Neelys Cheesy Chicken Parmesan Recipes

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CHEESY CHICKEN EMPANADAS



Cheesy Chicken Empanadas image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 18

1 tablespoon olive oil
1/2 small red onion, finely chopped
1 jalapeno, finely diced, seeded and ribs removed
2 cloves garlic, minced
3 green onions, thinly sliced
Kosher salt and freshly ground pepper
1 1/2 cups shredded then diced cooked chicken breasts (from leftover chicken)
1 cup shredded Monterey and Cheddar cheese blend
4 ounces cream cheese, diced
Dash of hot sauce
1 egg
Flour, for rolling
One 15-ounce package refrigerated pie dough
1 tablespoon chipotle chile powder
Chili Lime Dipping Sauce, recipe follows
1 cup Greek yogurt
1 chipotle pepper (canned in adobo sauce), minced
Juice and zest of 1 lime

Steps:

  • Preheat the oven to 375 degrees F. Coat a baking sheet with nonstick spray.
  • Place a large saute pan over medium heat and add oil. Once the oil is hot, add the onion, jalapeno, garlic, green onions and saute until tender, about 3 minutes. Season with salt and pepper.
  • In a large bowl, combine the chicken, cheese, cream cheese, sauteed mixture and hot sauce together.
  • Whisk the egg in a small bowl. Set aside. Sprinkle flour on your work surface and unroll the pie dough.
  • Roll out each round to a 13-inch circle. Cut each crust into eight 4-inch circles with a biscuit cutter. You can knead the scraps and then roll out, if necessary. Spoon about 1 heaping tablespoon of the chicken mixture into the center of each round. Brush the edges with the egg wash and fold each circle in half. Gently press on the top of the empanada to release any air. Seal the edges with a fork and brush the top with the remaining egg wash. Sprinkle with chile powder. Bake until golden brown, about 20 minutes.
  • Serve the chicken empanadas with the Chili Lime Dipping Sauce.
  • Combine the yogurt, chipotle and lime zest and juice in a bowl.

CHEESY CHICKEN PARMESAN MEATBALLS



Cheesy Chicken Parmesan Meatballs image

This one-dish dinner takes inspiration from chicken Parmesan, but eliminates the fuss of breading and frying chicken cutlets. Instead, chicken meatballs are the star, delivering an equally comforting and satisfying meal. The unexpected secret to these tender meatballs is tofu, which keeps them juicy. Simply press pieces of tofu between your fingertips to create small crumbles that resemble ground meat. The addition of ricotta creates a creamy texture, as well as great flavor. The meatballs are simmered in marinara sauce with red bell peppers, which infuse the sauce with fresh flavor and natural sweetness. Sharp and tangy provolone completes the dish, although mozzarella could be used for milder flavor. Enjoy over buttered egg noodles, or with crusty bread to sop up the sauce.

Provided by Kay Chun

Categories     dinner, casseroles, meat, meatballs, one pot, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

3/4 cup crumbled firm tofu (about 4 ounces)
1/2 cup ricotta (about 4 ounces)
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
1/4 cup plain bread crumbs
1 large egg
2 tablespoons minced garlic
1 teaspoon dried oregano
Kosher salt and black pepper
1 pound ground chicken (or turkey)
2 tablespoons extra-virgin olive oil
2 medium red bell peppers, cored and sliced lengthwise 1/2-inch-thick
3 cups marinara sauce (about 24 ounces)
6 ounces sliced provolone cheese,
Cooked egg noodles or other pasta, for serving
Chopped parsley, for garnish (optional)

Steps:

  • Heat oven to 375 degrees. In a large bowl, combine tofu, ricotta, Parmesan, bread crumbs, egg, garlic, oregano, 2 teaspoons salt and 1 teaspoon pepper, and mix until well combined. Add chicken and gently mix to incorporate. Lightly wet hands to prevent meatball mixture from sticking, then roll into 24 (1 1/2-inch) golf ball-size rounds.
  • In a Dutch oven, heat oil over medium. Add bell peppers, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add marinara sauce and meatballs, and stir gently to coat the meatballs in the sauce. Bring to a boil, cover and transfer to the oven to bake until meatballs are cooked through, 20 minutes.
  • Top with provolone slices, slightly overlapping, and bake until cheese melts, about 3 minutes longer.
  • Serve meatballs, peppers and sauce over egg noodles. Garnish with parsley, if using.

CHEESY PARMESAN BACON CHICKEN RECIPE



Cheesy Parmesan Bacon Chicken Recipe image

We love this delicious chicken recipe. There is nothing better than chicken topped with cheesy goodness and bacon crumbles. Your family will definitely be adding this to the regular meal rotation.

Provided by Momma Cyd

Categories     Main Course

Time 47m

Number Of Ingredients 9

2 eggs (beaten)
2 Tablespoons water
1½ cups grated parmesan cheese
¾ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
6 boneless, skinless chicken breasts
2 cups shredded Mozzarella cheese
6 slices bacon (cooked and crumbled)

Steps:

  • Heat oven to 350 degrees.
  • In a mixing bowl mix together the eggs and water. Set aside.
  • In another mixing bowl combine the Parmesan cheese, salt, pepper, and garlic powder.
  • Dip each chicken breast into the egg mixture and then into the cheese mixture.
  • Place in a greased 9 x 13 inch baking dish.
  • Bake for 25-30 minutes or until juices run clear and chicken is cooked through.
  • Remove from oven and turn oven to broil.
  • Top each chicken breast with mozzarella cheese and bacon.
  • Broil for 1 to 1 1/2 minutes to melt cheese.

