Easy Chicken Parmesan Recipes

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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



Easy Chicken Parmesan image

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

2 ½ cups pasta sauce
6 tablespoons CRACKER BARREL Finely Shredded 100% Parmesan Cheese
6 small boneless skinless chicken breasts
330 grams spaghetti, uncooked
1 ½ cups CRACKER BARREL Shredded Mozzarella Cheese

EASY CHICKEN PARMESAN

This has been a family favorite for years. My sons loved it as they were growing up, asking for it often. Now, as adults, they are making it for their wives! It is not only easy, but lower fat than most versions! Many times I simply cook this in a skillet with a little Pam. The results are just as good!

Provided by Georgia Jill

Categories     Chicken Breast

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 5



Easy Chicken Parmesan image

Steps:

  • Pour a small amount of spaghetti sauce on the bottom of a baking dish. You only need enough to cover the bottom of the dish.
  • Place the chicken breasts (flattened to ¼") on top of the sauce. Cover with the remaining sauce.
  • Bake chicken and sauce for 20 minutes.
  • Sprinkle the mozzarella cheese over chicken and return to over. Bake for 10 minutes.
  • Remove from oven and sprinkle with parmesan cheese.
  • Serve with cooked pasta.

Nutrition Facts : Calories 1116, Fat 29, SaturatedFat 13.5, Cholesterol 169.7, Sodium 1333, Carbohydrate 133.2, Fiber 8.3, Sugar 16.6, Protein 75.2

4 boneless skinless chicken breasts
1 (26 ounce) jar spaghetti sauce
2 cups mozzarella cheese
1 lb cooked angel hair pasta or 1 lb other pastas, of your choice
1/4 cup parmesan cheese, plus some to serve with dinner

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



The Best Chicken Parmesan image

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.

2 large boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 cup plain breadcrumbs
1/2 cup grated Parmesan, plus more for serving
1/2 cup milk
1 large egg
1/2 cup plus 1/3 cup olive oil
3 cloves garlic, finely grated
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans diced tomatoes
3 sprigs basil, plus torn leaves for serving
8 ounces whole milk mozzarella, shredded
12 ounces spaghetti

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



Easy Chicken Parmesan image

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.

1 can (15 oz each) Hunt's® Tomato Sauce
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
6 tablespoons Kraft® Grated Parmesan Cheese, divided
6 small boneless skinless chicken breasts (6 breasts = 1-1/2 lbs)
¾ pound spaghetti, uncooked
1½ cups Kraft® Shredded Mozzarella Cheese

EASY CHICKEN PARMESAN

This is a quick family favorite. Goes great with some cooked angel hair pasta, salad, and crunchy Garlic bread! Posting so we have access to the shopping list.

Provided by Mrs. Lumpy

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5



Easy Chicken Parmesan image

Steps:

  • Preheat oven to 400 degrees.
  • Dip chicken in egg
  • Coat well with bread crumbs.
  • Arrange breaded chicken in 9X13 oven proof dish.
  • Bake uncovered 20 minute.
  • Pour spaghetti sauce over the chicken.
  • Top with shredded cheese.
  • Bake 10 more minute or until chicken is no longer pink and juices run clear.
  • Serve and enjoy!

Nutrition Facts : Calories 462.6, Fat 14.8, SaturatedFat 5.4, Cholesterol 143.7, Sodium 1603.5, Carbohydrate 38.1, Fiber 1.9, Sugar 19, Protein 42

4 boneless skinless chicken breasts
1 egg, slightly beaten
3/4 cup Italian seasoned breadcrumbs
1 (26 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese

SUNNY'S EASY CHICKEN PARMESAN

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7



Sunny's Easy Chicken Parmesan image

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or nonstick aluminum foil and spray with cooking spray.
  • Season each chicken breast with salt and pepper, then coat each breast with cooking spray. In a shallow bowl, mix the breadcrumbs and Parmesan. Press the chicken breasts into the mixture 1 at a time to coat on all sides, shaking off the excess. Transfer to the prepared baking sheet. Bake, flipping halfway through, until the juices run clear, 20 to 25 minutes.
  • Remove the chicken from the oven and turn on the broiler. Spoon the pizza sauce evenly over the top of each chicken breast and top with a slice of mozzarella. Place under the broiler and watch for the cheese to melt and bubble. Serve.

