quick chicken recipe

These Crispy Oven Baked Chicken Schnitzels are a healthy alternative to your deep-fried schnitzel. Perfect when you are craving fried comfort food but want a healthier option. Whether you are serving these with a salad, mash or in a bun for a sandwich, these crispy, juicy and extra crunchy schnitzels are perfect!  Learn how to get an oven-baked Schnitzel that’s extra crunchy! A healthy twist on a family favorite!

Crispy Oven Baked Chicken Schnitzels Recipe

panko breadcrumbs

oil spray

tbsp AP flour

mayonnaise

tbsp dijon mustard

tsp salt

tsp black pepper

chicken breasts

Spray a baking sheet with a generous layer of oil then spread the panko over the tray. Mix gently with your hands.

Remove from the oven and increase the oven temperature to 430ºF/220ºC.

Break an egg into a shallow bowl and lightly whisk to mix the white and yolk. Add in the flour, mayonnaise, mustard, salt, and pepper and mix to form a thick paste.

Place the chicken smooth side up on a sheet of baking paper or gladwrap/clingfilm. Cover with a second sheet and use a rolling pin or smooth meat hammer to flatten the chicken until it is about 1/2inch/1.25cm thick all over. Repeat with all 4 chicken breasts.

Set a wire rack over a baking sheet and spray/brush lightly with oil.

Dip the chicken breast into the batter then transfer to the tray of breadcrumbs. Carefully flip the chicken so both sides are well coated with the crispy crumb. Place onto the oiled rack and repeat with the remaining chicken breasts.

Bake the chicken for 10 minutes until crispy and golden.

Super tasty and quick to make - easy Korean gochujang chicken glazed with a quick, sweet and savory sauce.For a fast weeknight meal, slice the chicken and serve in rice bowls with steamed or stir-fried vegetables.

Sweet and Spicy Gochujang Chicken

gochujang paste

white miso

mirin or honey

rice vinegar

sesame oil

garlic (grated

ginger

water

chicken thighs

green onion

Mix all the ingredients for the sauce in a bowl.

Put the chicken in another bowl, add 1/4 cup of the sauce and toss around to coat. Prepare a gas or charcoal grill for medium-hot direct grilling, or place a heavy, lightly oiled skillet over medium-high heat on the stovetop.

Cook the chicken about 5 minutes per side, turning frequently, until the chicken is cooked through. Transfer to a cutting board and let it rest for 10 minutes before slicing 1/2-thick.

Serve the chicken sprinkled with the green onion and additional sauce drizzled over.

Jazz up chicken breasts in this fruity, sweetly spiced sauce with pomegranate seeds, toasted almonds and tagine paste

Pomegranate chicken with almond couscous

vegetable oil

couscous

chicken stock cube

red onion,halved and thinly sliced

chickenmini fillets

tbsp tagine spice paste

pomegranate juice(not sweetened; we used Pom Wonderful)

pack pomegranate seeds

pack toasted flaked almond

pack mint,chopped

Boil the kettle and heat the oil in a large frying pan. Put the couscous in a bowl with some seasoning and crumble in half the stock cube. Add the onion to the pan and fry for a few mins to soften. Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel and set aside.

Push the onion to one side of the pan, add the chicken fillets and brown on all sides. Stir in the tagine paste or harissa and the pomegranate juice, then crumble in the rest of the stock cube and season well. Simmer, uncovered, for 10 mins until the sauce has thickened and the chicken is cooked through. Stir through the pomegranate seeds, saving a few to scatter over before serving.

After 5 mins, fluff up the couscous with a fork and stir through the almonds and mint. Serve the chicken on the couscous with the sauce spooned over.

Spiced Yogurt Chicken Marinade with Lime

chicken

unsweetened plain yogurt

onion (about ½ an onion)

lime

lime juice

cumin

salt

cayenne pepper

black pepper

Add the chicken to a bowl or large baking dish.

Combine all the marinade ingredients in a large bowl, whisking until smooth.

Pour the marinade over the chicken. Turn the chicken pieces over with a fork so that the marinade coats them evenly. Cover with plastic wrap. Alternatively, add the chicken to a zip-top freezer bag along with the marinade, and squish the bag with your hands to distribute. Refrigerate 2 hours or up to 24 hours.

When you&#39;re ready to cook, remove the chicken pieces from the marinade, shaking off and discarding any excess.

Cook the chicken according to your preference:

Preheat a grill to medium-high heat for direct grilling. Oil the grill racks (the yogurt tends to stick to the grates). Grill on a medium-hot grill about 5 minutes per side, until the chicken is cooked through.

Grilled chicken

Preheat the oven to broil, with the oven rack six inches from the heat source. Arrange the chicken on a rack set on top of a foil or parchment-lined sheet pan. Broil the chicken about 5-6 minutes per side, until the chicken is browned and cooked through.

Baked chicken

Heat 1-2 tablespoons oil in a large non-stick skillet over medium-high heat. Sear until golden brown, 3-4 minutes on each side. Lower the heat to medium, cover the pan and cook until the pieces are cooked through.

Stovetop

Top 4 quick chicken recipe recipes from across the web

The most viewed quick chicken recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crispy Oven Baked Chicken Schnitzel...

Sweet and Spicy Gochujang Chicken

Pomegranate chicken with almond cou...

Spiced Yogurt Chicken Marinade with...

Top 4 quick chicken recipe recipes from across the web

The most viewed quick chicken recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Oven Baked Chicken Schnitzel...

Sweet and Spicy Gochujang Chicken

Pomegranate chicken with almond cou...

Spiced Yogurt Chicken Marinade with...

The most viewed quick chicken recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine