Chicken Parmigiana Recipes

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CHICKEN PARMIGIANA



Chicken Parmigiana image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 14

4 cloves garlic, minced
1 whole medium onion, chopped
Salt and freshly ground black pepper
8 boneless, skinless chicken breasts, trimmed and pounded flat
1 pound thin linguine
1/2 cup olive oil
2 tablespoons butter
3/4 cups chicken stock
Three 14.5-ounce cans crushed tomatoes
1 tablespoon sugar
1/4 cup chopped fresh parsley, plus more for serving
1 cup freshly grated Parmesan, plus more if needed
Basil chiffonade, for serving
1/2 cup all-purpose flour

Steps:

  • Mix the flour and some salt and pepper together on a large plate. Dredge the flattened chicken breasts in the flour mixture. Set aside.
  • Cook the linguine until al dente.
  • Heat the olive oil and butter together in a large skillet over medium heat. When the butter is melted and the oil/butter mixture is hot, fry the chicken breasts until nice and golden brown on each side, 2 to 3 minutes per side. Remove the chicken breasts from the skillet and set aside.
  • Without cleaning the skillet, add the garlic and onions and gently stir for 2 minutes. Pour in the stock and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the stock to cook down until reduced by half, about 2 minutes.
  • Pour in the crushed tomatoes and stir to combine. Add the sugar and more salt and pepper to taste. Allow to cook for 30 minutes.
  • Toward the end of the cooking time, add the chopped parsley and give the sauce a final stir.
  • Carefully lay the chicken breasts on top of the sauce and completely cover them in the grated Parmesan. Place the lid on the skillet and reduce the heat to low. Allow to simmer until the cheese is melted and the chicken is thoroughly heated. Add more cheese to taste.
  • Place the cooked noodles on a plate and cover with the sauce. Place the chicken breasts on top and sprinkle with more parsley and the basil chiffonade. Serve immediately.

CHICKEN PARMIGIANA



Chicken Parmigiana image

This is a favorite dish in our family. I came up with this dish myself because the traditional version takes forever to make. I just throw a few ingredients together, pop the dish in the oven and forget it.-Robin Stevens, Cadiz, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (4 ounces each)
1 can (6 ounces) tomato paste
3/4 cup water
2 garlic cloves, minced
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes, optional
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Steps:

  • Place the chicken in a greased 8-in. square baking dish. In a small saucepan, bring the tomato paste, water, garlic and seasonings to a boil. Pour over chicken. , Bake, uncovered, at 400° for 15 minutes. Sprinkle with cheeses; bake 10-15 minutes longer or until a thermometer reads 165°.

Nutrition Facts : Calories 240 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 994mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 23g protein.

CHICKEN PARMIGIANA



Chicken Parmigiana image

This is a very nice dinner for two. Serve it with your favorite pasta and tossed greens.

Provided by Candy

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 2

Number Of Ingredients 6

1 egg, beaten
2 ounces dry bread crumbs
2 skinless, boneless chicken breast halves
¾ (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
  • Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
  • Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 44.9 g, Cholesterol 184.1 mg, Fat 18.3 g, Fiber 5.6 g, Protein 43.5 g, SaturatedFat 7.6 g, Sodium 1309.5 mg, Sugar 17.2 g

THE BEST CRISPY CHICKEN PARMESAN RECIPE BY TASTY



The Best Crispy Chicken Parmesan Recipe by Tasty image

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

2 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
1 cup flour
2 eggs
1 cup seasoned breadcrumb
2 cups marinara sauce
8 slices fresh mozzarella cheese
½ cup grated parmesan cheese
fresh basil, thinly sliced, to serve
vegetable oil, for frying

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

EASY CHICKEN PARMESAN



Easy Chicken Parmesan image

A favorite dish, these easy cheesy, breadcrumb-coated chicken cutlets are quickly cooked on the stovetop, then topped with mozzarella and broiled on a bed of tomato sauce. Serve them over pasta or with a crisp green salad and plenty of garlic bread.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 8

3/4 cup plain breadcrumbs
3/4 cup grated Parmesan cheese
8 chicken cutlets (about 1 1/2 pounds total), or 4 boneless, skinless chicken breasts, halved horizontally
Salt and freshly ground pepper
1 large egg, lightly beaten
2 cups jarred tomato sauce or Easy Chunky Tomato Sauce
1/4 cup olive oil
6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices

Steps:

  • Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.
  • Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.
  • Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.

