Cooking Light Magazines Chicken Parmesan Recipes

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COOKING LIGHT MAGAZINE'S CHICKEN PARMESAN



Cooking Light Magazine's Chicken Parmesan image

Make and share this Cooking Light Magazine's Chicken Parmesan recipe from Food.com.

Provided by Amber W.

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless chicken breasts
1 egg, lightly beaten
1/3 cup Italian seasoned breadcrumbs
2 tablespoons butter or 2 tablespoons margarine
1 3/4 cups spaghetti sauce
1/2 cup mozzarella cheese, shredded
1 tablespoon parmesan cheese, grated

Steps:

  • Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
  • Dip chicken in egg; dredge in crumbs.
  • Melt butter in a skillet over medium-high heat; add chicken, and cook 2 minutes on each side or until browned.
  • Pour spaghetti sauce over chicken. Cover, reduce heat, and simmer 10-15 minutes. Sprinkle with cheeses. Cover and simmer 5 more minutes or until cheese melts.

Nutrition Facts : Calories 452.6, Fat 25.9, SaturatedFat 10.5, Cholesterol 167.9, Sodium 672, Carbohydrate 15, Fiber 1.9, Sugar 5.7, Protein 37.9

THE BEST CHICKEN PARMESAN



The Best Chicken Parmesan image

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

2 large boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 cup plain breadcrumbs
1/2 cup grated Parmesan, plus more for serving
1/2 cup milk
1 large egg
1/2 cup plus 1/3 cup olive oil
3 cloves garlic, finely grated
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans diced tomatoes
3 sprigs basil, plus torn leaves for serving
8 ounces whole milk mozzarella, shredded
12 ounces spaghetti

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.

CHICKEN PARMESAN



Chicken Parmesan image

With more than 450 reviews and a five-star rating, Giada De Laurentiis' easy Chicken Parmesan recipe from Everyday Italian on Food Network is a red sauce win.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 20

3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
Eight 3-ounce chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows, or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
Two 32-ounce cans crushed tomatoes
4 to 6 fresh basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • Preheat the oven to 500 degrees F.
  • Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
  • Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.;
  • In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

CHICKEN PARMESAN



Chicken Parmesan image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1/3 cup extra-virgin olive oil
2 cloves garlic, smashed
1 8-ounce can tomato sauce
4 leaves basil, torn, plus more for topping
All-purpose flour, for dredging
1 large egg
3/4 cup breadcrumbs
2 tablespoons chopped fresh parsley
2 tablespoons grated parmesan cheese
4 chicken cutlets (about 4 ounces each)
6 ounces angel hair pasta
4 ounces mozzarella, sliced

Steps:

  • Bring a pot of salted water to a boil. Heat 1 tablespoon olive oil in a saucepan over medium heat; add the garlic and cook 1 minute. Add the tomato sauce, basil and 1 cup water. Bring to a simmer, then reduce the heat to medium low and cook until thickened, about 12 minutes.
  • Meanwhile, pour some flour into a shallow bowl. Beat the egg with 1/4 cup water in another bowl. Mix the breadcrumbs, parsley and 1 tablespoon parmesan in a third bowl. Coat the chicken with the flour, then with the egg mixture and breadcrumbs. Transfer to a plate.
  • Preheat the broiler. Cook the pasta as the label directs; drain. Meanwhile, heat the remaining olive oil in a large ovenproof skillet over medium-high heat. Add the chicken; cook until golden, 3 minutes per side. Top with the sauce, mozzarella and the remaining 1 tablespoon parmesan. Transfer to the broiler until melted, about 2 minutes. Transfer the chicken to plates. Toss the pasta with the remaining sauce in the skillet and serve with the chicken. Top with basil.

Nutrition Facts : Calories 698, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 145 milligrams, Sodium 392 milligrams, Carbohydrate 59 grams, Fiber 3 grams, Protein 46 grams

LIGHTER CHICKEN PARMESAN



Lighter Chicken Parmesan image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 11

One 24-ounce jar good-quality marinara sauce
1 tablespoon balsamic vinegar
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan
1/4 cup finely chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
2 large egg whites, lightly beaten
1 1/2 pounds chicken tenders
12 ounces whole-wheat angel hair pasta
1 tablespoon olive oil
1/2 cup shredded fresh mozzarella

Steps:

  • Preheat the broiler to medium. Bring a large pot of water to a boil.
  • Combine the marinara sauce and balsamic vinegar in a small saucepan and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes.
  • Meanwhile, in a shallow dish, combine the breadcrumbs, half the Parmesan, half the parsley and some salt and pepper. Put the beaten egg whites in a separate shallow dish. Coat the chicken tenders in the egg whites first, then dredge in the breadcrumb mixture.
  • Add the pasta to the boiling water and cook according to the package instructions.
  • Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden, about 3 minutes per side. Pour the tomato sauce over the chicken, scatter the mozzarella and remaining Parmesan evenly over top and broil until the cheese is melted and bubbly, about 2 minutes.
  • Drain the pasta. Serve with the chicken and garnish with the remaining parsley.

