EASY CHICKEN PARMESAN
The super thing about this dish is that you get full flavour without having to brown the chicken.
Provided by Cracker Barrel
Categories Trusted Brands: Recipes and Tips CRACKER BARREL Shreds
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees F (190 degrees C).
- Pour sauce into 13x9-inch baking dish sprayed with cooking spray. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover.
- Bake 30 minutes or until chicken is done (165 degrees F). Meanwhile, cook spaghetti as directed on package, omitting salt.
- Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.
- Drain spaghetti. Serve topped with chicken and sauce.
Nutrition Facts : Calories 497.9 calories, Carbohydrate 55.4 g, Cholesterol 59.7 mg, Fat 13.4 g, Fiber 4.5 g, Protein 36.6 g, SaturatedFat 2.2 g, Sodium 754.4 mg, Sugar 10.7 g
SIMPLE CHICKEN PARMESAN
Simple Chicken Parmesan is the perfect dish to lure kids into the kitchen - what kid doesn't like chicken tenders and spaghetti? And this dish is loaded with mini cooking lessons. With one simple recipe, kids learn how to boil pasta, mince garlic, grate cheese, make tomato sauce, and pound, bread and saute cutlets. Bonus: This recipe makes twice the sauce needed, so freeze half for another meal.
Provided by USA WEEKEND columnist Pam Anderson
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Yield 4
Number Of Ingredients 14
Steps:
- In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce you need, so put aside half for another meal.)
- Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick.
- Bring 2 quarts of salted water to a boil in a large soup kettle.
- In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler.
- Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).
- Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets saute, cook pasta in boiling water according to package directions.
- Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown.
- Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired. Serve with extra Parmesan.
Nutrition Facts : Calories 714.7 calories, Carbohydrate 67.4 g, Cholesterol 125.8 mg, Fat 29.2 g, Fiber 6.2 g, Protein 45.6 g, SaturatedFat 6.4 g, Sodium 655.2 mg, Sugar 2.9 g
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.
PARMESAN CHICKEN
Steps:
- Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
- Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
EASY CHICKEN PARMESAN
What do you get when you combine Hunt's® 100% natural tomatoes with Kraft® 100% grated Parmesan cheese? Dinner that's 100% delicious. Bring flavor to your table with this carefully crafted recipe.
Provided by Food Network
Time 45m
Yield 6 Servings
Number Of Ingredients 6
Steps:
- 1. Heat oven to 375°F.
- 2. Pour tomato sauce and undrained tomatoes into 13x9-inch baking dish. Stir in ¼ cup (4 tablespoons) Parmesan. Add chicken; turn to coat evenly both sides of each breast with sauce. Cover.
- 3. Bake 30 minutes or until chicken is done (165°F). Meanwhile, cook spaghetti as directed on package, omitting salt.
- 4. Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted. Drain spaghetti. Serve topped with chicken and sauce.
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
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 BAKED CHICKEN
Make and share this Parmesan Baked Chicken recipe from Food.com.
Provided by bluejan01
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all dry ingredients in medium-sized bowl.
- Melt butter in microwave.
- Dip chicken in butter and then coat in dry mix.
- Place on large baking pan sprayed with Pam and bake for 20 minutes at 400 degrees.
ADDICTING CHICKEN PARMESAN
Make and share this Addicting Chicken Parmesan recipe from Food.com.
Provided by Nichole Cockrill
Categories Chicken
Time 39m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Spread a chicken cutlet out flat between two pieces of wax paper.
- Using a mallet or rolling pin, pound cutlet to 1/2 inch thick.
- Do the same with remaining cutlets.
- In a shallow bowl, combine bread crumbs, salt and pepper.
- Place beaten egg in another shallow bowl.
- Dip each cutlet in egg, coating lightly, then in bread crumb mixture coating lightly; set aside.
- In a large skillet, heat 3 tablespoons olive oil.
- Add cutlets and cook over medium heat for 3-4 minutes on each side, until golden.
- (Add more oil 1 T. at a time if needed.) Remove from skillet and set aside.
- Preheat oven to 350 degrees F.
- Pour 1 Cup spaghetti sauce into the bottom of a baking dish.
- Arrange cutlets in dish one layer deep.
- Pour remaining sauce over chicken.
- Top with mozzarella and parmesan cheeses.
- Bake for 20 minutes.
