Baked Chicken With Crispy Parmesan And Tomatoes Recipes

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TOMATO CHICKEN PARMESAN



Tomato Chicken Parmesan image

A delicious Italian breaded chicken smothered with cheese and tomato-based pasta sauce!

Provided by vero_cn81

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 45m

Yield 6

Number Of Ingredients 7

2 eggs, beaten
1 cup grated Parmesan cheese
7 ounces seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterey Jack cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
  • In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
  • Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

Nutrition Facts : Calories 513.1 calories, Carbohydrate 31.2 g, Cholesterol 167.6 mg, Fat 22.5 g, Fiber 3.1 g, Protein 44.3 g, SaturatedFat 10.2 g, Sodium 1249 mg, Sugar 7.2 g

BAKED CHICKEN WITH CRISPY PARMESAN AND TOMATOES



Baked Chicken With Crispy Parmesan and Tomatoes image

Think of this as an easy version of chicken Parmesan, tender chicken, tangy tomatoes and crispy bits of Parmesan. Here, there's no pounding, breading or frying required. The bath of garlicky tomatoes gently cooks the chicken, keeping it juicy, while the dusting of Parmesan returns some richness lost in choosing boneless and skinless breasts. Seek out chicken breasts on the larger side to give the Parmesan a chance to properly brown and crisp up without overcooking.

Provided by Alison Roman

Categories     dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 (28-ounce) can whole peeled tomatoes, drained
4 cloves garlic, crushed
4 sprigs thyme, oregano or rosemary
1/2 teaspoon crushed red pepper flakes (optional)
Kosher salt
Freshly ground pepper
4 large boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons olive oil
1 ounce Parmesan, plus about 2 tablespoons for garnish
1/2 cup parsley or basil, coarsely chopped (optional)

Steps:

  • Heat oven to 425 degrees. Slice the tomatoes in half crosswise and place in a 9-by-13-inch baking dish along with garlic, thyme and crushed red pepper flakes, if using. Season with salt and pepper.
  • Season chicken with salt and pepper and nestle into baking dish. Drizzle with olive oil and bake until chicken is about halfway cooked through, about 8 to 10 minutes. Remove from oven and grate Parmesan over chicken.
  • Return to oven and continue to bake until chicken is cooked through, tomatoes are starting to caramelize and Parmesan is browned and crisp, about 10 to 12 minutes more.
  • Remove from oven and sprinkle with parsley or basil before serving, if desired, and garnish with shavings of Parmesan.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 5 grams, Protein 47 grams, SaturatedFat 2 grams, Sodium 955 milligrams, Sugar 5 grams, TransFat 0 grams

CRISPY CHICKEN PARMESAN



Crispy Chicken Parmesan image

When it's "ciao" time, you can create your own Italian masterpiece in less time....and with a lot less mess. Use Tyson® Crispy Chicken Strips as a base of the dish, smothered in garlic and a special, homemade basil tomato sauce, then baked golden with melted mozzarella cheese. Oh my! So good!

Provided by Food Network

Categories     main-dish

Time 30m

Yield 8 Servings

Number Of Ingredients 13

2½ pounds Tyson® Crispy Chicken Strips
1 tablespoon vegetable oil
3 cloves garlic or 1½ tablespoons minced garlic
1 cup onion, diced
4 Roma tomatoes, seeded, chopped
15 ounces diced tomatoes, canned, with juice
16 ounces tomato sauce
2 tablespoons tomato paste
1½ teaspoons salt
½ teaspoon pepper
¼ cup fresh basil, chopped
8 ounces fresh mozzarella cheese, sliced
8 ounces vermicelli pasta

Steps:

  • 1.Preheat oven to 400°F. 2.Heat oil in a large skillet over medium heat and saute garlic and onion for 5-7 minutes. Add tomatoes and heat for an additional 5 minutes. Stir in the cans of diced tomatoes and sauce and bring to a boil. Boil for 5 minutes. Reduce heat to low and stir in tomato paste, salt, pepper and basil and continue to heat for 10 minutes. 3.Prepare Crispy Chicken Strips according to package directions on a foil-lined baking pan. 4.Prepare pasta according to package directions. 5.When Crispy Chicken Strips are cooked, remove from oven and leave on same baking pan. Place 1 piece of mozzarella cheese on each Chicken Strip and cover with ¼ cup of the basil tomato sauce. Return to the oven and heat for 5-7 minutes or until cheese has melted. 6.Serve over prepared pasta. - Remember to wash hands and surfaces before preparing food

CRISPY OVEN BAKED PARMESAN CHICKEN



Crispy Oven Baked Parmesan Chicken image

Better than fried chicken... Another recipe from my friend, Judy. Very easy. I love easy recipes.

