Chicken Parmigiano And Ravioli Recipes

Steps:

• Put 1 of the chicken breasts between 2 large pieces of plastic wrap and use a meat tenderizer or rolling pin to lightly pound and flatten the chicken until it is a little less than 1/2-inch thick. Repeat with the second chicken breast. Set aside.
• Put the flour, eggs and panko in 3 separate small baking dishes or shallow bowls and season each with salt and pepper. Add 2 tablespoons of the Parmesan and the Italian seasoning to the panko. Sprinkle the chicken on both sides with salt and pepper. One at a time, dredge each breast in the flour, dip in the egg and let excess drip back into the bowl, then coat with panko.
• Add enough canola oil to a large skillet to come to a depth of 1/2 to 1 inch. Heat the oil between medium and medium-high heat until it starts to shimmer. Test the temperature of the oil by sprinkling several panko breadcrumbs into the oil; if the crumbs start to bubble immediately and quickly turn golden brown, the oil is ready for frying. Carefully add both chicken breasts to the oil and fry until golden brown and a thermometer inserted into the center of both of the breasts registers 165 degrees F, 4 to 5 minutes per side; use a clean spatula or tongs to flip the chicken.
• Transfer the fried breasts to a cooling rack set over a baking sheet and season with a pinch of salt. Position an oven rack 5 to 6 inches from the broiler and preheat the broiler to high.
• Spread 1/4 cup marinara sauce inside of a 2-quart flame-proof baking dish. Lay the ravioli in a single layer in the dish. Top with the chicken, then spoon the remaining 1 1/2 cups marinara evenly over the chicken and some of the ravioli. Sprinkle the chicken and ravioli with the mozzarella and the remaining 2 tablespoons Parmesan. Broil until the cheese is melted and browned on top, 3 to 5 minutes, depending on your broiler. Sprinkle with the parsley and serve immediately.

Steps:

• Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
• Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
• Heat the remaining 1 tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, broth and Parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Top with the parsley.

Steps:

• Place chicken breasts, salt and pepper and cream in bowl of food processor fitted with the metal blade. Process, pulsing in short onoff bursts, until everything is wellincorporated. Form and cook raviolis as detailed above. Serve in bowl of warm seasoned chicken broth.

Steps:

• For the marinara sauce, preheat a saucepan on medium heat and add 3 tablespoons oil. Once the oil begins to move around, add onion and cook, stirring, until it becomes translucent. Add garlic and let simmer for 2 minutes, then stir. Add tomatoes, basil, salt and pepper. Stir ingredients and let cook on medium-low heat, stirring often, for about 2 hours. Low and slow wins the race...
• Preheat the oven to 450 degrees F.
• For the chicken cutlets, spread flour in a plate. Spread breadcrumbs in another plate. Put eggs in a bowl and beat until thoroughly combined for the egg wash. Butterfly and separate each chicken breast into 2 pieces, then pound to your desired thickness. Dredge each individual piece in the flour on both sides, then dip in egg wash and coat it entirely with egg. Place in breadcrumbs and press firmly on both sides, pounding lightly to ensure each side is coated.
• Add remaining 1/4 cup extra-virgin olive oil to a saute pan on medium heat and have a plate ready with paper towels. Test oil to see if ready by adding a speck of flour; once it is ready, the flour will sizzle. Place breaded cutlets in oil in batches and cook until golden brown on each side. Remove chicken to paper towels to absorb excess oil.
• Lightly coat a cookie sheet with marinara sauce, then place chicken on top. Top each piece with more marinara sauce, then generously cover with mozzarella. Bake until cheese is melted, about 10 minutes.
• Cook and plate your favorite ravioli, then cover ravioli with marinara sauce and place two pieces of delicious Chicken Parmigiano on top of ravioli. Garnish with parsley. Enjoy!

Steps:

• In a large skillet over medium heat, warm the oil.
• Add the chicken, onions, and garlic and saute, breaking up the chicken with a spoon, until it turns white and the vegetables are tender, about 5 minutes.
• Stir in the tomatoes, tomato sauce, basil, oregano, sugar, salt and pepper to taste.
• Decrease the heat to low and simmer, uncovered, until the flavors are blended, about 10 minutes.
• Taste and adjust seasoning.
• Serve sauce over the ravioli and sprinkle with Parmesan cheese.

