Moms Chicken Parmigiana Recipes

CHICKEN PARMIGIANA

Steps:

• Place the chicken in a greased 8-in. square baking dish. In a small saucepan, bring the tomato paste, water, garlic and seasonings to a boil. Pour over chicken. , Bake, uncovered, at 400° for 15 minutes. Sprinkle with cheeses; bake 10-15 minutes longer or until a thermometer reads 165°.

CHICKEN PARMIGIANA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
• Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
• Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

MOM'S CHICKEN PAPRIKA

Steps:

• In a shallow dish or bowl, combine 1/2 cup four, seasoned salt, thyme and ground black pepper. Mix together; coat chicken pieces in this mixture and fry in shortening in a large skillet until lightly browned on all sides.
• Sprinkle paprika and garlic salt over chicken. Add hot water to skillet and simmer for 30 minutes. Placed onion rings on top of chicken pieces and simmer for another 30 minutes. Remove chicken, with onions on top, to a serving platter and reserve.
• In a small bowl, blend 2 tablespoons flour with milk and add to liquid in skillet. Cook, stirring, until thickened. Pour thickened mixture over chicken and serve with hot cooked white rice or egg noodles, if desired.

MOM'S CHICKEN PARMIGIANA

Steps:

• To make the chicken cutlets, heat 1/3 cup olive oil in a heavy 10-12 inch skillet over medium-high heat until shimmery.
• Gently pound out chicken breasts to flatten slightly.
• Combine breadcrumbs, parmesan cheese, salt, and pepper in a wide, shallow bowl.
• Whisk egg and water in another shallow bowl.
• Spread 1/4 cup flour on a plate.
• Coat the chicken with the flour and shake off the excess. Dip in the egg mixture and then coat with the breadcrumb mixture, patting with your fingers to make crumbs stick.
• Add the chicken to olive oil and cook until lightly browned, 2-3 minutes. Using tongs, turn the cutlets and cook 2-3 minutes more. Add a little more oil if the pan looks dry. Blot the chicken with paper towels.
• To make the parmigiana; melt butter in a medium pan. Saute onions and add garlic for about 1 minute. Add tomato sauce and paste. Slowly add paste until you get desired thickness, you may not need all of it. Add italian seasoning and oregano. Cook over medium heat until hot.
• Preheat oven to 350 degrees. Grease a 13x9 inch pan or shallow baking dish.
• Spoon 1/2 cup of tomato sauce into the bottom of the pan. Arrange the chicken cutlets over the sauce, slightly overlapping them. Sprinkle with grated parmesan cheese.
• Spoon 1 cup of tomato sauce over the top of cutlets. Top with mozzarella cheese slices and 1/2 cup parmesan cheese.
• Cover the pan with aluminum foil and bake until heated through, about 25 minutes. Take foil off and bake another 5 to brown the top.
• Serve over your favorite pasta!

MY CHICKEN PARMIGIANA

Steps:

• Beat egg and set into a rimmed plate.
• Set bread crumbs in a second rimmed plate.
• Dip chicken breasts into the egg, then into the crumbs,coating both sides and shaking off excess.
• Melt butter or margarine over medium heat in a large, deep skillet. Add chicken breast halves to the pan and brown on both sides - just enough to brown the chicken, not to fully cook it yet.
• Pour spaghetti sauce into the pan, immediately reduce heat to low, cover, and simmer until the chicken has cooked all the way through, about 15-20 minutes but the time will vary depending upon the thickness and size of your chicken breasts.
• Sprinkle with parsley and cheeses, re-cover, and simmer just until cheese melts- about 5 minutes.
• Serve with cooked spaghetti.