Herbed Chicken Parmesan Recipes

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PARMESAN HERB CHICKEN



Parmesan Herb Chicken image

With a golden Parmesan cheese and herb coating, these tender chicken breasts make a tempting and hearty main dish. They're really very little fuss. Just coat them and bake. Their mild classic flavor suits a wide variety of tastes. -Phyllis Joann Schmalz Kansas City, Kansas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 8

2 cups grated Parmesan cheese
1/4 cup minced fresh parsley
2 tablespoons dried oregano
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
12 bone-in chicken breast halves
1 cup butter, melted

Steps:

  • In a shallow dish, combine the first six ingredients. Dip chicken in butter, then coat with Parmesan mixture. Place in two greased 15x10x1-in. baking pans. Bake, uncovered, at 350° for 40-45 minutes or until the juices run clear.

Nutrition Facts : Calories 374 calories, Fat 23g fat (13g saturated fat), Cholesterol 142mg cholesterol, Sodium 679mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 39g protein.

HERBED CHICKEN PARMESAN



Herbed Chicken Parmesan image

This came from Cooking Light. I think it's restaurant quality. I usually serve over orzo with baby carrots.

Provided by LMillerRN

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/3 cup grated fresh parmesan cheese, divided (1 1/2 ounces)
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 lb chicken breast tenders
1 tablespoon butter
1 1/2 cups bottled spaghetti sauce
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup shredded provolone cheese (1 1/2 ounces)

Steps:

  • Preheat broiler Combine 2 tablespoons Parmesan, breadcrumb, parsley, basil and 1/8 teaspoon salt in shallow dish.
  • Place egg white in a shallow dish.
  • Dip each chicken tender in egg white, dredge in breadcrumb mixture.
  • Melt butter in a large nonstick skillet over medium-high heat.
  • Add chicken, cook 3 minutes on each site or until done. Set aside.
  • Combine 1/2 teaspoon salt, spaghetti sauce, vinegar and pepper in a microwave safe bowl.
  • cover with plastic wrap, vent.
  • Microwave mixture at HIGH 2 minutes or until thoroughly heated.
  • Pour over chicken in pan.
  • Sprinkle evenly with remaining Parmesan and provolone cheese.
  • Wrap handle of pan with foil broil 2 minutes or until cheese melts.

Nutrition Facts : Calories 305.2, Fat 12.8, SaturatedFat 6.2, Cholesterol 96.1, Sodium 787, Carbohydrate 12.7, Fiber 1.6, Sugar 5.3, Protein 32.9

PARMIGIANO AND HERB CHICKEN BREAST TENDERS



Parmigiano and Herb Chicken Breast Tenders image

This recipe is so versatile: serve these tenders hot or cold. Cold, pair them with pasta salad. Hot, they're good as is with a simple mixed green salad. Or, top the tenders with tomato sauce and cheese, and serve them with a side of spaghetti for an extra tender quick Chicken Parm.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 BIG servings

Number Of Ingredients 24

Olive oil, for frying
1 1/2 pounds chicken breast tenders
Salt and pepper
1 cup all-purpose flour
2 large eggs, beaten with 1/4 cup water
2 cups Italian style bread crumbs
1 cup shredded Parmesan
6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons
6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
2 handfuls chopped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 teaspoon crushed red pepper flakes
Chicken Parmigiano, recipe follows
2 tablespoons extra virgin olive oil
1 small white onion, finely chopped
3 cloves garlic, minced
1 (14 ounce) can chunky style crushed tomatoes
1 (28 ounce) can crushed tomatoes
1 cup chicken broth or stock
A handful fresh basil leaves, torn into small pieces
Coarse salt
1 1/2 cups shredded provolone
1/2 cup grated Parmigiano-Reggiano
1 pound spaghetti, cooked to al dente

Steps:

  • Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.
  • Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
  • Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.
  • Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano.
  • Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste.
  • Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve.
  • Enjoy!

CHICKEN PARMESAN



Chicken Parmesan image

My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
2 eggs
1 cup panko bread crumbs, or more as needed
½ cup grated Parmesan cheese
2 tablespoons all-purpose flour, or more if needed
1 cup olive oil for frying
½ cup prepared tomato sauce
¼ cup fresh mozzarella, cut into small cubes
¼ cup chopped fresh basil
½ cup grated provolone cheese
¼ cup grated Parmesan cheese
1 tablespoon olive oil

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
  • Beat eggs in a shallow bowl and set aside.
  • Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
  • Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
  • Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
  • Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
  • Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
  • Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g

HERB AND PARMESAN CRUSTED CHICKEN



Herb and Parmesan Crusted Chicken image

Make and share this Herb and Parmesan Crusted Chicken recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 chicken breasts, boneless, skinless
2 tablespoons minced fresh thyme
2 tablespoons minced fresh sage
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
3/4 cup panko breadcrumbs
1/4 cup parmesan cheese, grated
salt and pepper
1 tablespoon olive oil
2 egg whites, lightly beaten

Steps:

  • Remove the tenderloins from the chicken and reserve for another recipe.
  • Slightly flatten the chicken breasts with a mallet.
  • Combine the herbs, bread crumbs, grated cheese and salt and pepper.
  • Slowly drizzle the olive oil over the mixture, lightly working the crumbs with your fingertips until the mixture is loose and fluffy.
  • Spread the coating out on a cookie sheet.
  • Dip the chicken breasts in the egg white. Drain off the excess.
  • Firmly press each breast in the crumb mixture and press to coat thoroughly.
  • Lay the chicken on a waxed paper lined plate and refrigerate for 1 hour, uncovered.
  • Cook the chicken breasts on a grill for about 3 minutes per side, or until juices run clear.

Nutrition Facts : Calories 400.2, Fat 19.9, SaturatedFat 5.7, Cholesterol 98.3, Sodium 363.9, Carbohydrate 16, Fiber 1.6, Sugar 1.5, Protein 37.4

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Top Asked Questions

What is Parmesan herb chicken&orzo?
– Kayleigh Slow cooker parmesan herb chicken & orzo is an easy, no-fuss crockpot meal with hearty flavors that will please the whole family. Season chicken with a bit of the Italian seasonings and salt and pepper on both sides.
What is the best way to make chicken parmesan?
In a small mixing bowl, combine minced herbs, grated garlic clove and some salt and pepper. Mix well. Set aside a little bit of herb mixture for rubbing the chicken. Add 1/2 cup of Parmesan cheese and mix until evenly distributed. Set aside.
What are some easy baked Parmesan and herb crusted chicken breasts?
Easy baked Parmesan and herb crusted chicken breasts are baked in the oven with panko breadcrumbs, Parmesan cheese, Italian seasoning and sage. Combine panko, Parmesan, Italian seasoning, sage and salt and pepper to taste for the breading mix. Dip the chicken in the egg and then coat the chicken breasts with the panko mixture until fully breaded.
How to cook chicken parmesan with panko bread?
Instructions Combine panko, Parmesan, Italian seasoning, sage and salt and pepper to taste for breading Dip the chicken in egg and then coat the chicken breasts with the panko mixture until fully breaded. Bake at 425 degrees F for about 20 minutes or until the chicken is cooked through and the crust has browned Dish and serve hot

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