LEMON, PARSLEY, AND PARMESAN PLUS CHICKEN AND POTATOES
Your roast chicken will reach new heights with this simple sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h40m
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Place chicken, breast side up, on a baking sheet. Rub with 2 tablespoons oil; season generously with salt and pepper. Place parsley and 1 lemon half in cavity. Tie legs together with kitchen twine.
- Toss potatoes and 2 tablespoons oil. Drizzle with juice from remaining lemon half. Season with salt and pepper. Scatter potatoes along chicken.
- Roast for 15 minutes. Reduce temperature to 375 degrees; cook for 25 minutes. Rotate pan, toss potatoes, and cook until potatoes and chicken are golden brown and a thermometer inserted into the thickest part of the chicken's thigh reaches 165 degrees, about 25 minutes more. Let chicken and potatoes stand for 10 minutes.
- Meanwhile, make the sauce: Combine ingredients. After 10 minutes, brush sauce on chicken and drizzle on potatoes.
LEMON PARMESAN CHICKEN TRAYBAKE RECIPE BY TASTY
Here's what you need: panko breadcrumbs, grated parmesan cheese, plain flour, lemon zest, garlic powder, dried parsley, salt, pepper, chicken breasts, salt, pepper, egg yolk, asparagus, cherry tomato, olive oil, lemon juice, grated parmesan cheese, salt, dried parsley
Provided by Ellie Holland
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Prepare the chicken coating by mixing together the breadcrumbs, parmesan, flour, lemon zest, garlic powder, parsley, salt, and pepper in a bowl. Set aside.
- Pre-heat the oven to 180°C (350˚F).
- Cut the chicken into large nuggets and season with salt and pepper.
- Place each nugget into the egg yolk, then coat with the breadcrumb-parmesan mixture.
- Place on a baking tray.
- Bake for 10 minutes.
- Flip the chicken over and add the asparagus and tomatoes.
- Drizzle over the olive oil, lemon juice, parmesan, salt and parsley.
- Bake for 10 more minutes or until chicken is cooked through and vegetables are cooked but still firm.
- Enjoy!
Nutrition Facts : Calories 965 calories, Carbohydrate 107 grams, Fat 23 grams, Fiber 6 grams, Protein 82 grams, Sugar 11 grams
OVEN FRIED PARMESAN CHICKEN
A coating of garlic butter, soft white bread crumbs, Parmesan cheese and parsley makes this simple oven chicken dish sassy as well!
Provided by JUDY/AZ
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
- Place coated chicken pieces into a lightly greased 9x13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 606.7 calories, Carbohydrate 13.4 g, Cholesterol 173.9 mg, Fat 40.4 g, Fiber 0.9 g, Protein 45.1 g, SaturatedFat 17.1 g, Sodium 821.3 mg, Sugar 1.2 g
ROAST CHICKEN WITH ONIONS AND PARSLEY
Provided by Mark Bittman
Categories dinner, roasts, main course
Time 1h30m
Yield 6 servings or more
Number Of Ingredients 8
Steps:
- Heat the oven to 500 degrees. Combine the lemon juice, 1/2 cup parsley, garlic and some salt and pepper, and rub this mixture all over the chicken. Put the chicken, breast side down, on a rack in a roasting pan and put the pan in the oven.
- While it's roasting, melt the butter or heat the olive oil in a medium skillet or saucepan over medium heat, then add the onions; cook, stirring occasionally, until softened, 10 to 15 minutes. Stir in the remaining parsley and the stock.
- After the chicken has roasted for about 20 minutes, spoon some of the onion mixture over it, then turn the bird breast side up. Top with more of the onion mixture, leaving some in the saucepan. Baste again after 10 minutes; at this point the breast should be beginning to brown (if it isn't, roast a few more minutes). Turn the heat down to 325 degrees, baste again, and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 155 to 165 degrees. Total roasting time will be about an hour and a half.
- Remove the chicken from the oven and let it rest for about 5 minutes. Meanwhile, pour some or all of the pan juices into the saucepan with the remaining onion mixture and bring to a boil; reduce slightly if the mixture is thin. Carve the chicken and serve with the sauce.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 417 milligrams, Sugar 3 grams
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
PARSLEY PARMESAN CHICKEN (OAMC)
Having this chicken in the freezer precooked makes a nice dinner when time is short but you still want a nice sit down dinner. Recipe is for three meals. Time to make does not include marinading.
Provided by Chef Buggsy Mate
Categories Chicken Breast
Time 1h40m
Yield 3 meals, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- ASSEMBLY DIRECTIONS:.
- Pour salad dressing in a large bowl.
- Add the chicken parts to the dressing, coating well.
- Cover and chill about 4 hours, or overnight.
- Turn the chicken in the dressing occasionally.
- Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a shallow bowl. Roll chicken one piece at a time in the crumbs, then place chicken in a greased 9x13 baking pan or on a foil lined cookie sheet. Spoon excess dressing over the chicken.
- Bake at 350 degree oven for one hour, or until thickest piece is done.
- FREEZING AND COOKING DIRECTIONS:.
- Remove from oven and cool.
- Put baked chicken pieces into a freezer bag.
- Lable and freeze.
- TO SERVE:.
- Place chicken on a heavy foil lined cookie sheet. Warm in a 400 degree oven for 10 minutes or until warmed through.
PARSLEY PARMESAN CHICKEN
Great OAMC recipe - I am always asked for this recipe so I decided to post it! From >>>>> cook book. I have included instructions to bake on serving day and to prebake on assembly day. I usually triple the recipe to have handy in my freezer. I like to pre-assemble and bake on serving day. **I always use chicken breasts for this recipe - Yummy!!**
Provided by Tammy
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Asembly Directions - Bake on Cooking Day.
- Pour chicken parts and salad dressing into a freezer bag. Combine the parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper and pour into another gallon -sized freezer bag. Put both bags into another gallon freezer bag. Seal, label, and freeze.
- To serve: Thaw marinated chicken and crumb mixture overnight in refrigerator. Remove chicken one or two at a time from marinade bag (reserve marinade) and put in crumb mixture bag - shake to coat, then place chicken in a greased 9x13 pan or on a cookie sheet. Spoon excess dressing over the chicken. Bake at 350º for 1 hour or until thickest piece is done. It is handy to foil line the baking pan to speed clean up!
- Assemby Directions - Pre-Bake for Cooking Day.
- Pour salad dressing in a large bowl. Add the chicken parts to the dressing, coating well. Cover and chill about 4 hours, or overnight. Turn chicken in the dressing occasionally. Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a shallow bowl. Roll chicken one piece at a time in the crumbs, then place chicken in a greased 9x 13 baking pan or on a cookie sheet. Spoon excess dressing over the chicken. Bake at 350º for 1 hour, or until thickest piece is done. It is handy to foil line the baking pan to speed clean up! Remove from oven and cool. Put baked chicken pieces into a freezer bag or rigid freezer container. Label and freeze.
- To serve: Place frozen chicken in a 9x13 baking dish or pan. Warm in 400º oven for 10 minutes or until warmed through.
Nutrition Facts : Calories 588.7, Fat 35.2, SaturatedFat 10.4, Cholesterol 187.2, Sodium 818.5, Carbohydrate 4.6, Fiber 0.4, Sugar 1.6, Protein 60.1
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