CHICKEN PARMESAN
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Bring a large pot of salted water to a boil. Add the broccoli and cook until just crisp-tender. Plunge into an ice bath to stop the cooking. Drain and reserve.
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and reserve.
- Place the oven rack in the middle position and preheat the oven to high broil.
- Create a standard breading station in 3 separate 8-by-8-inch pans: Combine the flour, 1 tablespoon salt and 2 teaspoons pepper into the first pan. Whisk together the eggs and the milk in the second pan. Place the breadcrumbs in the third pan.
- Trim any fat from the edges of the chicken breast and place each breast between 2 pieces of plastic wrap. With a meat mallet, pound out each breast until it is an even 1/4 inch thick.
- Dredge each breasts using the standard breading: First in the flour, then in the egg wash and finally in the breadcrumbs, making sure to coat the entire breast.
- Heat a large skillet over high heat until it begins to smoke and then reduce the heat to medium. Add 2 tablespoons oil to the pan and gently place 2 breasts in the pan. Cook the chicken on the first side until the breading is golden brown, about 5 minutes. Gently turn the breasts over and cook until the breading is golden brown on the other side, about 5 minutes. Remove the chicken breasts to a pan lined with paper towels. Repeat with the remaining chicken breasts, changing the oil between each batch.
- Place the chicken breasts on rimmed baking sheets. Top each breast with 3 pieces of the broccolini and 2 slices of the mozzarella. Bake until the cheese is melted and begins to brown, 5 to 10 minutes.
- For plating: Bring the Tomato Sauce to a simmer in a large skillet. Add the pasta and cook until the pasta and sauce are hot.
- Divide the pasta and sauce among 6 plates, mounding it in the center of each plate. Place a finished chicken breast on top of each mound. Sprinkle each plate with 1 tablespoon Parmesan and 1 teaspoon chopped parsley.
- Combine the whole tomatoes and their liquid, the olive oil, onion, basil, oregano, salt, pepper and 4 cloves garlic in a large bowl or 2-gallon container and puree with an immersion blender until smooth.
- Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium, add the grapeseed oil and remaining 4 cloves garlic and quickly saute. Add the diced tomatoes and saute for 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes, remove from the heat. Bring back to a simmer when you are ready to plate. Yield: 6 servings
AUTHENTIC CHICKEN PARMESAN
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
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.
ORIGINAL CARRABBA'S CHICKEN BRYAN (NOT COPYCAT!)
My hometown newspaper (The Orlando Sentinel) finally published this, my favorite chicken dish ever, in their "Thought you'd never ask" column. There are copycats on Zaar, but this is the actual recipe, as given by Carrabba's. Not for the dieter, but a divine dish perfect for company and easy to throw together!
Provided by princessbride029
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper.
- Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling.
- Sautee onion and garlic in 2 Tbps butter until soft and fragrant.
- Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce.
- Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified.
- Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break).
- Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens.
- To serve, spoon lemon butter sauce over chicken breasts.
- Enjoy! I serve this dish with pasta tossed in butter or olive oil (the delicious lemon butter sauce will perfect it), garlic mashed potatoes and a green salad -- yummmm!
SIMPLY PARMESAN CHICKEN
This is a favorite around our house; it's quick, easy and tastes great! This is a recipe that I came up with; measurements can be varied depending on your taste, i.e. if you want more cheese add more cheese, if you want less use less, you really can't hurt it. And you really can't mess it up as long as you use this recipe as a foundation.
Provided by Jenny
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 45m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish.
- Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 8.6 g, Cholesterol 111.4 mg, Fat 6.7 g, Fiber 0.7 g, Protein 30.3 g, SaturatedFat 2.6 g, Sodium 273.9 mg, Sugar 0.8 g
CHICKEN PARMESAN WITH LINGUINE
Need a yummy idea for chicken breasts? Try this restaurant-inspired favorite at home!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 5
Number Of Ingredients 11
Steps:
- Heat oven to 400° F. Line 15 x 10 x 1-inch pan with foil; spray foil with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
- In shallow bowl, mix cereal, cheese, Italian seasoning and garlic salt. In another shallow bowl, mix egg white and milk until blended. Dip chicken pieces in egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken.