HEALTHY CHICKEN PARMESAN



Healthy Chicken Parmesan image

What makes this Chicken Parmesan healthier than usual? Only one side of the chicken has breading, whole-wheat breadcrumbs sub in for white, and an egg white replaces a whole one.

Provided by Martha Stewart

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

Time 35m

Number Of Ingredients 10

2 slices whole-wheat sandwich bread, torn into pieces
1 tablespoon grated Parmesan cheese
1 teaspoon olive oil
Coarse salt and ground pepper
2 tablespoons all-purpose flour
1 large egg white
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
3/4 cup shredded part-skim mozzarella (3 ounces)
1 can (28 ounces) whole peeled tomatoes, in puree
1 garlic clove, minced

Steps:

  • Preheat oven to 425 degrees, with rack in upper third. Line a rimmed baking sheet with aluminum foil; set aside. In a food processor, place bread, Parmesan, oil, and a pinch each salt and pepper. Pulse until coarse crumbs form; transfer to a shallow bowl. Place flour in a second shallow bowl; season with salt and pepper. Place egg white in a third shallow bowl, and beat with a fork until frothy.
  • Dip top side of a chicken breast in flour, shaking off excess. Dip same side in egg white, letting excess drip off, then in breadcrumbs, pressing to adhere. (Do not bread other side.) Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet. Bake until breadcrumbs are crisp and browned, 8 to 10 minutes. Remove from oven; sprinkle with mozzarella. Continue baking until chicken is opaque throughout and cheese is lightly browned, 2 to 4 minutes.
  • Meanwhile, in a large skillet, place tomatoes, breaking them up with your fingers. Add garlic; season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes. Serve chicken with a generous amount of tomato sauce.

Nutrition Facts : Calories 389 g, Fat 8 g, Fiber 2 g, Protein 56 g

A 20-MINUTE CHICKEN PARMESAN



A 20-Minute Chicken Parmesan image

Very fast and easy to make! And delicious! Barilla Napoletana® ready-made tomato sauce and garlic with a little bit of fresh lemon goes along very well with chicken.

Provided by Aleksa

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 8

4 skinless, boneless chicken breast halves
1 egg
½ cup seasoned bread crumbs
2 tablespoons butter
1 ¾ cups pasta sauce (such as Barilla Napoletana®)
½ cup shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
¼ cup chopped fresh parsley

Steps:

  • Press chicken breasts with the palm of your hand to flatten to an even thickness.
  • Beat egg into a shallow bowl; place bread crumbs into a separate shallow bowl. Dip each chicken breast into beaten egg and press into bread crumbs to coat.
  • Heat butter in a large skillet over medium heat and fry coated chicken breasts until golden brown, about 5 minutes per side.
  • Pour pasta sauce over chicken, cover, and bring sauce to a boil. Reduce heat to low and simmer for 10 minutes. Sprinkle chicken with mozzarella cheese, Parmesan cheese, and parsley. Cover and simmer until cheeses melt, about 5 more minutes.

Nutrition Facts : Calories 383.3 calories, Carbohydrate 26.1 g, Cholesterol 135.1 mg, Fat 15.8 g, Fiber 3.7 g, Protein 32.6 g, SaturatedFat 7.3 g, Sodium 929.1 mg, Sugar 10.8 g

CHICKEN PARMESAN



Chicken Parmesan image

A classic Italian-American Parmesan - a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese - is all about balance. You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan's tang. Baked until brown-edged and bubbling, it's classic comfort food - hearty, gooey and satisfying. Although chicken or veal cutlets are the standard, boneless, skinless chicken thighs make a more flavorful alternative. Pork or turkey cutlets work nicely here, too.

Provided by Melissa Clark

Categories     dinner, lunch, casseroles, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

2 pounds boneless, skinless chicken, turkey or pork cutlets (or use chicken thighs for even more flavor)
1/2 cup all-purpose flour
3 large eggs
2 to 3 cups panko bread crumbs, as needed
Kosher salt, as needed
Black pepper, as needed
Olive oil, for frying
5 cups Simple Tomato Sauce (see recipe)
1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
1/2 pound fresh mozzarella, torn into bite-sized pieces

Steps:

  • Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/4-inch-thick slices.
  • Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.
  • Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.
  • Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
  • Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

MY CHICKEN PARMESAN



My Chicken Parmesan image

My Italian husband says this is his absolute favorite dinner. Parmesan-coated chicken swimming in a pool of pasta and sauce with a blanket of melted shredded Italian-blend cheese over all.