Nonstick cooking spray (olive oil or butter), for coating the baking sheet and chicken
4 boneless, skinless chicken breasts, gently pounded to an even thickness
Kosher salt and freshly ground black pepper
1 1/2 cups seasoned Italian breadcrumbs
1/4 cup grated Parmesan
1 cup prepared pizza sauce (not tomato sauce)
Four 1/4-inch-thick slices fresh mozzarella

CHICKEN PARMESAN

With more than 450 reviews and a five-star rating, Giada De Laurentiis' easy Chicken Parmesan recipe from Everyday Italian on Food Network is a red sauce win.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 20



Chicken Parmesan image

Steps:

  • Preheat the oven to 500 degrees F.
  • Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
  • Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.;
  • In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
Eight 3-ounce chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows, or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
Two 32-ounce cans crushed tomatoes
4 to 6 fresh basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

EASY CHICKEN & PARMESAN PASTA

Impress the whole crowd with an effortless recipe, and make this Easy Chicken & Parmesan Pasta. An ideal way to serve four in just 20 minutes, this Easy Chicken & Parmesan Pasta simplifies dinner in the most scrumptious way possible.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 servings

Number Of Ingredients 6



Easy Chicken & Parmesan Pasta image

Steps:

  • Cook pasta in large saucepan as directed on package; drain. Return to pan.
  • Add remaining ingredients; toss lightly.

Nutrition Facts : Calories 490, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1310 mg, Carbohydrate 46 g, Fiber 2 g, Sugar 3 g, Protein 36 g

1/2 lb. (8 oz.) linguine, uncooked
2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1/4 cup KRAFT Italian Dressing
1 cup KRAFT Shredded Parmesan Cheese
1/4 cup chopped fresh parsley
1 clove garlic, minced

EASY OVEN BAKED CHICKEN PARMESAN

Easy Oven Baked Chicken Parmesan is a simple delicious version of this classic Italian dish! Ready in just under an hour, this is a perfect for busy weeknights!

Provided by Cleanfreshcuisine

Categories     European

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 12



Easy Oven Baked Chicken Parmesan image

Steps:

  • Heat oven to 400 degrees. Drizzle olive oil in 9″ X 13″ baking dish. Set aside.
  • Rinse the chicken breasts under cold water and dry with paper towels. Set aside.
  • In a large bowl, combine the bread crumbs, flour, oregano, basil, pepper, salt and garlic powder. Mix well.
  • Bread chicken breasts in flour mixture and arrange in olive oil coated baking dish. Bake at 400 degrees for 20 to 25 minutes or until browned. Remove from oven.
  • Top with marinara sauce, red wine and cheese. Cover and continue baking for 20 minutes. Remove cover and bake an additional 10 minutes.
  • Serve with pasta and tossed green salad.
  • Serves 4. Can be doubled.

Nutrition Facts : Calories 706.9, Fat 40.5, SaturatedFat 10.2, Cholesterol 112, Sodium 1143.5, Carbohydrate 40, Fiber 5.6, Sugar 12.7, Protein 40.9

4 large boneless chicken breasts
1/3 cup olive oil
1/2 cup plain breadcrumbs
1/3 cup flour
2 tablespoons dried oregano
2 tablespoons dried basil
1 teaspoon black pepper
1/2 teaspoon sea salt
1 tablespoon garlic powder
2 cups marinara sauce
1/3 cup dry red wine
3/4 cup shredded mozzarella cheese

SIMPLY PARMESAN CHICKEN

This is a favorite around our house; it's quick, easy and tastes great! This is a recipe that I came up with; measurements can be varied depending on your taste, i.e. if you want more cheese add more cheese, if you want less use less, you really can't hurt it. And you really can't mess it up as long as you use this recipe as a foundation.

Provided by Jenny

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 45m

Yield 5

Number Of Ingredients 5



Simply Parmesan Chicken image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish.
  • Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.

