Tag: recipe

Parmesan Baked Chicken Breast Recipe by Gordon Ramsay


This Parmesan mayonnaise baked chicken breast recipe has everything. It’s extremely moist, the great taste of Parmesan, and a little crunchiness. Plus, it is SIMPLE. You can never have enough great chicken breast recipes.
Parmesan Baked Chicken Breast on a fork

Table of Contents:

Blue ribbon divider used for visual effect

📰Introduction and My Rating

This recipe has a skill level of 2/10. Anybody can handle this easy dinner recipe.

This is a baked chicken recipe using an easy, tasty coating.  The “inspired by” for today goes to Melt in Your Mouth Chicken Breast at Food.com.

While it is a top rate recipe, I thought it needed a little crunch and some other small touches. But otherwise, a wonderful recipe.

The recipe starts with a base of some mayo. Add some Parmesan and seasoning. Coat some well-trimmed skinless boneless chicken breasts.

To add crunch sprinkle all sides with some Italian bread crumbs. Bake and you’re in chicken heaven.

My Rating
My rating system. Great 5 out of 5


The wife started chanting 5 and then changed Christmas dinner to this. I think she liked it. And so did I.

🐓The Chicken Breast

This recipe uses skinless boneless chicken breasts which have “grown” in my lifetime. Once upon a time, we were talking 6-8 oz. Now mostly about 10-12 oz and occasionally a full pound.

Try to pick chicken that is all about the same size. The results overall will be better since they will cook more evenly. If you are cooking more than two, larger breast to the outside of the pan helps a lot.

🥣The Coating

You need a base, and the original recipe calls for mayo. You will see in the comments that even the “mayo haters” love it. You can use a lower fat if you wish. Other similar recipes use yogurt. The yogurt is frequently non-fat.

The coat of the mayo should be light. Too much will make the chicken wet.

A final note on the mayo, Miracle Whip is NOT mayonnaise. It has some sweetness and multiple other spices. If you use it in this recipe, please realize it may convey some flavors.

The Bread Crumbs

It is always tempting to add more of something you like. I like Panko breadcrumbs. But a LIGHT sprinkle. If you do more, you will have a “Panko Chicken,” so let’s be careful.

This is an easy recipe to adjust. Cut in half for two or double for a full family. Cut the fat with low-fat mayo or use nonfat Greek yogurt.

👨‍🍳Cooking Method

I love cooking my chicken on a rack. You really need to get a rack. For a few dollars, you will become a much better cook. But get one that is “oven-safe.” Some racks are cooling racks only and have a coating.

If your local store does not have them, Amazon will. I list a few in Cooking for Two Shop, but others will work.

The Flip

I’m adding a suggest flip of the chicken halfway through the cooking. Some (not me nor many others) are having problems with a soggy bottom.

A couple of possibilities occur to me. First, previously frozen chicken or older chicken can release more fluid. Also, too much or thinner mayo could contribute. Or nothing they did.

Either way, the flip should help those cases and won’t hurt. Use a fork for the flip. Tongs may remove some coating.

Food Safety Tips

Chicken should not be rinsed for food safety. It will splatter germs over your kitchen. For more details, please see Chicken… To Rinse or Not To Rinse? .

📖Other Chicken Breast Recipes

Blue ribbon divider used for visual effect🖼️Photo Instructions

ingredients needed for Parmesan Baked Chicken Breast

Preheat oven to 375 convection or 400 regular oven. Trim and pat dry 3-4 skinless boneless chicken breasts.

mix mayo with spices and cheese

Mix in a medium bowl 1 cup mayonnaise, 1/2 cup Parmesan cheese (fresh shredded preferred), 1 1/2 teaspoon seasoning salt (I used Lawry’s), 1 teaspoon garlic powder and 1/2 teaspoon pepper. This is more than you need.

prep tray with foil and rack sprayed with PAM

Prepare a cooking sheet with aluminum foil (to help clean up) and a rack. The rack will help crispness all around. You can do without the rack, but the bottom will not be crispy. Give the rack a good spray of PAM.

dip chicken in mayo mixture

Dip the chicken in the mayonnaise Parmesan mixture. Be sure to get all surface coated. Finger use allowed, but be sure to wash well after. Note: keep it light and do not try to use all the coating.

place chicken on tray and sprinkle with lightly with bread crumbs

Lightly sprinkle with some Italian bread crumbs on both sides. I used about 1/3 cup on three large breasts. You are not coating them but just adding some crispy and flavor.

