Cheesy Chicken Parm Volcanos Recipes

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CHEESY CHICKEN PARM VOLCANOS



Cheesy Chicken Parm Volcanos image

A flavor eruption! Classic chicken parm encrusted with herbed bread crumbs, loaded with cheesy molten center and tomato sauce lava.

Provided by Food.com

Categories     Chicken

Time 50m

Yield 8 large meatballs

Number Of Ingredients 22

2 cups breadcrumbs
3 tablespoons olive oil
2 tablespoons dried parsley
1 large egg
2 tablespoons water
2 teaspoons cornstarch
2 tablespoons all-purpose flour
1 lb ground chicken
1/4 cup breadcrumbs
1 tablespoon milk
1/4 cup white onion, finely diced
1/4 cup parmesan cheese, finely grated
1 large egg
1 tablespoon garlic powder
1 teaspoon italian seasoning
1/2 lemon, zested
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces mozzarella cheese, cubed
1/2 cup pizza sauce
2 ounces mozzarella cheese, shredded
parsley

Steps:

  • For the breadcrumb coating:.
  • Place the 2 cups of breadcrumbs in a large skillet. Drizzle on the olive oil and sprinkle with the dried parsley. Toast over a medium-high heat on the stove, stirring often, until the breadcrumbs are warmed through and golden. Remove from the heat and transfer to a wide, shallow dish.
  • For the egg coating:.
  • In a wide, shallow bowl, whisk the egg, water, cornstarch and flour until smooth.
  • For the chicken parm:.
  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a non-stick liner.
  • In a medium bowl mix the ground chicken, breadcrumbs, milk, onion, parmesan cheese, egg, garlic powder, Italian seasoning, lemon zest, salt and pepper. Mix very well until combined.
  • Divide the chicken into 8 equal balls. Flatten each ball into a disk, place a cube of mozzarella cheese in the centre of each disk, then wrap the chicken around the cube of cheese. Use your hands to shape each meatball into a cone (like a volcano).
  • Dip each meatball into the egg coating, gently turning it to coat well. Next, dip in the breadcrumbs making sure that every meatball is very well-coated.
  • Set on a lined baking sheet and bake 18-22 minutes until chicken is cooked through. (If you opt for larger meatballs, as seen in the video, you'll need to bake them longer, 20-25 minutes or until cooked through.)
  • Remove from the oven and drizzle pizza sauce on top of each meatball and sprinkle on the grated mozzarella.
  • Set the oven to broil and return the meatballs to the oven to melt the cheese on top (3-5 minutes).
  • Remove from the oven and garnish with parsley.

Nutrition Facts : Calories 368.6, Fat 18.4, SaturatedFat 6.2, Cholesterol 115.6, Sodium 561.3, Carbohydrate 28, Fiber 2.2, Sugar 2.8, Protein 22.4

EASY CHEESY CHICKEN PARMESAN



Easy Cheesy Chicken Parmesan image

This is a quick, easy way to make chicken parmesan. The chicken breasts are baked--not fried--so I like to think it's a healthier version. Enjoy!

Provided by MarthaStewartWanabe

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken breasts, pounded to 1/2-inch thickness
1 egg
1/4 cup milk
1/2 cup breadcrumbs, dried, seasoned
1 (24 ounce) jar spaghetti sauce
1 1/2 cups mozzarella cheese, grated
2/3 cup parmesan cheese, grated
1 lb spaghetti, cooked (per package instructions)

Steps:

  • Preheat oven to 350°F.
  • Place bread crumbs in a wide, shallow bowl. Whisk together egg and milk In another wide, shallow bowl. Dredge chicken breasts one at a time in the egg mixture first and then in the bread crumbs. Place coated breasts side-by-side in a baking dish.
  • Dividing evenly, top each breast with 3/4 cup mozzarella and then follow with 1/3 cup parmesan.
  • Divide spaghetti sauce evenly and spoon over each breast.
  • Top each breast with remaining mozzarella and parmesan in the same order as above.
  • Bake for 30 minutes or until juices from chicken breasts run clear and cheese topping is lightly browned.
  • During last 15 minutes of chicken's cooking time, prepare spaghetti per package instructions.
  • Serve over hot, cooked spaghetti.

CHICKEN PARMESAN RECIPE



Chicken Parmesan Recipe image

Chicken Parmesan is an easy weeknight pasta dish.

Provided by Maike

Categories     Main Course

Time 45m

Number Of Ingredients 10

16 ounces pasta (spaghetti, fettuccini, or linguini)
1 - 1¼ pound chicken breast (cut lengthwise in half)
salt and pepper (enough to season both sides of each chicken breast)
2 large eggs (lightly beaten)
½ cup parmesan cheese (grated)
1 cup Panko breadcrumbs
¼ cup olive oil (extra virgin)
24 ounces Marinara Sauce (or your favorite pasta sauce)
8 ounces Mozzarella cheese (cut into 6 thin slices, grate remaining mozzarella cheese)
½ cup parmesan (grated)

Steps:

  • Cook pasta according to package instructions. Drain, cover, and set aside.
  • Preheat the oven to 450º Fahrenheit.
  • Cut 6 thin slices of mozzarella cheese. Grate the remaining mozzarella. Set aside.Grate 1 cup of parmesan cheese. ½ cup for the breading and ½ cup to sprinkle on top of the marinara sauce.
  • Prepare two shallow dishes. The first dish is for the eggs. Use a fork or whisk to lightly beat the eggs. In the second dish combine ½ cup of parmesan and 1 cup panko breadcrumbs.
  • Butterfly the chicken. Cover with plastic foil and pound with a meat tenderizer (or a rolling pin) until the slices are thin and tender. Season each side with salt and pepper.
  • Dip each slice of chicken into the egg wash. Make sure the chicken is fully coated. Transfer the chicken into the bowl with the parmesan breadcrumb mixture and coat well.
  • Heat the olive oil in a large frying pan over medium heat. Once hot transfer the chicken into the frying pan. Cook until golden brown on both sides. About 3-5 minutes per side.
  • Use 2-3 tablespoons of marinara sauce and spread across a 9x13 inch casserole dish.
  • Transfer fried chicken into the casserole dish and coat it with the remaining marinara sauce. Top with mozzarella slices. Sprinkle with the remaining grated mozzarella and parmesan cheeses.
  • Bake the chicken for 15 minutes or until the cheese has melted. Serve Chicken Parmesan over pasta. Enjoy.

