CHICKEN PARMIGIANA
This is a very nice dinner for two. Serve it with your favorite pasta and tossed greens.
Provided by Candy
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
- Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
- Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 44.9 g, Cholesterol 184.1 mg, Fat 18.3 g, Fiber 5.6 g, Protein 43.5 g, SaturatedFat 7.6 g, Sodium 1309.5 mg, Sugar 17.2 g
CHICKEN THIGH PARMIGIANA
Make and share this Chicken Thigh Parmigiana recipe from Food.com.
Provided by TishT
Categories One Dish Meal
Time 42m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the chicken under cold running water and pat dry with paper towels, set aside.
- Melt margarine in a large sillet on moderately high heat.
- Cook chicken a few pieces at a time, skin side down, for 5 minutes or until golden brown.
- Return all chicken to skillet, add onion and garlic, cover skillet and cook 5 minutes.
- Uncover skillet and push chicken to one side.
- Add frozen block of spinach to skillet and sprinkle with 1/2 tsp salt and the basil.
- Cover skillet and simmer 15 minutes longer, separating the spinach with a fork as it cooks.
- Heat pasta sauce until warmed through and hold on low until ready to serve Meanwhile cook spaghetti, and drain.
- Uncover skillet and stir spinach toghether with onion and butter to mix thoroughly.
- Turn chicken skin side up and sprinkle with 1/4 cup Parmesan cheese.
- Cover skillet and simmer 10 minutes longer or until chicken is tender and thoroughly cooked.
- Remove skillet from heat.
- Arrange drained spaghetti on a large platter.
- Pour heated spaghetti sauce over pasta and top with cooked spinach mixture.
- Arrange cheese-topped chicken thighs on top and serve immediately.
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.
PARMESAN-CRUSTED CHICKEN THIGHS
Juicy chicken thighs are topped with a Parmesan-panko mixture, which ensures a crispy, crunchy crust. I normally prefer to use freshly grated Parmesan cheese in my dishes, however I find the shaker-style grated Parmesan works best in this recipe.
Provided by France C
Categories Baked Chicken Thighs
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with cooking spray.
- Combine Parmesan cheese, panko, and garlic powder in a shallow bowl and set aside.
- Sprinkle chicken on both sides with salt and pepper. Brush skin liberally with mayonnaise. Press each thigh, skin-side down, into crumb mixture. Place thighs on baking sheet, skin-side up, and mist lightly with cooking spray.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 420.1 calories, Carbohydrate 5.7 g, Cholesterol 115.4 mg, Fat 30.2 g, Fiber 0.1 g, Protein 31.3 g, SaturatedFat 7.5 g, Sodium 283.2 mg, Sugar 0.3 g
CHICKEN PARMIGIANA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Mix the flour and some salt and pepper together on a large plate. Dredge the flattened chicken breasts in the flour mixture. Set aside.
- Cook the linguine until al dente.
- Heat the olive oil and butter together in a large skillet over medium heat. When the butter is melted and the oil/butter mixture is hot, fry the chicken breasts until nice and golden brown on each side, 2 to 3 minutes per side. Remove the chicken breasts from the skillet and set aside.
- Without cleaning the skillet, add the garlic and onions and gently stir for 2 minutes. Pour in the stock and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the stock to cook down until reduced by half, about 2 minutes.
- Pour in the crushed tomatoes and stir to combine. Add the sugar and more salt and pepper to taste. Allow to cook for 30 minutes.
- Toward the end of the cooking time, add the chopped parsley and give the sauce a final stir.
- Carefully lay the chicken breasts on top of the sauce and completely cover them in the grated Parmesan. Place the lid on the skillet and reduce the heat to low. Allow to simmer until the cheese is melted and the chicken is thoroughly heated. Add more cheese to taste.
- Place the cooked noodles on a plate and cover with the sauce. Place the chicken breasts on top and sprinkle with more parsley and the basil chiffonade. Serve immediately.
CHICKEN PARMESAN
An easy Chicken Parmesan recipe. Using chicken thighs instead of breasts ensures juicy cutlets.
