Tuscan Rosemary Parmesan Chicken Cutlets Recipes

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TUSCAN CHICKEN IN PARMESAN CREAM SAUCE



Tuscan Chicken in Parmesan Cream Sauce image

Succulent Tuscan Chicken in a dreamy, creamy Parmesan sauce. This delightful dish is packed with spinach, sun-dried tomatoes, garlic and loaded with flavor!

Provided by Becky Hardin - The Cookie Rookie

Categories     Main Course

Time 30m

Number Of Ingredients 17

4 large chicken breasts (lightly pounded to even thickness)
1 teaspoon Italian Seasoning
Salt and pepper
4 tablespoons flour
3 tablespoons parmesan cheese (hand shredded or grated)
2 tablespoons European Style Butter
¼ cup European Style Butter
4 garlic cloves (minced)
8.5 ounces sun-dried tomatoes (drained and rinsed)
1 tablespoon flour
½ cup heavy cream
1 cup low sodium chicken broth
½ cup parmesan cheese (grated or hand shredded)
1 teaspoon Italian seasoning
¼ teaspoon black pepper
1 cup baby spinach (chopped)
Fresh parsley for garnish

Steps:

  • Season each side of each pounded chicken breast with Italian Seasoning and salt and pepper.
  • Combine flour and grated parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides.
  • Heat a large skillet over medium high heat. Add the 2 tablespoons butter and stir/melt.
  • Cook the chicken (in batches if necessary) for 4-5 minutes per side or until its fully cooked (165F in the center and no longer pink) and browned on both sides. Remove from the skillet and place on a plate. Cover with foil.
  • Wipe the skillet clean and return the skillet to medium high heat and add the remaining ¼ cup butter. Use a wooden spoon to scrape the bottom of the pan as the butter melts. The brown bits hold a lot of flavor, so no need to remove.
  • Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant.
  • Whisk in the flour and allow to thicken for approximately 1 minute.
  • Whisk in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper. Stir to combine.
  • Add the spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.
  • Add the chicken back into the skillet and turn to coat in the sauce. Allow to continue to simmer until the chicken is heated through, 2-3 minutes. Garnish with fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 790 kcal, Carbohydrate 45 g, Protein 66 g, Fat 41 g, SaturatedFat 22 g, Cholesterol 245 mg, Sodium 705 mg, Fiber 8 g, Sugar 23 g, ServingSize 1 serving

ROSEMARY PARMESAN CRUSTED CHICKEN



Rosemary Parmesan Crusted Chicken image

This is a rich and juicy chicken. Very simple but your guest(s) will feel like you pulled out all the stops. Goes great with an asparagus risotto, pairs well with white zinfandel, and finishes well with tiramisu. Enjoy!

Provided by Jamies Kitchen

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
2 garlic cloves, minced
1/3 cup grated parmesan cheese
4 sprigs fresh rosemary
1/2 teaspoon sea salt or 1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
4 teaspoons extra virgin olive oil
1/2 cup white wine

Steps:

  • Remove the stem of 2 sprigs of rosemary. Split the other 2 sprigs in half and save for garnish.
  • Mix the now loose rosemary with the olive oil, wine, garlic and salt and pepper.
  • Season both sides of the chicken with this marinade. Let chicken marinate in the refrigerator for at least 2 hours.
  • Preheat oven to 275. Spray or very lightly oil your bakeware.
  • Place the marinated chicken in your bakeware, and place in oven for 30 minutes.
  • Remove and sprinkle chicken with grated parmesan cheese and place back in the oven for another 13-15 minutes.
  • Remove from oven and garnish each chicken with a rosemary sprig. Enjoy!

