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.
CHICKEN PARMESAN
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
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
BAKED CHICKEN PARMIGIANA
Spaghetti sauce mix is the secret to the flavorful breading in this chicken parmigiana recipe. Just top juicy chicken breasts with prepared sauce and mozzarella cheese. -Trisha Lange, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a shallow bowl, combine the first 4 ingredients. Dip chicken in salad dressing, then coat with crumb mixture. Place in a greased 13x9-in. baking dish. , Bake, uncovered, until chicken juices run clear, 40-45 minutes. Drizzle with spaghetti sauces and sprinkle with mozzarella cheese. Bake until cheese is melted, 5-7 minutes.
Nutrition Facts : Calories 342 calories, Fat 10g fat (3g saturated fat), Cholesterol 103mg cholesterol, Sodium 1048mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 40g protein.
GRANDMAS BOGIE'S PARMESAN CHICKEN
This recipe was one that my mother-in-law raised her kids on. It's one of my hubby's favorite meals, and it is super easy to prepare.
Provided by LDP5
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 30m
Yield 6
Number Of Ingredients 9
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).
Nutrition Facts : Calories 225.6 calories, Carbohydrate 3.9 g, Cholesterol 73 mg, Fat 10.3 g, Fiber 0.4 g, Protein 27.8 g, SaturatedFat 2.9 g, Sodium 352.7 mg, Sugar 0.4 g
MARGIE'S PARMESAN CHICKEN
Number Of Ingredients 14
Steps:
- In a bowl, combine the bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil, salt and pepper. In a bowl, combine the egg and water. Dip chicken in egg mixture, then coat with crumb mixture. In a skillet, cook chicken in butter on both sides until juices run clear. Meanwhile, combine the spaghetti sauce, garlic salt and remaining oregano in a saucepan heat through. Spoon over chicken sprinkle with mozzarella and remaining Parmesan. Serve with pasta.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
CHICKEN PARMESAN
Provided by Aaron McCargo Jr.
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat oil to 350 degrees F.
- Mix all seasonings together then divide into 2 parts. Season chicken breast with half of the seasoning on both sides. Add half of remaining seasoning and 3 tablespoons of chopped fresh parsley to bread crumbs and mix. Dip chicken in flour, then in eggs, then in bread crumbs. Fry chicken until golden brown, about 3 to 5 minutes). Simmer the marinara sauce in saucepan over medium heat. Place 2 slices of mozzarella cheese on each breast. Pour the warmed marinara sauce over the cheese, drizzle with White Sauce and serve.
- Heat the garlic and heavy cream in a medium saucepan, until simmering. Turn off heat, add butter, and whisk vigorously until fully incorporated. Add 1 tablespoon fresh parsley and season with salt and pepper.
MARGIE'S SOUR CREAM PORK CHOPS
This is a recipe my Grandma Margie has been making for the past 40 years and it's our favorite pork chop recipe. They're kind of sweet and kind of sour, but absolutely wonderful! You can also substitute 6 ounces of cream cheese for the sour cream if that's what you have on hand, in which case you should bake the dish covered. These chops are great served with rice pilaf, mashed potatoes, or over pasta, with a salad on the side. Enjoy!
Provided by The Bunny Chef
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Mix the flour, salt, and pepper in a shallow dish. Press pork chops in the mixture to coat.
- Heat the vegetable oil in a skillet over medium-high heat, and brown the pork chops on both sides. In a saucepan over medium-low heat, whisk together the chicken broth, vinegar, sour cream, sugar, savory, and bay leaves. Arrange the pork chops in the prepared baking dish. Pour sauce over the pork chops.
- Bake 1 hour in the preheated oven.
Nutrition Facts : Calories 437 calories, Carbohydrate 29 g, Cholesterol 69.9 mg, Fat 26.6 g, Fiber 0.8 g, Protein 20 g, SaturatedFat 12.1 g, Sodium 60.7 mg, Sugar 8 g
CLASSIC, UPGRADED CHICKEN PARMESAN RECIPE BY TASTY
While the delicious medley of rich tomatoes, melty mozzarella cheese, and crispy crunchy chicken sounds like an Italian speciality, it is actually an American dish that was invented by immigrants. Based on an Italian classic, Mezzaluna alla Parmigiana, or eggplant Parmesan, this Italian-American staple came from a lack of eggplant being grown in the United States, as well as an American preference for meat, particularly chicken. These tips, tricks, and techniques from a Michelin Star-trained chef will make this a version of chicken Parm a staple in your kitchen as well.
Provided by Matt Ciampa
Categories Dinner
Time 45m
Yield 1 serving
Number Of Ingredients 24
Steps:
- Make the red sauce: Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until golden brown and nearly translucent, 5-7 minutes. Use a slotted spoon to remove the onion and garlic from the pot, leaving the oil behind. Set aside the fried onion and garlic for another dish.
- Add the oregano and thyme and cook until fragrant, 1-2 minutes.
- Add the crushed tomatoes, sugar, and salt. Bring the sauce to boil, then reduce the heat to medium and simmer for 20-30 minutes, until thickened.
