Gabriellas Chicken Parmesan Recipes

GARLICKY CHICKEN PARMESAN

Steps:

• Preheat the oven to 350 degrees F. Set a wire rack into a baking sheet lined with aluminum foil.
• Sprinkle the chicken on both sides with salt and pepper.
• Combine the flour and some salt and pepper in a medium baking dish. In a second baking dish, combine the eggs, milk and minced garlic. In a third dish, combine the panko and garlic salt.
• Dredge the chicken breasts through the flour mixture, dusting off any excess; then through the egg mixture, letting excess drip off; and then through the panko breadcrumbs, making sure to coat the breasts on each side. Set the breaded chicken breasts on the wire rack and refrigerate for 30 minutes to allow the breading time to set.
• Fill a large, deep skillet halfway with vegetable oil and heat to 375 degrees F on a deep-fry thermometer.
• Using tongs, carefully place the breaded chicken in the hot oil, working in batches to avoid crowding the pan. Fry until light golden on both sides, about 4 minutes. Return the chicken to the wire rack.
• Dollop 2 tablespoons of Marinara Sauce over each piece of chicken and sprinkle the chicken evenly with the Parmesan and mozzarella. Transfer to the oven and bake until the chicken is cooked through, about 15 minutes. Serve warm.
• Heat the olive oil in a large heavy-bottomed pot over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the carrots and celery, season with salt and pepper and saute until all the vegetables are soft, another 10 minutes. Add the tomatoes and oregano and simmer, uncovered, over low heat until the sauce has thickened, about 1 hour. Season to taste with more salt and pepper.

CHICKEN GABRIELLA

Steps:

• Put the chicken pieces in a 12-inch skillet (preferably nonstick) with a lid, along with the chopped onions, rosemary, and sage. Stir well to coat the chicken with the onion and herbs. Add enough olive oil to coat all of the chicken pieces, but not so much that it pools in the skillet. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Set the skillet over medium heat. Cook until the onions are very soft and the chicken and onions have turned golden brown, about 20 minutes. If the onion begins to brown too fast, turn down the heat. Add the wine and bring to a boil. Reduce the heat, cover the pan, and simmer gently until the chicken is tender, about 20 minutes. Squeeze the lemon over, taste for salt and pepper, and serve.

EASY CHICKEN PARMESAN

Steps:

• Preheat oven to 425 F.
• Slice each chicken breast carefully in half lengthwise. Place each halved chicken breast between 2 sheets of plastic wrap or in a freezer bag. Carefully flatten the chicken breasts with a rolling pin to achieve uniform thickness, about 1/2-inch thick. Don't pound the breasts too hard. It could tear them apart.
• Pat dry each breast completely with a paper towel and season with 1 teaspoon salt. Set aside for at least 10 minutes.
• In a shallow plate, whisk together Panko breadcrumbs, Parmesan cheese, garlic powder and the remaining 1 teaspoon salt. Set aside. Add beaten eggs into another shallow plate.
• Dip both sides of each halved chicken breast into the eggs to evenly coat them, and then dip it into the breadcrumb mixture. The breadcrumbs will stick to the egg wash.
• Heat oil in a non stick cast-iron skillet over medium-high heat for 2 minutes until the hot oil is sizzling and shimmering. Pan fry the chicken breasts for about 4-5 minutes on each side until golden and crispy. Set aside on a plate. The chicken should be almost fully cooked and the internal temperature should reach above 155 F.
• Remove all but 2 tablespoons of the hot oil in the skillet. Add onions and sauté for 2 minutes until soft and tender. Add garlic and sauté for another 2 minutes until fragrant.
• Add tomato sauce, tomato paste, Italian seasoning, parsley, and salt. Stir well to combine and bring the sauce to a simmer. Turn to low heat and let it simmer for 5 minutes. Remove from heat and transfer sauce into a bowl.
• In the same skillet, or in another cast-iron skillet or baking dish, evenly spread 1/2 cup of the sauce on the bottom. Place the chicken breasts spaced evenly apart over the sauce.
• Cover each breast with 1/4 cup sauce, and top each breast with a slice of mozzarella cheese and 1 tablespoon Parmesan cheese. Sprinkle finely chopped parsley on top.
• Bake in the preheated oven at 425F for 15-20 minutes until the cheese melts and turns golden brown.
• Serve with spaghetti and garnish with more parsley on top.

GRILLED CHICKEN PARMESAN

Steps:

• Preheat an outdoor grill to medium-high. Make sure the grates are clean so the chicken doesn't stick.
• Arrange a chicken breast between two sheets of plastic wrap. On a work surface, using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4-inch (6 millimeters) thick. Remove the plastic wrap and transfer to a baking sheet; repeat with the remaining chicken breasts. Brush both sides of each chicken cutlet lightly with oil.
• Combine the salt, pepper and garlic powder in a small bowl and sprinkle evenly over both sides of the chicken cutlets. Place the chicken cutlets on the grill and cover the grill. Cook for 3 to 4 minutes. Flip and spread a few tablespoons marinara sauce over each cutlet and top with a couple pieces of mozzarella and 1 tablespoon Parmesan. Cover the grill and cook until the cheese is melted and the chicken is cooked through, 3 to 4 minutes longer. Serve hot.

GIADA'S CHICKEN PARMESAN

Steps:

• Preheat the oven to 500ºF.
• 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 PARMIGIANA

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.

