SIMPLY PARMESAN CHICKEN
This is a favorite around our house; it's quick, easy and tastes great! This is a recipe that I came up with; measurements can be varied depending on your taste, i.e. if you want more cheese add more cheese, if you want less use less, you really can't hurt it. And you really can't mess it up as long as you use this recipe as a foundation.
Provided by Jenny
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 45m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish.
- Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 8.6 g, Cholesterol 111.4 mg, Fat 6.7 g, Fiber 0.7 g, Protein 30.3 g, SaturatedFat 2.6 g, Sodium 273.9 mg, Sugar 0.8 g
ITALIAN CHICKEN PARMESAN
This healthier version of chicken Parmesan comes from Margie Pharr of Belmont, Mississippi. The savory seasonings make the chicken and sauce a perfect pair, and you won't even miss the extra fat and calories.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a shallow bowl, combine the bread crumbs, Parmesan cheese and basil. In another shallow bowl, beat egg white until foamy. Dip chicken into beaten egg white, then roll in crumb mixture; place in a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until chicken juices run clear., Meanwhile, in a small saucepan, combine the cornstarch, Italian seasoning, sugar, garlic powder, Worcestershire sauce, pepper and tomatoes until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve chicken and sauce with pasta if desired.
Nutrition Facts : Calories 302 calories, Fat 6g fat (2g saturated fat), Cholesterol 97mg cholesterol, Sodium 580mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 40g protein. Diabetic Exchanges
CHICKEN PARMESAN
With more than 450 reviews and a five-star rating, Giada De Laurentiis' easy Chicken Parmesan recipe from Everyday Italian on Food Network is a red sauce win.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 500 degrees F.
- 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.
PARMESAN CHICKEN
Steps:
- Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
- Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
AUTHENTIC CHICKEN PARMESAN
This is my homemade recipe that I have been working on for over 10 years. Many people have devoured this meal, and enjoyed its rich and authentic Italian taste. For those who love garlic, cheese, and the rich taste of Italian seasonings will love this authentic Italian dish.
Provided by Kenneth Dixon
Categories Chicken Breast
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 17
Steps:
- Wash and pat-dry each chicken breasts.
- Cut any visible fat from each chicken breast.
- Pour olive oil (1/2 cup) into frying pan, and turn the heat up to medium-high.
- Mix all of the following ingredients in a medium-large mixing bowl: Parmesan cheese, bread crumbs, basil, salt, black pepper, oregano, thyme.
- In another mixing bowl, whisk together the eggs and milk until it is slightly foamy. More milk, approximately 1/4 cup, can be added to make the milk-egg mixture less thick.
- Dip a chicken breast into the milk-egg mixture. Remove the chicken breast once it is well coated and allow the excess to drip off into the bowl for a second or two. Place the chicken breast into the breading mixture. Roll chicken around to thoroughly coat all sides of chicken.
- Once oil has reached optimum temperature, place the minced garlic into the oil and stir around for a second. Turn temperature of burner down between medium and medium-high. The garlic should be sizzling. Do not allow to burn. After a minute of constantly stirring the minced garlic, place the breaded chicken breast from the bowl into the frying pan. Allow room for the remaining breasts to be placed into the frying pan.
- Repeat step 6 above for each of the remaining breasts (one at a time). Place each breaded breast into the frying pan.
- Cook the chicken breasts on each side to a nice golden brown. This may take about 5 minutes per side. It really depends on the temperature you have your burner set at. You do not want to burn the chicken breasts.
- Once each breast has reached a nice golden brown color, remove from frying pan and place on a plate lined with a few paper towels.
- Preheat oven to 375 degrees.
- Take a square glass pan, or equivalent, and spray with cooking spray (i.e., spray Pam).
- Pour half of the jar of spaghetti sauce into the square pan. (Note: if you are using a pan that is larger than a square glass pan, you may need to use more than one jar of spaghetti sauce. I used a 13x13 square glass pan.).
- Pour 2 tablespoons minced garlic into the glass pan with the spaghetti sauce. Mix around to spread garlic throughout the pan.
- Place each chicken breast into the pan without having the sides touching. Do not overlap the chicken breasts.
- Pour the remaining spaghetti sauce onto each chicken breast. Spread sauce over each chicken breast to ensure the sides and top of each breast is covered with sauce.
- Cover pan with aluminum foil. There is no need to have a tight seal around the edges of the pan. The foil can be loosely placed on the pan with some gaps for venting to occur.
- Place pan into oven on the middle rack. Bake for 40 minutes.
- After 40 minutes have passed, take pan out of the oven. Carefully uncover the aluminum foil to avoid burns from escaping steam.
- Sprinkle the mozzarella cheese over the sauce and chicken breasts. The idea is to have each breast thoroughly covered with cheese. It is okay if cheese gets on the sauce. It will make the dish look even better.
- Place uncovered into the oven. Bake for an additional 10 minutes, or until cheese is melted and light brown.
