Best Chicken Parmesan Recipe Baked

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QUICK BAKED CHICKEN PARMESAN



Quick Baked Chicken Parmesan image

In this lighter version of chicken Parmesan I skip the pan-frying in oil and instead bake lightly-breaded chicken breasts in the oven, then top with sauce and cheese. My family's not big on lots of sauce and cheese, so I just use a little to flavor the dish. Feel free to add more if you like, but it's excellent as-is. Serve chicken over pasta with additional sauce.

Provided by ChristineM

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 1h15m

Yield 6

Number Of Ingredients 12

canola oil cooking spray
½ cup water
1 egg, beaten
1 ½ cups bread crumbs
6 tablespoons grated Parmesan cheese, divided
1 tablespoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon garlic powder
6 skinless, boneless chicken breast halves
2 cups spaghetti sauce
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Whisk water and egg together in a bowl until smooth. Combine bread crumbs, 2 tablespoons Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl.
  • Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess. Repeat dipping each coated chicken breast in the egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray.
  • Bake in the preheated oven for 40 minutes. Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese. Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 395.2 calories, Carbohydrate 32.6 g, Cholesterol 116.3 mg, Fat 11.9 g, Fiber 3.9 g, Protein 37.3 g, SaturatedFat 4.8 g, Sodium 803.4 mg, Sugar 9.5 g

BAKED CHICKEN PARMESAN RECIPE BY TASTY



Baked Chicken Parmesan Recipe by Tasty image

Here's what you need: chicken breasts, eggs, fresh mozzarella cheese, marinara sauce, whole wheat pasta, fresh basil, panko bread crumbs, parmesan cheese, fresh basil, garlic powder, dried oregano, salt, black pepper

Provided by Joey Firoben

Categories     Dinner

Yield 2 servings

Number Of Ingredients 13

2 chicken breasts
2 eggs, beaten
1 ball fresh mozzarella cheese, thinly sliced
1 jar marinara sauce, heated
whole wheat pasta
fresh basil, for garnish
½ cup panko bread crumbs
½ cup parmesan cheese
1 tablespoon fresh basil
½ teaspoon garlic powder
2 teaspoons dried oregano
¼ teaspoon salt
¼ teaspoon black pepper

Steps:

  • Preheat oven to 425°F (215°C).
  • In a medium bowl, combine the panko, parmesan cheese, basil, garlic powder, oregano, salt, and pepper.
  • Beat the 2 eggs in a shallow dish. Dredge the chicken in the egg wash, then coat with the bread crumb mixture.
  • Transfer the breaded chicken breasts to a greased roasting pan. Top the chicken with 2 small slices of mozzarella.
  • Bake for 20-25 min, until the cheese and bread crumbs have turned golden brown and the chicken is cooked through, or until it has reached an internal temperature of 165°F (73°C).
  • Serve with whole wheat spaghetti, marinara sauce, and a sprinkle of fresh basil.
  • Enjoy!

Nutrition Facts : Calories 791 calories, Carbohydrate 40 grams, Fat 32 grams, Fiber 6 grams, Protein 84 grams, Sugar 15 grams

THE BEST CHICKEN PARMESAN



The Best Chicken Parmesan image

Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

2 large boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 cup plain breadcrumbs
1/2 cup grated Parmesan, plus more for serving
1/2 cup milk
1 large egg
1/2 cup plus 1/3 cup olive oil
3 cloves garlic, finely grated
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans diced tomatoes
3 sprigs basil, plus torn leaves for serving
8 ounces whole milk mozzarella, shredded
12 ounces spaghetti

Steps:

  • Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
  • Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
  • Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
  • shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
  • Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
  • Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
  • Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

THE BEST PARMESAN CHICKEN BAKE



The Best Parmesan Chicken Bake image

This chicken Parmesan is done casserole style (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
2 cloves garlic, crushed and finely chopped
¼ teaspoon crushed red pepper flakes, or to taste
6 skinless, boneless chicken breast halves
2 cups prepared marinara sauce
¼ cup chopped fresh basil
1 (8 ounce) package shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
1 (5 ounce) package garlic croutons

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
  • Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
  • Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 477 calories, Carbohydrate 28 g, Cholesterol 100.2 mg, Fat 21.7 g, Fiber 3.4 g, Protein 40.3 g, SaturatedFat 8.2 g, Sodium 1022.4 mg, Sugar 8.9 g