Provided by Carols Kitchen

Categories     Chicken Breast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 5

6 boneless skinless chicken breasts
3 cups Betty Crocker potato buds, instant
1/2 cup parmesan cheese
1/2 cup butter, melted
salt & pepper

Steps:

  • Wash and clean chicken breasts. Cut in half and tenderize.
  • Melt butter in bowl.
  • In separate bowl mix potato flakes, parmesan cheese, salt and pepper.
  • Dip chicken in butter and roll in potato mixture.
  • Place on baking sheet. Drizzle a little butter on top.
  • Bake 375 for 30-35 minutes (or until golden brown).

Nutrition Facts : Calories 301.4, Fat 19.2, SaturatedFat 11.6, Cholesterol 116.4, Sodium 313.1, Carbohydrate 0.3, Sugar 0.1, Protein 30.6

CRISPY BAKED CHICKEN PARMESAN RECIPE - (4.5/5)



Crispy Baked Chicken Parmesan Recipe - (4.5/5) image

Provided by courtneyepowell

Number Of Ingredients 11

4 cups plain panko (Japanese breadcrumbs)
1/4 cup extra-virgin olive oil
1 teaspoon coarse salt
Coarse salt and pepper
4 large eggs
2 pounds chicken cutlets (about 10)
1/3 cup all-purpose flour
12 fresh basil leaves, plus more for serving (optional)
1 1/2 cups homemade or store-bought tomato sauce
1 1/4 cups grated mozzarella
Finely grated Parmesan, for serving

Steps:

  • STEP 1 Prepare cutlets: Preheat oven to 400 degrees. Toss panko, olive oil, and 1 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden brown, about 15 minutes. Let cool completely. (Crush a few handfuls, to help crumbs adhere.) Whisk eggs in a bowl. Pat dry chicken cutlets; season with salt and pepper. Dredge in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere. Lay cutlets in layers on a baking sheet, with parchment in between each. Freeze 2 hours, then up to 1 month in resealable plastic bags. STEP 2 Bake cutlets: Arrange on a wire rack set on a rimmed baking sheet. Bake at 450 degrees, flipping once, until cooked through, 12 to 15 minutes. (If cutlets are not frozen, bake 8 to 10 minutes.) STEP 3 Preheat broiler with rack 4 inches from heat source. Top each cutlet with basil leaves, sauce, and mozzarella, dividing evenly. Broil until cheese is melted, 2 minutes. Top with Parmesan and more basil; serve.

CRISPY OVEN-BAKED CHICKEN PARMESAN



Crispy Oven-Baked Chicken Parmesan image

Satisfy their appetites with this Crispy Oven-Baked Chicken Parmesan that hits all the right flavors. Crispy on the outside, juicy on the inside and topped with Parmesan and mozzarella, this Crispy Oven-Baked Chicken Parmesan is also (bonus!) weeknight-quick to make.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 6

6 small boneless skinless chicken breasts (1-1/2 lb.)
1 pkt. SHAKE 'N BAKE Chicken Coating Mix
2 cups CLASSICO Tomato and Basil Pasta Sauce
1-1/2 cups KRAFT Finely Shredded Italian* Five Cheese Blend
1/4 cup KRAFT Grated Parmesan Cheese
1/2 tsp. dried Italian seasoning

Steps:

  • Heat oven to 400ºF.
  • Coat chicken with coating mix as directed on package; place in 13x9-inch pan.
  • Bake 20 min. or until done (165ºF).
  • Top with remaining ingredients; bake 5 min. or until shredded cheese is melted.

Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 35 g

QUICK CRISPY PARMESAN CHICKEN BREASTS



Quick Crispy Parmesan Chicken Breasts image

These are delicious, easy, quick, and so versatile! Eat them plain, topped with your favorite spaghetti sauce, or sliced on a Caesar salad.

Provided by SUNKIST2

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 35m

Yield 4

Number Of Ingredients 11

cooking spray
½ cup panko bread crumbs
⅓ cup Parmesan cheese
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons melted butter
2 teaspoons white wine
1 teaspoon Dijon mustard
1 clove garlic, crushed
4 skinless, boneless chicken breast halves, pounded to an even thickness

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  • Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
  • Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
  • Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 270.6 calories, Carbohydrate 10.4 g, Cholesterol 93.4 mg, Fat 13.8 g, Fiber 0.1 g, Protein 27.7 g, SaturatedFat 7.5 g, Sodium 462.5 mg, Sugar 0.1 g

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