- Remove pan from oven. Place on a wire rack or on top of the stove burner, and allow to cool for 5-10 minutes.
- Sprinkle parsley on the top of each chicken breast. (This is for garnishment.)
- Serve over top of cooked pasta. Spaghetti noodles are the best for this meal. Spoon sauce over top of each dish. (Fresh homemade spaghetti noodles are the absolute best for this meal.)
- Note: As mentioned above in the preparation steps, you may wish to use more sauce when baking the chicken. The chicken will absorb a lot of the fluids in the sauce. I use 2 jars of spaghetti sauce and 4 tablespoons minced garlic in the baking pan. We love sauce in our family.
- An Alternate method:.
- You can make this dish exactly as described above, and add one modification that will make this dish even more tasty. Stuff each of the chicken breasts, before breading, with a ricotta cheese mixture.
- The ricotta cheese mixture should contain ricotta cheese (8 - 16 oz), 2 tablespoons garlic, 1 teaspoon black pepper, 1 tablespoon basil and oregano.
- When stuffing the chicken breasts, make sure you flatten out each breast with a pounder (to approximately 1/4" thick). Flatten each breast on a piece of wax paper to avoid sticking to surface.
- Spread a nice portion of cheese mixture onto each breast.
- Fold breasts in half and seal with wooden tooth picks. You may need to use a lot of tooth picks to thoroughly seal each breast.
- Once each breast has been stuffed and sealed, refer to step 6 above for breading each breast.
ITALIAN PARMESAN CHICKEN
Make and share this Italian Parmesan Chicken recipe from Food.com.
Provided by Poppy
Categories European
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle chicken with seasoned salt.
- Combine flour, salt, pepper, cheese, and paprika.
- Coat chicken pieces with mixture.
- Place zucchini in bottom of pot.
- Pour stock over zucchini.
- Arrange chicken on top.
- Cover and cook on medium for 1 hour or until tender.
- Turn control to high, add mushrooms, cover, and cook on high for another 15 minutes.
- Garnish with freshly ground black pepper and parsley.
Nutrition Facts : Calories 203.2, Fat 12.4, SaturatedFat 3.7, Cholesterol 59.6, Sodium 302.7, Carbohydrate 5.5, Fiber 0.4, Sugar 0.7, Protein 16.6
PARMESAN CRUSTED CHICKEN
The simplest and most savory way to dress up chicken breasts for a quick supper is just to top them with mayonnaise, sprinkle with Parmesan cheese and bread crumbs, and bake. Dinner will be ready in 30 minutes or less.
Provided by Hellmann's
Categories Trusted Brands: Recipes and Tips
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F.
- Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl.
- Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
- Bake 20 minutes or until chicken is thoroughly cooked.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 1.9 g, Cholesterol 95.6 mg, Fat 28.3 g, Fiber 0.1 g, Protein 31.6 g, SaturatedFat 5 g, Sodium 373.6 mg, Sugar 0.1 g
THE EVERYDAY ITALIAN CHICKEN PARMESAN
This is one of my favorite recipes; adapted from Giada DeLaurentis. You can use dried herbs if you must; use about 1/3 of the fresh amounts listed.
Provided by Cook4_6
Categories High Protein
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 500 degrees.
- Pound the chicken breasts to about 1/4 thickness.
- In a small bowl, stir the oil and herbs to blend.
- Brush both sides of the chicken with the blended oil and sprinkle with salt and pepper.
- Heat oven-proof pan over high heat. Add the chicken and cook until just brown, about 2 minutes per side. Chicken should be nearly cooked through.
- Remove from the heat.
- Spoon the spaghetti sauce over the chicken, top with mozzarella and sprinkle with parmesan.
- Dot the tops with butter pieces, and bake until the cheese melts and the chicken is cooked through; about 5 minutes.
Nutrition Facts : Calories 511.2, Fat 34.2, SaturatedFat 12.2, Cholesterol 140.6, Sodium 1632.5, Carbohydrate 7.7, Fiber 1.5, Sugar 4.5, Protein 41.5
ITALIAN PARMESAN BAKED CHICKEN
I had the Chicken in the freezer and no idea what to do with it. A search through the cupboard yielded a few helpful items
Provided by Dom Gigi s Mom
Categories Chicken Thigh & Leg
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Skin chicken if desired.
- Combine dry ingredients in one pie plate and milk and beaten egg in another.
- Wet drumsticks completely in milk and egg.
- Coat them thoroughly with the breadcrumb mixture, turning so that the crumbs cover the leg.
- Place legs in a lightly greased 9x13, making sure that the legs do not touch.
- Place in an oven preheated to 375* and bake 45-55 min or until juices run clear and chicken reaches an internal temp of 180*.
Nutrition Facts : Calories 534.9, Fat 24, SaturatedFat 8.4, Cholesterol 225.7, Sodium 1130.8, Carbohydrate 29.2, Fiber 2.1, Sugar 2.6, Protein 47.5
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