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

Glitter Ninja wrote:

> 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.

Dave Smith > writes:

>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!

Stacia

Dave Smith wrote on 23 Feb 2006 in rec.food.cooking

> Glitter Ninja wrote:
>
> > 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.

--
-Alan

Dave Smith wrote:
>
> Glitter Ninja wrote:
>
> > 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.

Dont forget the cinnamon....Sharon

"Glitter Ninja" > wrote in message
...
> 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.

kimberly
>

"Nexis" > writes:

>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.

>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.

Stacia