This is the best stuff on earth. Very soft and juicy Breaded Parmesan Chicken Skewers. Small pieces of chicken soaked in spices, mayo and Parmesan cheese, plus addition of fresh lemon juice gives this chicken so much flavor. It's perfect for any occasion or get together.
What I absolutely love about this recipe is that you can prepare it ahead of time of need. Place all cooked skewers into a ceramic pan, and store it in the fridge. When guests arrive just cover the pan with aluminum foil and heat it in the oven and your deliciousness is ready. Another very similar recipe to this one is Crusted Parmesan Chicken Breasts which can be found on my blog that we love very much too. I hope you love it as much we do. 🙂 Enjoy!
Ingredients you will need:
4 ½ lbs. – chicken breast
½ small – lemon
1 tbsp. – Vegeta
1 tbsp. – Mrs. Dash Seasoning
½ tbsp. – garlic salt
1 tsp. – salt (or to taste)
½ tsp. – ground pepper
1 cup – Parmesan cheese
1 cup – mayonnaise
Oil for frying (I used olive oil)
Progresso Italian Bread Crumbs (I use my own Homemade Italian bread crumbs now. Click for the recipe HERE)
Bamboo Skewers
Instructions:
1. Place all the spices onto a plate and then mix them together. Set aside.
2. Place parmesan cheese into a food processor and crush it for 1 minute. Set aside.
3. Trim off all the chicken fat from each chicken breast. Cut chicken breast into 1 inch cubes. Wash the chicken really good and then place it into a strainer for the water to drain. Add spices, crushed parmesan cheese and mayonnaise. Mix well and let it stand in the fridge overnight or for at least 6 hours.
4. Remove from the fridge; squeeze half of the lemon into chicken. Mix well.
5. Thread each chicken piece onto a skewer. Dip the squire with chicken into Italian Bread Crumbs.
6. Heat pan to med/low and fry chicken skewer 1 minute on each side total of 3 minutes.
Place cooked chicken onto a paper towel. Serve right away or place chicken skewers onto a ceramic pan, and refrigerate until ready to heat again (preheat oven to 350 F. Heat it in the oven for 30 minutes).
Enjoy!
Breaded Parmesan Chicken Skewers
Ingredients
- Ingredients you will need:
- 4 ½ lbs. – chicken breast
- ½ small – lemon
- 1 tbsp. – vegeta
- 1 tbsp. – Mrs. Dash Seasoning
- ½ tbsp. – garlic salt
- 1 tsp. – salt or to taste
- ½ tsp. – ground pepper
- 1 cup – parmesan cheese
- 1 cup – mayonnaise
- Bamboo Skewers
- Oil for frying I used olive oil
- Progresso Italian Bread Crumbs
Instructions
- Instructions:
- Place all the spices onto a plate and then mix them together. Set aside.
- Place parmesan cheese into a food processor and crush it for 1 minute. Set aside.
- Trim off all the chicken fat from each chicken breast. Cut chicken breast into 1 inch cubes. Wash the chicken really good and then place it into a strainer for the water to drain. Add spices, crushed parmesan cheese and mayonnaise. Mix well and let it stand in the fridge overnight or for at least 6 hours.
- Remove from the fridge; squeeze half of the lemon into chicken. Mix well.
- Thread each chicken piece onto a skewer. Dip the skewer with chicken into Italian Bread Crumbs.
- Heat pan to med/low and fry chicken skewers 1 minute on each side total of 3 minutes.
- Place cooked chicken onto a paper towel. Serve right away or place chicken skewers onto a ceramic pan, and refrigerate until ready to heat again (preheat oven to 350 F. Heat it in the oven for 30 minutes).
- Enjoy!
If you make this Breaded Parmesan Chicken Skewers Recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ?
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Larisa says
Hi Valya,
I made the skewers last night for Father's Day! I only had chicken thighs, didn't have vegeta.....and used sourcream in place of Greek yogurt........and still they turned out very yummy! Husband was impressed and our guests and children gave compliments also! I wanted to take picture but had to put everything on table so we could start eating. They quickly started disappearing.
This recipe is sure a keeper :-). I also made the purple cabbage salad with tomatoes and dill! Almost nothing was left of that as well!
Thank you for your recipes and great ideas!
valya'stasteofhome.com says
I'm glad to hear that. Thank you for sharing your experience with me.
Nataly says
Hi Valya, looks like a great recipe!!! I'm going to make it on these days, but I have a question for you: is there a possibility not to fry them? I would rather prefer to bake!
Thanks;)
valya'stasteofhome.com says
Sure you can bake them in the oven, they will have a little different taste, more like this recipe https://www.valyastasteofhome.com/crusted-parmesan-chicken-breasts/
Kate G says
These looks soooooo good! Can't wait to make them!
valya'stasteofhome.com says
Let me know how they turn out for you.
Marina says
Oh I DID love these chicken skewers! So did my picky eaters, who pinched the meat off the skewers and said "ooooh the inside is so pretty!"
I don't come from a family of cooks, there really wasn't anyone I could learn from. Then I got married, started having kids and developed a love for cooking and providing my family with wholesome meals. I enjoy cooking but I am not very creative in the kitchen, that is where your recipes come in; they make my busy life easier and happier (no kidding)!
Now I'm starting to sound like a love struck school girl ha! I am just so thankful for the time and dedication you put into this blog. Thank you for sharing your favorites with us and please, keep them coming! God bless you and your beautiful family!
valya'stasteofhome.com says
WOW! That's awesome! My kids are picky eaters too, especially eating outside of home. I am so glad to hear that my recipes come helpful for your family too. Thank you so much for the words of encouragements. It is very much appreciated Marina. 🙂
Nina says
That's awesome. 🙂
Mira says
These breaded skewers look so good! Love that you used Vegetta! Pinned!
valya'stasteofhome.com says
Thank you Mira. I use Vegeta in many of my recipes. I love the flavor. 🙂
Nina says
Yepp, these are incredible! ?
valya'stasteofhome.com says
thank you Nina