Provided by janice tofuri

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 18

½ cup all-purpose flour
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
6 chicken breast tenderloins
1 egg
1 tablespoon half-and-half
1 cup seasoned bread crumbs
½ cup panko bread crumbs
½ cup grated Parmesan cheese
1 tablespoon minced fresh flat-leaf parsley
2 tablespoons olive oil
3 quarts water
1 tablespoon salt
6 ounces angel hair pasta
1 ½ cups prepared marinara sauce, divided
3 ounces shredded Italian cheese blend

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  • Combine flour, 1/2 teaspoon salt, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Place chicken tenderloins into flour mixture, seal the bag, and shake to coat.
  • Beat egg and half-and-half thoroughly in a shallow bowl. Mix seasoned break crumbs, panko crumbs, Parmesan cheese, and parsley in another bowl. Dip floured chicken tenderloins into beaten egg, let excess egg drip off, then press chicken into crumb mixture to coat. Let chicken stand for 10 minutes to set coating.
  • Heat olive oil in a large skillet over medium heat; cook chicken tenderloins until the juices run clear, chicken is no longer pink inside, and coating is golden brown, about 5 minutes per side.
  • Bring water and 1 tablespoon salt to a boil in a large pot; stir angel hair pasta into boiling water. Cook pasta, stirring occasionally, until cooked through, about 5 minutes. Drain.
  • Pour 3/4 cup marinara sauce into prepared baking dish; top sauce with cooked angel hair pasta. Pour remaining 3/4 cup sauce over pasta and arrange chicken tenderloins over sauce. Sprinkle Italian cheese blend over chicken.
  • Bake in the preheated oven until cheese topping is melted and bubbling, about 10 minutes.

Nutrition Facts : Calories 695 calories, Carbohydrate 79.6 g, Cholesterol 121.4 mg, Fat 24.6 g, Fiber 5.9 g, Protein 40.8 g, SaturatedFat 8.6 g, Sodium 3504.4 mg, Sugar 11.1 g

GRANDMAS BOGIE'S PARMESAN CHICKEN



Grandmas Bogie's Parmesan Chicken image

This recipe was one that my mother-in-law raised her kids on. It's one of my hubby's favorite meals, and it is super easy to prepare.

Provided by LDP5

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 30m

Yield 6

Number Of Ingredients 9

½ cup grated Parmesan cheese
¼ cup dry bread crumbs
1 teaspoon dried oregano
1 teaspoon dried parsley
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons margarine, melted
6 skinless, boneless chicken breast halves

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Spray 9x13 inch baking pan with cooking spray.
  • Combine Parmesan cheese, dry bread crumbs, oregano, parsley, paprika, salt, and pepper in a shallow bowl. Dip chicken breasts into melted margarine, then coat with bread crumb mixture. Place in prepared pan.
  • Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 225.6 calories, Carbohydrate 3.9 g, Cholesterol 73 mg, Fat 10.3 g, Fiber 0.4 g, Protein 27.8 g, SaturatedFat 2.9 g, Sodium 352.7 mg, Sugar 0.4 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

BAKED CHICKEN WITH CRISPY PARMESAN AND TOMATOES



Baked Chicken With Crispy Parmesan and Tomatoes image

Think of this as an easy version of chicken Parmesan, tender chicken, tangy tomatoes and crispy bits of Parmesan. Here, there's no pounding, breading or frying required. The bath of garlicky tomatoes gently cooks the chicken, keeping it juicy, while the dusting of Parmesan returns some richness lost in choosing boneless and skinless breasts. Seek out chicken breasts on the larger side to give the Parmesan a chance to properly brown and crisp up without overcooking.