Steps:

• Slice chicken breast in half.
• Pound chicken until very thin.
• Marinate chicken in wine, 1 cup of the milk, and 1 tsp of the sea salt for 8 hours.
• Preheat oven at 350 degrees.
• Season chicken with remaining salt and pepper.
• Beat the eggs and remaining milk together.
• Season the flour with the oregano.
• Dredge chicken in the flour, then the eggs, then the breadscrumbs.
• Roll coated chicken in Parmigiano-Reggiano cheese.
• Heat olive oil and butter until butter melts.
• Add garlic and cook for one minute.
• Cook two chicken cutlets at a time until golden brown on both side.
• Sprinkle any remaining Parmigiano-Reggiano cheese on top of cooked chicken cutlets.
• Pour 2 cups of the remaining red gravy into a baking dish. Place cutlets into the dish and pour 1/4 cup of the gravy over each of the cutlets.
• Sprinkle 1 oz of grated mozzarella over each cutlet.
• Place in the oven and bake for 20-30 minutes.
• Serve immediately.

Steps:

• Heat oil in skillet and cook chicken over high heat, turning occasionally, until brown, 3-5 minutes.
• Add garlic and cook until fragrant, about one minute or less.
• Add the broth and ravioli to the skillet, and reduce heat. Cook uncovered, about 4-6 minutes or until the ravioli are tender and almost all the broth has evaporated.
• Stir in half and half and simmer, uncovered, about 4 minutes or until hot and of a consistency you like.
• Serve hot, sprinkled with bacon, cheese, and parsley.

Steps:

• Sauce:.
• Melt butter and whisk in flour, add milk, bring to boil, reduce to simmer and cook 5 minutes. Add tomatoes. and simmer.
• Filling:.
• In skillet with butter, cook onions till translucent.
• Add chicken and broccoli , mushrooms and ½ of the cheese plus one cup of tomato mixture.
• Fill cannelloni with mixture and put in baking dish (you may need two) Pour remainder of sauce over the cannelloni and top with remaining parmesan cheese.
• Bake uncovered for 30 - 40 minutes.

Steps:

• Heat oven to 400ºF.
• Cook ravioli as directed on package, omitting salt.
• Meanwhile, heat oil in large saucepan on medium heat. Add onions; cook 5 min. or until tender, stirring occasionally and adding garlic for the last min. Stir in tomatoes, basil and pepper. Bring to boil; simmer on low heat 10 min., stirring occasionally.
• Drain ravioli; stir into tomato mixture. Spoon into 3-qt. casserole sprayed with cooking spray; sprinkle with cheeses.
• Bake 20 to 25 min. or until heated through.

Steps:

• In Dutch oven, saute chicken in hot oil for 2 minutes, stirring constantly. Add chicken broth, tomatoes and zucchini; cover and bring to boil.
• Add frozen ravioli; simmer, uncovered, about 7 minutes or until ravioli reaches desired doneness. Stir in parsley.
• To serve, ladle into soup bowls; sprinkle with parmesan cheese.

Steps:

• Roll out the dough and cut into a thin square sheet.
• Dust excess flour.
• Heat 2 tbsps.
• of oil in a pan.
• Add chicken pieces.
• Saute till the chicken is cooked.
• Apply the egg on the rolled out dough.
• Heat 2 tbsps.
• of olive oil in another pan.
• Add onion, mushrooms, garlic, chicken cubes, salt and red chilli flakes.
• Saute till dry.
• Place a teaspoonful of stuffing at regular intervals on one half of the dough sheet.
• Fold over the remaining half and press firmly.
• Cut around the stuffing, using a cutter, into round, square or rectangular shapes taking care that the ravioli is sealed from all sides.
• Roll out the remaining dough again.
• Repeat the process.
• Boil sufficent water in a big pan.
• Add the raviolis.
• Cook for 5-6 minutes.
• Drain away the water.
• For the sauce, heat the remaining olive oil in a pan.
• Add the chopped onions.
• Saute till translucent.
• Add red chilli flakes, fresh cream, grated cheese and salt.
• Stir and add the cooked ravioli.
• Mix again.
• Sprinkle mixed herbs, Parmesan cheese and red chilli flakes.
• Serve immediately.