- Meanwhile, make the chicken: Working 1 at a time, place the chicken thighs in a zip-top bag and use a heavy skillet or meat mallet to pound into thin, even pieces.
- Add the eggs to a shallow dish and beat with a pinch of salt and pepper.
- Add flour to a separate shallow dish and season with salt and pepper.
- In a third shallow dish, whisk together the plain and panko bread crumbs. Add the coarsely grated Parmesan cheese, garlic powder, Italian seasoning, parsley flakes, salt, and pepper and stir to incorporate.
- Season the chicken with salt and pepper. Coat each piece in the flour, then the eggs, then the bread crumbs. Set the thighs on a wire rack set over a baking sheet to rest for 10 minutes before frying.
- Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil.
- Heat the olive oil in a large, wide skillet over medium-high heat until it reaches 300°F (150°C).
- Working in batches if needed to avoid overcrowding the pan, fry the chicken thighs in the hot oil for 3-5 minutes per side, until golden brown. Transfer to a wire rack and season with salt.
- Transfer the fried chicken thighs to a clean baking sheet. Top each piece with ½ cup of the red sauce and the shredded Italian cheese blend.
- Bake the chicken for 5-10 minutes, until golden brown and bubbly.
- While the chicken bakes, add the spaghetti to the boiling water and cook until al dente.
- Warm the remaining red sauce in the pot over medium-low heat. Transfer the spaghetti directly into the sauce and toss well, adding a bit of the pasta cooking water as needed to help the sauce cling to the noodles. Add some of fresh basil leaves to the pasta and toss to incorporate.
- Add the spaghetti and chicken Parmesan to a serving plate. Top with the grated Parmesan cheese and garnish with more basil leaves.
- Enjoy!
MARGIE CHICKEN PARMESAN
Steps:
- Preheat oven to 400°F. Meanwhile, mix bread crumbs, salt and pepper on a plate. Line 13 x 9 inch pan with foil and coat bottom with Pam.
- Coat chicken with bread crumbs, place in pan and coat top of chicken breasts with Pam again. Cook chicken for 20 minutes.
- Pour sauce over chicken and cook for 10 more minutes. Then sprinkle cheese on top and cook for 5 minutes. Enjoy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FARM LADY'S DELICIOUS CHICKEN PARMESAN
Even the kids love it! Thin chicken breasts are dusted in bread crumbs (seasoned with Parmesan cheese, basil, and oregano), then baked for 10-12 minutes. Top with mozzarella, return to oven for 1 minute. Serve with a favorite organic spaghetti sauce.
Provided by Farm Lady
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Pour spaghetti sauce into a saucepan over low heat.
- Whisk egg white and water together in a shallow bowl until evenly combined. Spread the flour out onto a plate. In a shallow bowl, mix the bread crumbs, Parmesan cheese, basil, oregano, salt, and black pepper until thoroughly combined.
- Dip the chicken breasts into the flour, and shake off loose flour; dip them into the egg white, then gently press into the seasoned crumbs. Shake off loose crumbs; spray both side of the chicken breasts with the cooking spray. Lay the chicken breasts onto a nonstick baking sheet.
- Bake the chicken breasts in the preheated oven until golden brown, 10 to 12 minutes. Remove from oven, and sprinkle with the mozzarella cheese; return to oven and bake until the cheese is melted and starting to brown, 1 to 2 more minutes. Serve topped with the hot spaghetti sauce.
Nutrition Facts : Calories 485.9 calories, Carbohydrate 49.7 g, Cholesterol 87.4 mg, Fat 13 g, Fiber 5 g, Protein 39.8 g, SaturatedFat 5.3 g, Sodium 1139.2 mg, Sugar 13.2 g
EASY PARMESAN GARLIC CHICKEN
A friend at work gave me this recipe. She found it in Country Living Magazine and thought I would like it. She was right! I served this with buttered noodles and a simple salad. I hope you will enjoy it as much as we did!
Provided by Dreamgoddess
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees.
- Combine the parmesan cheese, italian salad dressing mix and garlic powder.
- Lightly moisten the chicken with water.
- Coat the chicken with the cheese/dressing mixture.
- Place the chicken in lightly greased baking dish.
- Bake in the preheated oven for approximately 20-25 minutes or until the chicken is done.
Nutrition Facts : Calories 171.3, Fat 5.4, SaturatedFat 2.1, Cholesterol 82.8, Sodium 264.4, Carbohydrate 0.5, Sugar 0.1, Protein 28.3
PARMESAN BAKED CHICKEN
This no-fuss recipe has been a longtime hit with my family. After a few minutes of prep, the oven does the rest of the work. -Janet Faldowski-McFarlan, Gahanna, Ohio
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the baking mix, cheese, paprika, salt, pepper and garlic powder. Add chicken, a few pieces at a time, and shake to coat., Drizzle butter into a 15x10x1-in. baking pan. Place chicken, skin side down, in pan. , Bake, uncovered, at 425° for 20 minutes. Turn chicken over; bake 10-15 minutes longer or until juices run clear.
Nutrition Facts : Calories 352 calories, Fat 23g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 329mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.
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