Provided by Alison Roman

Categories     dinner, weekday, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 (28-ounce) can whole peeled tomatoes, drained
4 cloves garlic, crushed
4 sprigs thyme, oregano or rosemary
1/2 teaspoon crushed red pepper flakes (optional)
Kosher salt
Freshly ground pepper
4 large boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons olive oil
1 ounce Parmesan, plus about 2 tablespoons for garnish
1/2 cup parsley or basil, coarsely chopped (optional)

Steps:

  • Heat oven to 425 degrees. Slice the tomatoes in half crosswise and place in a 9-by-13-inch baking dish along with garlic, thyme and crushed red pepper flakes, if using. Season with salt and pepper.
  • Season chicken with salt and pepper and nestle into baking dish. Drizzle with olive oil and bake until chicken is about halfway cooked through, about 8 to 10 minutes. Remove from oven and grate Parmesan over chicken.
  • Return to oven and continue to bake until chicken is cooked through, tomatoes are starting to caramelize and Parmesan is browned and crisp, about 10 to 12 minutes more.
  • Remove from oven and sprinkle with parsley or basil before serving, if desired, and garnish with shavings of Parmesan.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 5 grams, Protein 47 grams, SaturatedFat 2 grams, Sodium 955 milligrams, Sugar 5 grams, TransFat 0 grams

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

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From myrecipes.com


CHAMPION CHICKEN PARMESAN RECIPE | MYRECIPES
Step 1. To prepare tomato sauce, combine sun-dried tomatoes and water in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop tomatoes. Advertisement. Step 2. Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add sun-dried tomatoes, bell pepper, and onion; sauté 7 minutes.
From myrecipes.com


HOW TO MAKE HEALTHY CHICKEN PARMESAN - DELISH
2018-08-03 Preheat oven to 400°. In a medium bowl, mix together bread crumbs, parmesan, garlic powder, and Italian seasoning. In another medium …
From delish.com


HOW TO MAKE THE ULTIMATE CHICKEN PARMESAN RECIPE AT …
2017-12-12 Step 1: Prepare the chicken. Chicken breasts are the best choice for classic chicken Parmesan. For the chicken to cook evenly, it should as close to even thickness as possible. You can place the chicken between wax paper or plastic wrap and use a mallet to pound it thin or, alternately, slice each breast horizontally to make two thin cutlets.
From tasteofhome.com


CHICKEN PARMIGIANA LIGHT - LIDIA
Directions. Preheat the oven to 400 degrees. Cut off any fat, bone, and gristle remaining on the chicken thighs. Place two thighs between two sheets of plastic wrap. Pound them lightly with the toothed side of a meat mallet to a more or less even thickness. Pound the remaining two thighs the same way. Season the chicken thighs with salt and pepper.
From lidiasitaly.com


CHICKEN PARMESAN RECIPE {THE BEST!} - COOKING CLASSY
2018-05-22 Instructions. For the sauce, heat 1 Tbsp olive oil in a medium saucepan over medium-high heat. Add in onions and saute for 2 minutes then add garlic, and saute 30 seconds longer. Stir in crushed tomatoes, 1/4 tsp salt, oregano, and 2 fresh basil sprigs, then season with salt and pepper to taste.
From cookingclassy.com


EASY CHICKEN PARMESAN RECIPE - THE SEASONED MOM
2022-06-10 Dip the chicken in the egg, shake again, and then coat with the Parmesan breadcrumbs. In a large skillet, heat 1 tablespoon of oil over medium heat. Add 2 pieces of the chicken and cook until the coating is crispy and golden brown, about 3-4 minutes per side. Remove to a sheet pan.
From theseasonedmom.com


CHICKEN FINGER RECIPES | COOKING LIGHT
2016-09-20 Crunchy potato chips create a crisp crust when pan-fried in a small amount of canola oil and coated with a mixture of baked potato chips and flour. Don't skip a step in the breading process. The sticky egg and flour mixture makes a paste that helps the potato chips adhere to the chicken.
From cookinglight.com


BEST CREAMY LEMON PARMESAN CHICKEN RECIPE - DELISH
2019-03-19 Set aside. In a large skillet over medium-high heat, heat oil until shimmering but not smoking. Add chicken and sear until golden, 6 minutes. Flip and cook until opposite side is golden, around 6 ...
From delish.com


BEST CHICKEN PARMESAN - COOK'S ILLUSTRATED
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com


CHICKEN PARMESAN RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING …
2) Bring a large pot of salted water to a boil for the spaghetti. 3) Preheat a medium non stick sauté pan on medium heat. Add 3 Tbsp of extra virgin olive oil and the garlic. Sauté until the garlic is light brown and fragrant. Add hot pepper flakes and cook for 30 more seconds. Add wine and let the alcohol cook out and the wine reduce by half ...
From laurainthekitchen.com


EASY CHICKEN PARMESAN RECIPE - HOW TO MAKE BEST CHICKEN PARM
2022-01-07 In a deep cast-iron skillet over medium-high heat, add 1/4" oil. When pan is hot but not smoking, add chicken. Cook until golden brown, 5 to 7 …
From delish.com