QUICK & EASY CHICKEN PARMIGIANA



Quick & Easy Chicken Parmigiana image

This is very easy to make and it tastes great! Originally from Southern Living. You may need to add another egg if your chicken breasts are large.

Provided by Lvs2Cook

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless chicken breasts
1/2 cup Italian seasoned breadcrumbs
1/2 cup parmesan cheese, grated
1 large egg, lightly beaten
2 tablespoons butter
1 (14 ounce) jar spaghetti sauce
1 cup mozzarella cheese, shredded

Steps:

  • Place chicken between two sheets of heavy-duty plastic wrap and flatten using a meat mallet or rolling pin.
  • Combine bread crumbs and parmesan cheese.
  • Dip chicken in beaten egg; dredge in breadcrumb mixture.
  • Melt butter in a large skillet; add chicken and brown on each side over medium-high heat.
  • Arrange chicken in a lightly greased 13x9 baking dish.
  • Pour spaghetti sauce over chicken and sprinkle with mozzarella cheese.
  • Cover and bake at 375º for 30 minutes or until thoroughly heated and chicken is no longer pink.

Nutrition Facts : Calories 560.3, Fat 32.5, SaturatedFat 14.3, Cholesterol 188.9, Sodium 1010.7, Carbohydrate 18.9, Fiber 2.1, Sugar 6.1, Protein 46

BAKED CHICKEN PARMIGIANA



Baked Chicken Parmigiana image

Spaghetti sauce mix is the secret to the flavorful breading in this chicken parmigiana recipe. Just top juicy chicken breasts with prepared sauce and mozzarella cheese. -Trisha Lange, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
3 tablespoons spaghetti sauce mix
1-1/2 teaspoons garlic powder
4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup Italian salad dressing
1/2 cup meatless spaghetti sauce
1/4 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 350°. In a shallow bowl, combine the first 4 ingredients. Dip chicken in salad dressing, then coat with crumb mixture. Place in a greased 13x9-in. baking dish. , Bake, uncovered, until chicken juices run clear, 40-45 minutes. Drizzle with spaghetti sauces and sprinkle with mozzarella cheese. Bake until cheese is melted, 5-7 minutes.

Nutrition Facts : Calories 342 calories, Fat 10g fat (3g saturated fat), Cholesterol 103mg cholesterol, Sodium 1048mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 40g protein.

CHICKEN PARMIGIANA



Chicken parmigiana image

This classic chicken Parmesan recipe gets the Good Food makeover, resulting in a hearty yet healthy dish great for sharing with your mates

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

2 large, skinless chicken breasts, halved through the middle
2 eggs, beaten
75g breadcrumb
75g parmesan, grated
1 tbsp olive oil
2 garlic cloves, crushed
half a 690ml jar passata
1 tsp caster sugar
1 tsp dried oregano
half a 125g ball light mozzarella, torn

Steps:

  • Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
  • Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.
  • Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.
  • Heat grill to High and cook the chicken for 5 mins each side, then remove.
  • Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
  • Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
  • Serve with vegetables or salad and some pasta or potatoes, if you like.

Nutrition Facts : Calories 327 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 1.31 milligram of sodium

CHICKEN PARMIGIANA



Chicken Parmigiana image

Recipe video above. Known as Chicken Parmesan in the US, the three key things that makes this the best Parmi you'll ever have in your life are: layers upon layers on seasoning, dry brining for the most juicy chicken ever, and extra crispy chicken. Because I'll never understand why you'd go to the trouble of making crispy crumbed chicken if the whole thing goes soggy when smothered in tomato sauce!Bonus baked option in Note 10. So golden and crunchy it will blow your mind!

