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.
CHICKEN PARMIGIANA
Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F.
- Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
- Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
- Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.
BEST CHICKEN PARMESAN
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
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
CHICKEN IN BASIL CREAM
This recipe is a welcome change from the usual fried chicken. The cream sauce gives it a wonderful flavor.
Provided by Emily Daggett
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
- Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
- Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!
Nutrition Facts : Calories 496 calories, Carbohydrate 9.2 g, Cholesterol 182.9 mg, Fat 35.7 g, Fiber 0.9 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 373.3 mg, Sugar 2.1 g
CHICKEN PARMESAN
My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
- Beat eggs in a shallow bowl and set aside.
- Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
- Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
- Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
- Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
- Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
- Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g
PARMESAN AND BASIL CHICKEN SALAD
A creamy, yummy chicken salad that is a little different from the usual recipes.
Provided by Janet Schaufele
Categories Salad
Time 1h50m
Yield 4
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
- In a food processor, puree the mayonnaise, basil, garlic, and celery.
- Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.
Nutrition Facts : Calories 591.6 calories, Carbohydrate 3.9 g, Cholesterol 101.1 mg, Fat 49.1 g, Fiber 0.6 g, Protein 33.5 g, SaturatedFat 9.3 g, Sodium 617.6 mg, Sugar 1.2 g
CHICKEN PARMESAN WITH BASIL SAUCE
This is a very easy and tasty recipe--good to serve for a nice luncheon or dinner. It is based on a recipe from Womens Weekly.
Provided by Latchy
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to moderately hot.
- Combine breadcrumbs, cheese and parsley in medium bowl.
- Toss chicken one piece at a time, in flour; shake away excess flour.
- Dip in egg then in crumb mixture to coat.
- Place on oiled oven trays; bake in moderately hot oven, uncovered about 20 minutes or until browned lightly and cooked through.
- Serve chicken with endive and rocket; drizzle with basil dressing.
Nutrition Facts : Calories 641.4, Fat 35.5, SaturatedFat 6.7, Cholesterol 113.1, Sodium 584.7, Carbohydrate 63.4, Fiber 6.6, Sugar 5.1, Protein 18.4
CHICKEN WITH BASIL AND PARMESAN
Make and share this Chicken With Basil And Parmesan recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Flatten breasts, dip in flour, salt and pepper.
- Heat butter in 12in skillet.
- Add breasts, cook for 4 minutes each side until browned and juices run clear.
- Remove from pan.
- Mix basil with remaining ingredients.
- Add to pan, cook and stir for 3 minutes,thicken with a little flour if needed.
- Serve over chicken.
CHICKEN PARMESAN WITH FRESH MOZZARELLA AND FRESH BASIL
Make and share this Chicken Parmesan With Fresh Mozzarella and Fresh Basil recipe from Food.com.
Provided by Chef Drtybrshs
Categories Chicken
Time 50m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Mix italian bread crumbs with panko in a large dish.
- Slather each chicken breast with mayo and dredge in breadcrumbs.
- Put chicken breasts side by side in baking dish and cook in oven for 15-18 minutes or until they start to brown on the outside.
- Begin the sauce with jar of pasta sauce, can of tomatoes, sugar, garlic, salt and pepper (add a little onion if you wish). Simmer on low-medium heat until chicken is browning.
- Remove chicken from oven and pour all of the sauce over the tops of the breasts.
- Reduce oven temp to 375 and bake, uncovered, for another 20 minutes.
- In the last 5 minutes, pull the chicken out again and layer on slices of FRESH MOZZARELLA all over the chicken and return to oven.
- I usually turn the broiler on for about 2 mins to start the melting process then turn it back to the oven.
- Once the cheese has melted and started to bubble, remove from oven.
- Top with lots of torn Fresh Basil leaves.
- Serve with pasta.
Nutrition Facts : Calories 754.7, Fat 36.1, SaturatedFat 10.5, Cholesterol 102.1, Sodium 1857.3, Carbohydrate 67.8, Fiber 4.4, Sugar 19.1, Protein 39.4
BASIL-GARLIC CHICKEN PARMESAN
I got this recipe from America's Test Kitchen/Cooks Illustrated: "Our streamlined recipe lets you put this classic dish on the table in 30 minutes or less." *I used the sauce from Recipe #22782 instead of the sauce recipe shown because I already had some on hand.
Provided by Pismo
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For Sauce:.
