless chicken breast
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My recommendation: Try ... an assembly line: chicken cutlets, then egg ... mixture. Slice each breast length-wise to create ... is very tasty, crispy and makes very moist cutlets - Bon Appetite!
Heat oven to ... warm water. Add chicken strips, stir to ... chicken on pan. Bake 15-20 minutes or until no longer pink in the center. Serve with BBQ sauce.
Preheat oven to 400°F. Lightly pound the chicken breasts between plastic wrap ... chicken and oranges, until chicken is cooked through, about 20 minutes.
Rinse chicken. Pat dry. ... mixture. Roll in crackers. Place on ungreased cookie sheet. Bake at 400 degrees for 10-12 minutes. Serve with dipping sauce.
In pie plate, dip chicken into egg; coat ... soup, milk and water. Heat through, stirring occasionally. Spoon soup mixture over chicken. Serve with rice.
1. In pie plate dip chicken into egg; coat ... water. Heat through, stirring occasionally. Spoon soup mixture over chicken. Serve with rice. 4 servings.
Combine corn flake ... and salt. Dip chicken in melted butter ... if using regular breasts. Bake at ... using boneless breasts. Do not turn during baking.
Cut into 4 ... a time, dip chicken in flour first, ... Roll strips in crumb mixture to coat. Cook strips 3 to 4 minutes on each side. Makes 4 to 6 servings.
Brush chicken breast halves with mayonnaise. ... or until chicken is done and coating is crispy. Yield: 4 servings. Serving size: 1 chicken breast half.
In paper or ... beat slightly. Dip chicken pieces in egg ... remaining chicken pieces. Serve with sweet and sour sauce. Makes 4 servings; about 20 nuggets.
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