Easy Chicken Parmigiana Recipe Baked Recipe For Stuffed

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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

STUFFED CHICKEN PARMESAN RECIPE BY TASTY



Stuffed Chicken Parmesan Recipe by Tasty image

Here's what you need: chicken breasts, salt, mozzarella cheese, flour, eggs, bread crumbs, oil, tomato sauce, grated parmesan cheese, fresh basil

Provided by Alvin Zhou

Categories     Dinner

Yield 3 servings

Number Of Ingredients 10

3 chicken breasts, boneless and skinless
salt, to taste
1 cup mozzarella cheese
2 cups flour
6 eggs, beaten
2 cups bread crumbs
1 cup oil, for frying
3 cups tomato sauce
½ cup grated parmesan cheese
2 tablespoons fresh basil

Steps:

  • Season chicken with salt.
  • Cut a pocket into each chicken breast.
  • Stuff the pockets evenly with the mozzarella cheese.
  • Press the edges of the chicken together to seal the pocket.
  • Separate the flour, eggs, and bread crumbs into 3 separate bowls.
  • Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
  • Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
  • Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
  • Fry the chicken until golden brown on both sides.
  • Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
  • Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
  • Bake for 20 minutes.
  • Enjoy!

EASY CHICKEN PARM



Easy Chicken Parm image

This is an easy chicken Parm recipe that's delicious. You can do this in an oven or a toaster oven.

Provided by Paul

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 4

cooking spray
1 (16 ounce) package skinless, boneless chicken breasts (such as Perdue®)
4 slices Fresh Mozzarella Cheese BC
2 cups tomato sauce, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a baking pan with cooking spray. Place chicken on the prepared pan.
  • Bake in the preheated oven for 20 minutes, flipping chicken after 12 minutes. Remove from the oven, add desired amount of sauce, and top each breast with mozzarella cheese.
  • Bake until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 12 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 235.4 calories, Carbohydrate 7.2 g, Cholesterol 86.7 mg, Fat 9 g, Fiber 1.7 g, Protein 30.2 g, SaturatedFat 4.8 g, Sodium 738.4 mg, Sugar 5.5 g

EASY CHICKEN PARMESAN



Easy Chicken Parmesan image

The super thing about this dish is that you get full flavour without having to brown the chicken.

Provided by Cracker Barrel

Categories     Trusted Brands: Recipes and Tips     CRACKER BARREL Shreds

Time 45m

Yield 6

Number Of Ingredients 5

2 ½ cups pasta sauce
6 tablespoons CRACKER BARREL Finely Shredded 100% Parmesan Cheese
6 small boneless skinless chicken breasts
330 grams spaghetti, uncooked
1 ½ cups CRACKER BARREL Shredded Mozzarella Cheese

Steps:

  • Heat oven to 375 degrees F (190 degrees C).
  • Pour sauce into 13x9-inch baking dish sprayed with cooking spray. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover.
  • Bake 30 minutes or until chicken is done (165 degrees F). Meanwhile, cook spaghetti as directed on package, omitting salt.
  • Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.
  • Drain spaghetti. Serve topped with chicken and sauce.

Nutrition Facts : Calories 497.9 calories, Carbohydrate 55.4 g, Cholesterol 59.7 mg, Fat 13.4 g, Fiber 4.5 g, Protein 36.6 g, SaturatedFat 2.2 g, Sodium 754.4 mg, Sugar 10.7 g

QUICK BAKED CHICKEN PARMESAN



Quick Baked Chicken Parmesan image

In this lighter version of chicken Parmesan I skip the pan-frying in oil and instead bake lightly-breaded chicken breasts in the oven, then top with sauce and cheese. My family's not big on lots of sauce and cheese, so I just use a little to flavor the dish. Feel free to add more if you like, but it's excellent as-is. Serve chicken over pasta with additional sauce.

Provided by ChristineM

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 1h15m

Yield 6

Number Of Ingredients 12

canola oil cooking spray
½ cup water
1 egg, beaten
1 ½ cups bread crumbs
6 tablespoons grated Parmesan cheese, divided
1 tablespoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon garlic powder
6 skinless, boneless chicken breast halves
2 cups spaghetti sauce
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Whisk water and egg together in a bowl until smooth. Combine bread crumbs, 2 tablespoons Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl.
  • Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess. Repeat dipping each coated chicken breast in the egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray.
  • Bake in the preheated oven for 40 minutes. Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese. Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 395.2 calories, Carbohydrate 32.6 g, Cholesterol 116.3 mg, Fat 11.9 g, Fiber 3.9 g, Protein 37.3 g, SaturatedFat 4.8 g, Sodium 803.4 mg, Sugar 9.5 g

OLIVE GARDEN STUFFED CHICKEN PARMIGIANA



Olive Garden Stuffed Chicken Parmigiana image

Need I say more? Olive Garden, great, tasty Italian food for the whole family. My family loves this super easy and Delish recipe. COOKS NOTES: Leftover cheese filling may be kept in refrigerator for 2 weeks or frozen up to 3 months. Also makes good filling for manicotti. If using flat cookie sheet...be sure to form a "rim" so that melted shortening doesn't run off. Using foil helps with clean up:)NOTE: This is an adopted recipe and now that I have tried it myself I can only say: full credit to the previous owner for a wonderful recipe, I am lucky indeed to have become Mama to this one. Enjoy :)

Provided by kiwidutch

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

6 boneless skinless chicken breasts, trimmed of all fat
2 cups Italian seasoned breadcrumbs
1 egg white
1 (15 -16 ounce) container ricotta cheese
1 (3 ounce) can kraft romano cheese
1 1/2 cups kraft parmesan cheese (may use any brand)
1/2 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1 (12 ounce) jar pasta sauce (marinara style sauce)
1/4 cup butter or 1/4 cup margarine
1/4 cup Crisco or 1/4 cup shortening
fresh grated parmesan cheese (optional)

Steps:

  • Wash chicken breasts, do not dry, and slit lengthwise, almost through -- to make a pocket.
  • Combine ricotta, Romano, Parmesan, basil, thyme and oregano in mixing bowl. It will be crumbly.
  • Stuff into pocket of chicken, leaving a small "edge" to seal. Using egg white, rub around edge and pinch to seal. Or may use toothpicks, but be sure to remove before serving.
  • Line a baking sheet with aluminum foil and melt butter and Crisco in oven at 350 degrees -- about 5 minutes.
  • Dredge wet chicken in breadcrumbs, coating well, and place on baking sheet. Bake at 400 degrees for 15 minutes.
  • Turn chicken and bake another 15 to 20 minutes.
  • While baking, heat pasta sauce until hot. Remove chicken from oven and spoon hot pasta sauce over each.
  • Before serving, top with grated, fresh Parmesan cheese, if desired.

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