Hearty Tomato Skillet Chicken Parmigiana Recipes

HEARTY TOMATO SKILLET CHICKEN PARMIGIANA

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• In small bowl, mix bread crumbs, Parmesan cheese, garlic salt and basil. In another small bowl, beat egg with fork or wire whisk. Dip chicken into egg, then coat with crumb mixture.
• In 12-inch skillet, heat oil over medium heat. Add chicken; cook 5 to 7 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet; keep warm.
• Pour soup into skillet; heat to boiling over medium-high heat. Boil 4 to 5 minutes, stirring occasionally, until slightly thickened.
• Return cooked chicken to skillet; reduce heat to low. Sprinkle mozzarella cheese over chicken. Cover; cook 2 to 3 minutes or until cheese is melted.

SKILLET CHICKEN PARMIGIANA

Steps:

• Between sheets of plastic wrap or waxed paper, flatten each chicken breast half to 1/4-inch thickness. In shallow dish, mix bread crumbs and Parmesan cheese. In another shallow dish, beat egg. Dip chicken into egg, then coat with bread crumb mixture.
• In 12-inch skillet, heat oil over medium heat. Cook chicken in oil 10 to 15 minutes, turning once, until no longer pink in center. Pour pasta sauce around chicken in skillet; heat until hot. Sprinkle mozzarella cheese over chicken.

CHICKEN PARMIGIANA WITH FRESH TOMATO SAUCE

Steps:

• Heat oven to 400°F.
• Add Parmesan to coating mix in shaker bag; shake gently to combine. Coat chicken with Parmesan mixture, then bake as directed on package.
• Meanwhile, cook onions in dressing in large skillet on medium-high heat 4 min. or until onions are crisp-tender. Stir in tomatoes; cook 2 to 3 min. or until heated through, stirring occasionally. Stir in basil. Keep warm.
• Top chicken with sauce and cheese.

TOMATO CHICKEN PARMESAN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
• In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
• Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

SKILLET CHICKEN PARMIGIANA

Steps:

• Place chicken breasts between wax paper and pound to 1/2 inch thickness using a meat pounder.
• Salt and pepper breasts and dip into buttermilk. Roll breasts in bread crumbs.
• Place olive oil in a skillet over low heat. Cook chicken breasts for approximately 10 minutes on each side or until juices of chicken run clear. (Use a spatula and gently turn chicken breasts over.)
• Pour spaghetti sauce over chicken and cook on low heat 5 to 7 minutes. Sprinkle parmesan and mozzarella cheeses on top and cover with lid to melt cheese for 2 to 3 minutes.
• Serve over your favorite pasta noodles. (I serve over 8 ounces of cooked angel hair pasta.).

CRISPY CHICKEN PARMIGIANA

Steps:

• Spray a 13x9 inch baking dish with nonstick cooking spray.
• Whisk eggs, salt and pepper until blended. Dip chicken in egg mixture and coat with cracker crumbs.
• Heat oil in a large skillet over medium-high heat until hot. Add chicken. Cook chicken until browned on both sides, about 3 minutes per side; drain. Arrange in a single layer in prepared baking dish.
• Preheat the oven to 350°F Wipe skillet with paper towels. Combine tomato sauce, basil and garlic powder in the skillet and mix well. Bring to a boil, stirring occasionally; reduce heat.
• Simmer, stirring occasionally, until mixture is thickened, about 6 minutes. Stir in butter. Pour over the chicken. Sprinkle with the Parmesan.
• Bake, covered, for 30 minutes; remove the cover. Top each chicken breast with mozzarella. Bake for 10 minutes longer.

SKILLET CHICKEN PARMESAN

Steps:

• Stir 3 tablespoons Parmesan cheese into pasta sauce. Heat oil in a large skillet over medium-high heat. Add chicken and cook for about 10 minutes or until browned. Pour sauce mixture over chicken, turning to coat with sauce. Cover and cook over medium heat for 10 minutes or until chicken is no longer pink. Top with mozzarella cheese and remaining Parmesan cheese. Let stand for 5 minutes or until cheese is melted.

HOMEMADE CHICKEN PARMIGIANA

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.

ONE-PAN CHICKEN PARMESAN AND VEGGIE SKILLET RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190˚C).
• Combine flour with ½ teaspoon salt and ½ teaspoon pepper in a wide bowl. Crack egg into another bowl, whisk it, and place breadcrumbs into a third bowl.
• Coat chicken in flour, then egg, then breadcrumbs.
• Heat 1½ teaspoons olive oil in a skillet over medium heat. Cook chicken breast until crispy and golden, about 3 minutes on each side. Remove chicken from pan and set aside.
• Add remaining olive oil, garlic, red pepper flakes, and eggplant to pan and cook until tender, about 3 minutes.
• Add remaining salt, pepper, and crushed tomatoes. Remove pan from heat, top with chicken breast, and place mozzarella on top.
• Bake until cheese is melted, about 12 minutes.
• Garnish with chopped basil.
• Enjoy!