Speedy Chicken Parm Recipes

QUICK & EASY CHICKEN PARMIGIANA

Steps:

• Place chicken between two sheets of heavy-duty plastic wrap and flatten using a meat mallet or rolling pin.
• Combine bread crumbs and parmesan cheese.
• Dip chicken in beaten egg; dredge in breadcrumb mixture.
• Melt butter in a large skillet; add chicken and brown on each side over medium-high heat.
• Arrange chicken in a lightly greased 13x9 baking dish.
• Pour spaghetti sauce over chicken and sprinkle with mozzarella cheese.
• Cover and bake at 375º for 30 minutes or until thoroughly heated and chicken is no longer pink.

QUICK BAKED CHICKEN PARMESAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Whisk water and egg together in a bowl until smooth. Combine bread crumbs, 2 tablespoons Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl.
• Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess. Repeat dipping each coated chicken breast in the egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray.
• Bake in the preheated oven for 40 minutes. Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese. Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

QUICK CRISPY PARMESAN CHICKEN BREASTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
• Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

QUICK CHICKEN PARMESAN

Steps:

• Heat a large skillet over medium heat. Add chicken strips; cook and stir 5-8 minutes or until heated through. Remove from pan., In same skillet, combine tomatoes, tomato paste, wine, oil, Italian seasoning, garlic and sugar; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-15 minutes to allow flavors to blend, stirring occasionally., Stir in chicken. Sprinkle with cheeses; cook, covered, 1-2 minutes longer or until cheese is melted. Serve with pasta.

THE BEST CRISPY CHICKEN PARMESAN RECIPE BY TASTY

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!

QUICK BAKED CHICKEN PARMESAN

Steps:

• Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450°F.
• Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp. oil, 3 tsp. oregano, 1/2 tsp. salt, and 1/2 tsp. pepper in another large shallow bowl or plate.
• Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet.
• Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. Place baking sheet on top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165°F, about 4 minutes more.
• Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), 1/4 cup basil, and remaining 1/2 tsp. oregano, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, stirring, until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes.
• Divide sauce among 4 plates. Top with chicken and torn basil.

FASTEST CHICKEN PARM

Steps:

• Turn the broiler to high; put the rack 6 inches from the heat. Put 2 tablespoons olive oil on a rimmed baking sheet and spread it around; put the baking sheet in the broiler. Core and slice the tomatoes. Cut the chicken breasts in half horizontally to make 2 thin cutlets for each breast. Press down on each with the heel of your hand to flatten.
• Carefully remove the baking sheet from the broiler. Put the chicken cutlets on the sheet and sprinkle with salt and pepper. Top with the tomatoes, and broil one one side only until the chicken is no longer pink in the center, rotating the pan if necessary for even cooking, 5 to 10 minutes. Grate the mozzarella and Parmesan. Strip 16 to 20 basil leaves from the stems. Combine the bread crumbs, mozzarella, and Parmesan in a small bowl.
• When the chicken is cooked through, remove the baking sheet from the broiler. Lay the basil leaves on top of the tomatoes, sprinkle with the bread crumb and cheese mixture, and drizzle with 3 tablespoons olive oil.
• Return to the broiler, and cook until the bread crumbs and cheese are browned and bubbly, 2 to 4 minutes. Serve immediately.

QUICK CHICKEN PARMESAN

Steps:

• Place chicken breasts flat sides down on a sheet of plastic wrap. Cover with another sheet of plastic wrap. Using a small saucepan or rolling pin, lightly poung the breast to about 1/3-inch thickness. Pat breasts dry with a paper towel.
• In a bowl, combine breadcrumbs, Parmesan cheese, and oregano. In another bowl, lightly beat egg and salt. Brush both sides of chicken breasts with egg, then lightly coat with crumb mixture.
• Warm oil in a large, heavy skillet over medium-high heat. When oil simmers, add chicken breast and cook about 3 minutes per side, until golden brown. Sprinkle mozzarella evenly on top of chicken breasts in last minute of cooking. Transfer breasts to serving plates.
• Meanwhile, warm marinara sauce in microwave or small saucepan for 1 to 2 minutes. Spoon about 2 tablespoons sauce over each breast. Serve immediately.

SPEEDY CHICKEN MARINADE

Steps:

• In a large resealable plastic bag, combine the dressing mix, red wine vinegar and soy sauce. Add chicken breasts. Seal and refrigerate for several hours. , Remove chicken from the marinade and grill over medium-hot heat for 5-6 minutes on each side or until chicken juices run clear.