BAKED CHICKEN PARMIGIANA
Spaghetti sauce mix is the secret to the flavorful breading in this chicken parmigiana recipe. Just top juicy chicken breasts with prepared sauce and mozzarella cheese. -Trisha Lange, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a shallow bowl, combine the first 4 ingredients. Dip chicken in salad dressing, then coat with crumb mixture. Place in a greased 13x9-in. baking dish. , Bake, uncovered, until chicken juices run clear, 40-45 minutes. Drizzle with spaghetti sauces and sprinkle with mozzarella cheese. Bake until cheese is melted, 5-7 minutes.
Nutrition Facts : Calories 342 calories, Fat 10g fat (3g saturated fat), Cholesterol 103mg cholesterol, Sodium 1048mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 40g protein.
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.
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.
GRANDMAS BOGIE'S PARMESAN CHICKEN
This recipe was one that my mother-in-law raised her kids on. It's one of my hubby's favorite meals, and it is super easy to prepare.
Provided by LDP5
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Spray 9x13 inch baking pan with cooking spray.
- Combine Parmesan cheese, dry bread crumbs, oregano, parsley, paprika, salt, and pepper in a shallow bowl. Dip chicken breasts into melted margarine, then coat with bread crumb mixture. Place in prepared pan.
- Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 225.6 calories, Carbohydrate 3.9 g, Cholesterol 73 mg, Fat 10.3 g, Fiber 0.4 g, Protein 27.8 g, SaturatedFat 2.9 g, Sodium 352.7 mg, Sugar 0.4 g
MARGIE'S PARMESAN CHICKEN
Number Of Ingredients 14
Steps:
- In a bowl, combine the bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil, salt and pepper. In a bowl, combine the egg and water. Dip chicken in egg mixture, then coat with crumb mixture. In a skillet, cook chicken in butter on both sides until juices run clear. Meanwhile, combine the spaghetti sauce, garlic salt and remaining oregano in a saucepan heat through. Spoon over chicken sprinkle with mozzarella and remaining Parmesan. Serve with pasta.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
CLASSIC CHICKEN PARMIGIANA
Make midweek easier with our family-friendly chicken parmagiana. Ideal for freezing for busy week nights, the recipe is also easily doubled
Provided by Barney Desmazery
Categories Dinner
Time 1h10m
Number Of Ingredients 14
Steps:
- Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.
- Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan into a third dish, stirring to combine. Working with one chicken fillet at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the breadcrumbed fillets to a plate as you go. To freeze, stack the fillets in a freezerproof container between sheets of baking parchment. Will keep frozen for three months.
- To make the sauce, heat the olive oil in a shallow pan and sizzle the garlic for 2 mins. Sprinkle in the sugar and add a splash of the vinegar, then tip in the tomatoes or passata. Add the oregano, season and bubble for 10-15 mins, stirring occasionally until thickened. To freeze, leave to cool completely, then transfer to a freezerproof container (portion it into more than one, if you like). Will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a pan until piping hot.
- Heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3 mins on each side (fresh or from frozen) until golden and crisp. Arrange on a baking tray. Spoon a little of the sauce over the middle of each fillet, and top each with a slice of mozzarella. Heat the grill to high. Cook the spaghetti following pack instructions, then drain and toss with the remaining sauce. Grill the fillets for 3-4 mins, or 1-2 mins more if they're from the freezer, until the mozzarella is melted and bubbling, then serve.
Nutrition Facts : Calories 405 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium
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
PARMESAN BAKED CHICKEN
This no-fuss recipe has been a longtime hit with my family. After a few minutes of prep, the oven does the rest of the work. -Janet Faldowski-McFarlan, Gahanna, Ohio
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the baking mix, cheese, paprika, salt, pepper and garlic powder. Add chicken, a few pieces at a time, and shake to coat., Drizzle butter into a 15x10x1-in. baking pan. Place chicken, skin side down, in pan. , Bake, uncovered, at 425° for 20 minutes. Turn chicken over; bake 10-15 minutes longer or until juices run clear.
Nutrition Facts : Calories 352 calories, Fat 23g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 329mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.
PARMESAN CHICKEN
The savory coating on this chicken has the satisfying flavor of Parmesan cheese. It's easy enough to be a family weekday meal yet impressive enough to serve to guests. When I make this baked parmesan crusted chicken for dinner, we never have leftovers. -Schelby Thompson, Camden Wyoming, Delaware
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a shallow bowl, combine butter, mustard, Worcestershire sauce and salt. Place bread crumbs and cheese in another shallow bowl. Dip chicken in butter mixture, then in bread crumb mixture, patting to help coating adhere. , Place in an ungreased 15x10x1-in. baking pan. Drizzle with any remaining butter mixture. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes.
Nutrition Facts : Calories 270 calories, Fat 16g fat (9g saturated fat), Cholesterol 82mg cholesterol, Sodium 552mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 21g protein.