Nutrition Facts : Calories 643.2, Fat 40.8, SaturatedFat 12.7, Cholesterol 142.2, Sodium 1862.3, Carbohydrate 44.3, Fiber 4.5, Sugar 10.8, Protein 24.6
CHICKEN PARMESAN
This classic Italian dish starts out with two breast halves split in half -four pieces. Once flattened, they easily make four servings. From Cuisine.
Provided by Bev I Am
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Flatten chicken breasts with a mallet to 1/4" thick.
- Season with salt and black pepper.
- Dip into eggs.
- Dredge chicken in bread crumbs.
- Saute chicken in olive oil in a large skillet coated with a non-stick cooking spray.
- Cook over medium-high heat until lighly browned, about 3-5 minutes per side.
- Combine the marinara and broth then pour over chicken.
- Bring to a boil, cover and reduce heat to low.
- Simmer 5 minutes; turn chicken.
- Sprinkle chicken with both cheeses.
- Cover and simmer 5 minutes, or until cheese is melted.
- Serve with cooked angel hair.
Nutrition Facts : Calories 455, Fat 20.5, SaturatedFat 7.1, Cholesterol 167.7, Sodium 1594.4, Carbohydrate 34.6, Fiber 1.6, Sugar 19.5, Protein 32.1
CHICKEN PARMESAN
The main components of this dish, the sauce and the chicken, can be prepared in advance. When you're ready to eat, simply assemble and bake this classic chicken Parmesan recipe. To prepare homemade breadcrumbs instead of store-bought, try Lucinda's simple how-to.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Heat a saucepan over medium-high heat and add 1 tablespoon of the olive oil, the garlic, and the red pepper flakes. Stir for 30 seconds. Add the tomatoes and 1/2 teaspoon of the salt. Simmer for 30 minutes.
- Meanwhile, working on a large surface covered in baking parchment or plastic wrap, lay down the chicken breasts. Using a sharp slicing knife, cut each piece in half horizontally through the middle.
- In a large prep pan or dish, combine the bread crumbs and 1/2 cup of the Parmesan cheese. Spread out to cover the whole bottom of the pan. Lay down as many chicken breasts as will fit on the mixture. Sprinkle salt and pepper over each piece and turn over, completely coating with the breadcrumb mixture. Repeat the process with the remaining pieces of chicken.
- Heat a large skillet over medium-high heat. Swirl in 2 tablespoons of olive oil, along with butter, to coat the pan. Add the chicken breasts in one layer and cook until golden, about 3 minutes on each side. Remove and repeat the process for the remaining chicken, adding a little oil and butter to the pan as needed.
- Preheat oven to 400 degrees. Spoon some tomato sauce into a greased 9 x 13-inch baking dish to cover. Layer in the chicken pieces and top with mozzarella slices. Spoon over about 1 1/4 cups more sauce, and sprinkle on the remaining 1/4 cup of Parmesan cheese. Bake until golden and bubbling, 30 to 35 minutes. Let rest for at least 15 minutes before serving.
CHICKEN PARMESAN
Make and share this Chicken Parmesan recipe from Food.com.
Provided by Charlotte J
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the bread crumbs and the Parmesan cheese.
- Pour them onto a large plate.
- Brush the chicken breasts with melted margarine and press them into the bread crumbs.
- Place the chicken on a nonstick cookie sheet.
- Bake at 350 degrees for 20 minutes.
- Remove from oven and spoon each with 2 tablespoon of spaghetti sauce and sprinkle on grated mozzarella cheese.
- Bake for 5 more minutes.
- Serve with spaghetti.
Nutrition Facts : Calories 386.2, Fat 17.4, SaturatedFat 9.2, Cholesterol 108.7, Sodium 785.2, Carbohydrate 17.6, Fiber 0.9, Sugar 6.7, Protein 37.9
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
EASY CHICKEN PARMESAN
Save time with our Easy Chicken Parmesan! Bake chicken in spaghetti sauce to infuse your Easy Chicken Parmesan with flavor, no breading or frying required.
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Pour sauce into 13x9-inch baking dish sprayed with cooking spray. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with pasta sauce mixture. Cover.
- Bake 30 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.
- Top chicken with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted.
- Drain spaghetti. Serve topped with chicken and pasta sauce mixture.
Nutrition Facts : Calories 550, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 41 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.
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