CHICKEN PARMIGIANA
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
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.
CHICKEN PARMIGIANA
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
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
CLASSIC CHICKEN PARMESAN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice the chicken breasts in half horizontally to make 4 thin cutlets. Put between 2 pieces of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomato puree, then rinse out the can with 1 cup water and add to the pot. Simmer until the sauce just thickens, about 10 minutes. Whisk in 1/4 cup parmesan and the basil. Spread 1/2 cup of the sauce in a 3-quart flameproof baking dish. Preheat the broiler. Meanwhile, combine the flour and 1/2 teaspoon each salt and pepper in a shallow dish. Beat the eggs with 1/4 cup parmesan in another shallow dish. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Dredge 2 chicken cutlets in the flour, tapping off the excess, then dip in the egg mixture. Carefully lay in the skillet and fry until golden brown and just cooked through, 2 to 3 minutes per side. Transfer to the baking dish. Add the remaining 2 tablespoons olive oil to the skillet and repeat with the remaining 2 chicken cutlets. Add to the baking dish. Combine the mozzarella and the remaining 2 tablespoons parmesan in a bowl. Sprinkle half of the cheese mixture on the chicken, then top with the remaining sauce and the remaining cheese mixture. Broil until the cheese melts, about 2 minutes.
Nutrition Facts : Calories 830, Fat 56 grams, SaturatedFat 26 grams, Cholesterol 307 milligrams, Sodium 1428 milligrams, Carbohydrate 26 grams, Fiber 3 grams, Protein 53 grams
BASIC CHICKEN PARMIGIANA
-Heather Sauter, Silver Spring, Maryland
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, tomatoes, basil, thyme, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Meanwhile, place the milk, flour and egg in separate shallow bowls. In another shallow bowl, combine the bread crumbs, Parmesan and herb seasoning. Dip chicken in milk; roll in flour. Dip in egg; coat with crumb mixture. , In a large skillet, brown chicken in butter over medium heat until golden brown and a thermometer reads 170°. Sprinkle with mozzarella. Cover and cook 3-4 minutes longer or until cheese is melted. Serve over spaghetti; top with sauce.
Nutrition Facts : Calories 756 calories, Fat 33g fat (15g saturated fat), Cholesterol 227mg cholesterol, Sodium 2032mg sodium, Carbohydrate 68g carbohydrate (19g sugars, Fiber 6g fiber), Protein 49g protein.
CHICKEN PARMIGIANA
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
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.
PINO LUONGO AND MARK STRAUSMAN'S CHICKEN PARMIGIANA
This recipe for chicken parmigiana is from "Two Meatballs in the Kitchen," the cookbook by chefs Pino Luongo and Mark Strausman.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place each chicken breast half between two sheets of plastic wrap on a cutting board. Using the flat side of a meat mallet or the back of a skillet, pound chicken breasts until they are 3/8 inch thick.
- Remove chicken from plastic wrap and set on a large plate; season with salt and pepper. Place flour and matzo each in separate large, shallow dishes. Beat together eggs and Parmigiano-Reggiano in another large shallow dish. Coat each chicken breast half evenly with flour, shaking off any excess. Then dip in egg and cheese mixture, followed by matzo to coat.
- Heat oil in a deep large skillet over medium-high heat. When oil is very hot, reduce heat to medium and, working in batches, add chicken. Cook chicken, turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Repeat process with remaining chicken, allowing oil to reheat between batches.
- Transfer chicken to a rimmed baking sheet. Top each breast with 1/2 cup tomato sauce and cover with mozzarella. Transfer baking sheet to oven and cook until cheese is melted and sizzling, about 10 minutes.
- Meanwhile, preheat broiler. Transfer chicken to broiler and broil until cheese is bubbling, about 1 minute. Serve immediately.
CHICKEN PARMIGIANA
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
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
EASY, AUTHENTIC TASTING CHICKEN PARMESAN (PARMIGIANA)
This is a tasty Italian favorite that I always serve with linguine. It looks and tastes just as delicious as in a restaurant and costs a lot less :)
Provided by Karen..
Categories Chicken Breast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine eggs, milk, salt and pepper in a shallow bowl or pie plate.
- Combine bread crumbs and parmesan cheese in a shallow bowl, plate or pie plate.
- Dip each chicken cutlet in egg mixture and then coat completely with bread crumb mixture.
- Heat half inch of oil in a pan over med-high heat.
- Fry each cutlet and turn over when golden brown.
- Heat oven to 400 degrees.
- When cutlets are crispy and golden on both side and juices run clear, place them on a baking sheet.
- Place a slice of provolone cheese on top of each cutlet and place in the oven.
- In the meantime, heat sauce in the microwave or on the stove top.
- When cheese is melted, remove cutlets from oven and spoon some sauce nicely over each one.
- Sprinkle with grated parmesan cheese.
- Serve with your favorite pasta and remaining sauce.
CLASSIC CHICKEN PARMIGIANA
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
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
HOMEMADE CHICKEN PARMIGIANA
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
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
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