Easy Olive Garden Chicken Parmigiana Recipe Recipe For Chili
QUICK & EASY CHICKEN PARMIGIANA
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
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
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
OLIVE GARDEN STUFFED CHICKEN PARMIGIANA
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
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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