Picture of nicely browned Parmesan Baked Chicken Breast on a white plate

Bake until internal temp of 165. This will vary by oven but mostly by the size of the chicken. At 20 minutes into baking, flip the breasts with a fork. The total cooking time of about 40 minutes for medium to large. 45 minutes for huge. Let rest for 5 to 10 minutes before serving.

Parmesan Mayonnaise Baked Skinless Chicken Breast from 101 Cooking for Two

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📖 Recipe

Editors Note: Originally Published December 12, 2012, It has been buried on the blog for a while and needed to see the light of day. The pictures are re-edited. The text is re-written and buffed up.
Lilly walking


Molly setting in the yard

Gluten-Free Goddess Recipes: Gluten-Free English Muffins Recipe by Gordon Ramsay

Gluten-Free Goddess Recipes: Gluten-Free English Muffins Recipe


Lovely gluten free English muffins with nooks and crannies

Tea Worthy English Muffins


After four valiant attempts we finally have a gluten-free English muffin we can toast with pride. An English muffin worthy of Sunday jam. Worthy of artisan organic peanut butter. A slather of mashed avocado. Or cream cheese and chives. And yes. Breakfast in bed. 



These warm and golden delectables are too crispy-tender good to munch running to the bus stop or strapped in your car, cataloguing the priority of your daily tasks. 

These muffins deserve a proper plate. 



A mug of frothy chai. 


Your Sunday morning playlist.

I’m not sure why a simple English muffin is so tricky to recreate gluten-free (and in this case, also vegan- no milk and eggs to help the stubborn gluten-free flours fluff and rise). I thought it would be a snap. So I perused Alton Brown’s recipes for inspiration. Using Alton’s basic template the first batch turned out very dense, with no rise and no crunchy edges- though the dough looked promising (pictured above, rising). Dense was not a quality I wanted in my muffin. So I tried again, this time using my own original Gluten-Free Bread recipe as a template (I’m loving the combo of sorghum, potato starch and millet as a flour base for yeasted breads these days). The result was better- but still not quite there.


After a third attempt I realised that the issue might be moisture. I was creating a dough that resembled wheat dough, and I could shape it a bit and pat it into the English muffin rings, but the result was heavy and more resembled a gluten-free hockey puck.


The fourth try was the charm (sometimes perseverance pays off). I added more warm water to the dough (than seemed wise), until it was more of a thick cake batter than a stretchy playful dough.


And sweet bi-locating John from Cincinnatti! It worked.



Karina
xox






Karina’s Gluten-Free English Muffin Recipe

Recipe originally posted April 2009 by Karina Allrich.

Those of you using dairy and eggs, this GFCF recipe would translate into a more traditional recipe using milk and organic free-range eggs. You might start with one beaten egg, and slightly less milk to start out- especially if you like a dense and chewy English muffin (eggs will make them lighter and fluffier). The dough is akin to a thick, sticky cake batter.

First:

Turn your oven on for minute to warm it, then turn it off. Grease 8 English muffin rings and place them on a lined baking sheet. Sprinkle a little cornmeal inside the rings if you like.

Ingredients:


1 cup sorghum flour

1 cup potato starch (not potato flour) or tapioca starch
1/2 cup organic millet flour

Whisk together the flours, xanthan gum and sea salt.

Mix the warm water and milk; add the sugar and the yeast; stir. Set aside until the yeast begins to get poofy.

Add the proofed yeast to the dry ingredients. Add the oil, honey and egg.


Mix thoroughly. It should be more like a thick muffin batter than a bread dough. A wee bit sticky. If you need to thin a little, add a tablespoon of warm water and mix.

Allow the dough to rest for a few minutes.

Note: You can also create this dough in your bread machine. Use the mix/dough cycle. Let it rest a bit in the machine; then spoon it into the muffin rings for rising.

Spoon the dough into the eight English muffin rings. Using wet fingers press and smooth out the tops of the dough.



English muffin rings and dough, rising.


Next:

Place the baking sheet into the warm oven and allow the dough to rise. Check after 15 minutes. The dough needs to double in height.

Bake in the center of a 350ºF oven for about 20 to 25 minutes, until firm and slightly golden (gluten-free dough doesn’t brown very much; go by touch to see if they’re done).

Remove and cool on a wire rack.

Fork split in half, and toast for maximum crispy edged tender goodness.

Makes 8 English muffins.

Tip:

Wrap leftover muffins in foil, bag, and freeze for the freshest muffin experience.

Recipe Source: glutenfreegoddess.blogspot.com


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EASY EGGLESS EGGNOG RECIPE – Butter with a Side of Bread by Gordon Ramsay

EASY EGGLESS EGGNOG RECIPE - Butter with a Side of Bread


Easy Eggless Eggnog recipe can be made quickly in a blender with French vanilla pudding, milk, whipped cream and a few other basic ingredients! This homemade eggnog recipe tastes just like your favorite holiday drink, no eggs necessary!

