Nifs Quick And Tasty Parmesan Chicken Recipes
THE BEST CRISPY CHICKEN PARMESAN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, onion powder, flour, eggs, seasoned breadcrumb, marinara sauce, fresh mozzarella cheese, grated parmesan cheese, fresh basil, vegetable oil
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the chicken breasts in half widthwise to make 4 thin breasts.
- Season the chicken with salt, pepper, and onion powder.
- Coat the chicken in flour, then egg, and then bread crumbs.
- Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
- Transfer to a paper towel-lined plate to drain.
- Preheat oven to 450°F (230°C).
- Place the fried chicken breasts in a baking dish. If they don't fit side by side, gently overlap them. Pour the marinara over the chicken.
- Top with mozzarella slices and Parmesan.
- Bake for 10-15 minutes, or until the cheese is browned and bubbling.
- Serve with freshly chopped basil.
- Enjoy!
Nutrition Facts : Calories 689 calories, Carbohydrate 67 grams, Fat 24 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams
NIF'S QUICK AND TASTY PARMESAN CHICKEN
A quick dish to put together on a busy night. Normally I would dredge the chicken in flour first, but it worked out just fine. Enjoy!
Provided by Nif_H
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Pound the chicken breasts to an even thickness with the side of a mallet.
- Mix milk and garlic powder together in a shallow dish.
- Mix breadcrumbs, Parmesan cheese and paprika in a separate shallow dish; add salt and pepper to taste.
- Heat frying pan on medium heat and add oil.
- Coat the chicken in milk and press into the breadcrumb mixture.
- Brown both sides of the chicken in the hot pan, about 4 to 5 minutes on each side.
- Place chicken on a baking sheet.
- Bake until cooked through, about 20 minutes.
Nutrition Facts : Calories 346.7, Fat 12.6, SaturatedFat 4.2, Cholesterol 90.8, Sodium 541, Carbohydrate 21.8, Fiber 1.4, Sugar 1.8, Protein 34.6
NIF'S PARMESAN CHICKEN THIGHS
Made this up for company tonight and we really liked the results. The fresh bread crumbs and fresh parmesan really made this dish. I recommend cooking them on a rack so the coating is nice and crispy. Enjoy!
Provided by Nif_H
Categories Chicken Thigh & Leg
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375F and cut chicken thighs in half. Line a baking sheet with tin foil and set a rack on it.
- Mix egg and milk in a shallow dish and season with salt and pepper.
- Mix bread crumbs, parmesan cheese, Italian seasoning and seasoning salt in another shallow dish.
- Dip chicken in egg mix and place in bread crumbs. Press bread crumb mixture into thighs. Place thighs on rack and spray with olive oil.
- Bake for 30 minutes or until chicken reaches an internal temperature of 170°F.
CHICKEN PARMESAN AS MADE BY CHRIS NASATRINI RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, kosher salt, black pepper, all-purpose flour, large eggs, plain breadcrumbs, lemon, white wine, panko bread crumbs, grated parmesan cheese, olive oil, garlic, red pepper flakes, bay leaves, chicken stock, crushed tomato, tomato paste, dried oregano, fresh flat-leaf parsley, fresh basil leaves, shredded mozzarella cheese, spaghetti
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 22
Steps:
- Using the bumpy side of a meat mallet, pound each chicken breast until ½-inch (1 ¼ cm) thick. Season with salt and black pepper to taste.
- Add 1 cup (125 G) of flour, the eggs, and the plain bread crumbs to 3 separate shallow dishes.
- Season flour with salt, pepper, and the lemon zest. Stir to combine.
- Season the eggs with salt and pepper, and add 1 tablespoon of white wine. Stir to combine.
- To the bread crumbs, add the panko, remaining 2 tablespoons flour, and Parmesan. Stir to combine.
- Working 1 piece at a time, coat the chicken in the flour, shaking off any excess, then in the egg mixture, then in the bread crumbs. Transfer to a baking sheet lined with cling wrap and refrigerate for 10 minutes.
- Heat a large cast-iron skillet over medium heat. Add enough olive oil to come ¼ inch (6 mm) up the sides of the pan. Working in batches, fry the chicken until lightly browned, 2-3 minutes per side. Drain on paper towels.
- Preheat the oven to 350°F (180°C).
- Wipe out the pan with a paper towel. Return to medium heat and add 3 tablespoons of olive oil, the garlic, red pepper flakes, and bay leaves. Cook until fragrant, 1-2 minutes.
- Add the remaining cup of white wine and the chicken stock. Cook until the liquid is reduced by half, stirring occasionally.
- Stir in the crushed tomatoes and tomato paste. Season with pepper, then add the oregano, crushing between your hands to release more flavor. Simmer the sauce for 5 minutes, until thickened slightly. Add the parsley and basil and stir to incorporate.
- Remove the bay leaves from the pan. Create a bit of space in the center, then return the chicken to the pan. Spoon the sauce over the chicken.
- Sprinkle the mozzarella and more oregano over the chicken pieces.
- Bake for 10-15 minutes, until the cheese is bubbly and melted and the chicken is cooked though. Set the broiler to high and broil for 1-2 minutes, until the cheese browns lightly.
- Serve the chicken with spaghetti that's been tossed in the excess sauce. Garnish with parsley and Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 967 calories, Carbohydrate 98 grams, Fat 34 grams, Fiber 7 grams, Protein 60 grams, Sugar 11 grams
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