Nutrition Facts : Calories 232.8, Fat 8.4, SaturatedFat 2.5, Cholesterol 75.8, Sodium 496.6, Carbohydrate 1.8, Fiber 0.1, Sugar 0.4, Protein 30.6

TUSCAN CHICKEN CUTLETS WITH WHITE BEANS



Tuscan Chicken Cutlets with White Beans image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 1/4 pounds thin-cut chicken cutlets
Kosher salt and coarsely ground pepper
1 1/2 cups all-purpose flour
1 tablespoon minced fresh rosemary
1 cup buttermilk
1/4 cup extra-virgin olive oil, plus more for frying
2 cloves garlic, minced
2 15-ounce cans cannellini beans, undrained
1/2 cup chopped fresh parsley
Lemon wedges, for serving

Steps:

  • Season the chicken all over with salt and pepper. Mix the flour with 2 teaspoons rosemary and 1 1/2 teaspoons pepper in a shallow bowl. Put the buttermilk in another shallow bowl. Spoon 2 tablespoons buttermilk into the flour mixture and stir to make clumps. Dip the cutlets one at a time in the flour, then in the buttermilk, then back in the flour again to make a shaggy coating. (You should use all of the flour mixture.) Set the chicken aside on a plate.
  • Heat 2 tablespoons olive oil, the garlic and remaining 1 teaspoon rosemary in a medium saucepan over medium-high heat. Cook until the garlic is lightly toasted, about 1 minute. Stir in the cannellini beans and their liquid, 3/4 cup water and a pinch of salt. Adjust the heat to maintain a steady simmer and cook until slightly thickened, 10 to 12 minutes; add a splash of water if the mixture is too thick. Season with salt and pepper. Remove from the heat and cover to keep warm.
  • Meanwhile, heat 1/4 inch olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the chicken and cook until deep golden brown and crisp, about 3 minutes per side. Transfer to a rack set on a baking sheet and sprinkle lightly with salt.
  • Stir the parsley into the beans and divide among plates; drizzle with the remaining 2 tablespoons olive oil. Add the chicken to the plates. Serve with lemon wedges.

Nutrition Facts : Calories 720, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 85 milligrams, Sodium 706 milligrams, Carbohydrate 75 grams, Fiber 18 grams, Protein 49 grams, Sugar 5 grams

TUSCAN ROSEMARY PARMESAN CHICKEN CUTLETS



TUSCAN ROSEMARY PARMESAN CHICKEN CUTLETS image

Categories     Chicken     Quick & Easy

Yield 4-6 people

Number Of Ingredients 10

(2) sprigs Rosemary (minced)
(1) cup Parmesan Cheese
(2) cups panko bread crumbs
(1) tbsp black pepper
(2) tbsp paprika
(2) tbsp garlic powder
(2) tbsp parsley
(1) cup egg substitute
(2) pkgs thin sliced chicken breasts
olive oil

Steps:

  • Using two pie tins, pour the egg substitute and black pepper in one tin (mix). In the other pan, pour the bread crumbs, parmesan cheese, rosemary, paprika, garlic powder and parsley (mix). Take a thin-sliced chicken breast and dip into the egg mixture, coating both sides. Then, dip it into the bread crumb mixture and press down to coat both sides. Repeat until all the chicken is done. In a large skillet, pour olive oil to coat the bottom. Put the chicken in the pan but leave room around each one. Brown each side (usually 3-4 minutes each side). Repeat process until all the chicken has been cooked. They are done when both sides are golden brown. Enjoy!

TUSCAN LEMON CHICKEN



Tuscan Lemon Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 9

1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

Steps:

  • Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
  • When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

CREAMY TUSCAN CHICKEN RECIPE BY TASTY



Creamy Tuscan Chicken Recipe by Tasty image

Picture yourself on the coast of Tuscany, Italy. Flowy clothes, a beautiful breeze, and a view of the Tuscan Sea: you're ready to book your next vacation, aren't you? Well, we're here to bring Tuscany to you. How, you may ask? Well, that's what our easy Tuscan chicken is here for. Loaded with fresh veggies, herbs, and rich Parmesan cheese, it'll have you saying 'That's amore!'

Provided by Alvin Zhou

Categories     Dinner

Time 55m

Yield 4 servings

Number Of Ingredients 13

4 bone-in, skin-on chicken thighs
2 teaspoons salt, for the chicken
1 teaspoon pepper, for the chicken
1 tablespoon oil
3 cloves garlic, chopped
½ onion, diced
1 tomato, diced
2 cups spinach
2 cups heavy cream
1 teaspoon salt
1 teaspoon pepper
½ cup grated parmesan cheese
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • Season the chicken all over with salt and pepper.
  • Heat the oil in a skillet over medium-low heat.
  • Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.
  • Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan.
  • Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
  • Add the heavy cream, salt, and pepper, bringing to a boil.
  • Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
  • Place the chicken back in the pan, spooning the sauce on top of the chicken.
  • Enjoy!