Provided by Nagi

Categories     Mains

Number Of Ingredients 28

3 chicken breasts (300g/10z each) (, halved horizontally to form 6 pieces (Note 2))
1 tsp salt (, cooking / kosher (or 3/4 tsp table salt, Note 3))
1/2 tsp black pepper
1/2 tsp Italian mixed herbs ((Note 4))
1/3 cup flour (, plain/all purpose)
2 eggs
1 garlic clove (, minced using garlic press)
1/4 tsp each salt and pepper
1/4 tsp Italian mixed herbs ((Note 4))
1 1/2 cups panko breadcrumbs ((sub normal, Note 5))
1/2 cup parmesan (, finely grated (store bought sand-like is best) (Note 6))
1/2 tsp salt
1/4 tsp black pepper
2 cups olive oil ((or vegetable or canola))
1 tbsp olive oil
2 garlic cloves (, finely minced)
1/4 cup onion or eschallots (, very finely chopped (Note 7))
1/4 tsp red pepper flakes ((chilli flakes), optional)
1/4 tsp Italian mixed herbs ((Note 4))
1/4 cup white wine (, anything (optional, Note 10))
400g / 14 oz tomato passata ((aka tomato puree) (Note 8))
1/2 cup chicken stock/broth ((or water))
1/4 tsp each salt and pepper
10 basil leaves (, roughly chopped (sub pinch of dried - or omit))
2 cups mozzarella cheese (, shredded (or enough slices to cover))
3/4 cup parmesan (, finely grated (best to grate your own, Note 6))
1 tbsp extra virgin olive oil
5 basil leaves (, roughly chopped)

Steps:

  • Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.
  • Heat oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until onion is translucent.
  • Add red pepper flakes and herbs, stir for 15 seconds. Add wine, turn up heat and let it simmer rapidly until mostly evaporated and winey smell is gone.
  • Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm.
  • Preheat oven to 180°C/350°F.
  • Crumbing set up: Spread flour out in a shallow bowl. Whisk Egg Dredge in a separate shallow bowl. Mix Crumbing ingredients in a third shallow bowl or pan.
  • Dredge & crumb: Press both sides of chicken into flour, then shake off excess. Coat in egg, letting excess drip off, then place in Crumbing, pressing to adhere.
  • Transfer to plate and repeat with remaining chicken.
  • Line a tray with paper towels and place rack on tray.
  • Heat 1.5 - 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F (Note 9).
  • Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1 1/2 minutes.
  • Transfer to rack, then repeat with remaining chicken. (Note 12 - oil clean and reuse)
  • Place chicken on a tray. Spoon 1/3 cup sauce over the chicken - cover around 80% of the chicken, leave the ends crispy.
  • Sprinkle sauce with basil, then mozzarella cheese (pile it on in mounds to use it all up), then sprinkle with parmesan. Drizzle oil over parmesan.
  • Bake 15 minutes until cheese is melted and there's a few brown spots - no longer, otherwise chicken will overcook.
  • Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you'd like!)

Nutrition Facts : Calories 633 kcal, Carbohydrate 25 g, Protein 46 g, Fat 38 g, SaturatedFat 12 g, Cholesterol 171 mg, Sodium 1705 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CHICKEN PARMIGIANA



Chicken Parmigiana image

Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
Fresh basil or parsley leaves, for garnish
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
Two 28-ounce cans plum tomatoes and their juices, pureed in a blender
One 16-ounce can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
  • Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
  • Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

HOMEMADE CHICKEN PARMIGIANA



Homemade Chicken Parmigiana image

I received this recipe several years ago from a family member who swore it was a great romantic meal. She was right. My husband asks me to make this meal every time we have a date night. The quantity of ingredients look intimidating, but don't let them fool you. It's easy and delicious! The whipping cream gives it a creamy texture that you just can't get enough of!