Categories Chicken Tomato Broil Kid-Friendly Quick & Easy Dinner Mozzarella Parmesan Pan-Fry Bon Appétit Peanut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Place breadcrumbs and flour in 2 separate shallow bowls. Whisk eggs and milk in a medium bowl. Season chicken with salt and pepper. Dredge in flour, shaking off excess. Coat with beaten egg mixture, allowing excess to drip back into bowl. Coat with breadcrumbs, pressing to adhere. Place on a large plate or rimmed baking sheet.
- Heat 2 tablespoons oil in a large skillet over medium heat. Working in 4 batches, cook thighs until chicken is golden brown and cooked through, about 4 minutes per side; transfer to a paper towel-lined plate. Wipe skillet clean and add 2 tablespoons oil between batches.
- Preheat broiler. Lay 4 cutlets on a foil-lined baking sheet; spread each with 2 tablespoons pesto, top with a slice of cheese, and sprinkle with red pepper. Top with remaining cutlets and cheese. Broil until cheese browns, about 4 minutes.
- Divide sauce and chicken among shallow bowls and top with Parmesan.
CHICKEN PARMESAN
A classic Italian-American Parmesan - a casserole of fried, breaded meat or eggplant covered with tomato sauce and molten cheese - is all about balance. You need a bracing a tomato sauce to cut out the fried richness, while a milky, mild mozzarella rounds out the Parmesan's tang. Baked until brown-edged and bubbling, it's classic comfort food - hearty, gooey and satisfying. Although chicken or veal cutlets are the standard, boneless, skinless chicken thighs make a more flavorful alternative. Pork or turkey cutlets work nicely here, too.
Provided by Melissa Clark
Categories dinner, lunch, casseroles, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap. Using a kitchen mallet or rolling pin, pound meat to even 1/4-inch-thick slices.
- Place flour, eggs and panko into three wide, shallow bowls. Season meat generously with salt and pepper. Dip a piece in flour, then eggs, then coat with panko. Repeat until all the meat is coated.
- Fill a large skillet with 1/2-inch oil. Place over medium-high heat. When oil is hot, fry cutlets in batches, turning halfway through, until golden brown. Transfer to a paper towel-lined plate.
- Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Place half of the cutlets over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan, and repeat layering, ending with a final layer of sauce and Parmesan.
- Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.
CHICKEN PARMIGIANA
Serve a side salad alongside this Chicken Parmigiana recipe for a well-rounded meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 8
Steps:
- Preheat broiler with rack set 4 inches away from the heat source. Combine the breadcrumbs and the Parmesan cheese in a shallow dish. Place the egg in a second shallow dish. Season chicken on both sides with salt and pepper. Dip chicken in egg, turning to coat. Transfer to breadcrumb mixture, turning to coat; set aside.
- Pour spaghetti sauce into a 10-by-15-inch baking dish, or a rimmed baking sheet. In a large nonstick skillet, heat half of the oil over medium heat. Add half of the chicken, and cook until golden, 1 to 2 minutes per side. Transfer to a paper-towel-lined baking sheet to drain, then place in prepared baking dish. Repeat with remaining oil and chicken.
- Top each piece of chicken with a slice of mozzarella. Broil until sauce is hot, and mozzarella is melted and lightly browned in spots, 5 to 8 minutes.
CRISPY CHICKEN THIGH PARMIGIANA
You've heard how awesome-tender, juicy and amazing-chicken thighs are. Try them tonight in a classic Italian dish.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cook and stir onions and garlic in dressing in saucepan on medium heat 3 to 5 min. or until onions are tender. Stir in tomatoes, Italian seasoning and pepper. Bring to boil. Simmer on low heat 10 min. or to desired consistency, stirring occasionally. Stir in basil. Keep warm.
- Combine bread crumbs, 3 Tbsp. Parmesan and oregano in shallow dish. Beat egg and milk in small bowl until blended. Dip chicken in egg mixture; coat with crumb mixture. Cook chicken in hot oil in large skillet on medium heat 3 to 4 min. on each side or until done (165°F). Transfer to serving platter.
