Why Yes It Is Chicken Parmesan With Red Pepper Marinara Sauce Recipes

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CHICKEN PARMESAN



Chicken Parmesan image

With more than 450 reviews and a five-star rating, Giada De Laurentiis' easy Chicken Parmesan recipe from Everyday Italian on Food Network is a red sauce win.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 20

3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
Eight 3-ounce chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows, or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
Two 32-ounce cans crushed tomatoes
4 to 6 fresh basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • Preheat the oven to 500 degrees F.
  • Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
  • Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.;
  • In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

BEST CHICKEN PARMESAN



Best Chicken Parmesan image

This easy, best chicken Parmesan has a crispy crust, juicy interior, zesty marinara sauce, and a crusty golden layer of gooey cheeses. It is served with rigatoni pasta.

Provided by Culinary Envy

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 4

Number Of Ingredients 31

3 tablespoons extra-virgin olive oil
½ onion, finely chopped
4 garlic cloves, minced
1 (14 ounce) can Italian crushed tomatoes with basil
½ cup chicken broth
2 tablespoons red wine
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon Italian seasoning
1 pinch crushed red pepper flakes
salt and ground black pepper to taste
1 pinch white sugar
3 tablespoons chopped fresh basil leaves
1 pound rigatoni
4 boneless, skinless chicken breasts
1 cup all-purpose flour
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
2 eggs
3 tablespoons milk
1 cup Italian-seasoned bread crumbs
¼ cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon salt
canola oil for frying
¾ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

  • Heat a large skillet over medium heat. Pour in olive oil and allow to get hot. Add onion and garlic and stir for 2 minutes. Add crushed tomatoes. Stir in chicken broth, red wine, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon oregano, 1/2 teaspoon Italian seasoning, red pepper flakes, salt, pepper, and sugar. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Stir in chopped basil at the last minute.
  • Bring a large pot of lightly salted water to a boil while sauce is cooking. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
  • Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
  • Place chicken breasts in a resealable plastic bag and flatten with a meat mallet to 1/4-inch thickness.
  • Prepare a breading station with 3 large mixing bowls: Combine flour, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the first bowl. Stir together eggs and milk in the second bowl. Combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt in the third bowl.
  • Dredge each piece of chicken in flour mixture and shake off excess. Dip into egg mixture and coat with bread crumbs. Repeat steps for remaining chicken and set on a plate.
  • Heat about 1 inch canola oil in a large cast iron skillet over medium-high heat until hot but not smoking. Add breaded chicken in batches; cook until golden brown, 1 to 2 minutes per side. Transfer chicken to the baking sheet. Sprinkle the top with mozzarella cheese and 1/4 cup Parmesan cheese.
  • Bake in the preheated oven until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheeses have melted, about 5 minutes. Serve with marinara sauce and rigatoni.

Nutrition Facts : Calories 1167.6 calories, Carbohydrate 139.4 g, Cholesterol 188.9 mg, Fat 38.9 g, Fiber 7.6 g, Protein 63 g, SaturatedFat 8.7 g, Sodium 1527.8 mg, Sugar 7.4 g

WHY, YES, IT IS CHICKEN PARMESAN WITH RED PEPPER MARINARA SAUCE!



Why, Yes, It is Chicken Parmesan With Red Pepper Marinara Sauce! image

There's always room for another chicken recipe! This is pretty quick (like most chicken parm recipes), but roasted red bell peppers and cracka crumbs change up the flavor. Start the marinara sauce before you prepare the chicken---the longer it cooks, the better the flavor. Also, if you can get fresh mozzarella cheese, DO EET. Serve this over fusilli or bowtie pasta or any other sort of curly/squiggly pasta to catch the marinara sauce.

Provided by cannonmonkey

Categories     Chicken Breast

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 14

2 teaspoons chopped garlic (the jarred stuff works great)
1 (28 ounce) can of plain crushed tomatoes
1 teaspoon oregano or 1 teaspoon Italian spices
1/2 teaspoon salt
1 tablespoon brown sugar (adjust this to your tastes)
1/4-1/2 cup roasted red pepper, chopped
ground black pepper, to taste
2 chicken breasts, thawed
1 1/2 cups crushed crackers (like Ritz or Club crackers)
1 teaspoon oregano
1/2 cup mozzarella cheese, cut into four slices
1/4 cup roasted red pepper (about six strips)
2 tablespoons grated parmesan cheese
butter (for browning the chicken and garlic)

Steps:

  • SAUCE: Put a medium saucepan over medium heat with some butter, and add the crushed/chopped garlic. Stir it around for about thirty seconds to brown it a little bit and wake up the flavor.
  • Open the can of tomatoes and dump them in, juice and all. **If you like a chunky or dry sauce, remove a few tablespoons of the liquid---not ALL of it!
  • Add the oregano/various Italian seasonings, salt, sugar, red peppers, and ground black pepper. Stir everything together and bring to a boil; lower the heat to medium-low, or until the sauce is just simmering. Stir it whenever you remember to.
  • CHICKEN: Pound the chicken breasts until they're about 1/4" thick (3/4 cm).
  • Mix the crackers and the oregano in a bowl, then dip the chicken into the mixture, pressing the crumbs into the meat as you go.
  • In a large frying pan over medium heat, melt the butter, then add the chicken and cook about 4 minutes on each side, or until the crumbs are a light brown-gold and the meat is almost done. Turn off the heat, but leave the pan on the burner.
  • Put 2 slices of mozzarella on each breast (heh) and cover the pan with a lid of some sort. Let it sit for about 2 minutes, or until the cheese is melted.
  • Put the chicken onto the serving plates and top each with three slices of red pepper and a shibbityshake of Parmesan, then pour some of the marinara sauce on top of everything.
  • Use the rest of the sauce on pasta and breadsticks.