Nutrition Facts : Calories 223.6 calories, Carbohydrate 8.6 g, Cholesterol 111.4 mg, Fat 6.7 g, Fiber 0.7 g, Protein 30.3 g, SaturatedFat 2.6 g, Sodium 273.9 mg, Sugar 0.8 g

½ cup dried bread crumbs
½ cup grated Parmesan cheese
2 teaspoons Italian seasoning
1 egg, beaten
5 skinless, boneless chicken breasts

KITTENCAL'S EASY AND DELICIOUS RANCH-PARMESAN CHICKEN

There are plenty versions of this recipe, this is mine and can be on your table in less that an hour, my family loves this chicken! --- the ranch dressing is the secret it holds in all the flavor and moistness while the chicken is baking and also adds flavor, I find that Hidden Valley Ranch dressing works the best but Kraft or any other brand will do, I sometimes top the baked chicken with mozzarella cheese or cheddar, but that is optional --- although I have only made this using breasts I imagine that chicken pieces could be used although you would have to increase the breadcrumb mixture slightly, you can marinate the chicken breast in the ranch dressing for a few hours in the fridge, although you will need more than 1 cup of dressing if you are marinating .... *NOTE* to avoid a soggy bottom crust, place the chicken breasts onto a flat rack on top the baking sheet, also it is important not to bake the chicken in a small baking pan, if you do not have a rack bake on a large baking sheet so any juices in the pan will spread out and not accumulate under the chicken causing a soggy bottom --------------- FOR LOW-FAT OPTION: use low-fat Ranch dressing and omit the melted butter on top or use a healthy butter alternative such as Smart Balance 50/50 blend.

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8



Kittencal's Easy and Delicious Ranch-Parmesan Chicken image

Steps:

  • Set oven to 400° degrees (set oven rack to lowest position).
  • In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.
  • Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off).
  • Coat in the breadcrumb mixture.
  • Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the bottom of the chicken will be soggy).
  • Lightly drizzle the melted butter over each breast (for low-fat option omit the butter or use a diet alternative).
  • If desired you can sprinkle black pepper over the chicken pieces .
  • Bake uncovered for about 30-35 minutes or until the chicken is cooked).

Nutrition Facts : Calories 486.3, Fat 33.4, SaturatedFat 9.7, Cholesterol 112.7, Sodium 837.7, Carbohydrate 16.1, Fiber 1.2, Sugar 2.1, Protein 29.6

6 boneless skinless chicken breasts
1 cup dry breadcrumbs (even better, use panko breadcrumbs)
1/4-1/3 cup parmesan cheese
1 teaspoon seasoning salt
1/2-1 teaspoon ground black pepper
1/2-1 teaspoon garlic powder
1 cup prepared ranch salad dressing (use bottled salad dressing, you might need a bit more dressing)
1/4 cup melted butter (no substitutes)

EASY WEEKNIGHT CHICKEN PARMESAN

Impress your family with this quick and easy Italian dinner made with Progresso™ Recipe Starters™ fire roasted tomato cooking sauce.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso™ Recipe Starters™

Time 30m

Yield 4

Number Of Ingredients 7



Easy Weeknight Chicken Parmesan image

Steps:

  • Cook and drain spaghetti as directed on package.
  • In large resealable food-storage plastic bag, mix bread crumbs, Parmesan cheese and 1/4 teaspoon pepper. Shake each chicken breast in bread crumb mixture; set aside.
  • In 10-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add chicken breasts; cook 6 to 10 minutes, turning once, until browned. Pour cooking sauce around chicken; sprinkle chicken with remaining bread crumb mixture and mozzarella cheese. Heat to boiling. Cover; reduce heat to medium. Cook 5 to 8 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and cheese is melted. Serve with spaghetti.

Nutrition Facts : Calories 512.9 calories, Carbohydrate 59.2 g, Cholesterol 82.5 mg, Fat 11.6 g, Fiber 3.2 g, Protein 41.2 g, SaturatedFat 4.8 g, Sodium 818.6 mg, Sugar 2.2 g

8 ounces uncooked spaghetti
⅓ cup Progresso® Italian style panko crispy bread crumbs
⅓ cup shredded Parmesan cheese
4 each boneless skinless chicken breasts, flattened slightly
2 cloves garlic, finely chopped
1 (18 ounce) can Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
1 cup shredded mozzarella cheese

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



Easy Chicken Parmesan image

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

1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breasts (1-1/2 lb.)
3/4 lb. spaghetti, uncooked
1-1/2 cups KRAFT Shredded Mozzarella Cheese

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



Chicken parmigiana image

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

2 large, skinless chicken breasts, halved through the middle
2 eggs, beaten
75g breadcrumb
75g parmesan, grated
1 tbsp olive oil
2 garlic cloves, crushed
half a 690ml jar passata
1 tsp caster sugar
1 tsp dried oregano
half a 125g ball light mozzarella, torn

SLOW-COOKER CHICKEN PARMESAN

s my love making this satisfying dish--it's easy and elegant, and the slow cooker minimizes my time in the kitchen. I make this during football season, too. For game days, I skip the pasta and serve the chicken on submarine rolls with a bit of the sauce and some chopped lettuce. You could also cut the chicken breasts in half and make sliders. -Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h25m

Yield 4 servings.

