Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Bake: Bake Chicken Breast Recipe Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Thursday 21 August 2014

Bake Chicken Breast Recipe Chicken Breast Recipes Oven Healthy Indian for Kids with Mushrooms Jamie Olive with Sauce Ideas Baked Photos

Bake Chicken Breast Recipe Biography

Source:- Google.com.pk

Cooking bake chicken breast recipe solely for the sake of plain cooking, is not a good idea. The white breast meat is naturally the driest part of the chicken. This is why when baking a whole chicken the technique of upside down cooking is a good process; the fats from the dark meat naturally baste the white meat during cooking. When the only purpose of baking is to the chicken breasts done, other ways of doing it result in better taste meat. Bake chicken breast recipe is a super easy recipe that makes moist chicken in a flavorful sauce to serve over rice or pasta. If you love this flavor combination, make sure you check out flavors, honey mustard. Bake chicken breast recipe can be a bummer to bake because of their uneven shape and lack of flavor, but this recipe remedies both problems. By cutting the breasts in half and pounding them to an even thickness, you cut down on the cooking time and ensure that they bake evenly without drying out. To add flavor and texture, dip the chicken in a mixture of mayo and fresh thyme, then coat it with panko breadcrumbs and cheese. Tasty bake chicken breast like baked chicken with sherry mushroom sauce or baked chicken breast supreme.

Preparation Time :

This recipe has about a 10 min preparation time. And maximum it will take 1 hour for the finishing point and it will get ready in maximum 2 hours. Here are my tips on how to cook the bake chicken breast recipe and recipe is here to get you started .

Ingredients:

2 cups panko

1/2 cup shredded Emmentaler or Gruyère cheese, shredded on the small holes of a box grater (about 1 ounce)

3 tablespoons olive oil, plus more to oil the wire rack

Kosher salt

Freshly ground black pepper

1/2 cup mayonnaise

1/4 cup whole milk

4 teaspoons finely chopped fresh thyme leaves

4 boneless, skinless chicken breasts (about 1 1/2 to 2 pounds)

Method:

Heat the oven to 400°F and arrange a rack in the middle.
Line a baking sheet with aluminum foil and fit it with a wire rack.
Lightly oil the rack and set aside.
Place the panko, cheese, and measured oil in a shallow dish, season with salt and pepper, and use your hands to combine evenly.
Place the mayonnaise, milk, and thyme in another shallow dish, season with salt and pepper, and whisk to combine.
Set both dishes aside.
Cut each chicken breast in half crosswise.
Place 1 piece between 2 sheets of plastic wrap and pound to an even thickness (about 1/2 inch) with a meat mallet or the bottom of a frying pan.
Place on a large plate or second baking sheet.
Repeat with the remaining chicken pieces.
Season both sides of the chicken pieces with salt and pepper.
Dip 1 piece of chicken in the mayonnaise mixture and turn to coat.
Then dip it in the panko mixture, turn to coat, and press the mixture onto the chicken to adhere.
Place the breaded chicken on the prepared wire rack and repeat with the remaining chicken pieces, leaving at least 1/4 to 1/2 inch of space between the pieces.
Bake until the chicken is golden brown and cooked through, about 40 minutes.