- Spoon sauce over chicken. Top with mozzarella and remaining Parmesan. Let stand 2 min. or until cheese melts.
Nutrition Facts : Calories 340, Fat 22 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 145 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
EASY CHICKEN PARMESAN
A favorite dish, these easy cheesy, breadcrumb-coated chicken cutlets are quickly cooked on the stovetop, then topped with mozzarella and broiled on a bed of tomato sauce. Serve them over pasta or with a crisp green salad and plenty of garlic bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.
- Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.
- Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.
CHICKEN PARMIGIANA
This is a favorite dish in our family. I came up with this dish myself because the traditional version takes forever to make. I just throw a few ingredients together, pop the dish in the oven and forget it.-Robin Stevens, Cadiz, Kentucky
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place the chicken in a greased 8-in. square baking dish. In a small saucepan, bring the tomato paste, water, garlic and seasonings to a boil. Pour over chicken. , Bake, uncovered, at 400° for 15 minutes. Sprinkle with cheeses; bake 10-15 minutes longer or until a thermometer reads 165°.
Nutrition Facts : Calories 240 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 994mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 23g protein.
CHICKEN PARMIGIANA
This classic chicken Parmesan recipe gets the Good Food makeover, resulting in a hearty yet healthy dish great for sharing with your mates
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
- Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.
- Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.
- Heat grill to High and cook the chicken for 5 mins each side, then remove.
- Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
- Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
- Serve with vegetables or salad and some pasta or potatoes, if you like.
Nutrition Facts : Calories 327 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 1.31 milligram of sodium
PARMIGIANA THIGHS WITH CREAMY NOODLES
Chicken thighs baked layered with sauce and cheese, served over creamy broad egg noodles. My favorite way to make chicken thighs.
Provided by _Pixie_
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- One at a time place the thighs between two pieces of plastic wrap and pound with a rolling pin until flattened to approx 1/4" thickness.
- Preheat oven to 325 degrees F.
- Put the flour on a plate and dredge both side of the thighs in the flour.
- Fry the flour coated thighs in batches by melting 1 tbsp butter in a nonstick pan and frying 4 of the thighs.
- Turn once, cooking until the thighs are lightly browned and barely done (don't worry if they're underdone, they'll finish cooking in the oven).
- Repeat until all the thighs are cooked this way.
- Place 6 thighs in a 13" x 9" pan (overlapping if necessary), top with 1/2 the pasta sauce and 1/2 c cheddar cheese.
- Place the remaining thighs evenly on top and cover evenly with remaining pasta sauce.
- Sprinkle with 1/2 c cheddar cheese.
- Sprinkle evenly with parmesan cheese.
- Bake for 25-30 minutes until browned and bubbly.
- About 10 minutes before thighs are ready, cook the broad egg noodles according to package directions, drain well and return to pot.
- Add the cream of chicken soup and 1/2 c cheddar and stir over very low heat until cheddar is melted and pasta is evenly coated.
- Cover and keep warm until thighs are done.
- Serve the thighs and sauce either over or beside the broad egg noodles.
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WEEKNIGHT CHICKEN THIGH PARMESAN - GIADZY
From giadzy.com
5/5 (3)Author Giada De LaurentiisServings 4Total Time 35 mins
- Heat a medium oven proof skillet over medium high heat. Add 2 tablespoons of the olive oil and heat for an additional minute. Dry the chicken thighs well with paper towel. Season evenly with the salt and add to the pan, meat side down. Cook for 5 minutes or until deep golden brown. Flip the thighs and cook for an additional 2 minutes. Add the marinara to the pan along with the water and stir to combine. Turn the chicken in the sauce to coat. Cover the pan and place the pan in the oven and braise for 15 minutes or until the chicken is cooked through.
- In a small bowl, mix together the panko, remaining tablespoon of olive oil and parmesan cheese. Remove the pan from the oven and remove the lid. Place a 1/2 piece of provolone cheese on top of each chicken thigh and press the panko mixture evenly on top. Place the chicken back in the oven under the broiler for 4 to 5 minutes or until the breadcrumbs are toasted and everything is bubbly. Sprinkle with the basil and serve.
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