Provided by Jules203

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 3

Number Of Ingredients 16

1 tablespoon butter
1 teaspoon minced garlic
⅓ cup minced onion
1 (14.5 ounce) can diced tomatoes with juice
½ teaspoon sugar
¼ cup heavy cream
salt and pepper to taste
⅓ cup fine dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
½ teaspoon dried oregano
1 egg, beaten
2 tablespoons milk
3 (5 ounce) skinless, boneless chicken breast halves
3 tablespoons olive oil
¾ cup shredded Mozzarella cheese
1 tablespoon freshly grated Parmesan cheese

Steps:

  • Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm
  • Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
  • Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.
  • To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.

Nutrition Facts : Calories 609.2 calories, Carbohydrate 18.6 g, Cholesterol 209.1 mg, Fat 37.6 g, Fiber 2.1 g, Protein 46.4 g, SaturatedFat 14.6 g, Sodium 690.2 mg, Sugar 6.6 g

EASIEST CHICKEN PARMIGIANA



Easiest Chicken Parmigiana image

This is slightly different than other chicken parmigiana recipes--the chicken is first ground up and the parmesan cheese is added directly into the chicken patty. An easy dish to make ahead; then later simply top with sauce/cheese and bake. Chopped onion can also be added to the patty.

Provided by ladyfingers

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups chopped boneless chicken (breasts or strips)
2 -3 beaten eggs
1/2 cup parmesan cheese
1/4 cup Italian seasoned breadcrumbs
1 -2 tablespoon butter
spaghetti sauce, of choice
mozzarella cheese

Steps:

  • Grind up chicken in a food processor.
  • Combine beaten eggs, parmesan cheese, and bread crumbs with the chicken.
  • Mix well and form into patties.
  • Brown patties on both sides with butter.
  • Put patties into a baking dish.
  • Top each patty with a spoonful of spaghetti sauce; sprinkle mozzarella cheese over the sauce.
  • Bake at 350 degrees for 20-30 minutes, or until cheese is golden brown.

Nutrition Facts : Calories 144.8, Fat 9.3, SaturatedFat 4.9, Cholesterol 124.5, Sodium 378.5, Carbohydrate 5.8, Fiber 0.4, Sugar 0.7, Protein 9

HEALTHIER CHICKEN PARMIGIANA



Healthier Chicken Parmigiana image

Skinless chicken breast meat dipped in egg whites and ground whole-wheat crackers forms a healthier chicken parmigiana that's sure to be a favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 12

3 ounces baked whole-grain wheat crackers, such as Triscuits (about 12)
1/3 cup fresh flat-leaf parsley
1/2 teaspoon dried oregano
Coarse salt and freshly ground pepper
1 can (28 ounces) diced tomatoes (no salt added), with juice
1/2 medium onion (3 ounces), coarsely chopped
2 garlic cloves, coarsely chopped (2 teaspoons)
1 tablespoon extra-virgin olive oil
2 large egg whites
6 boneless, skinless chicken breast halves (6 ounces each)
3 ounces part-skim mozzarella cheese, grated (about 1 cup)
1 ounce pecorino Romano cheese, finely grated (about 1/2 cup)

Steps:

  • Preheat oven to 425 degrees. Pulse crackers, parsley, oregano, and 1 teaspoon salt in a food processor until finely ground. Season with pepper, and transfer to a plate. Puree tomatoes with juice, onion, garlic, and 1/2 teaspoon salt with an immersion blender or in clean food processor until smooth.
  • Coat a 9-by-13-inch baking dish with oil. Lightly whisk egg whites, and transfer to a shallow dish. Dip each chicken breast half in whites to fully coat; let excess drip off. Dredge chicken in crumb mixture, lightly pressing, to coat both sides.
  • Transfer chicken to prepared baking dish, and flip once to coat in oil. Bake until crisp, about 10 minutes.
  • Pour tomato sauce over chicken, allowing some sauce underneath each piece. Top with cheeses, and bake until bubbling and top is lightly browned, 15 to 20 minutes.

