THE BEST CHICKEN PARMESAN
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
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.
PARMESAN CHICKEN, PROVOLONE AND HAM BUNDLES
Chicken, ham and cheese sandwich fillings roll up in an easy Bisquick® bundle. Who needs a bun?
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 375°F (if using dark or nonstick pan, heat oven to 350°F).
- In medium bowl, stir Bisquick mix, garlic powder and boiling water with fork until dough forms. Divide dough into fourths. Place dough pieces on surface dusted with Bisquick mix; roll in Bisquick mix to coat. Press each piece into 7x5-inch rectangle, 1/4 inch thick.
- Center 1 provolone cheese slice and 1 ham slice on each rectangle, folding to fit if needed. Top each with 1 chicken tender. Starting at 7-inch side, roll up each bundle. Press ends and seam to seal. Tuck ends under. On ungreased cookie sheet, place seam side down. Brush with butter; sprinkle with Parmesan cheese.
- Bake 25 to 33 minutes or until meat thermometer inserted in center of chicken reads 170°F and bundles are golden brown. Serve topped with pasta sauce.
Nutrition Facts : Calories 530, Carbohydrate 48 g, Cholesterol 75 mg, Fat 2, Fiber 2 g, Protein 30 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 1860 mg, Sugar 9 g, TransFat 1 1/2 g
CHICKEN PARMESAN
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
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
HAM & CHEESE CHICKEN PARMESAN
Just when you thought chicken parm couldn't get any better, we've added a layer of ham to make it really delicious. Plus we use pre-cooked breaded chicken cutlets so that the entire dish is on the table in less than 30 minutes.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 25m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to 425°F.
- Spread 1 cup sauce in the bottom of a 2-quart shallow baking dish. Top with the chicken. Spoon 1/4 cup remaining sauce onto each chicken cutlet. Top each with 1 slice ham and 1/4 cup mozzarella cheese. Sprinkle with the Parmesan cheese.
- Bake for 10 minutes or until the chicken is hot and the cheese is melted.
Nutrition Facts : Calories 150.5, Fat 8.7, SaturatedFat 4.6, Cholesterol 25.6, Sodium 476.2, Carbohydrate 9.5, Fiber 1.7, Sugar 6, Protein 8.3
CHICKEN HAM PARMESAN
This is a really great recipe for Chicken Parmesan! Plan ahead, the chicken has to soak in the egg/water mix for 1 hour.... Try using smoked sliced ham for this, it's really good, although the recipe does call for ham, it is still really good made without it, just with the cheese and sauce on top of the breasts.
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Slightly beat together the eggs, milk (or water), salt, pepper, onion and garlic.
- Let the chicken soak in the egg/milk mixture for 1 hour.
- Mix the crumbs with herbs, grated Parmesan cheese, and (more salt and pepper if desired, I use seasoning salt).
- Remove the breasts from egg mixture.
- Roll in flour, then dip in the egg/milk mixture, then roll/coat in the breadcrumb/Parmesan mixture (shaking off extra crumbs).
- Fry the chicken in oil until cooked; drain on paper towels.
- Arrange breasts in a baking dish side by side.
- Top each breast with a slice of ham, then two slices (can use one if desired) of mozzarella cheese.
- Cover with pasta sauce (any amount desired).
- Bake for 20-22 minutes.
Nutrition Facts : Calories 693.4, Fat 30.2, SaturatedFat 11.7, Cholesterol 226.9, Sodium 1325.3, Carbohydrate 49.1, Fiber 2.1, Sugar 13.4, Protein 53.6
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- Place each chicken breast between two sheets of cling-film and using the flat end of a meat mallet or the side of a rolling pin, gently pound each fillet to about 1cm thickness.
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