- Bake 15 to 20 minutes or until crisp and chicken is no longer pink in center.
- Meanwhile, cook linguine as directed on package; drain. In 2-quart saucepan, heat pasta sauce over medium heat until hot.
- Place drained linguine on serving platter; top with pasta sauce and chicken. Sprinkle with parsley.
Nutrition Facts : Calories 340, Carbohydrate 37 g, Cholesterol 60 mg, Fat 1, Fiber 7 g, Protein 29 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 4 g, TransFat 0 g
DIJON-PARMESAN CHICKEN BREASTS
Try a new twist on baked chicken breasts! Dijon mustard, Parmesan cheese, basil, garlic and high-fiber cereal create the tasty wow.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
- In shallow bowl, mix cereal, cheese, basil, garlic salt and pepper. In another shallow bowl, mix egg white and mustard until blended.
- Dip chicken into egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken.
- Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Nutrition Facts : Calories 270, Carbohydrate 10 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 0 g, TransFat 0 g
BRAN PARMESAN CHICKEN
Number Of Ingredients 11
Steps:
- 1. In shallow dish combine cereal, cheese and sage.2. In another shallow dish combine flour, garlic powder, pepper and salt. In third shallow dish combine egg white and milk.3. Trim any fat from chicken. Roll in flour mixture, shaking off excess. Dip in egg white mixture. Coat with cereal mixture. In shallow baking pan coated with nonstick cooking spray place chicken pieces in single layer. Drizzle with butter. Bake at 375°F about 25 minutes or until no longer pink.
Nutrition Facts : Nutritional Facts Serves
BRAN CEREAL "FRIED" CHICKEN
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Spray a cookie sheet with cooking spray. Grind the cereal in a food processor. Transfer the cereal to a shallow bowl.
- In a large plastic bag, combine the seasoning, chicken, buttermilk, mustard, sazon, allspice and hot sauce. Seal the bag and shake well. Remove the chicken from the bag and coat with ground cereal. Put the chicken on the cookie sheet and bake until the center of the breast registers 170 degrees F. on an instant-read thermometer, about 14 to 16 minutes. Arrange the breasts on a serving platter and serve.
GRANDMAS BOGIE'S PARMESAN CHICKEN
This recipe was one that my mother-in-law raised her kids on. It's one of my hubby's favorite meals, and it is super easy to prepare.
Provided by LDP5
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 30m
Yield 6
Number Of Ingredients 9
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).
Nutrition Facts : Calories 225.6 calories, Carbohydrate 3.9 g, Cholesterol 73 mg, Fat 10.3 g, Fiber 0.4 g, Protein 27.8 g, SaturatedFat 2.9 g, Sodium 352.7 mg, Sugar 0.4 g
CLASSIC, UPGRADED CHICKEN PARMESAN RECIPE BY TASTY
While the delicious medley of rich tomatoes, melty mozzarella cheese, and crispy crunchy chicken sounds like an Italian speciality, it is actually an American dish that was invented by immigrants. Based on an Italian classic, Mezzaluna alla Parmigiana, or eggplant Parmesan, this Italian-American staple came from a lack of eggplant being grown in the United States, as well as an American preference for meat, particularly chicken. These tips, tricks, and techniques from a Michelin Star-trained chef will make this a version of chicken Parm a staple in your kitchen as well.
Provided by Matt Ciampa
Categories Dinner
Time 45m
Yield 1 serving
Number Of Ingredients 24
Steps:
- Make the red sauce: Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until golden brown and nearly translucent, 5-7 minutes. Use a slotted spoon to remove the onion and garlic from the pot, leaving the oil behind. Set aside the fried onion and garlic for another dish.
