Easy Delicious Chicken Parmesan Recipe Recipe For Chicken

SIMPLE CHICKEN PARMESAN

Steps:

• In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce you need, so put aside half for another meal.)
• Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick.
• Bring 2 quarts of salted water to a boil in a large soup kettle.
• In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler.
• Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).
• Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets saute, cook pasta in boiling water according to package directions.
• Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown.
• Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired. Serve with extra Parmesan.

EASY CHICKEN PARMESAN

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.

CHICKEN PARMESAN

Steps:

• Using kitchen shears, trim off any white tendons at the ends of the tenderloins. Using the palm of your hand, gently flatten the tenderloins so that they are an even ¼-inch thickness. Season the chicken all over with 1¼ teaspoons of the salt and ½ teaspoon of the pepper.
• In a large shallow bowl, combine the panko, ¾ cup of the Parmigiano Reggiano, the oregano, the thyme, the remaining ¾ teaspoon salt, and the remaining ¼ teaspoon pepper. Mix well, making sure there are no clumps of cheese.
• Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, panko. Line a baking sheet with aluminum foil or parchment paper for easy clean up. Dredge the chicken in the flour, coating evenly; dip in the eggs, letting any excess drip off; then dredge in the panko mixture, turning and patting to adhere. Place the breaded chicken on the prepared baking sheet. (The recipe can be prepared up to this point, covered, and refrigerated up to 8 hours ahead of time.)
• Preheat the broiler and set an oven rack about 4 inches from the heating element. Bring the marinara sauce to a simmer over low heat. Taste and adjust seasoning to your liking (with store-bought sauce, I find a generous pinch of sugar and fresh basil go a long way). Cover and keep warm.
• Line another baking sheet with aluminum foil or parchment for easy clean up; set aside. In a large nonstick skillet, heat about ⅛ inch of oil over medium heat until shimmering. Place 5 or 6 tenders in the pan in a single layer and cook until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook for another 2 to 3 minutes, until golden and cooked through. Place the cooked chicken on the prepared baking sheet. Cook the remaining chicken in the same manner, adding additional oil only if necessary. You may need to lower the the heat as you go, so that the chicken doesn't brown before it is cooked through.
• Sprinkle the fontina and remaining 2 tablespoons Parmigiano Reggiano over the center of the chicken tenderloins, leaving the sides bare so that they remain crispy. Broil until the cheese is melted and bubbling, 1 to 2 minutes.
• Transfer the chicken to a serving platter or individual plates. Spoon the marinara sauce over the cheese, again leaving the sides bare so that they stay crispy. Sprinkle with fresh basil and serve.
• Make-Ahead Instructions: The chicken tenders can be breaded and refrigerated up to 8 hours before pan-frying. The chicken is best and crispiest when fried right before baking, but it can also be fried up to 4 hours in advance and refrigerated. Reheat the chicken in a 350°F oven until warmed through, 15 to 20 minutes, before adding the cheese and proceeding with the recipe.
• Freezer-Friendly Instructions: The breaded chicken tenders can be frozen for up to 3 months. Freeze the chicken on the baking sheet until firm, about 1 hour, then transfer to a resealable freezer bag or layer in an airtight container with sheets of parchment between the tenders. Defrost in the refrigerator before cooking.

OH SO EASY, DELICIOUS CHICKEN PARMESAN

Steps:

• Wash and dry chicken breasts.
• Place chicken between 2 sheets of wax paper and
• Pound on both sides with a metal tenderizer mallet.
• Lightly flour chicken.
• Dip in egg.
• Then coat with Italian bread crumbs.
• Lightly brown breast's in pre-heated pan of olive oil.
• After lightly browned, cut in the thickest part to make sure they are done.
• After done, take out and place on paper towel to remove extra oil.
• Remove paper towels and place in a big enough pan to fit chicken.
• Using a spoon, spoon sauce over chicken to cover, and then add as much mozzarella and parmesan cheese as you want.
• Repeat one more time.
• Bake in a 350 pre-heated over for about 10 minute.
• Enjoy:).

YUMMY EASY CHICKEN PARMESAN RECIPE

Steps:

• Pat the chicken dry and cut in half, lengthwise. Pound the chicken breasts into thinner, evenly thick pieces. Season with salt and pepper.
• In medium bowl, mix together the breadcrumbs and parmesan cheese. In another bowl, beat the eggs and set aside.
• Dip each piece of chicken in egg and then dredge it in the breadcrumb/cheese mixture. Shake off any excess bread crumb coating. Repeat with the remaining pieces of chicken.
• In large skillet or frying pan, heat about 1/2 inch of oil over medium-high heat. After oil is heated, add the chicken. Cook for about 3 minutes on each side, or until the chicken is golden and cooked through. Fry in batches if needed to keep from crowding the pan.
• Remove the chicken from the oil and briefly drain on paper towels. Place the chicken on a serving platter or individual plates (even better if the platter or plates are warm).
• Serving Option 1: Top the cooked chicken with hot marinara sauce, mozzarella cheese and garnish with parsley. Serve warm.
• Serving Option 2 (oven method): If you want to have the cheese more hot and bubbly, you can bake the chicken in a preheated 350°F oven for about 5 minutes before serving. Top the chicken with the sauce and mozzarella cheese and then put in the oven for 5 minutes or until the cheese is melted. Garnish with parsley and serve warm.

CHICKEN PARMESAN RECIPE

Steps:

• Cook pasta according to package instructions. Drain, cover, and set aside.
• Preheat the oven to 450º Fahrenheit.
• Cut 6 thin slices of mozzarella cheese. Grate the remaining mozzarella. Set aside.Grate 1 cup of parmesan cheese. ½ cup for the breading and ½ cup to sprinkle on top of the marinara sauce.
• Prepare two shallow dishes. The first dish is for the eggs. Use a fork or whisk to lightly beat the eggs. In the second dish combine ½ cup of parmesan and 1 cup panko breadcrumbs.
• Butterfly the chicken. Cover with plastic foil and pound with a meat tenderizer (or a rolling pin) until the slices are thin and tender. Season each side with salt and pepper.
• Dip each slice of chicken into the egg wash. Make sure the chicken is fully coated. Transfer the chicken into the bowl with the parmesan breadcrumb mixture and coat well.
• Heat the olive oil in a large frying pan over medium heat. Once hot transfer the chicken into the frying pan. Cook until golden brown on both sides. About 3-5 minutes per side.
• Use 2-3 tablespoons of marinara sauce and spread across a 9x13 inch casserole dish.
• Transfer fried chicken into the casserole dish and coat it with the remaining marinara sauce. Top with mozzarella slices. Sprinkle with the remaining grated mozzarella and parmesan cheeses.
• Bake the chicken for 15 minutes or until the cheese has melted. Serve Chicken Parmesan over pasta. Enjoy.

KITTENCAL'S EASY AND DELICIOUS RANCH-PARMESAN CHICKEN

Steps:

• Set oven to 400° degrees (set oven rack to lowest position).
• In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.
• Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off).
• Coat in the breadcrumb mixture.
• Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the bottom of the chicken will be soggy).
• Lightly drizzle the melted butter over each breast (for low-fat option omit the butter or use a diet alternative).
• If desired you can sprinkle black pepper over the chicken pieces .
• Bake uncovered for about 30-35 minutes or until the chicken is cooked).