Nutrition Facts : Calories 307 g, Cholesterol 80 g, Fiber 2 g, Protein 34 g, SaturatedFat 4 g, Sodium 501 g

CLASSIC CHICKEN PARMIGIANA



Classic chicken parmigiana image

Make midweek easier with our family-friendly chicken parmagiana. Ideal for freezing for busy week nights, the recipe is also easily doubled

Provided by Barney Desmazery

Categories     Dinner

Time 1h10m

Number Of Ingredients 14

2 large chicken breasts
50g plain flour
1 egg, beaten
75g fresh breadcrumbs
15g parmesan, finely grated, plus extra to serve
4 tbsp sunflower oil
125g ball mozzarella, cut into 4 slices
300g spaghetti
2 tbsp olive oil
4 garlic cloves, finely sliced
pinch of caster sugar
splash of red wine vinegar
2 x 400g cans chopped tomatoes or passata
1 tsp dried oregano

Steps:

  • Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.
  • Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan into a third dish, stirring to combine. Working with one chicken fillet at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the breadcrumbed fillets to a plate as you go. To freeze, stack the fillets in a freezerproof container between sheets of baking parchment. Will keep frozen for three months.
  • To make the sauce, heat the olive oil in a shallow pan and sizzle the garlic for 2 mins. Sprinkle in the sugar and add a splash of the vinegar, then tip in the tomatoes or passata. Add the oregano, season and bubble for 10-15 mins, stirring occasionally until thickened. To freeze, leave to cool completely, then transfer to a freezerproof container (portion it into more than one, if you like). Will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a pan until piping hot.
  • Heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3 mins on each side (fresh or from frozen) until golden and crisp. Arrange on a baking tray. Spoon a little of the sauce over the middle of each fillet, and top each with a slice of mozzarella. Heat the grill to high. Cook the spaghetti following pack instructions, then drain and toss with the remaining sauce. Grill the fillets for 3-4 mins, or 1-2 mins more if they're from the freezer, until the mozzarella is melted and bubbling, then serve.

Nutrition Facts : Calories 405 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium

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From italianchef.com


CHICKEN PARMESAN RECIPE FROM RACHAEL RAY | RECIPE - RACHAEL RAY …
2020-11-06 Cook 5-6 minutes, stirring often, until the veggies have softened. Add the tomatoes and heat them through, about 2 minutes. Remove the pot from the heat and stir in the basil, then season the sauce with salt and freshly ground black pepper. Layer the chicken with the sauce in a casserole dish. Top the casserole with the remaining grated ...
From rachaelrayshow.com


BEST THE PIONEER WOMAN'S CHICKEN PARMIGIANA RECIPES - FOOD …
2016-03-31 Dredge the flattened chicken breasts in the flour mixture. Set aside. Step 2. Cook the linguine until al dente. Step 3. Heat the olive oil and butter together in a large skillet over medium heat. When the butter is melted and the oil/butter mixture is hot, fry the chicken breasts until nice and golden brown on each side, 2 to 3 minutes per side.
From foodnetwork.ca


GORDON RAMSAY CHICKEN PARM (2022) - HELL'S KITCHEN RECIPES
1. Prepare Breading. Gordon Ramsay’s flour in a shallow pan with salt and pepper. Whisk the eggs and add a second shallow pan. Mix the panko with grated parmesan cheese, chopped parsley, chopped fresh oregano, and paprika in a third shallow pan. Season each cutlet to taste with salt and pepper, then coat in the flour, followed by the egg, and ...
From hellskitchenrecipes.com


BEST CHICKEN PARMIGIANA - THERESCIPES.INFO
Chicken Parmigiana Recipe | Allrecipes best www.allrecipes.com. Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet. Step 2 Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs.
From therecipes.info


CLASSIC CHICKEN PARMIGIANA RECIPE - RACHEL SOSZYNSKI | FOOD & WINE
In a large skillet, heat 1/2 inch of canola oil to 350°. Meanwhile, put the beaten eggs in a shallow bowl. In another shallow bowl, mix the panko with the oregano, basil and grated cheese and ...
From foodandwine.com


