Parmesanyogurtchicken Recipes
GREEK YOGURT PARMESAN CHICKEN
Quick, easy, and delicious meal for two! Mainly uses ingredients you have at home and is great for weeknights with little time to prepare!
Provided by phosmane
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 3
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Stir yogurt, Parmesan cheese, bread crumbs, ranch dressing mix, garlic powder, mustard, and pepper together in a bowl. Spread yogurt mixture over each chicken breast to coat completely. Transfer coated chicken to a baking dish.
- Bake chicken in the preheated oven for 20 minutes. Turn on the oven's broiler.
- Broil chicken, turning once, until bread crumbs are toasted, and chicken breasts are no longer pink in the center and the juices run clear, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 331.1 calories, Carbohydrate 17.9 g, Cholesterol 74.9 mg, Fat 18.3 g, Fiber 0.4 g, Protein 24.4 g, SaturatedFat 7.7 g, Sodium 793.5 mg, Sugar 3 g
PARMESAN YOGURT CHICKEN
Make and share this Parmesan Yogurt Chicken recipe from Food.com.
Provided by bethroan
Categories Chicken Breast
Time 1h
Yield 8 breasts, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Mix cheese, yogurt, bread crumbs and spices together until combined.
- Place chicken in baking dish.
- Spread yogurt mix over chicken.
- Bake for 45 minutes.
PARMESAN YOGURT CHICKEN
This is a recipe out of a charity cookbook, I have had this, and it is delicious. I made a minor adjustment.
Provided by weekend cooker
Categories One Dish Meal
Time 1h5m
Yield 4-6 pieces, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Ina large glass baking dish, arrange chicken in a single layer.
- Drizzle with lemon juice, then sprinkle with salt and pepper.
- Combine yogurt, mayonnaise, scallions, mustard, Worcestershire sauce, thyme, and cayenne pepper in a small bowl, mixing very well.
- Spread the mixture over the chicken and bake for 50 minutes.
- Drain off all juices.
- Sprinkle cheese on chicken.
- Preheat broiler and broil chicken 4 inches from the heat source, for 3 minutes, or until cheese melts, and browns slightly.
CHICKEN PARMESAN SANDWICH
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the sundried tomato pesto: Put the sundried tomatoes and their oil in a food processor along with the basil, Parmesan and salt. Process to combine.
- For the chicken Parmesan: Season the chicken cutlets on both sides with the salt and pepper. Cut them in half crosswise. Using 3 wide, shallow bowls, place the flour in the first bowl, beaten eggs in the second, and combine the panko, Parmesan and oregano in the third.
- Heat the oil in a large skillet over medium-high heat. Dredge the chicken pieces in the flour to coat lightly, shaking off the excess. Dip the chicken into the egg and then into the panko mixture, pressing gently to adhere the crust to the chicken. Add the chicken to the skillet and cook until golden brown on the first side, 3 to 4 minutes. Gently flip all of the chicken over and layer 1 mozzarella slice on top. Cook until the second side is golden brown and the mozzarella has melted, about 4 more minutes.
- Transfer the chicken to a serving platter, mozzarella-sides up. Spread about 1 tablespoon of Sundried Tomato Pesto on top. Put a tomato slice on 8 of the pieces, and then top them with the remaining 8 pieces, mozzarella sides down, to make little sandwiches. Serve immediately.
GREEK YOGURT CHICKEN
My variation on the mayonnaise or yogurt chicken combo. Moist, tasty Greek yogurt chicken breasts that go with any side dish. Easy weeknight dinner.
Provided by Jules
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat a baking pan with cooking spray.
- Mix Greek yogurt, Parmesan cheese, seasoned salt, garlic powder, and ground black pepper together in a bowl.
- Arrange chicken breasts in a single layer in the prepared baking pan. Spread Greek yogurt mixture on top of chicken; sprinkle bread crumbs on top.
- Bake uncovered in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes.
Nutrition Facts : Calories 201.2 calories, Carbohydrate 6.5 g, Cholesterol 70.5 mg, Fat 5 g, Fiber 0.4 g, Protein 30.7 g, SaturatedFat 2 g, Sodium 440 mg, Sugar 2.2 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!
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