Chicken Parmesan With Mushroom Rosemary Sauce And Steamed Broccoli Recipes
CHICKEN PARMESAN WITH MUSHROOMS
This is a chicken recipe anyone will enjoy! The bubbly cheese is the perfect topping.-Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, soup mix and pepper. Dip chicken in egg mixture, then coat with crumb mixture. , Place in a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 22-25 minutes or until juices run clear., In a small bowl, combine spaghetti sauce and mushrooms; spoon over chicken. Sprinkle with cheese. Bake 5-7 minutes longer or until sauce is bubbly and cheese is melted.
Nutrition Facts : Calories 304 calories, Fat 9g fat (4g saturated fat), Cholesterol 103mg cholesterol, Sodium 792mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
ROSEMARY PARMESAN CRUSTED CHICKEN
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
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
CHICKEN PARMESAN WITH MUSHROOM ROSEMARY SAUCE AND STEAMED BROCCOLI
This is an entry in the Ready, Set Cook contest of June 2002. I wanted to try a different sauce to serve with polenta instead of the usual tomato sauce. So here goes....
Provided by Chrissyo
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Chicken Parmesan: Combine breadcrumbs, cheese and parsley.
- Melt butter in saucepan, add crushed garlic, Worcestershire sauce and dry mustard.
- Mix well.
- Dip chicken fillets in butter mixture and place in shallow ovenproof dish.
- Press crumb mixture on top of each fillet.
- Bake, uncovered, at 180°C for 20 to 25 minutes or until the juices of the chicken run clear when pierced with a toothpick.
- Do not over cook the chicken.
- Polenta: Cut refrigerated polenta in triangles.
- Toss triangles in flour; shake away excess flour.
- Deep-fry polenta in hot oil until browned; drain on absorbent paper.
- Set aside on a plate and keep warm.
- Mushroom rosemary sauce: Heat butter in large saucepan; cook mushrooms and rosemary, stirring, 2 minutes.
- Add remaining ingredients; cook, stirring, until mushrooms are soft.
- Broccoli: Cut broccoli into flowerets and steam until just tender.
- Then into a bowl with the steamed broccoli toss in the knob of butter salt and pepper to taste and lemon juice.
- Combine well.
- Plate up: Place a triangle of deep fried polenta on a plate.
- Layer a piece of Chicken Parmesan on the polenta and drizzle the Mushroom Rosemary sauce over the chicken and polenta.
- And finally add the steam broccoli.
- Serve immediately.
Nutrition Facts : Calories 720, Fat 51.6, SaturatedFat 31.1, Cholesterol 130.1, Sodium 853.8, Carbohydrate 50.5, Fiber 8.8, Sugar 8.8, Protein 18.8
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