Nutrition Facts : Calories 765.5, Fat 35.5, SaturatedFat 10.6, Cholesterol 119.3, Sodium 2715.1, Carbohydrate 67.7, Fiber 7, Sugar 22.6, Protein 46

CHICKEN MOZZARELLA PANINI WITH RED PEPPERS AND ONIONS



Chicken Mozzarella Panini With Red Peppers and Onions image

I got a Cuisinart Panini Grill and just put together my favorite chicken fajita ingredients, instead of rolled in a tortilla shell it is placed layer by layer onto fresh Ciabatta bread and topped with oregano and pesto. An Italian touch to fajitas. I recommend getting the Ciabatta rolls at Costco- they are fresh and delicious! My family LOVED them. Each panini is a very large and filling sandwich. Might want to split in half and share one!

Provided by Whats Cooking from

Categories     Lunch/Snacks

Time 15m

Yield 4 paninis, 4 serving(s)

Number Of Ingredients 9

4 boneless chicken breasts
1 red pepper
1 red onion
olive oil
4 slices mozzarella cheese
Morton nature seasons seasoning blend
oregano
butoni basil pesto
4 ciabatta rolls

Steps:

  • Flatten chicken breasts and season them with Natures Seasoning and Olive oil. Let marinate while doing the next steps.
  • Cut the red peppers into 5 wedges per pepper so they can lay flat on grill or you can substitute sliced sun dried tomatoes right out of the jar instead of peppers. These are ready to put right on the sandwich without grilling if you prefer.
  • Slice the red onion into rings.
  • Coat the onions and peppers with olive oil.
  • Heat up your grill for panini on high. I use the Cuisinart Griddler I just got and it is excellent because it adjusts evenly to the thickness of whatever you are cooking.
  • Season chicken with Morton Natures Seasoning and oregano. Grill the chicken breasts first- 2 at a time with top of grill down which will leave perfect grill lines. Take off when done and put on plate.
  • Grill red peppers (flat) and next grill the red onion rings. Place on plate.
  • Clean off grill. I add a little olive oil or Pam to grill with a piece of paper towel before grilling sandwiches.
  • Spread a good amount of the Pesto on the top half of each sandwich.
  • Layer the panini. Chicken breast, Red pepper or sun dried tomatoes, Red onion slices, 1 slice of mozzarella cheese - Make sure everything fits perfectly within the size of the bread you are using.
  • Top each panini with the top half you have already spread the Pesto on.
  • Carefully place the sandwiches on grill (I can fit 2 at a time) and smoosh down if needed. Bread will have lines, cheese will be melted, and the sandwich will be nice and hot and perfect when ready!
  • There are other variations to this. My son is not crazy about Pesto -- so he just used Chicken, Mozzarella cheese and Paul Newman's jarred Marinara sauce and sprinkled Parmesan cheese on top of the sauce on his instead and Loved It!
  • A Chicken Parmesan Panini!
  • Hope you like it!

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How to cook chicken parmesan with marinara sauce?
Instructions Preheat the oven to 350 degrees and season the diced chicken with salt, pepper, and red pepper flakes. Heat the oil in a fry pan and sear the chicken on both sides, making sure to only do a few pieces at a time to keep the chicken from steaming. Pour the marinara sauce into a casserole dish and place the chicken on top.
What is the best way to make chicken parmesan?
slice onions and peppers. Saute with one tablespoon of olive oil until tender. Add uncooked chicken and marinara. Stir in herbs. Simmer on medium for 45-50 minutes or until chicken is very tender. shred cooked chicken with two forks and stir in sauce. Serve over cooked pasta or rice. Serve over pasta or rice or just on it’s own!
How do you make marinara sauce with red peppers?
The Best Roasted Red Pepper Marinara Sauce Recipe. 1 2 28 ounce cans whole peeled tomatoes. 2 1 can/6 ounces tomato paste. 3 1 ½ teaspoon salt. 4 ¼ teaspoon red pepper flakes. 5 ½ teaspoon sugar. 6 ¼ cup fresh basil, chopped. 7 ¼ cup parsley, chopped. 8 ¼ cup olive oil. 9 ½ cup onions, chopped. 10 4 cloves garlic, minced.
How do you cook chicken thighs in marinara sauce?
Add marinara sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in basil. Step 3 Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper. Add chicken to skillet; cook 5 minutes or until lightly browned, turning after 3 minutes.

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