Nutrition Facts : Calories 596 kcal, Carbohydrate 75 g, Protein 40 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 129 mg, Sodium 1195 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

CHEESY CHICKEN PARMIGIANA



Cheesy Chicken Parmigiana image

My husband used to order chicken parmigiana at restaurants. Then I found this recipe in our local newspaper, adjusted it for two and began making the beloved dish at home. After more than 50 years of marriage, I still enjoy preparing his favorite recipes. -Iola Butler, Sun City, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 10

1 can (15 ounces) tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1 large egg
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons olive oil
2 slices part-skim mozzarella cheese
Optional: Fresh basil leaves and additional Parmesan cheese

Steps:

  • In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture., In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, about 5 minutes on each side. Top with mozzarella cheese. Cover and cook until cheese is melted, 3-4 minutes longer. Serve with tomato sauce. If desired, sprinkle with basil and additional Parmesan.

Nutrition Facts : Calories 444 calories, Fat 26g fat (8g saturated fat), Cholesterol 166mg cholesterol, Sodium 1496mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.

NEELYS' CHEESY CHICKEN PARMESAN



Neelys' Cheesy Chicken Parmesan image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 16

6 boneless chicken breasts
1 3/4 cups all-purpose flour
3 eggs, beaten
1 1/2 cups bread crumbs
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil, for frying
Tomato Sauce, recipe follows
2 cups shredded mozzarella
1/2 cup grated Parmesan
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
2 (20-ounce) cans crushed tomatoes
2 tablespoons fresh basil leaves, chiffonade
Kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F.
  • On a cutting board, place the chicken breasts between a piece of plastic wrap and pound the chicken out until it is 1/2-inch thick.
  • In 3 separate shallow dishes, place the flour, eggs, and bread crumbs. Season the chicken with salt and pepper. Dredge the cutlets through the flour, then eggs, and then the bread crumbs.
  • In a large skillet over medium-high heat, heat the vegetable oil. Place the cutlets in the oil and fry until brown on each side, about 2 to 3 minutes per side. Place the cooked cutlets in a baking dish. Spoon tomato sauce over each cutlet and sprinkle evenly with the cheeses. Bake for 10 to 15 minutes, until the cheese is melted and bubbly.
  • In a large saucepan over medium-high heat, add the olive oil and saute the onion and garlic. Add salt, pepper, red pepper flakes and cook until fragrant and tender; about 3 minutes. Add tomatoes, basil, and let simmer for 30 to 45 minutes. Season, to taste, with salt and pepper.

CHEESY CHICKEN PARM VOLCANOS RECIPE - FOOD.COM



Cheesy Chicken Parm Volcanos Recipe - Food.com image

A flavor eruption! Classic chicken parm encrusted with herbed bread crumbs, loaded with cheesy molten center and tomato sauce lava.

Provided by @MakeItYours

Number Of Ingredients 22

2 cups breadcrumbs
3 tablespoons olive oil
2 tablespoons dried parsley
1 large egg
2 tablespoons water
2 teaspoons cornstarch
2 tablespoons all-purpose flour
1 lb ground chicken
1/4 cup breadcrumbs
1 tablespoon milk
1/4 cup white onion, finely diced
1/4 cup parmesan cheese, finely grated
1 large egg
1 tablespoon garlic powder
1 teaspoon italian seasoning
1/2 lemon, zested
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces mozzarella cheese, cubed
1/2 cup pizza sauce
2 ounces mozzarella cheese, shredded
parsley

Steps:

  • For the breadcrumb coating:.
  • Place the 2 cups of breadcrumbs in a large skillet. Drizzle on the olive oil and sprinkle with the dried parsley. Toast over a medium-high heat on the stove, stirring often, until the breadcrumbs are warmed through and golden. Remove from the heat and transfer to a wide, shallow dish.
  • For the egg coating:.
  • In a wide, shallow bowl, whisk the egg, water, cornstarch and flour until smooth.
  • For the chicken parm:.
  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a non-stick liner.
  • In a medium bowl mix the ground chicken, breadcrumbs, milk, onion, parmesan cheese, egg, garlic powder, Italian seasoning, lemon zest, salt and pepper. Mix very well until combined.
  • Divide the chicken into 8 equal balls. Flatten each ball into a disk, place a cube of mozzarella cheese in the centre of each disk, then wrap the chicken around the cube of cheese. Use your hands to shape each meatball into a cone (like a volcano).
  • Dip each meatball into the egg coating, gently turning it to coat well. Next, dip in the breadcrumbs making sure that every meatball is very well-coated.
  • Set on a lined baking sheet and bake 18-22 minutes until chicken is cooked through. (If you opt for larger meatballs, as seen in the video, you'll need to bake them longer, 20-25 minutes or until cooked through.)
  • Remove from the oven and drizzle pizza sauce on top of each meatball and sprinkle on the grated mozzarella.
  • Set the oven to broil and return the meatballs to the oven to melt the cheese on top (3-5 minutes).
  • Remove from the oven and garnish with parsley.

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