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
ITALIAN CHICKEN PARMESAN
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
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
SPAGHETTI CHICKEN PARMESAN
"I like to make this yummy recipe when I have extra spaghetti sauce on hand," comments Margie Eddy from Ann Arbor, Michigan. "The herbed coating on the tender chicken gets nice and golden," she adds.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil, salt and pepper. In another shallow bowl, combine egg and water. Dip chicken in egg mixture, then coat with crumb mixture. , In a large skillet, melt butter over medium heat. Add chicken; cook until a thermometer reads 165°, 5-7 minutes on each side. , Meanwhile, in a large saucepan, combine spaghetti sauce, garlic salt and remaining 1/2 teaspoon oregano. Cook over medium heat until heated through. Spoon over chicken; sprinkle with mozzarella cheese and remaining Parmesan cheese. Serve with pasta.
Nutrition Facts : Calories 326 calories, Fat 16g fat (9g saturated fat), Cholesterol 108mg cholesterol, Sodium 1696mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 23g protein.
SICILIAN CHICKEN PARMESAN
My own way of doing this, of course with tips handed down from mom. I'm posting this as a request to Doreen, my cousin-in-law, who raves about my Italian cooking. You can use jarred or your own homemade tomato sauce or mine (Recipe #195848) but homemade is always better. Some of the measurements are approximate as I never measure anything. You may find you need a bit more or less. Use fresh grated cheese....not that stuff in the green canister you find on the grocery shelves. And use mozzarella cheese that comes in a chunk, not the pre-grated kind. You'll also need a large roasting pan or baking dish, large enough to hold the chicken in a single layer or just slightly overlapping each other.
Provided by CulinaryQueen
Categories Chicken Breast
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Carefully slice each chicken breast horizontally. Don't worry if they're not perfect or if one half comes out real thin as you slice each one. Believe me, no one will notice.
- Mix the breadcrumbs and 1/2 cup Parmesan in a shallow dish. Have the beaten eggs in another shallow dish.
- Heat a heavy skillet over medium heat.
- Dip each chicken breast into the egg, allowing excess to drip off, and then into the breadcrumb mixture, covering both sides. Place chicken onto a clean plate. Do this with all the chicken before starting to cook them.
- Preheat oven to 350F/180°C.
- Pour about 3-4 tablespoons olive oil into the pan and let it get hot. Fry the chicken about 2-3 minutes each side and transfer to a plate. Add more oil to pan as needed.
- Ladle the tomato sauce (about 1 cup) into the baking dish to cover the bottom. Put the chicken breasts into the dish in a single layer or slightly overlapping.
- Layer the parma ham over the chicken at this point, if using.
- Ladle more tomato sauce (about 1 cup) over the chicken. Sprinkle the grated mozzarella all over the chicken to cover, then sprinkle the 1/4 cup grated parmesan.
- Bake for 30-45 minutes, or until cheese has melted and become slightly golden in color.
- Serve with pasta,remaining tomato sauce, a crusty loaf of bread and salad.
- Enjoy!
Nutrition Facts : Calories 638.4, Fat 28.1, SaturatedFat 14, Cholesterol 233.8, Sodium 2255.7, Carbohydrate 31.6, Fiber 3.9, Sugar 9.6, Protein 63.5
THE EVERYDAY ITALIAN CHICKEN PARMESAN
This is one of my favorite recipes; adapted from Giada DeLaurentis. You can use dried herbs if you must; use about 1/3 of the fresh amounts listed.
Provided by Cook4_6
Categories High Protein
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 500 degrees.
- Pound the chicken breasts to about 1/4 thickness.
- In a small bowl, stir the oil and herbs to blend.
- Brush both sides of the chicken with the blended oil and sprinkle with salt and pepper.
- Heat oven-proof pan over high heat. Add the chicken and cook until just brown, about 2 minutes per side. Chicken should be nearly cooked through.
- Remove from the heat.
- Spoon the spaghetti sauce over the chicken, top with mozzarella and sprinkle with parmesan.
- Dot the tops with butter pieces, and bake until the cheese melts and the chicken is cooked through; about 5 minutes.
Nutrition Facts : Calories 511.2, Fat 34.2, SaturatedFat 12.2, Cholesterol 140.6, Sodium 1632.5, Carbohydrate 7.7, Fiber 1.5, Sugar 4.5, Protein 41.5
CHICKEN ITALIANO
Simple ingredients create a memorable weeknight meal.
Provided by Anonymous
Categories Trusted Brands: Recipes and Tips Land O'Lakes, Inc.
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions; drain.
- Melt 2 Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
- Add chicken.