MARGIE'S PARMESAN CHICKEN
Number Of Ingredients 14
Steps:
- In a bowl, combine the bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil, salt and pepper. In a bowl, combine the egg and water. Dip chicken in egg mixture, then coat with crumb mixture. In a skillet, cook chicken in butter on both sides until juices run clear. Meanwhile, combine the spaghetti sauce, garlic salt and remaining oregano in a saucepan heat through. Spoon over chicken sprinkle with mozzarella and remaining Parmesan. Serve with pasta.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
SPAGHETTI CHICKEN PARMESAN
"I like to make this yummy recipe when I have extra spaghetti sauce on hand," comments Margie Eddy from Ann Arbor, Michigan. "The herbed coating on the tender chicken gets nice and golden," she adds.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil, salt and pepper. In another shallow bowl, combine egg and water. Dip chicken in egg mixture, then coat with crumb mixture. , In a large skillet, melt butter over medium heat. Add chicken; cook until a thermometer reads 165°, 5-7 minutes on each side. , Meanwhile, in a large saucepan, combine spaghetti sauce, garlic salt and remaining 1/2 teaspoon oregano. Cook over medium heat until heated through. Spoon over chicken; sprinkle with mozzarella cheese and remaining Parmesan cheese. Serve with pasta.
Nutrition Facts : Calories 326 calories, Fat 16g fat (9g saturated fat), Cholesterol 108mg cholesterol, Sodium 1696mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 23g protein.
More about "margies parmesan chicken recipes"
BAKED CHICKEN PARMESAN {EASY OVEN RECIPE} – …
From wellplated.com
5/5 (41)Calories 381 per servingCategory Main Course
- Preheat your oven to 400 degrees F. Lightly coat a baking sheet with cooking spray. Cut each chicken breast in half lengthwise so that you have 4 pieces total. Pound each piece to an even 1/2-inch thickness. Set aside.
- In a wide, shallow bowl (a pie dish works well), combine the Italian breadcrumbs, whole wheat Panko breadcrumbs, Parmesan, garlic powder, and pepper. In a separate bowl, whisk together the egg whites until lightly foamy. Cut the mozzarella into 4 slices, or grate and divide into four equal portions.
- Arrange your work station in the following order: pounded chicken, egg whites, breadcrumb mixture, baking sheet. Working one at a time, dip each piece of chicken into the egg whites, shaking off any excess, then the breadcrumbs, gently patting the chicken as needed so that the crumbs stick to all sides. Place on the prepared baking sheet. Lightly coat the tops of the chicken with baking spray.
- Bake until the chicken is cooked through (it should reach an internal temperature of 165 degrees F) and the crumbs are brown, about 15 minutes. Remove from the oven, spoon 2 tablespoons of sauce over each piece of chicken, and top with a slice of mozzarella. Return to the oven and bake until the cheese is melted, about 3-5 additional minutes. Sprinkle with basil and enjoy immediately, topped with extra sauce as desired.
CREAMY GARLIC PARMESAN CHICKEN | GIMME DELICIOUS
From gimmedelicious.com
4.8/5 (119)Estimated Reading Time 5 minsServings 4Total Time 20 mins
- Season chicken with salt and pepper. Heat olive oil in a large heavy skillet or pan. Add chicken to the pan and cook for 5-6 minute per side or until the outside is golden and the chicken is cooked through (cooking times will vary depending on the thickness of the chicken breasts).
- Remove chicken from the pan, reduce heat to low-medium, and add garlic; stir for 30 seconds. Add the cream, Italian seasoning, and parmesan cheese. Stir to combine. Stir in 1 cup of chopped spinach if desired. Simmer for another 2-3 minutes.
- Return chicken to the pan and simmer for another minute then turn off heat. Spoon sauce over chicken. Serve with pasta or veggies.
CHICKEN PARMIGIANA | RECIPETIN EATS
From recipetineats.com
EASY CHICKEN PARMESAN - SPEND WITH PENNIES
From spendwithpennies.com
THE BEST CRISPY CHICKEN PARMESAN - CAFE DELITES
From cafedelites.com
BEST CHICKEN PARMESAN RECIPE - HOW TO MAKE CHICKEN …
From delish.com
CHICKEN PARMESAN RECIPE | FOOD NETWORK
From foodnetwork.com
Author Eastside Market Italian DeliSteps 3Difficulty Easy
CREAMY PARMESAN GARLIC MUSHROOM CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
EASY LEMON GARLIC PARMESAN CHICKEN RECIPE - HUNGRY HAPPENS
From hungryhappens.net
GARLIC PARMESAN CHICKEN RECIPE (CREAMY, ONE-SKILLET) | KITCHN
From thekitchn.com
CHICKEN PARMESAN - ALLRECIPES
From allrecipes.com
CRISPY PARMESAN CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
MARGIE'S PARMESAN CHICKEN
From dvo.com
MARY'S CHICKEN PARMESAN - BIGOVEN.COM
From bigoven.com
You'll also love