Spicy And Light Chicken Parmesan Recipes

SPICY BAKED CHICKEN PARMESAN

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment paper, or spray it with cooking spray.
• Begin by making the crispy panko crust, as described below.
• Spread the flour out evenly on a plate, add the eggs to a medium bowl, and spread the (prepared) panko mixture out on a plate.
• Season the chicken breasts on both sides with salt and pepper.
• Dip one chicken breast in the flour until it is evenly coated on all sides, shaking off the excess. Then dip it in the whisked eggs until it is completely coated. Then finally dip it in the panko mixture until it is evenly coated on all sides, and place it on the prepared baking sheet. Repeat with the remaining chicken breasts.
• Mist the chicken breasts with some cooking spray (or I like to use an olive oil mister).
• Bake for 20 minutes, flipping the chicken over after 15 minutes. Then remove from oven, and spread a large spoonful of the spicy marinara sauce on top of each chicken breast, followed by about 1/4 cup of the shredded mozzarella.
• Bake for another 5 minutes, or until the chicken is cooked through and no longer pink inside.
• Remove and sprinkle with fresh basil and (if desired) extra crushed red pepper flakes. Serve immediately.
• Preheat oven to 425°F.
• Spread the panko breadcrumbs out on a large baking sheet in an even layer. Bake for 3-5 minutes, or until the breadcrumbs are toasted and golden. (Keep an eye on them so that they don't burn!) Remove from the oven.
• In a medium mixing bowl, combine breadcrumbs, Parmesan, Italian seasoning, and a pinch of salt and pepper, and whisk until combined.
• Heat oil in a large saute pan over medium-high heat. Add garlic and saute for 1 minute, stirring frequently, until fragrant. Add in the tomatoes, red pepper flakes, salt, oregano and black pepper, and stir to combine. Gently stir in the sprig of fresh basil. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low and continue to let the sauce simmer for about 15 minutes, or until the oil on the surface is a deep orange. It will be reduced and thickened. Discard the sprig of basil, and season the sauce with additional salt and pepper if needed.
• Remove from heat and serve immediately, or store in a sealed container in the refrigerator for up to 5 days. Or freeze for up to 3 months. (This recipe will make more sauce than you need for the Spicy Baked Chicken Parmesan, so save the leftovers for later!)

LIGHTER CHICKEN PARMESAN

Steps:

• Preheat the broiler to medium. Bring a large pot of water to a boil.
• Combine the marinara sauce and balsamic vinegar in a small saucepan and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes.
• Meanwhile, in a shallow dish, combine the breadcrumbs, half the Parmesan, half the parsley and some salt and pepper. Put the beaten egg whites in a separate shallow dish. Coat the chicken tenders in the egg whites first, then dredge in the breadcrumb mixture.
• Add the pasta to the boiling water and cook according to the package instructions.
• Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden, about 3 minutes per side. Pour the tomato sauce over the chicken, scatter the mozzarella and remaining Parmesan evenly over top and broil until the cheese is melted and bubbly, about 2 minutes.
• Drain the pasta. Serve with the chicken and garnish with the remaining parsley.

HEALTHY CHICKEN PARMESAN

Steps:

• Preheat oven to 425 degrees, with rack in upper third. Line a rimmed baking sheet with aluminum foil; set aside. In a food processor, place bread, Parmesan, oil, and a pinch each salt and pepper. Pulse until coarse crumbs form; transfer to a shallow bowl. Place flour in a second shallow bowl; season with salt and pepper. Place egg white in a third shallow bowl, and beat with a fork until frothy.
• Dip top side of a chicken breast in flour, shaking off excess. Dip same side in egg white, letting excess drip off, then in breadcrumbs, pressing to adhere. (Do not bread other side.) Repeat with remaining chicken and transfer, breaded side up, to prepared baking sheet. Bake until breadcrumbs are crisp and browned, 8 to 10 minutes. Remove from oven; sprinkle with mozzarella. Continue baking until chicken is opaque throughout and cheese is lightly browned, 2 to 4 minutes.
• Meanwhile, in a large skillet, place tomatoes, breaking them up with your fingers. Add garlic; season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until sauce has thickened, 6 to 8 minutes. Serve chicken with a generous amount of tomato sauce.

SPICY AND LIGHT CHICKEN PARMESAN

Steps:

• Preheat oven to 400 degrees. Set up 3 large plates side by side. Next to the plates, set up a cookie sheet with a rack in it. This will allow the chicken to get crispy on both sides. Rub olive oil on the rack. In the first, combine cornstarch or flour, 1/3 Tbsp of salt, a few grinds of pepper, and paprika. In the second bowl, whisk egg, 1/3 tbsp salt, a few grinds of pepper, and water. In third bowl, combine parmesan, panko, remaining salt, red pepper flakes, parsley, and basil. Pat pounded chicken with paper towels to ensure dryness. Season chicken lightly with salt and pepper. Dip chicken in flour mixture, then egg, then panko, and then place on prepared sheet. Bake for 30 minutes. Remove from oven. Top with fresh mozzarella and place back in oven. Change oven setting to low broil and cook for another 5-10 minutes or until cheese is melted and beginning to brown.
• While chicken is baking, add all sauce ingredients except basil, into a blender and blend until smooth. If you have a high powered blender such as a vitamix, you can blend on high setting and leave on for 5 minutes until steaming hot. If you do not have a high powered blender, pour blended sauce into a small saucepan and bring to a simmer for 15 minutes. Add basil to sauce afterward.
• Prepare salad by mixing together all ingredients. Dress with balsamic vinegar.
• Serve chicken with topped with sauce and the salad on the side. Garnish with fresh parsley.

LIGHTER CHICKEN PARMIGIANA

Steps:

• In a shallow bowl, combine the bread crumbs, grated Parmesan cheese, Italian seasoning, garlic powder and salt. In another bowl, beat egg substitute. Dip chicken in egg substitute, then roll in crumbs. Place in a 13-in. x 9-in. baking dish coated with cooking spray., Bake, uncovered, at 375° for 10 minutes. Turn chicken; bake for 10 minutes. Pour spaghetti sauce over chicken; bake for 5 minutes. Sprinkle with cheeses; bake 10 minutes longer or until chicken juices run clear.

COOKING LIGHT MAGAZINE'S CHICKEN PARMESAN

Steps:

• Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
• Dip chicken in egg; dredge in crumbs.
• Melt butter in a skillet over medium-high heat; add chicken, and cook 2 minutes on each side or until browned.
• Pour spaghetti sauce over chicken. Cover, reduce heat, and simmer 10-15 minutes. Sprinkle with cheeses. Cover and simmer 5 more minutes or until cheese melts.

EASY CHICKEN PARMESAN

Steps:

• Heat oven to 375 degrees F (190 degrees C).
• Pour sauce into 13x9-inch baking dish sprayed with cooking spray. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover.
• Bake 30 minutes or until chicken is done (165 degrees F). Meanwhile, cook spaghetti as directed on package, omitting salt.
• Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.
• Drain spaghetti. Serve topped with chicken and sauce.