BAKED CHICKEN PARMESAN RECIPE - SKINNYTASTE
2018-09-12 Preheat oven to 450°F. Spray a large baking sheet lightly with spray. Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
From skinnytaste.com


THE BEST CHICKEN PARMESAN (30 MINUTES!) - CHEF SAVVY
2022-05-03 Add oil to a large skillet and heat over medium high heat. Once hot add in chicken two at a time to the skillet. Cook 2-3 minutes on each side or until golden grown and cooked all the way through. Place chicken in a pan or sheet tray and top with mozzarella cheese. Broil on high until melted and bubbly.
From chefsavvy.com


CHICKEN PARMESAN | COOK'S ILLUSTRATED
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com


CHICKEN PARMESAN CASSEROLE {SO EASY & A GREAT FREEZER MEAL!}
2022-05-30 Grease an 8×8 inch casserole dish with cooking spray. Layer the fully-cooked chicken in the bottom. Dump in the marinara sauce and mix with the chicken. Next, top with both cheeses until all the chicken is covered. In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a pinch of salt and pepper together.
From thrivinghomeblog.com


CHICKEN PARMESAN CASSEROLE RECIPE | SOUTHERN LIVING
1 cup marinara sauce (such as Rao's Homemade) 4 (6-oz.) boneless, skinless chicken breasts. 1 teaspoon kosher salt. 3/4 teaspoon dried Italian seasoning. 1/2 teaspoon black pepper. 2 tablespoons olive oil. 4 ounces fresh mozzarella cheese, cut into 4 (1-oz.) slices. 1/4 cup panko (Japanese-style breadcrumbs)
From southernliving.com


EASY SKILLET CHICKEN PARMESAN RECIPE - COOK WITH CAMPBELLS CANADA
In a large, ovenproof non-stick skillet, heat oil over medium-high heat. Season chicken all over with salt and pepper to taste. Cook chicken for 3-5 minutes per side or until golden brown; transfer to a plate. Stir soup and broth into the same skillet; bring to a simmer. Return chicken to skillet and cover with sauce.
From cookwithcampbells.ca


HERBED CHICKEN PARMESAN RECIPE | MYRECIPES
Remove pan from heat. Combine pasta sauce and vinegar in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 2 minutes or until thoroughly heated. Pour sauce over chicken in pan. Sprinkle remaining 1/4 cup Parmesan and layer provolone over chicken. Cover, and cook 2 minutes or until cheeses melt.
From myrecipes.com


MAYO PARMESAN CHICKEN AKA MELT IN YOUR MOUTH CHICKEN - 101 …
2021-10-14 Preheat oven. Trim and pat dry 3-4 skinless boneless chicken breasts. If thick, thin to ¾ inch thick with a meat mallet. Mix mayonnaise, Parmesan and other ingredients for topping. Prepare cooking sheet with foil and a rack. Dry the chicken with paper towels and cover the chicken with a light coating of the topping.
From 101cookingfortwo.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


10+ CHICKEN PARMESAN RECIPES - EATINGWELL
2020-04-07 One-Pan Chicken Parmesan Pasta. This chicken Parmesan pasta uses the one-pot pasta method to cook your noodles, chicken and sauce all in one skillet for a fast and easy dinner with minimal cleanup. Finish the dish under the broiler to achieve a delicious melted cheese crust. Source: EatingWell.com, January 2018.
From eatingwell.com


CLASSIC CHICKEN PARMESAN - GOOD HOUSEKEEPING
2016-01-05 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Dip the 4 small chicken-breast halves into the egg, then into the breadcrumbs. Then, add chicken to the skillet and fry until golden ...
From goodhousekeeping.com


HOW TO MAKE LIGHT CHICKEN PARMESAN - HEALTHY CHICKEN PARMESAN …
2016-01-05 Directions. Heat oven to 425°F. In a small bowl, combine 1/4 cup Italian-style breadcrumbs with 1/4 cup grated Parmesan. Cut 1 pint of grape tomatoes in half. Set aside. Arrange 4 thin-sliced ...
From goodhousekeeping.com


MYPLATE-INSPIRED CHICKEN RECIPES - COOKING LIGHT
Enjoy our favorite MyPlate-inspired chicken recipes, which use grilled, baked, roasted, and even oven-fried chicken as the base for a var...
From bakerav.wanganxin.com


CREAMY GARLIC PARMESAN CHICKEN - GIMME DELICIOUS
Add chicken to the pan and cook for 5-6 minute per side or until the outside is golden and the chicken is cooked through (cooking times will vary depending on the thickness of the chicken breasts). Remove chicken from the pan, reduce heat …
From gimmedelicious.com


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