Acadias Chicken Parmesan Recipes

CHICKEN PARMESAN

Steps:

• Preheat the oven to 500 degrees F.
• Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
• Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.;
• In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

CHICKEN PARMESAN

Steps:

• Preheat the oven to 425 degrees F. Season the chicken on both sides with some salt and pepper. Spread the flour in a shallow bowl or plate. Season with some salt and pepper.
• Heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat. Working with 2 or 3 pieces at a time so as not to crowd the pan, dredge both sides of the chicken cutlets in the seasoned flour and tap off the excess. Cook the chicken until golden brown on both sides, 1 to 2 minutes per side. Remove to a plate and repeat with the remaining cutlets.
• Reduce the heat to medium and add the remaining 2 tablespoons olive oil to the skillet. Add the garlic and thyme and cook until the garlic is just golden on the edges, about 1 minute. Add the tomatoes, rinse the can with 1/2 cup water and add that to the skillet. Add the sugar, red pepper flakes and 1/2 teaspoon salt. Bring the sauce to a rapid simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes.
• Tear the basil into rough shreds with your hands and stir into the sauce. Brush a 9-by-13- inch baking dish with some olive oil and ladle half of the sauce into the dish. Nestle the chicken into the sauce and top with the remaining sauce. Lay the sliced mozzarella over the chicken and sprinkle the Parmesan over all. Bake until the cheese is browned and bubbly, 15 to 20 minutes. Serve hot.

CHICKEN PARMESAN

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
• Beat eggs in a shallow bowl and set aside.
• Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
• Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
• Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
• Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
• Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
• Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRANDMAS BOGIE'S PARMESAN CHICKEN

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Spray 9x13 inch baking pan with cooking spray.
• Combine Parmesan cheese, dry bread crumbs, oregano, parsley, paprika, salt, and pepper in a shallow bowl. Dip chicken breasts into melted margarine, then coat with bread crumb mixture. Place in prepared pan.
• Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ACADIA'S CHICKEN PARMESAN

Steps:

• Wisk eggs and milk together in bowl for 1 minute.
• Place the bread crumbs in another bowl or a.
• plastic bag.
• Dip the the chicken in the egg/milk mixture and then.
• coat it with the bread crumbs.
• In a skillet on medium high heat brown the coated chicken in the olive oil (par-cooking it).
• Then place the par-cooked chicken in a 9"x12"x2" baking dish in a.
• single layer.
• Cover the chicken with the mozzarella cheese, then the spaghetti sauce.
• Sprinkle parmesan cheese on top of the sauce.
• In a 350° F oven bake for 30-minutes (uncovered).
• Enjoy!

ACADIA'S EGGPLANT PARMESAN

Steps:

• Slice eggplant cross wise into desired thickness. (I cut it in 1/8 am inch slices / not critical).
• Place slices on paper towels and sprinkle with salt to help remove the extra moisture for about 15 minutes.
• Use more paper towels and press each slice to remove moisture.
• In a skillet, saute eggplant slices for 2-3 minutes on each side.
• Add a layer of sauteed eggplant slices to the baking dish, and
• place a dollop of marinara sauce over each slice.
• Then top each slice with a tablespoon worth of mozzarella.
• Repeat these steps until the whole eggplant is sauteed and layered in the dish.
• Sprinkle with Parmesan cheese and bake in a 350 degree F oven for 15 minutes.
• Enjoy!

JILL BIDEN'S CHICKEN PARMESAN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the marinara sauce: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until the onion is soft and translucent, 3-5 minutes. Drain one can of tomatoes, discarding the liquid. Add the drained and full remaining can of tomatoes and salt. Using a wooden spoon or potato masher, break up the tomatoes. Then simmer for 20 minutes. Turn off the heat, remove the garlic cloves, and stir in the basil. Season with salt and pepper to taste.
• While the sauce is simmering, make the chicken: Set out 2 8-inch (20 cm) square baking dishes. In one dish, whisk together the eggs, milk, and salt. In the other dish, mix the bread crumbs with the Parmesan and mozzarella. Using one hand, coat the chicken in the egg mixture. Gently shake off the excess egg, then transfer to the bread crumb mixture. Use your other hand to coat the chicken evenly on both sides, pressing the breading to adhere. Set on a baking sheet and repeat with remaining chicken.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Set a baking sheet with a wire rack on top nearby. Add 1-2 pieces of chicken to the hot oil, being careful not to overcrowd the pan. Cook until golden brown on both sides, flipping once, about 5 minutes total. Transfer the cooked chicken on the wire rack to drain. Wipe out the skillet, add more olive oil as needed, and repeat with remaining chicken.
• Spread a thin layer of marinara sauce in the bottom of a 9x13-inch (22 x 33 cm) baking dish. Arrange half of the chicken in a single layer over the sauce and top with half of the mozzarella. Add another layer of sauce and top with the remaining chicken, followed by the remaining mozzarella. Finish with a layer of sauce and top with the Parmesan.
• Bake until the cheese is melted and bubbling, 20-30 minutes.
• Remove the chicken Parmesan from the oven and let sit for a few minutes before serving. Top with freshly torn basil, if desired, and serve with rigatoni, salad, and Italian bread alongside.
• Enjoy!