MAKE-AHEAD FREEZER CHICKEN PARMESAN
My family loves chicken Parm but making it from scratch on a busy school night is next to impossible. The good news is the chicken can be made ahead and frozen along with the right portion of sauce and cheese for a quick weeknight meal. Serve with pasta and Caesar salad.
Provided by Cari Sultanik
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Pound chicken breasts to 1/2-inch thickness or less.
- Place beaten egg in a bowl. Combine bread crumbs, Parmesan cheese, Italian seasoning, and garlic powder in another bowl. Dip each chicken breast in egg, then roll in bread crumb mixture to coat evenly. Place on the prepared baking sheet.
- Bake in the preheated oven for 10 minutes. Turn and continue to cook until chicken is no longer pink in the center and juices run clear, about 10 minutes more. Let cool, 20 to 30 minutes.
- Freeze in a 1-gallon resealable bag with smaller bags of tomato sauce and mozzarella cheese.
- To serve: Thaw in the refrigerator overnight. Reheat chicken at 375 degrees F (190 degrees C) until heated through and crispy, 15 to 20 minutes. Top chicken with tomato sauce, sprinkle with mozzarella cheese, and bake until cheese is melted, an additional 3 minutes.
Nutrition Facts : Calories 258.9 calories, Carbohydrate 10.7 g, Cholesterol 126.9 mg, Fat 8.7 g, Fiber 1.3 g, Protein 33.3 g, SaturatedFat 3.9 g, Sodium 602.6 mg, Sugar 3.2 g
QUICK CRISPY PARMESAN CHICKEN BREASTS
These are delicious, easy, quick, and so versatile! Eat them plain, topped with your favorite spaghetti sauce, or sliced on a Caesar salad.
Provided by SUNKIST2
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
- Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
- Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 270.6 calories, Carbohydrate 10.4 g, Cholesterol 93.4 mg, Fat 13.8 g, Fiber 0.1 g, Protein 27.7 g, SaturatedFat 7.5 g, Sodium 462.5 mg, Sugar 0.1 g
JUICY CHICKEN BREASTS BAKED FROM FROZEN
How many times have you forgotten to thaw those chicken breasts you've got stashed away before it's time to make dinner? Sure, you could double-bag the chicken and soak it in a hot water bath until thawed, but that still takes time and can get messy. Instead, follow this recipe to bake them straight from the freezer. You'll end up with juicy chicken coated in a crisp layer of breadcrumbs. Just make sure you freeze your chicken breasts in a flat layer so they don't stick together -- the recipe won't work with a big clump!
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
- Add the mayonnaise, Dijon, parsley and garlic to a small bowl and stir to combine. Add the breadcrumbs, olive oil and 1/2 teaspoon each salt and pepper to another bowl and stir until combined.
- Place the chicken on the prepared baking sheet. Dividing evenly, brush the mayonnaise mixture all over the top and sides of each piece. Top the mayo-covered areas with the panko mixture and press to adhere.
- Bake until the coating is golden brown and an instant-read thermometer inserted into the thickest part of each breast registers 165 degrees F, 30 to 35 minutes.
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