Nutrition Facts : Calories 714 calories, Carbohydrate 9 grams, Fat 64 grams, Fiber 1 gram, Protein 40 grams, Sugar 6 grams

ROASTED TUSCAN CHICKEN DINNER



Roasted Tuscan Chicken Dinner image

When an Italian friend shared many years ago that she often added Italian sausages to her pan of baked chicken, I had to give it a try! The sausages give the chicken an amazing flavor. Over the years, I've turned it into a one-dish meal by adding potatoes, onions and peppers, and it has become a family favorite that I often use for holidays, spur of the moment company and Sunday dinners. -Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 13

6 medium red potatoes, cut into wedges
3 tablespoons olive oil, divided
6 bone-in chicken thighs (about 2 pounds)
3 sweet Italian sausage links (4 ounces each), cut in half lengthwise
1 large onion, cut into wedges
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon paprika
1 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place potatoes in a shallow roasting pan; drizzle with 1 tablespoon oil and toss to coat. Rub chicken and sausage with 1 tablespoon oil; arrange over potatoes. , In a large bowl, toss onion and peppers with remaining oil; spoon over chicken and sausage. Sprinkle with seasonings., Bake, uncovered, until a meat thermometer inserted into chicken reads 170°-175° and potatoes are tender, 1-1/4 to 1-1/2 hours.

Nutrition Facts : Fat 44 g fat (13 g saturated fat), Cholesterol 149 mg cholesterol, Sodium 1,181 mg sodium, Carbohydrate 26 g carbohydrate, Fiber 4 g fiber, Protein 43 g protein.

ITALIAN CHICKEN CUTLETS



Italian Chicken Cutlets image

Originally found in a Southern Living cookbook, this is my favorite way to make boneless chicken breasts. You'll want to make extra because it tastes even better cold as leftovers or in a sandwich.

Provided by Marie

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

6 chicken breast halves, skinned and boned
1 cup Italian seasoned breadcrumbs
1/2 cup grated parmesan cheese
1/4 cup flour
1 (7/8 ounce) envelope Italian salad dressing mix
2 teaspoons dried oregano
1/4 teaspoon garlic powder
2 eggs, beaten
1/3 cup vegetable oil

Steps:

  • Using a meat mallet, pound each piece of chicken between sheets of wax paper til 1/4" thick.
  • Combine bread crumbs and next 5 ingredients.
  • Dip chicken in eggs, then dredge in breadcrumb mixture.
  • Heat oil in large skillet over medium heat.
  • Add chicken and cook 3 to 4 minutes on each side or until golden brown.
  • Add extra oil if necessary.
  • Drain on paper towels.

Nutrition Facts : Calories 388.3, Fat 23.9, SaturatedFat 5.8, Cholesterol 115.9, Sodium 548.8, Carbohydrate 18.4, Fiber 1.3, Sugar 1.3, Protein 23.8

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CREAMY TUSCAN CHICKEN AND POTATOES - CARLSBAD CRAVINGS
Once hot, add sun-dried tomatoes, shallots and potatoes; sauté until shallots are softened, about 2 minutes. Add garlic and red pepper flakes and sauté 30 seconds. Reduce heat to low and stir in heavy cream; mix chicken broth with cornstarch and add …
From carlsbadcravings.com


PARMESAN ROSEMARY PORK CUTLETS - CARRIE’S EXPERIMENTAL KITCHEN
2015-04-29 Instructions. Heat oil in large saute pan over medium high heat. Prepare 3 separate bowls: flour, egg whites; then combine Italian breadcrumbs, shredded Parmesan cheese and fresh, chopped rosemary to another bowl. Dip the pork cutlet first in the flour, then egg whites; then breadcrumb mixture. Repeat for all of them.
From carriesexperimentalkitchen.com


ITALIAN CHICKEN CUTLETS (QUICK AND EASY!) - PINCH AND SWIRL
2022-01-17 Set out three shallow bowls. Place flour in one, beaten eggs in the second, and combine the breadcrumbs, parmesan cheese and Italian seasoning in the third. Place one chicken breast on a work surface inside a plastic zip-top bag or between two pieces of plastic. Pound with meat mallet or rolling pin to ½-inch thickness.
From pinchandswirl.com


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