Chicken Parmesan Bite Bake Recipes

CHICKEN PARMESAN BITE-BAKE

Chicken Parmesan Bite-Bake image

Okay it sounds silly, right? I find it hard to fry the chicken breasts because they're different thicknesses from one end to the other. I just cut them into bite sized cubes and continue on with the recipe. My mom likes it with pasta under it, but I really just like it with a nice salad and some cheesey bread. Add as much or as little as you like; this is just a basic, tasty recipe. Enjoy. :o)

Provided by NicolinaSurel

Categories Chicken Breast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 chicken breasts, boneless skinless, cubed into bite sized pieces
newman's own marinara sauce (or whichever one you're comfortable with)
1 (14 ounce) can tomatoes, diced
2 garlic cloves, minced
1/2 yellow onion, diced
2 tablespoons butter
2 tablespoons olive oil, and extra to fry chicken in
1 pinch dried oregano
breadcrumbs
flour
egg wash (eggs beaten in water or milk)
mozzarella cheese
parmesan cheese
salt and pepper
angel hair pasta (optional)

Steps:

Preheat oven to 375 degrees. Cut chicken into cubes. Lay out flour, egg wash, and bread crumbs in an assembly line. Season bread crumbs with some Oregano, salt, and pepper. Coat chicken cubes in flour, egg, and bread crumbs respectfully. Coat the bottom of your pan in olive oil and fry until done.
Saute onion and garlic in the tablespoons of olive oil and butter in a medium sauce pan. Add the jar of sauce. Heat until simmering. Add the can of tomatoes, perhaps some canned or jarred mushrooms, and the oregano. Salt and pepper to taste. Heat through.
In a cake pan or ramekins or whatever oven safe dish you have handy, layer the chicken, sauce, and cheeses until evenly covered and distributed. Cook in the oven until the cheese is melted and the sauce has thickened (about thirty minutes).
Enjoy. Serve with pasta, a salad, cottage cheese, or steamed veggies. :).

PARMESAN CHICKEN BITES

Parmesan Chicken Bites image

The best chicken nuggets you will ever have - crisp-tender and completely homemade with Parmesan goodness!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1 cup Panko*
1/4 cup freshly grated Parmesan
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 cup all-purpose flour
2 large eggs, beaten
2 tablespoons chopped fresh parsley leaves

Steps:

Heat vegetable oil in a large skillet over medium high heat. Season chicken with salt and pepper, to taste. In a large bowl, combine Panko, Parmesan, garlic powder and smoked paprika; season with salt and pepper, to taste. Set aside. Working in batches, dredge chicken in flour, dip into eggs, then dredge in Panko mixture, pressing to coat. Add chicken to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate. Serve immediately, garnished with Parmesan and parsley, if desired.

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