Easy Eggless Eggnog recipe can be made quickly in a blender with French vanilla pudding, milk, whipped cream and a few other basic ingredients! This homemade eggnog recipe tastes just like your favorite holiday drink, no eggs necessary! 

Easy Eggless Eggnog has quickly become a favorite holiday drink at my house. My kids absolutely love eggnog and it is staple in our home around this time of year. I have seen homemade recipes for eggnog before, but was a little nervous to try a drink that you had to put actual eggs in and many of those recipes require a lot of cooking and stirring time as well.

Easy homemade eggnog recipe

For this homemade eggnog recipe, You only need a few basic ingredients for this version and after about 45 seconds in a blender, it is ready! It is better chilled, so allow for an hour or more in the refrigerator before serving. If the eggnog seems a little bit too thick when you are ready to serve, just add a little bit more milk and re-blend for a few seconds. I like to top mine off with a little bit of nutmeg, but I think a little dollop of whipped cream would look pretty on top too!

Easy Eggless Eggnog recipe can be made quickly in a blender with French vanilla pudding, milk, whipped cream and a few other basic ingredients! This homemade eggnog recipe tastes just like your favorite holiday drink, no eggs necessary! 

I will admit that I was a little bit skeptical about this recipe – I wasn’t sure it would actually taste anything like real eggnog. I was very surprised to find that it really does taste very close to the real thing! My kids actually think this version is better than actual eggnog, which is saying a lot because they have loved every eggnog they have tried. Anyone else done eggnog taste tests before with every single kind of eggnog you can find? Maybe that’s just my family. 😉

Ingredients in Easy Eggless Eggnog recipe

  • 1 (3.5 oz) pkg. French vanilla instant pudding
  • 5 cups milk
  • 2/3 cup sugar
  • 1 tsp. vanilla extract
  • 1 cup whipping cream, whipped
  • 1/2 tsp nutmeg

How to make Homemade Eggnog

  1. In blender, combine all ingredients except for the whipped cream and nutmeg. Blend for about 30-45 seconds until well combined.
  2. Add the whipped cream and nutmeg and blend on low for another 10-15 seconds.
  3. Chill until ready to serve. Sprinkle a little nutmeg on top right before serving.

How to make easy homemade eggless eggnog

Easy Eggless Eggnog

Easy Eggless Eggnog recipe can be made quickly in a blender with French vanilla pudding, milk, whipped cream and a few other basic ingredients! This homemade eggnog recipe tastes just like your favorite holiday drink, no eggs necessary! 

Print Pin Rate

Course: Beverage

Cuisine: American

Keyword: easy eggless eggnog

Prep Time: 5 minutes

Chill time: 1 hour

Servings: 6

Ingredients

  • 1 3.5 oz pkg. French vanilla instant pudding
  • 5 cups milk
  • 2/3 cup sugar
  • 1 tsp. vanilla extract
  • 1 cup whipping cream whipped
  • 1/2 tsp nutmeg

Instructions

  • In blender, combine all ingredients except for the whipped cream and nutmeg. Blend for about 30-45 seconds until well combined.

  • Add the whipped cream and nutmeg and blend on low for another 10-15 seconds.

  • Chill until ready to serve. Sprinkle a little nutmeg on top right before serving. Enjoy!

Easy homemade eggnog recipe

How do you whip cream?

Whipping cream is easy to do, especially if you know a little trick! Use a metal bowl and freeze it for at least 30 minutes before whipping the cream. This cuts so much time from the process! Before I learned this trick, it would take 8-10 minutes of beating the cream before it would get stiff, but now it only takes 3-4 minutes!

Place the whipping cream in the bowl immediately after removing the bowl from the freezer. Use an electric mixer turned up fairly high to beat the whipped cream. The whipped cream is ready when stiff peaks form as you lift up the beaters.

Easy Eggless Eggnog recipe can be made quickly in a blender with French vanilla pudding, milk, whipped cream and a few other basic ingredients! This homemade eggnog recipe tastes just like your favorite holiday drink, no eggs necessary! 

Easy Eggless Eggnog recipe can be made quickly in a blender with French vanilla pudding, milk, whipped cream and a few other basic ingredients! This homemade eggnog recipe tastes just like your favorite holiday drink, no eggs necessary!

Easy No-Egg Eggnog can be made quickly in a blender with French vanilla pudding, milk, whipped cream and a few other basic ingredients! Easy #eggnog #recipe for #Christmas #holidays from Butter With A Side of Bread #beverage #drink #mocktail

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