CHICKEN PARMIGIANA - LIDIA
Preheat the oven to 425°F. Lightly pound the chicken breasts, just to make them an even thickness. Season the chicken with the salt and pepper. Spread flour and breadcrumbs on 2 rimmed plates. Beat the eggs in a wide shallow bowl. Dredge the chicken in flour, tapping off the excess.
From lidiasitaly.com


BAKED CHICKEN PARMIGIANA - MANITOBA CHICKEN
Preparation. Preheat oven to 400F. Line a baking sheet with foil and brush with oil. Place chicken breasts in a single layer between two pieces of plastic wrap on a plastic cutting board. Use a meat mallet or a rolling pin to pound chicken breasts to thickness of about 1 …
From manitobachicken.ca


CHICKEN PARMIGIANA RECIPE - VINCENZO'S PLATE
2021-10-03 Coat the chicken with flour, slightly dusting off any excess before coating it with the egg, making sure to cover both sides. Let the excess egg drip off before coating it in the breadcrumb mixture. Make sure to cover the chicken with the breadcrumb mixture completely, you can also use your hands if …
From vincenzosplate.com


CHICKEN PARMIGIANA (PARMESAN) - NY STYLE COMFORT FOOD - SIP AND …
2021-07-16 Heat a large pan to medium-low heat for 2 minutes, then add in a ¼ cup of olive oil. Toss in the garlic and saute until lightly golden (about 2-3 minutes). Add in the plum tomatoes and bring the sauce to a gentle simmer. Let the sauce cook for 10 minutes …
From sipandfeast.com


BEST CHICKEN PARMESAN RECIPE - THESTAYATHOMECHEF.COM
Preheat oven to 450 degrees F. Lightly grease a 9x13 baking dish and set aside. Place out 3 shallow dishes. Fill the first with flour, salt, pepper and stir together. In the second dish whisk eggs. In the third dish stir together both bread crumbs, garlic powder, and 1/2 cup grated parmesan cheese.
From thestayathomechef.com


CHICKEN PARMIGIANA - THE PIONEER WOMAN
2009-10-19 Cook linguine until al dente. Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side. Remove chicken breasts from the skillet and keep warm.
From thepioneerwoman.com


CHICKEN PARMIGIANA: FRIDAY DATE - HOW TO MAKE CHICKEN …
2022-02-11 Marinate the chicken breasts with salt, pepper, garlic powder and flour. Ensure that the chicken pieces are coated fully with the mix. Keep aside. See Video
From timesfoodie.com


CHICKEN PARMIGIANA: ITALIAN AMERICAN AT HOME - LA CUCINA ITALIANA
2022-06-21 Preheat oven to 400°F. Cut chicken breasts in half horizontally and pound with a meat mallet until they are roughly ¼" thick. 2. In a small bowl, combine breadcrumbs, oregano, 2 tablespoons of Parmigiano, salt, and black pepper. 3. In another bowl crack eggs and beat to combine. In another bowl add flour. 4.
From lacucinaitaliana.com


CHICKEN PARMIGIANA - PINCH OF NOM
Chicken Parmigiana. 277KCAL. This was a childhood favourite. There was nothing better than coming home from school to crispy chicken in a warm, rich tomato sauce. This version simply uses wholemeal bread for some added fibre and a reduction in calories.
From pinchofnom.com


CHICKEN PARMIGIANA | TASTEMADE
3 cups tomato sauce. 1 sprig basil. 2 eggs, beaten. 1 cup Italian breadcrumbs. 1/2 cup Parmesan cheese, freshly grated. 4 ounces mozzarella cheese, sliced into coins. 1 cup Italian breadcrumbs. 4 ounces mozzarella cheese. 200 grams (about 1/2 pounds) thin linguine, cooked.
From tastemade.com


MARION’S BEST CHICKEN PARMIGIANA
Combine the mozzarella and the gruyere cheeses. Preheat the oven grill to high. Fill a large frying pan with about a 1cm depth of oil. Place over high heat. When the oil is hot, cook the chicken in batches, being sure to keep turning the fillets as they cook so that they colour evenly. Drain on paper towel.
From marionskitchen.com