Number Of Ingredients 11



Slow-Cooker Chicken Parmesan image

Steps:

  • In a shallow bowl, combine bread crumbs, Parmesan cheese, Italian seasoning, pepper and salt. In another bowl, combine egg and water. Dip chicken in egg mixture, then in crumb mixture to coat both sides, patting to help coating adhere., Transfer chicken to a 4- or 5-qt. slow cooker. Pour sauce over chicken. Cook, covered, on low for 4-6 hours or until a thermometer inserted in chicken reads 165°. Top with cheese, recover, and cook for 10-15 minutes, until cheese is melted. If desired, serve with hot cooked pasta.

Nutrition Facts : Calories 475 calories, Fat 17g fat (7g saturated fat), Cholesterol 171mg cholesterol, Sodium 1689mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 4g fiber), Protein 50g protein.

1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1/4 teaspoon salt
1 large egg, lightly beaten
1 tablespoon water
4 (6 ounces each ) boneless skinless chicken breast halves
1 jar (24 ounces) marinara sauce
4 slices part-skim mozzarella cheese
Hot cooked pasta, optional

QUICK AIR FRYER CHICKEN PARMESAN

This chicken Parmesan starts out with frozen breaded chicken fillets. It only takes a handful of ingredients and dinner is ready in less than 30 minutes. Perfect for a college dorm meal if you only have an air fryer and a portable hot plate to cook on.

Provided by thedailygourmet

Categories     Chicken Parmesan

Time 20m

Yield 2

Number Of Ingredients 6



Quick Air Fryer Chicken Parmesan image

Steps:

  • Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, set 2 chicken fillets into the air fryer basket.
  • Air fry chicken fillets for 6 minutes. Flip fillets over and cook for 6 minutes on the other side. Spread marinara sauce over fillets. Top each fillet with mozzarella slices. Air fry until cheese is melted, about 3 more minutes.
  • Drain spaghetti noodles and divide noodles between 2 bowls. Carefully add a chicken fillet to each bowl. Garnish with basil.

Nutrition Facts : Calories 883.8 calories, Carbohydrate 97.3 g, Cholesterol 104.5 mg, Fat 34.2 g, Fiber 5.2 g, Protein 41 g, SaturatedFat 18.2 g, Sodium 3513.1 mg

1 (8 ounce) package spaghetti
½ tablespoon salt
2 fully cooked breaded chicken fillets (such as Kirkwood®)
½ (8 ounce) can marinara sauce
1 (8 ounce) package fresh mozzarella cheese, sliced
1 tablespoon fresh basil, cut in very thin strips

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



Simple Chicken Parmesan image

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

2 medium garlic cloves, peeled and crushed
2 tablespoons extra-virgin olive oil
1 (28 ounce) can crushed tomatoes (quality varies dramatically; I prefer Redpack, Progresso and Muir Glen brands)
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon sugar
Salt and freshly ground pepper, to taste
2 large boneless, skinless chicken breasts (6 to 8 ounces each), halved crosswise
1 large egg
½ cup dry bread crumbs
8 ounces spaghetti or linguine
¼ cup extra-virgin olive oil
½ cup grated part-skim mozzarella cheese
¼ cup grated Parmesan cheese, plus extra for passing at the table

SUPER EASY CHICKEN PARMESAN

Make and share this Super Easy Chicken Parmesan recipe from Food.com.

Provided by HelenG

Categories     Poultry

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5



Super Easy Chicken Parmesan image

Steps:

  • Preheat oven to 425°F.
  • Coat bottom of casserole with some of the spaghetti sauce.
  • Arrange chicken breasts in casserole dish.
  • Pour spaghetti sauce over the chicken sprinkle with garlic powder.
  • Top with shredded mozzarella, followed by shredded parmesan cheeses.
  • Bake 25-30 minutes.
  • Serve with cooked pasta to use up all that sauce.
  • Don't forget the garlic bread.
  • *NOTE: Thanks to Halcionne, previously I had forgotten to put the parmesan in my recipe :}.

6 frozen uncooked breaded chicken breasts (I get mine at Costco, brand tyson- breaded tenderloins)
32 ounces Classico tomato and basil pasta sauce (or your favorite)
1 teaspoon garlic powder
2 cups part-skim mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded

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