Tonight I had planned on baking some chicken breasts with a breadcrumb and parmesan coating, but I can't find my notes and don't remember how exactly I bread these things. (As you can tell, I rarely bread anything so I'm not very good at it.) I think the breading started with the chicken in some milk, a little dijon mustard, then the crumbs and parm. Does that sound right? Do you think it would work without the dijon? Thanks again. And if anyone feels themselves getting mortally offended by my post like you did with the steamed rice, just calm down. 😉
Tonight I had planned on baking some chicken breasts with a breadcrumb and parmesan coating, but I can't find my notes and don't remember how exactly I bread these things. (As you can tell, I rarely bread anything so I'm not very good at it.) I think the breading started with the chicken in some milk, a little dijon mustard, then the crumbs and parm. Does that sound right? Do you think it would work without the dijon? Thanks again. And if anyone feels themselves getting mortally offended by my post like you did with the steamed rice, just calm down. 😉
They work great if you dredge the breasts in seasoned flour, then egg wash and then the seasoned crumbs. The mustard sounds like a good idea with chicken, but I find breaded chicken breasts to be very versatile. I usually use quite a bit of salt and pepper and then varying combinations and amounts of garlic powder, paprika, parsley and oregano.
They work great if you dredge the breasts in seasoned flour, then egg wash and then the seasoned crumbs. The mustard sounds like a good idea with chicken, but I find breaded chicken breasts to be very versatile. I usually use quite a bit of salt and pepper and then varying combinations and amounts of garlic powder, paprika, parsley and oregano.
Yum. I was planning on using similar spices myself -- I'm having some zucchini and peppers in a very hearty marinara sauce and some light alfredo noodles with the chicken, and wanted some seasonings but not much, since the other two dishes will be so strongly flavored. I'll try the flour and egg idea tonight. Thanks!
Dave Smith wrote on 23 Feb 2006 in rec.food.cooking
Quoted message said:
Glitter Ninja said:
Tonight I had planned on baking some chicken breasts with a breadcrumb and parmesan coating, but I can't find my notes and don't remember how exactly I bread these things. (As you can tell, I rarely bread anything so I'm not very good at it.) I think the breading started with the chicken in some milk, a little dijon mustard, then the crumbs and parm. Does that sound right? Do you think it would work without the dijon? Thanks again. And if anyone feels themselves getting mortally offended by my post like you did with the steamed rice, just calm down. 😉
They work great if you dredge the breasts in seasoned flour, then egg wash and then the seasoned crumbs. The mustard sounds like a good idea with chicken, but I find breaded chicken breasts to be very versatile. I usually use quite a bit of salt and pepper and then varying combinations and amounts of garlic powder, paprika, parsley and oregano.
I mix some mustard in with the eggwash...just cut back a bit on the milk/water. I like to let the pieces rest in the fridge a bit, after the breading...helps the crumbs to stick. So it's, pat dry the chicken, flour and pat off most of the excess flour on the chicken, eggwash and then the crumbs (Panko), rest in the fridge then cook.
Tonight I had planned on baking some chicken breasts with a breadcrumb and parmesan coating, but I can't find my notes and don't remember how exactly I bread these things. (As you can tell, I rarely bread anything so I'm not very good at it.) I think the breading started with the chicken in some milk, a little dijon mustard, then the crumbs and parm. Does that sound right? Do you think it would work without the dijon? Thanks again. And if anyone feels themselves getting mortally offended by my post like you did with the steamed rice, just calm down. 😉
They work great if you dredge the breasts in seasoned flour, then egg wash and then the seasoned crumbs. The mustard sounds like a good idea with chicken, but I find breaded chicken breasts to be very versatile. I usually use quite a bit of salt and pepper and then varying combinations and amounts of garlic powder, paprika, parsley and oregano.
"Glitter Ninja" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Tonight I had planned on baking some chicken breasts with a breadcrumb and parmesan coating, but I can't find my notes and don't remember how exactly I bread these things. (As you can tell, I rarely bread anything so I'm not very good at it.) I think the breading started with the chicken in some milk, a little dijon mustard, then the crumbs and parm. Does that sound right? Do you think it would work without the dijon? Thanks again. And if anyone feels themselves getting mortally offended by my post like you did with the steamed rice, just calm down. 😉
Stacia
Stacia,
I make something similar sounding. The chicken is marinated in Dijon, garlic and white wine, then coated with fresh bread crumbs that have been combined with sage and parmesan (sounds like an odd combination, but believe me the effect is outstanding!). If you're not marinating, try dredging the chicken in a small amount of flour, dipping in a beten egg/milk wash and then the bread crumbs and parm.
I make something similar sounding. The chicken is marinated in Dijon, garlic and white wine, then coated with fresh bread crumbs that have been combined with sage and parmesan (sounds like an odd combination, but believe me the effect is outstanding!).
I have a similar recipe to that. It was specifically for bone-in pieces of chicken, and a few years ago I got some suspicious chicken which I froze, and thinking the freezing probably took care of any problems, I went ahead and used the chicken with this recipe. Either the chicken or my elite cooking skillz went haywire and I gave myself and DH food poisoning. We haven't had the recipe since, but I figured last night I could try a modified version.
Quoted message said:
If you're not marinating, try dredging the chicken in a small amount of flour, dipping in a beten egg/milk wash and then the bread crumbs and parm.
That is what I did, and it was terrific. I still don't think DH would eat the original recipe, after the memories of the food poisoning.