- Add the oregano and thyme and cook until fragrant, 1-2 minutes.
- Add the crushed tomatoes, sugar, and salt. Bring the sauce to boil, then reduce the heat to medium and simmer for 20-30 minutes, until thickened.
- Meanwhile, make the chicken: Working 1 at a time, place the chicken thighs in a zip-top bag and use a heavy skillet or meat mallet to pound into thin, even pieces.
- Add the eggs to a shallow dish and beat with a pinch of salt and pepper.
- Add flour to a separate shallow dish and season with salt and pepper.
- In a third shallow dish, whisk together the plain and panko bread crumbs. Add the coarsely grated Parmesan cheese, garlic powder, Italian seasoning, parsley flakes, salt, and pepper and stir to incorporate.
- Season the chicken with salt and pepper. Coat each piece in the flour, then the eggs, then the bread crumbs. Set the thighs on a wire rack set over a baking sheet to rest for 10 minutes before frying.
- Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil.
- Heat the olive oil in a large, wide skillet over medium-high heat until it reaches 300°F (150°C).
- Working in batches if needed to avoid overcrowding the pan, fry the chicken thighs in the hot oil for 3-5 minutes per side, until golden brown. Transfer to a wire rack and season with salt.
- Transfer the fried chicken thighs to a clean baking sheet. Top each piece with ½ cup of the red sauce and the shredded Italian cheese blend.
- Bake the chicken for 5-10 minutes, until golden brown and bubbly.
- While the chicken bakes, add the spaghetti to the boiling water and cook until al dente.
- Warm the remaining red sauce in the pot over medium-low heat. Transfer the spaghetti directly into the sauce and toss well, adding a bit of the pasta cooking water as needed to help the sauce cling to the noodles. Add some of fresh basil leaves to the pasta and toss to incorporate.
- Add the spaghetti and chicken Parmesan to a serving plate. Top with the grated Parmesan cheese and garnish with more basil leaves.
- Enjoy!
JILL BIDEN'S CHICKEN PARMESAN RECIPE BY TASTY
Here's what you need: extra virgin olive oil, yellow onion, garlic, kosher salt, whole peeled tomato, fresh basil, freshly ground black pepper, large eggs, milk, kosher salt, seasoned italian bread crumbs, shredded parmesan cheese, shredded mozzarella cheese, skinless, boneless chicken breasts, olive oil, grated mozzarella cheese, shredded parmesan cheese, fresh basil, rigatoni, salad, italian bread
Provided by Biden For President
Categories Dinner
Yield 6 servings
Number Of Ingredients 21
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!
Nutrition Facts : Calories 631 calories, Carbohydrate 32 grams, Fat 25 grams, Fiber 4 grams, Protein 66 grams, Sugar 7 grams
BRAN PARMESAN CHICKEN ORIGINAL
Number Of Ingredients 10
Steps:
- 1. Place KELLOGG'S COMPLETE Wheat Bran Flakes cereal in shallow bowl. Set aside.2. In small mixing bowl, beat egg and milk slightly. Add flour, salt, pepper, sage, and cheese, stirring until smooth. Dip chicken pieces in egg mixture. Coat with cereal. Place in single layer, skin side up, in greased or foil-lined shallow baking pan. Drizzle with margarine.3. Bake at 350° F about 45 minutes or until tender. Do not cover pan or turn chicken while baking.MICROWAVE DIRECTIONS:1. In shallow dish, beat egg and milk slightly. Add flour, salt, pepper, sage, and cheese, stirring until smooth.2. Dip chicken pieces in egg mixture. Coat with crushed KELLOGG'S COMPLETE Wheat Bran Flakes cereal. Place in single layer, skin side up in shallow glass baking dish. Drizzle with margarine. Cover with waxed paper or plastic wrap. Poke holes in plastic wrap to allow steam to escape.3. Microwave on HIGH for 10 minutes or until chicken is tender.
Nutrition Facts : Nutritional Facts Serves
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