Nutrition Facts : ServingSize 1 g, Calories 380 kcal, Carbohydrate 2 g, Protein 44 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 179 mg, Sodium 1061 mg, Fiber 1 g, Sugar 1 g

THE NEELYS BUTTERMILK BAKED CHICKEN



The Neelys Buttermilk Baked Chicken image

Delicious, homestyle southern chicken. Zippy, tangy, crunchy- what's not to love? I posted this recipe because I wanted the nutritional content, it came from Food Network's "Down Home with the Neelys."

Provided by mrsmeador

Categories     Chicken

Time 13h45m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups buttermilk
1/2 fresh lemon juice
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 garlic cloves, smashed
salt and black pepper
3 lbs chicken, cut into 8 pieces rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated parmesan cheese
2 teaspoons chopped fresh thyme

Steps:

  • Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
  • Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
  • Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
  • Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
  • Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.
  • Cook's Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.

Nutrition Facts : Calories 921.4, Fat 57.8, SaturatedFat 18.6, Cholesterol 276.6, Sodium 848.8, Carbohydrate 21, Fiber 0.7, Sugar 8.2, Protein 75.8

EASY CHEESY CHICKEN II



Easy Cheesy Chicken II image

Very tasty!

Provided by SRJ

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 3

4 skinless, boneless chicken breast halves
¼ cup butter, melted
3 cups crushed cheese flavored butter crackers

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Lightly grease a 9x13 inch baking dish. Roll the chicken breasts in melted butter or margarine, then in the crushed cracker crumbs. Bake in the preheated oven for 50 to 60 minutes.

Nutrition Facts : Calories 1101 calories, Carbohydrate 98.5 g, Cholesterol 126.6 mg, Fat 66.5 g, Protein 36.2 g, SaturatedFat 28.4 g, Sodium 2051.9 mg, Sugar 23.2 g

GET YOUR MAN CHICKEN - THE NEELYS



Get Your Man Chicken - the Neelys image

Delicious, braised chicken thighs from The Neely's on Food Network. Gina Neely claims that your man will love this one. The chicken is so moist and tender. I think the herbs and seasonings are a little strong, so I've indicated a range for the amounts. I have also subbed herbs de provence for both thyme and rosemary, and really like the results. I prefer to use a total of 1 tsp dried herbs de provence and 1/2 TBS of lemon pepper. And I like to add 1/2 tsp sugar to balance out the acidity in the canned tomatoes. Serve over hot buttered rice. I'm also going to try this with pork chops.

Provided by Recipe Reader

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 2-3 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
6 skinless chicken thighs
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1 cup chicken stock
1/2 cup white wine
1 (14 1/2 ounce) can crushed tomatoes in puree
1/2-1 teaspoon dried thyme (or herbs de provence)
1/4-1/2 tablespoon dried rosemary (or herbs de provence)
1/2-1 tablespoon lemon-pepper seasoning
1/2 teaspoon sugar
2 tablespoons fresh parsley, chopped

Steps:

  • Heat the oil in a large skillet over medium-high heat.
  • Pat chicken dry and season with salt and pepper.
  • Brown the chicken about 4 minutes on each side.
  • Remove chicken and set aside. Pour off all but 1 tablespoon of oil from the pan.
  • Add onion to the pan and cook until tender, about 3 minutes.
  • Add chicken stock and wine. Stir, scraping any brown bits from the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes.
  • Add the crushed tomatoes, the dried herbs, lemon pepper, and sugar. Then add the chicken thighs back in . Cover and cook on medium low for 40 minutes for bone-in thighs, 25-30 minutes for boneless.
  • Garnish with fresh chopped parsley.

CHEESY CHICKEN PARMESAN BURGERS RECIPE BY TASTY



Cheesy Chicken Parmesan Burgers Recipe by Tasty image

Here's what you need: bread crumbs, salt, shredded parmesan cheese, ground chicken, salt, pepper, dried oregano, dried basil, dried parsley, garlic, shredded parmesan cheese, mozzarella cheese, burger buns, marinara sauce, fresh basil

Provided by Claire Nolan

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

½ cup bread crumbs
½ teaspoon salt
¼ cup shredded parmesan cheese
1 lb ground chicken
½ teaspoon salt
½ teaspoon pepper
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried parsley
2 cloves garlic, minced
¼ cup shredded parmesan cheese
4 slices mozzarella cheese
4 burger buns
marinara sauce, to taste
fresh basil, to garnish

Steps:

  • Stir bread crumbs, salt, and parmesan together in a bowl.
  • In a large bowl, mix together chicken, salt, pepper, oregano, basil, parsley, minced garlic, and parmesan cheese.
  • Grab a handful of the chicken mixture and pat it out flat in your palm.
  • Place a slice of mozzarella cheese in the middle and fold the chicken over the edges. Make sure the cheese is fully covered on both sides by the chicken mixture.
  • Cover the patty with the bread crumb mixture on both sides.
  • Cook patty in a pan over medium-high heat for 4 minutes on each side.
  • Place on a bun and garnish with marinara sauce and fresh basil.
  • Enjoy!

Nutrition Facts : Calories 715 calories, Carbohydrate 61 grams, Fat 28 grams, Fiber 2 grams, Protein 52 grams, Sugar 8 grams

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