- Saute 13-18 minutes or until chicken is golden brown on both sides and done (165 degrees F). Remove from skillet.
- Melt remaining 1 Saute Express® square in skillet. Add onions; cook 1-2 minutes or until softened. Toss in pasta and tomatoes to coat.
- Slice chicken; serve over pasta. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 688.6 calories, Carbohydrate 89.7 g, Cholesterol 93.3 mg, Fat 20.2 g, Fiber 5.3 g, Protein 40 g, SaturatedFat 8.9 g, Sodium 545.6 mg, Sugar 7.1 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!
CHICKEN PARMESAN AS MADE BY CHRIS NASATRINI RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, kosher salt, black pepper, all-purpose flour, large eggs, plain breadcrumbs, lemon, white wine, panko bread crumbs, grated parmesan cheese, olive oil, garlic, red pepper flakes, bay leaves, chicken stock, crushed tomato, tomato paste, dried oregano, fresh flat-leaf parsley, fresh basil leaves, shredded mozzarella cheese, spaghetti
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 22
Steps:
- Using the bumpy side of a meat mallet, pound each chicken breast until ½-inch (1 ¼ cm) thick. Season with salt and black pepper to taste.
- Add 1 cup (125 G) of flour, the eggs, and the plain bread crumbs to 3 separate shallow dishes.
- Season flour with salt, pepper, and the lemon zest. Stir to combine.
- Season the eggs with salt and pepper, and add 1 tablespoon of white wine. Stir to combine.
- To the bread crumbs, add the panko, remaining 2 tablespoons flour, and Parmesan. Stir to combine.
- Working 1 piece at a time, coat the chicken in the flour, shaking off any excess, then in the egg mixture, then in the bread crumbs. Transfer to a baking sheet lined with cling wrap and refrigerate for 10 minutes.
- Heat a large cast-iron skillet over medium heat. Add enough olive oil to come ¼ inch (6 mm) up the sides of the pan. Working in batches, fry the chicken until lightly browned, 2-3 minutes per side. Drain on paper towels.
- Preheat the oven to 350°F (180°C).
- Wipe out the pan with a paper towel. Return to medium heat and add 3 tablespoons of olive oil, the garlic, red pepper flakes, and bay leaves. Cook until fragrant, 1-2 minutes.
- Add the remaining cup of white wine and the chicken stock. Cook until the liquid is reduced by half, stirring occasionally.
- Stir in the crushed tomatoes and tomato paste. Season with pepper, then add the oregano, crushing between your hands to release more flavor. Simmer the sauce for 5 minutes, until thickened slightly. Add the parsley and basil and stir to incorporate.
- Remove the bay leaves from the pan. Create a bit of space in the center, then return the chicken to the pan. Spoon the sauce over the chicken.
- Sprinkle the mozzarella and more oregano over the chicken pieces.
- Bake for 10-15 minutes, until the cheese is bubbly and melted and the chicken is cooked though. Set the broiler to high and broil for 1-2 minutes, until the cheese browns lightly.
- Serve the chicken with spaghetti that's been tossed in the excess sauce. Garnish with parsley and Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 967 calories, Carbohydrate 98 grams, Fat 34 grams, Fiber 7 grams, Protein 60 grams, Sugar 11 grams
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7 BEST CHICKEN PARMESAN RECIPES - THE SPRUCE EATS
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- Basic Chicken Parmesan. This simple baked chicken parmesan uses jarred pasta sauce to keep things speedy, plus both mozzarella and Parmesan cheese for maximum gooeyness.
- Stuffed Chicken Parmesan. For an even more decadent dinner that takes hardly any extra time, stuff your chicken breasts with cheese before assembling your chicken parmesan.
- Chicken Parmesan Sandwich. Whether for a hearty lunch or football food, a chicken parm sandwich is another favorite way to eat this dish. The breaded and fried chicken is topped with a bit of sauce and cheese and finished in the skillet.
- Skillet Chicken Parmesan. No oven needed for this stovetop chicken parmesan—everything is done in the skillet, from crisping up the breaded chicken to melting the cheese topping.
- Baked Chicken Parmesan. This entire recipe is cooked in the oven—even the breaded chicken. The dish starts with cheesy breadcrumbs for extra flavor and calls for freshly grating your own Parmesan cheese, which really makes a difference.
- Grilled Chicken Parmesan. If you're craving all of the flavors of chicken parm but looking for a lighter, healthier version, this summery grilled take on the dish of chicken, tomatoes, and cheese is sure to fit the bill.
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- Slow Cooker Chicken Parmesan. Making chicken parmesan in your slow cooker will cut down on the steps that are required when cooking a traditional chicken parm.
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