THE BEST CHICKEN PARMESAN

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.

QUICK BAKED CHICKEN PARMESAN

Steps:

• Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450°F.
• Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp. oil, 3 tsp. oregano, 1/2 tsp. salt, and 1/2 tsp. pepper in another large shallow bowl or plate.
• Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet.
• Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. Place baking sheet on top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165°F, about 4 minutes more.
• Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), 1/4 cup basil, and remaining 1/2 tsp. oregano, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, stirring, until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes.
• Divide sauce among 4 plates. Top with chicken and torn basil.

JILL BIDEN'S CHICKEN PARMESAN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the marinara sauce: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until the onion is soft and translucent, 3-5 minutes. Drain one can of tomatoes, discarding the liquid. Add the drained and full remaining can of tomatoes and salt. Using a wooden spoon or potato masher, break up the tomatoes. Then simmer for 20 minutes. Turn off the heat, remove the garlic cloves, and stir in the basil. Season with salt and pepper to taste.
• While the sauce is simmering, make the chicken: Set out 2 8-inch (20 cm) square baking dishes. In one dish, whisk together the eggs, milk, and salt. In the other dish, mix the bread crumbs with the Parmesan and mozzarella. Using one hand, coat the chicken in the egg mixture. Gently shake off the excess egg, then transfer to the bread crumb mixture. Use your other hand to coat the chicken evenly on both sides, pressing the breading to adhere. Set on a baking sheet and repeat with remaining chicken.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Set a baking sheet with a wire rack on top nearby. Add 1-2 pieces of chicken to the hot oil, being careful not to overcrowd the pan. Cook until golden brown on both sides, flipping once, about 5 minutes total. Transfer the cooked chicken on the wire rack to drain. Wipe out the skillet, add more olive oil as needed, and repeat with remaining chicken.
• Spread a thin layer of marinara sauce in the bottom of a 9x13-inch (22 x 33 cm) baking dish. Arrange half of the chicken in a single layer over the sauce and top with half of the mozzarella. Add another layer of sauce and top with the remaining chicken, followed by the remaining mozzarella. Finish with a layer of sauce and top with the Parmesan.
• Bake until the cheese is melted and bubbling, 20-30 minutes.
• Remove the chicken Parmesan from the oven and let sit for a few minutes before serving. Top with freshly torn basil, if desired, and serve with rigatoni, salad, and Italian bread alongside.
• Enjoy!

EASY CHICKEN PARMESAN

Steps:

• Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.
• Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.
• Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.

PARMESAN CHICKEN

Steps:

• Preheat oven to 350°. In a shallow bowl, combine butter, mustard, Worcestershire sauce and salt. Place bread crumbs and cheese in another shallow bowl. Dip chicken in butter mixture, then in bread crumb mixture, patting to help coating adhere. , Place in an ungreased 15x10x1-in. baking pan. Drizzle with any remaining butter mixture. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes.

BAKED CHICKEN PARMESAN RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (215°C).
• In a medium bowl, combine the panko, parmesan cheese, basil, garlic powder, oregano, salt, and pepper.
• Beat the 2 eggs in a shallow dish. Dredge the chicken in the egg wash, then coat with the bread crumb mixture.
• Transfer the breaded chicken breasts to a greased roasting pan. Top the chicken with 2 small slices of mozzarella.
• Bake for 20-25 min, until the cheese and bread crumbs have turned golden brown and the chicken is cooked through, or until it has reached an internal temperature of 165°F (73°C).
• Serve with whole wheat spaghetti, marinara sauce, and a sprinkle of fresh basil.
• Enjoy!

ADDICTING CHICKEN PARMESAN

Steps:

• Spread a chicken cutlet out flat between two pieces of wax paper.
• Using a mallet or rolling pin, pound cutlet to 1/2 inch thick.
• Do the same with remaining cutlets.
• In a shallow bowl, combine bread crumbs, salt and pepper.
• Place beaten egg in another shallow bowl.
• Dip each cutlet in egg, coating lightly, then in bread crumb mixture coating lightly; set aside.
• In a large skillet, heat 3 tablespoons olive oil.
• Add cutlets and cook over medium heat for 3-4 minutes on each side, until golden.
• (Add more oil 1 T. at a time if needed.) Remove from skillet and set aside.
• Preheat oven to 350 degrees F.
• Pour 1 Cup spaghetti sauce into the bottom of a baking dish.
• Arrange cutlets in dish one layer deep.
• Pour remaining sauce over chicken.
• Top with mozzarella and parmesan cheeses.
• Bake for 20 minutes.

GRANDMAS BOGIE'S PARMESAN CHICKEN

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).

CHICKEN GABRIELLA RECIPE - (4.6/5)

Steps:

• Put the chicken pieces in a 12-inch skillet (preferably nonstick) with a lid, along with the chopped onions, rosemary, and sage. Stir well to coat the chicken with the onion and herbs. Add enough olive oil to coat all of the chicken pieces, but not so much that it pools in the skillet. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper. Set the skillet over medium heat. Cook until the onions are very soft and the chicken and onions have turned golden brown, about 20 minutes. If the onion begins to brown too fast, turn down the heat. Add the wine and bring to a boil. Reduce the heat, cover the pan, and simmer gently until the chicken is tender, about 20 minutes. Squeeze the lemon over, taste for salt and pepper, and serve