- In a large saucepan or Dutch oven, heat garlic and oil together over medium-high heat until garlic starts to sizzle.
- Stir in tomatoes, basil, oregano, sugar, a pinch of salt, and a couple of grinds of pepper; bring to a simmer.
- Continue to simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes.
- Taste sauce, adjusting salt if necessary; Cover and keep warm.
- Chicken Parmesan:.
- Bring 2 to 3 quarts of water to boil in a large soup kettle.
- Beat egg and a heaping 1/4 teaspoon salt in a small pie plate or other shallow dish until completely broken up.
- Mix bread crumbs, a heaping 1/4 teaspoon salt, and a grind or two of pepper in another small pie plate or shallow baking dish.
- Preheat broiler.
- To Prepare Chicken Breasts:.
- Halve breasts horizontally to form two cutlets. (Cut this way, they need little or no pounding).
- *If pounding or using small breasts:
- Pour 1/2 teaspoon vegetable oil in the center of a sheet of plastic wrap; Turn one cutlet in the oil to coat; top with a second sheet of plastic wrap and pound gently to an even 1/4-inch thickness; Repeat with remaining cutlets, adding additional oil as needed.*.
- Working with one at a time, dip both sides of each cutlet in the beaten egg, then in the bread crumb mixture.
- Set cutlets on large wire rack set over a jelly roll pan.
- Add 2 teaspoons salt and the spaghetti to the boiling water. Boil while cutlets sauté (next step).
- Heat oil over medium-high heat in a 12-inch skillet.
- When oil starts to shimmer, add cutlets and sauté until golden brown on each side, about 5 to 6 minutes total.
- Wash and dry wire rack and return to jelly roll pan.
- Transfer cutlets to wire rack and top each with equal portions of mozzarella and Parmesan cheeses.
- Place pan of cutlets 4 to 5 inches from heat source and broil until cheese melts and is spotty brown, about 3 minutes.
- Drain spaghetti.
- Transfer a chicken cutlet and a portion of spaghetti to each of 4 plates. Spoon two or three tablespoons of sauce over part of each cutlet, then sauce the spaghetti as desired.
- Serve immediately with extra Parmesan passed separately.
Nutrition Facts : Calories 776.3, Fat 39.4, SaturatedFat 10.1, Cholesterol 119.8, Sodium 942.5, Carbohydrate 67, Fiber 5.3, Sugar 10.1, Protein 38.8
BASIL CHICKEN AND PASTA
This is a great quick meal; the chicken and sauce can be prepared in the time it takes to cook the pasta. You can add more cream or less pasta if you like it creamier. Try ziti or farfalle pasta to add even more variety to this recipe. The leftovers don't heat very well, so eat it all up the first time!
Provided by Stacey Adkins
Categories Main Dish Recipes Pasta Chicken
Yield 4
Number Of Ingredients 8
Steps:
- In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
- Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
- Toss drained pasta with basil sauce and serve immediately.
Nutrition Facts : Calories 535.4 calories, Carbohydrate 28.6 g, Cholesterol 167.1 mg, Fat 31.3 g, Fiber 1.6 g, Protein 34.5 g, SaturatedFat 18.9 g, Sodium 223.6 mg, Sugar 0.2 g
PAN FRIED CHICKEN MEDALLIONS IN CREAMY BASIL PARMESAN SAUCE
This is a very rich dish. I made it the other night for the family and we loved it. It is a little like alfredo sauce over fried chicken. That's the best description I can give you. Don't eat this if you don't/can't eat lots of fat. It is completely out of this world though. I hope those of you brave enough to try it enjoy it as much as I do.
Provided by Elizabeth Fullerton
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your skillet on medium low, dip chicken pieces in egg and then dredge with flour.
- After all chicken has been floured, add butter to the pan, allow to butter to melt adjusting heat as necessary to keep butter from burning.
- Add all the chicken to the pan and allow to cook on medium for approximately five minutes.
- Then flip to cook the other side.
- After chicken has been cooked, remove from pan and add cream, basil, and 1 tablespoon of flour.
- Turn heat down to low and stir to make sure the pan drippings are well distributed throughout the pan.
- Cook until slightly thickened.
- In a large serving bowl, place freshly cooked pasta, then add the chicken, when sauce is finished pour it evenly over entire dish.
- Grate approximately 1/3 cup of parmesan cheese over the dish.
- Serve hot.
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