CHICKEN PARMESAN MELT
This tasty version of the classic Parmesan chicken sandwich couldn't be easier!
Provided by My Food and Family
Categories Home
Time 14m
Yield Makes 2 servings, 1 open-face sandwich each.
Number Of Ingredients 4
Steps:
- Heat oven or toaster oven to 400ºF.
- Toss chicken strips with sauce; spoon onto toast slices.
- Place on baking sheet; sprinkle with cheese.
- Bake 3 to 4 min. or until cheese is melted.
Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1040 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
CHICKEN PARM MELTS RECIPE BY TASTY
Here's what you need: rotisserie chicken, marinara sauce, bread, shredded mozzarella cheese
Provided by Camille Bergerson
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350ºF (180ºC) and line a sheet tray with parchment paper.
- Debone, remove skin, and shred rotisserie chicken.
- Mix chicken with marinara sauce.
- Line toasted bread up on the sheet tray and evenly top with chicken mixture. Sprinkle with mozzarella.
- Bake for 5-10 minutes or until it is heated through and the cheese on top is melted.
- Enjoy!
Nutrition Facts : Calories 181 calories, Carbohydrate 5 grams, Fat 9 grams, Fiber 0 grams, Protein 19 grams, Sugar 1 gram
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
CHICKEN PARMESAN PATTY MELTS
I came up with this dish to re-create the comforting flavors of a restaurant-style sandwich. Now it's my husband's favorite dinner. -Deborah Biggs, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine 3 tablespoons Parmesan cheese, 2 tablespoons marinara sauce, pepper and salt. Crumble chicken over mixture and mix well. Shape into four patties., Place on a baking sheet coated with cooking spray. Broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear., Top with remaining marinara, the mozzarella and remaining Parmesan. Broil 1-2 minutes longer or until cheeses are melted. Top each roll half with a patty.
Nutrition Facts : Calories 420 calories, Fat 13g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 658mg sodium, Carbohydrate 43g carbohydrate (8g sugars, Fiber 3g fiber), Protein 34g protein. Diabetic Exchanges
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.
THE BEST CRISPY CHICKEN PARMESAN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, onion powder, flour, eggs, seasoned breadcrumb, marinara sauce, fresh mozzarella cheese, grated parmesan cheese, fresh basil, vegetable oil
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the chicken breasts in half widthwise to make 4 thin breasts.
- Season the chicken with salt, pepper, and onion powder.
- Coat the chicken in flour, then egg, and then bread crumbs.
- Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
- Transfer to a paper towel-lined plate to drain.
- Preheat oven to 450°F (230°C).
- Place the fried chicken breasts in a baking dish. If they don't fit side by side, gently overlap them. Pour the marinara over the chicken.
- Top with mozzarella slices and Parmesan.
- Bake for 10-15 minutes, or until the cheese is browned and bubbling.
- Serve with freshly chopped basil.
- Enjoy!
Nutrition Facts : Calories 689 calories, Carbohydrate 67 grams, Fat 24 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams
More about "chicken parmesan melt recipes"
BAKED CHICKEN PARMESAN | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
MAYO PARMESAN CHICKEN AKA MELT IN YOUR MOUTH CHICKEN
From 101cookingfortwo.com
THE BEST CHICKEN PARMESAN RECIPE - SERIOUS EATS
From seriouseats.com
EASY CHICKEN PARMESAN RECIPE - HOW TO MAKE BEST …
From delish.com
MELT IN YOUR MOUTH PARMESAN CHICKEN - MARIA'S MIXING …
From mariasmixingbowl.com
MELT-IN-YOUR-MOUTH SLOW COOKER CHICKEN - THE …
From thecookinchicks.com
EASY CHICKEN PARMESAN - ONCE UPON A CHEF
From onceuponachef.com
MELT IN YOUR MOUTH (MIYM) CHICKEN | AN EASY CHICKEN …
From cookiesandcups.com
BEST CHICKEN PARMESAN RECIPE - THESTAYATHOMECHEF.COM
From thestayathomechef.com
THE BEST BAKED CHICKEN PARMESAN | THE RECIPE CRITIC
From therecipecritic.com
"MELT IN YOUR MOUTH" CHICKEN PARMESAN - SUGAR N' …
From sugar-n-spicegals.com
CHICKEN PARMESAN WITH 5 MINUTE MARINARA - CARLSBAD …
From carlsbadcravings.com
HOW TO MAKE CHICKEN PARMESAN IN THE OVEN - KITCHN
From thekitchn.com
ULTIMATE EASY CHICKEN PARMESAN - INSPIRED TASTE
From inspiredtaste.net
25 BEST CHICKEN PARMESAN RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
CHICKEN PARMESAN RECIPE - HOMEMADE CHICKEN PARMESAN
From eatingonadime.com
GARLIC PARMESAN CHICKEN RECIPE (CREAMY, ONE-SKILLET) | KITCHN
From thekitchn.com
30 PARMESAN CHEESE RECIPES THAT ARE TO DIE FOR - INSANELY GOOD
From insanelygoodrecipes.com
CREAMY PARMESAN CHICKEN - JO COOKS
From jocooks.com
MELT IN YOUR MOUTH PARMESAN CRUSTED CHICKEN
From oldhousetonewhome.net
CAESAR CHICKEN RECIPE - 4 INGREDIENTS MELT IN YOUR MOUTH {VIDEO}
From thecookierookie.com
MELT IN YOUR MOUTH CHICKEN - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
CHICKEN PARMESAN | ALLRECIPES
From allrecipes.com
HELLMANN'S PARMESAN CHICKEN RECIPE - RECIPESCLUB.NET
From recipesclub.net
EASY SKILLET CHICKEN PARMESAN RECIPE — BLESS THIS MESS
From blessthismessplease.com
CHICKEN PARMESAN CASSEROLE - THE COZY COOK
From thecozycook.com
EASY CHICKEN MELTS - LAUREN'S LATEST
From laurenslatest.com
CHICKEN WITH SPINACH IN CREAMY PARMESAN SAUCE
From thesuperhealthyfood.com
CHICKEN PARMESAN - PAULA DEEN
From pauladeen.com
CHICKEN PARMESAN • SALT & LAVENDER
From saltandlavender.com
THE BEST CRISPY CHICKEN PARMESAN - CAFE DELITES
From cafedelites.com
CREAMY GARLIC PARMESAN CHICKEN THIGHS BEST RECIPES
From findrecipes.info
GORDON RAMSAY CHICKEN PARM (2022) - HELL'S KITCHEN RECIPES
From hellskitchenrecipes.com
MELT IN YOUR MOUTH CHICKEN - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
MELT IN YOUR MOUTH CHICKEN - THE SHORTCUT KITCHEN
From centslessdeals.com
EASY PARMESAN CHICKEN TENDERLOINS | MANTITLEMENT
From mantitlement.com
7 BEST CHICKEN PARMESAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
HOW TO REHEAT CHICKEN PARMESAN IN 4 EASY WAYS - COOKING CHEW
From cookingchew.com
THE BEST CHICKEN PARMESAN (30 MINUTES!) - CHEF SAVVY
From chefsavvy.com
FRIED CHICKEN PARMESAN - EASY CHICKEN RECIPES
From easychickenrecipes.com
HOW TO MELT PARMESAN CHEESE - LEAFTV
From leaf.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love