CHICKEN PARMIGIANA



Chicken Parmigiana image

Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
Fresh basil or parsley leaves, for garnish
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
Two 28-ounce cans plum tomatoes and their juices, pureed in a blender
One 16-ounce can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
  • Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
  • Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

PARMESAN CHICKEN



Parmesan Chicken image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
  • Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
  • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

BEST CHICKEN PARMESAN



Best Chicken Parmesan image

This easy, best chicken Parmesan has a crispy crust, juicy interior, zesty marinara sauce, and a crusty golden layer of gooey cheeses. It is served with rigatoni pasta.

Provided by Culinary Envy

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 31

3 tablespoons extra-virgin olive oil
½ onion, finely chopped
4 garlic cloves, minced
1 (14 ounce) can Italian crushed tomatoes with basil
½ cup chicken broth
2 tablespoons red wine
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon Italian seasoning
1 pinch crushed red pepper flakes
salt and ground black pepper to taste
1 pinch white sugar
3 tablespoons chopped fresh basil leaves
1 pound rigatoni
4 boneless, skinless chicken breasts
1 cup all-purpose flour
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
2 eggs
3 tablespoons milk
1 cup Italian-seasoned bread crumbs
¼ cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon salt
canola oil for frying
¾ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

  • Heat a large skillet over medium heat. Pour in olive oil and allow to get hot. Add onion and garlic and stir for 2 minutes. Add crushed tomatoes. Stir in chicken broth, red wine, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon oregano, 1/2 teaspoon Italian seasoning, red pepper flakes, salt, pepper, and sugar. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Stir in chopped basil at the last minute.
  • Bring a large pot of lightly salted water to a boil while sauce is cooking. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
  • Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
  • Place chicken breasts in a resealable plastic bag and flatten with a meat mallet to 1/4-inch thickness.
  • Prepare a breading station with 3 large mixing bowls: Combine flour, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the first bowl. Stir together eggs and milk in the second bowl. Combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt in the third bowl.
  • Dredge each piece of chicken in flour mixture and shake off excess. Dip into egg mixture and coat with bread crumbs. Repeat steps for remaining chicken and set on a plate.
  • Heat about 1 inch canola oil in a large cast iron skillet over medium-high heat until hot but not smoking. Add breaded chicken in batches; cook until golden brown, 1 to 2 minutes per side. Transfer chicken to the baking sheet. Sprinkle the top with mozzarella cheese and 1/4 cup Parmesan cheese.
  • Bake in the preheated oven until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheeses have melted, about 5 minutes. Serve with marinara sauce and rigatoni.

Nutrition Facts : Calories 1167.6 calories, Carbohydrate 139.4 g, Cholesterol 188.9 mg, Fat 38.9 g, Fiber 7.6 g, Protein 63 g, SaturatedFat 8.7 g, Sodium 1527.8 mg, Sugar 7.4 g

THE BEST CHICKEN PARMESAN



The Best Chicken Parmesan image

Everytime I have made this, it has been extremely popular for both family and company. Given out the recipe many times. My family often requests this recipe and they never order chicken parmesean when we go out to an Italian restaurant because they say that mine is the best! Which is very flattering!

Provided by Whats Cooking from

Categories     Chicken

Time 50m

Yield 4 large servings, 4 serving(s)

Number Of Ingredients 9

1/4 cup oil
4 boneless skinless chicken breasts
8 ounces progresso Italian seasoned breadcrumbs
4 tablespoons flour
4 tablespoons parmesan cheese
1 (16 ounce) jar newmans own marinara sauce
italian seasoning
16 ounces shredded mozzarella cheese
oregano

Steps:

  • Preheat oven to 400 degrees.
  • Cut or pound chicken breasts to 1/2" thin.
  • Rinse chicken breasts in water.
  • Mix bread crumbs, flour and parmesean cheese in large bowl.
  • Coat both sides of chicken thouroughly in bread crumbs, flour, and parmesean cheese mixture.
  • Heat oil in skillet over medium heat.
  • When oil is hot, carefully place chicken breasts in and turn to brown on both sides.
  • Spread a thin layer of the marinara sauce on bottom of baking pan.
  • Drain browned chicken and place on baking pan in a single layer.
  • Pour remaining sauce over chicken.
  • Sprinkle italian spices, then some parmesean cheese on top.
  • Bake for 20 minutes or until sauce is bubbly and hot.
  • Take casserole out of oven and turn temperature to broil - 500 degrees. Remember to leave the oven door open a little bit when broiling.
  • Top entire casserole with the shredded mozzarella to entirely cover so there will be lots of gooey cheese.
  • Sprinkle top of mozzarella with oregano.
  • Put back into oven and broil just until mozzarella is light gold in some areas and bubbling. Watch very carefully as it melts very quickly and you don't want to burn it!
  • Take out and enjoy the aroma!
  • It will be extremely hot right out of the oven.
  • For each serving I put my chicken parmesean on top of cooked egg noodles and cover it with the sauce, then sprinkle on even more parmesean cheese.
  • Serve and get ready for the oohs and ahhs!

THE BEST CRISPY CHICKEN PARMESAN RECIPE BY TASTY



The Best Crispy Chicken Parmesan Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, onion powder, flour, eggs, seasoned breadcrumb, marinara sauce, fresh mozzarella cheese, grated parmesan cheese, fresh basil, vegetable oil

Provided by Alix Traeger

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

2 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
1 cup flour
2 eggs
1 cup seasoned breadcrumb
2 cups marinara sauce
8 slices fresh mozzarella cheese
½ cup grated parmesan cheese
fresh basil, thinly sliced, to serve
vegetable oil, for frying

Steps:

  • Cut the chicken breasts in half widthwise to make 4 thin breasts.
  • Season the chicken with salt, pepper, and onion powder.
  • Coat the chicken in flour, then egg, and then bread crumbs.
  • Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
  • Transfer to a paper towel-lined plate to drain.
  • Preheat oven to 450°F (230°C).
  • Place the fried chicken breasts in a baking dish. If they don't fit side by side, gently overlap them. Pour the marinara over the chicken.
  • Top with mozzarella slices and Parmesan.
  • Bake for 10-15 minutes, or until the cheese is browned and bubbling.
  • Serve with freshly chopped basil.
  • Enjoy!

Nutrition Facts : Calories 689 calories, Carbohydrate 67 grams, Fat 24 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams

CHICKEN PARMESAN



Chicken Parmesan image

My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
2 eggs
1 cup panko bread crumbs, or more as needed
½ cup grated Parmesan cheese
2 tablespoons all-purpose flour, or more if needed
1 cup olive oil for frying
½ cup prepared tomato sauce
¼ cup fresh mozzarella, cut into small cubes
¼ cup chopped fresh basil
½ cup grated provolone cheese
¼ cup grated Parmesan cheese
1 tablespoon olive oil

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).

Nutrition Facts : Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g

AUTHENTIC CHICKEN PARMESAN



Authentic Chicken Parmesan image

This is my homemade recipe that I have been working on for over 10 years. Many people have devoured this meal, and enjoyed its rich and authentic Italian taste. For those who love garlic, cheese, and the rich taste of Italian seasonings will love this authentic Italian dish.

Provided by Kenneth Dixon

Categories     Chicken Breast

Time 1h10m

Yield 3-4 serving(s)

Number Of Ingredients 17

1 lb chicken breast (3-4 breasts)
1 cup Italian seasoned breadcrumbs
1 cup parmesan cheese
2 tablespoons minced garlic
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon basil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 eggs
1/4 cup milk
1/2 cup extra virgin olive oil
1 (16 ounce) jar spaghetti sauce (more if needed, refer below)
2 tablespoons minced garlic
16 ounces mozzarella cheese
parsley (for garnishment)
1 lb cooked pasta (i.e. spaghetti)

Steps:

  • Wash and pat-dry each chicken breasts.
  • Cut any visible fat from each chicken breast.
  • Pour olive oil (1/2 cup) into frying pan, and turn the heat up to medium-high.
  • Mix all of the following ingredients in a medium-large mixing bowl: Parmesan cheese, bread crumbs, basil, salt, black pepper, oregano, thyme.
  • In another mixing bowl, whisk together the eggs and milk until it is slightly foamy. More milk, approximately 1/4 cup, can be added to make the milk-egg mixture less thick.
  • Dip a chicken breast into the milk-egg mixture. Remove the chicken breast once it is well coated and allow the excess to drip off into the bowl for a second or two. Place the chicken breast into the breading mixture. Roll chicken around to thoroughly coat all sides of chicken.
  • Once oil has reached optimum temperature, place the minced garlic into the oil and stir around for a second. Turn temperature of burner down between medium and medium-high. The garlic should be sizzling. Do not allow to burn. After a minute of constantly stirring the minced garlic, place the breaded chicken breast from the bowl into the frying pan. Allow room for the remaining breasts to be placed into the frying pan.
  • Repeat step 6 above for each of the remaining breasts (one at a time). Place each breaded breast into the frying pan.
  • Cook the chicken breasts on each side to a nice golden brown. This may take about 5 minutes per side. It really depends on the temperature you have your burner set at. You do not want to burn the chicken breasts.
  • Once each breast has reached a nice golden brown color, remove from frying pan and place on a plate lined with a few paper towels.
  • Preheat oven to 375 degrees.
  • Take a square glass pan, or equivalent, and spray with cooking spray (i.e., spray Pam).
  • Pour half of the jar of spaghetti sauce into the square pan. (Note: if you are using a pan that is larger than a square glass pan, you may need to use more than one jar of spaghetti sauce. I used a 13x13 square glass pan.).
  • Pour 2 tablespoons minced garlic into the glass pan with the spaghetti sauce. Mix around to spread garlic throughout the pan.
  • Place each chicken breast into the pan without having the sides touching. Do not overlap the chicken breasts.
  • Pour the remaining spaghetti sauce onto each chicken breast. Spread sauce over each chicken breast to ensure the sides and top of each breast is covered with sauce.
  • Cover pan with aluminum foil. There is no need to have a tight seal around the edges of the pan. The foil can be loosely placed on the pan with some gaps for venting to occur.
  • Place pan into oven on the middle rack. Bake for 40 minutes.
  • After 40 minutes have passed, take pan out of the oven. Carefully uncover the aluminum foil to avoid burns from escaping steam.
  • Sprinkle the mozzarella cheese over the sauce and chicken breasts. The idea is to have each breast thoroughly covered with cheese. It is okay if cheese gets on the sauce. It will make the dish look even better.
  • Place uncovered into the oven. Bake for an additional 10 minutes, or until cheese is melted and light brown.
  • Remove pan from oven. Place on a wire rack or on top of the stove burner, and allow to cool for 5-10 minutes.
  • Sprinkle parsley on the top of each chicken breast. (This is for garnishment.)
  • Serve over top of cooked pasta. Spaghetti noodles are the best for this meal. Spoon sauce over top of each dish. (Fresh homemade spaghetti noodles are the absolute best for this meal.)
  • Note: As mentioned above in the preparation steps, you may wish to use more sauce when baking the chicken. The chicken will absorb a lot of the fluids in the sauce. I use 2 jars of spaghetti sauce and 4 tablespoons minced garlic in the baking pan. We love sauce in our family.
  • An Alternate method:.
  • You can make this dish exactly as described above, and add one modification that will make this dish even more tasty. Stuff each of the chicken breasts, before breading, with a ricotta cheese mixture.
  • The ricotta cheese mixture should contain ricotta cheese (8 - 16 oz), 2 tablespoons garlic, 1 teaspoon black pepper, 1 tablespoon basil and oregano.
  • When stuffing the chicken breasts, make sure you flatten out each breast with a pounder (to approximately 1/4" thick). Flatten each breast on a piece of wax paper to avoid sticking to surface.
  • Spread a nice portion of cheese mixture onto each breast.
  • Fold breasts in half and seal with wooden tooth picks. You may need to use a lot of tooth picks to thoroughly seal each breast.
  • Once each breast has been stuffed and sealed, refer to step 6 above for breading each breast.

ITALIAN CHICKEN PARMESAN



Italian Chicken Parmesan image

This healthier version of chicken Parmesan comes from Margie Pharr of Belmont, Mississippi. The savory seasonings make the chicken and sauce a perfect pair, and you won't even miss the extra fat and calories.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 13

1/4 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced fresh basil
1 egg white
2 boneless skinless chicken breast halves (6 ounces each)
2 teaspoons cornstarch
3/4 teaspoon Italian seasoning
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/8 teaspoon Worcestershire sauce
Dash pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
Hot cooked pasta, optional

Steps:

  • In a shallow bowl, combine the bread crumbs, Parmesan cheese and basil. In another shallow bowl, beat egg white until foamy. Dip chicken into beaten egg white, then roll in crumb mixture; place in a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until chicken juices run clear., Meanwhile, in a small saucepan, combine the cornstarch, Italian seasoning, sugar, garlic powder, Worcestershire sauce, pepper and tomatoes until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve chicken and sauce with pasta if desired.