CHICKEN PARMIGIANA OLIVE GARDEN COPYCAT RECIPE | EASY & DELICIOUS
2022-05-02 This chicken parmigiana recipe can also be adapted for the air fryer! Instead of frying the chicken on the stovetop, spray both sides evenly with oil and air fry at 390°F (200°C) for 10-12 minutes. Around 7 minutes in, flip the chicken and spray any dry spots with oil - if necessary - and continue cooking. For broiling the cheese, set your air fryer to the broil function or around 450°F ...
From imhungryforthat.com


CHICKEN PARMIGIANA | CHICKEN.CA
Move to a baking sheet or ovenproof dish. Top each breast with a ladle of sauce and ¼ cup (60 mL) of grated mozzarella. Place baking dish with chicken in the oven and bake for 15 minutes until a meat thermometer registers 165°F (74°C) and the cheese is bubbling. Meanwhile, cook the pasta until al dente.
From chicken.ca


AUTHENTIC CHICKEN PARMIGIANA {FAMILY RECIPE} - A SIMPLE …
2018-10-14 (1) Tenderize the chicken – Place chicken cutlets/breasts in a ziplock bag, and firmly pound with a rolling pin or smooth side of a meat mallet – chicken thickness should be 1/2 inch.) (2) First, in a shallow bowl, dip the chicken cutlets in the flour on both sides.
From asimplepalate.com


17 BEST CHICKEN PARMIGIANA RECIPES - THEEATDOWN
2022-06-11 To make this recipe, you will need jumbo pasta shells, marinara sauce, chicken breast, mozzarella, ricotta, and Parmesan cheese. Cook the pasta shells according to the package instructions. Then, make the filling by combining sautéed, cubed chicken breasts with a cheese mixture. Stuff the shells with the filling, top with marinara sauce and cheese, and then bake.
From theeatdown.com


EASY CHICKEN PARMIGIANA - MAMA LOVES TO COOK
2020-05-02 Heat 2 tablespoons of oil and 1 tablespoon of butter in a frying pan. Once it is hot, place two of the chicken pieces into the pan. They should sizzle as they hit the pan. Cook until browned underneath - around 3-4 minutes. Flip the chicken over and cook on the other side until cooked through - a further 3-4 minutes.
From mamalovestocook.com


THE BEST CRISPY CHICKEN PARMESAN - CAFE DELITES
Preheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside. Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture.
From cafedelites.com


CHICKEN PARMIGIANA | RECIPE - RACHAEL RAY SHOW
Preheat oven to 200°F and place a metal rack on a baking sheet to keep cutlets warm while preparing them in batches. Heat a shallow layer of oil (1/8- to 1/4-inch) in a very large skillet over medium to medium-high heat. Heat tomato sauce and bring a large pot …
From rachaelrayshow.com


CHICKEN PARMIGIANA RECIPE FOR A CLASSIC CHICKEN PARMA
Our chicken parmigiana recipe makes a delicious chicken parma in the Italian Australian style that appeared in the 1950s and became a popular mid-week pub counter meal special in the 1980s. In our homemade parmy, succulent chicken breast fillets with a crunchy breadcrumb coating are topped with a rich tomato sauce and melted parmesan cheese and mozzarella.
From grantourismotravels.com


OLD SCHOOL CHICKEN NOODLE CASSEROLE - PLAIN CHICKEN
2022-06-24 In a large bowl, stir together cream of chicken soup, cream of mushroom soup, cream cheese, sour cream, grated parmesan cheese, salt, pepper, garlic powder, and onion powder. Add chicken and cooked noodles to the bowl and stir to combine. Spray a baking dish with cooking spray. Spread the noodle mixture into the prepared pan.
From plainchicken.com


CHICKEN PARMIGIANA RECIPE - BBC FOOD
Heat 1 tablespoon of the oil in a saucepan over a medium heat and fry the garlic until soft. Add the tomatoes and gently simmer for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Lay the ...
From bbc.co.uk


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