A 20-MINUTE CHICKEN PARMESAN
Very fast and easy to make! And delicious! Barilla Napoletana® ready-made tomato sauce and garlic with a little bit of fresh lemon goes along very well with chicken.
Provided by Aleksa
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Press chicken breasts with the palm of your hand to flatten to an even thickness.
- Beat egg into a shallow bowl; place bread crumbs into a separate shallow bowl. Dip each chicken breast into beaten egg and press into bread crumbs to coat.
- Heat butter in a large skillet over medium heat and fry coated chicken breasts until golden brown, about 5 minutes per side.
- Pour pasta sauce over chicken, cover, and bring sauce to a boil. Reduce heat to low and simmer for 10 minutes. Sprinkle chicken with mozzarella cheese, Parmesan cheese, and parsley. Cover and simmer until cheeses melt, about 5 more minutes.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 26.1 g, Cholesterol 135.1 mg, Fat 15.8 g, Fiber 3.7 g, Protein 32.6 g, SaturatedFat 7.3 g, Sodium 929.1 mg, Sugar 10.8 g
20-MINUTE CHICKEN PARMESAN
Make and share this 20-Minute Chicken Parmesan recipe from Food.com.
Provided by Kaccy G.
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
- Dip chicken in egg, and dredge in breadcrumbs.
- Cook chicken in butter in a large skillet over medium-high heat until browned on both sides.
- Spoon spaghetti sauce over chicken; bring to a boil.
- Cover, reduce heat, and simmer 10 minutes.
- Sprinkle with cheeses and parsley; cover and simmer 5 additional minutes or until cheeses melt.
THE BEST CHICKEN PARMESAN
Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
- Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
- shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
- Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
- Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
- Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.
20-MINUTE CHICKEN PARMESAN PASTA
Garlicky chicken breast strips are added to hot pasta and broccoli and sprinkled with Parmesan in this easy 20-minute dish.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook spaghetti in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 5 min.; drain.
- Melt butter in same saucepan on medium heat. Add chicken and garlic; cook and stir 1 to 2 min. or until chicken is heated through and garlic is tender.
- Add spaghetti mixture; mix lightly. Sprinkle with cheese; toss to coat.
Nutrition Facts : Calories 390, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 480 mg, Carbohydrate 46 g, Fiber 4 g, Sugar 3 g, Protein 23 g
30-MINUTE OVEN-BAKED CHICKEN PARMESAN
Discover a saucy, cheesy 30-Minute Oven-Baked Chicken Parmesan. Quick-cooking chicken breasts make this oven-baked chicken Parmesan an easy dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400ºF.
- Coat chicken with coating mix as directed on package.
- Place in 13x9-inch pan sprayed with cooking spray.
- Bake 20 min. or until chicken is done (165ºF). Top with pasta sauce and cheeses; bake 5 min. or until sauce is heated through and mozzarella is melted.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
CHICKEN PARMESAN
Make and share this Chicken Parmesan recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken to flatten.
- Salt and pepper to taste.
- Dip chicken in egg; then in bread crumbs.
- Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done.
- Remove from skillet.
- To skillet add spaghetti sauce.
- Heat thoroughly.
- Add chicken.
- Place slices of mozzarella on top of chicken.
- Sprinkle with parmesan.
- Cover and cook until cheese is melted.
- Serve with a side of spaghetti. Optional, garnish with chopped parsley and more parmesan cheese.
Nutrition Facts : Calories 454, Fat 24.8, SaturatedFat 12.8, Cholesterol 176.8, Sodium 963.5, Carbohydrate 19.8, Fiber 2.4, Sugar 6.9, Protein 36.4
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