Nutrition Facts : Calories 302 calories, Fat 6g fat (2g saturated fat), Cholesterol 97mg cholesterol, Sodium 580mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 40g protein. Diabetic Exchanges

EASY CHICKEN PARMESAN



Easy Chicken Parmesan image

The super thing about this dish is that you get full flavour without having to brown the chicken.

Provided by Cracker Barrel

Categories     Trusted Brands: Recipes and Tips     CRACKER BARREL Shreds

Time 45m

Yield 6

Number Of Ingredients 5

2 ½ cups pasta sauce
6 tablespoons CRACKER BARREL Finely Shredded 100% Parmesan Cheese
6 small boneless skinless chicken breasts
330 grams spaghetti, uncooked
1 ½ cups CRACKER BARREL Shredded Mozzarella Cheese

Steps:

  • Heat oven to 375 degrees F (190 degrees C).
  • Pour sauce into 13x9-inch baking dish sprayed with cooking spray. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover.
  • Bake 30 minutes or until chicken is done (165 degrees F). Meanwhile, cook spaghetti as directed on package, omitting salt.
  • Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.
  • Drain spaghetti. Serve topped with chicken and sauce.

Nutrition Facts : Calories 497.9 calories, Carbohydrate 55.4 g, Cholesterol 59.7 mg, Fat 13.4 g, Fiber 4.5 g, Protein 36.6 g, SaturatedFat 2.2 g, Sodium 754.4 mg, Sugar 10.7 g

OVEN BAKED CHICKEN PARMESAN



Oven Baked Chicken Parmesan image

A great recipe for a classic dish with a twist that will help you save time. What could be better?

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 7

¾ cup plain dry bread crumbs
½ tsp. Italian seasoning
¼ tsp. garlic powder
6 boneless, skinless chicken breast halves (about 2 lbs.)
1 egg, beaten
1 jar (1 lb. 8 oz.) Chunky Tomato Garlic and Onion Sauce
1 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 400°F. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat. Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes Pour Sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve over spaghetti.

THE BEST CHICKEN PARMESAN



The Best Chicken Parmesan image

This is a recipe that I made years ago, and I had lost my recipe to it, but I just found it the other day and decided to share it with you all. You won't be disappointed!

Provided by MizEmerilLagasse

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
1 1/2 cups breadcrumbs
1/2 cup parmesan cheese, finely grated
1 1/2 cups flour
1 tablespoon salt and pepper
2 eggs
1 cup mozzarella cheese, grated
1 lb spaghetti, cooked and drained
1 (28 ounce) can crushed tomatoes
3 fresh garlic cloves, minced
1/2 teaspoon salt and pepper
1 teaspoon dried basil

Steps:

  • In a bag, mix together the bread crumbs and the parmesan cheese.
  • In another mix together the flour and the salt and pepper.
  • In a medium bowl, whisk together the eggs.
  • Preheat a skillet with a little oil in it on medium-high-high until a good amount of heat can be felt when your hand is placed just above it, but before it smokes.
  • Preheat your oven to 300°F.
  • Toss the chicken breasts, two at a time, in the flour bag to coat evenly.
  • Remove from the bag and coat them in the egg.
  • Toss them, two at a time, in the bread crumb bag.
  • Place them in the preheated skillet and sear for 1 minute on each side.
  • Set aside.
  • In a 9"-13" pan, stir together the spaghetti, tomatoes, garlic, salt and pepper, and basil.
  • Place the chicken on top.
  • Sprinkle with the mozzeralla cheese and bake for 20 minutes or until the cheese is nice and bubbly.

Nutrition Facts : Calories 1129, Fat 20.2, SaturatedFat 8.3, Cholesterol 201.6, Sodium 1105.8, Carbohydrate 166.6, Fiber 10.6, Sugar 6.2, Protein 67.8

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