Mexicanchickenparmesanminustheparmesan Recipes

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.

Steps:

• Preheat oven to 350 degrees.
• Pound chicken breasts to approximately 1/4-1/2 inch thickness.
• In 3 separate shallow bowls put enough flour (seasoned with salt and pepper) to lightly dredge the chicken in one bowl, 2 beaten eggs in the second and the Panko bread crumbs mixed with the taco seasoning in the 3rd.
• In the following order for each breast: dredge in the seasoned flour shaking off excess, put them next into the eggs to moisten each side and then into the Panko/taco seasoning mixture making sure to coat the chicken breast entirely. Set the prepared chicken breasts aside for a few minutes.
• Meanwhile, add the Canola oil to a large enough skillet to fit all 4 breasts and preheat the pan over med/high heat.
• Cook each breast until lightly browned on each side and remove from the pan. The chicken does not have to be cooked through as it will continue cooking in the oven.
• Place the 4 chicken breasts in a casserole dish. Top each with 1/2 cup of prepared salsa. Place in the oven for 15 minutes to finish cooking the chicken and heat the salsa through.
• Remove from the oven and top with 1/2 shredded cheese on top of each breast and return to the oven for 5 minutes or until the cheese is melted and it's ready to serve.
• I serve this over Cilantro rice and add a "blop" of sour cream and some diced green onions on top.

Steps:

• Heat oil to 350 degrees F.
• Mix all seasonings together then divide into 2 parts. Season chicken breast with half of the seasoning on both sides. Add half of remaining seasoning and 3 tablespoons of chopped fresh parsley to bread crumbs and mix. Dip chicken in flour, then in eggs, then in bread crumbs. Fry chicken until golden brown, about 3 to 5 minutes). Simmer the marinara sauce in saucepan over medium heat. Place 2 slices of mozzarella cheese on each breast. Pour the warmed marinara sauce over the cheese, drizzle with White Sauce and serve.
• Heat the garlic and heavy cream in a medium saucepan, until simmering. Turn off heat, add butter, and whisk vigorously until fully incorporated. Add 1 tablespoon fresh parsley and season with salt and pepper.

Steps:

• Preheat oven to 375 degrees.
• Beat the egg in a shallow bowl.
• Mix in the lime juice with the egg.
• Salt and pepper the chicken breast to taste and dip in the egg mixture and then into the tortilla chips. Coat both sides of the chicken well.
• Place the chicken in a greased glass baking dish and bake for 20-25 minutes, until the chicken is nearly done. (I would recommend flipping the chicken once during this time.)
• When the chicken is almost done, remove the baking dish from the oven and add 1/4 cup of salsa on top of each chicken breast, then cover with cheese.
• Place back in the oven and bake another 10 minutes until cheese is melted and salsa is heated through.
• Serve with rice or tortilla chips and salsa. You may also want to garnish with cilantro for some added flavor.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cornmeal, cumin, chile, and salt together in a bowl. Beat egg in a shallow bowl. Dip each piece of chicken in the cornmeal, then in the egg, then back in the cornmeal.
• Heat oil in a large pan over medium heat. Cook chicken until browned, about 5 minutes per side. Transfer chicken to a baking dish and top with sliced Monterey Jack cheese. Cover with chile sauce.
• Bake in the preheated oven until chicken is no longer pink in the center, about 20 minutes. Serve each piece with some crumbled cotija on top.

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.

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.

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.

Steps:

• Preheat oven to 400 degrees.
• Cut or pound chicken breasts to 1/2" thin.
• Rinse chicken breasts in water.
• Mix bread crumbs, flour and parmesean cheese in large bowl.
• Coat both sides of chicken thouroughly in bread crumbs, flour, and parmesean cheese mixture.
• Heat oil in skillet over medium heat.
• When oil is hot, carefully place chicken breasts in and turn to brown on both sides.
• Spread a thin layer of the marinara sauce on bottom of baking pan.
• Drain browned chicken and place on baking pan in a single layer.
• Pour remaining sauce over chicken.
• Sprinkle italian spices, then some parmesean cheese on top.
• Bake for 20 minutes or until sauce is bubbly and hot.
• Take casserole out of oven and turn temperature to broil - 500 degrees. Remember to leave the oven door open a little bit when broiling.
• Top entire casserole with the shredded mozzarella to entirely cover so there will be lots of gooey cheese.
• Sprinkle top of mozzarella with oregano.
• Put back into oven and broil just until mozzarella is light gold in some areas and bubbling. Watch very carefully as it melts very quickly and you don't want to burn it!
• Take out and enjoy the aroma!
• It will be extremely hot right out of the oven.
• For each serving I put my chicken parmesean on top of cooked egg noodles and cover it with the sauce, then sprinkle on even more parmesean cheese.
• Serve and get ready for the oohs and ahhs!

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.

Steps:

• Wash and pat-dry each chicken breasts.
• Cut any visible fat from each chicken breast.
• Pour olive oil (1/2 cup) into frying pan, and turn the heat up to medium-high.
• Mix all of the following ingredients in a medium-large mixing bowl: Parmesan cheese, bread crumbs, basil, salt, black pepper, oregano, thyme.
• In another mixing bowl, whisk together the eggs and milk until it is slightly foamy. More milk, approximately 1/4 cup, can be added to make the milk-egg mixture less thick.
• Dip a chicken breast into the milk-egg mixture. Remove the chicken breast once it is well coated and allow the excess to drip off into the bowl for a second or two. Place the chicken breast into the breading mixture. Roll chicken around to thoroughly coat all sides of chicken.
• Once oil has reached optimum temperature, place the minced garlic into the oil and stir around for a second. Turn temperature of burner down between medium and medium-high. The garlic should be sizzling. Do not allow to burn. After a minute of constantly stirring the minced garlic, place the breaded chicken breast from the bowl into the frying pan. Allow room for the remaining breasts to be placed into the frying pan.
• Repeat step 6 above for each of the remaining breasts (one at a time). Place each breaded breast into the frying pan.
• Cook the chicken breasts on each side to a nice golden brown. This may take about 5 minutes per side. It really depends on the temperature you have your burner set at. You do not want to burn the chicken breasts.
• Once each breast has reached a nice golden brown color, remove from frying pan and place on a plate lined with a few paper towels.
• Preheat oven to 375 degrees.
• Take a square glass pan, or equivalent, and spray with cooking spray (i.e., spray Pam).
• Pour half of the jar of spaghetti sauce into the square pan. (Note: if you are using a pan that is larger than a square glass pan, you may need to use more than one jar of spaghetti sauce. I used a 13x13 square glass pan.).
• Pour 2 tablespoons minced garlic into the glass pan with the spaghetti sauce. Mix around to spread garlic throughout the pan.
• Place each chicken breast into the pan without having the sides touching. Do not overlap the chicken breasts.
• Pour the remaining spaghetti sauce onto each chicken breast. Spread sauce over each chicken breast to ensure the sides and top of each breast is covered with sauce.
• Cover pan with aluminum foil. There is no need to have a tight seal around the edges of the pan. The foil can be loosely placed on the pan with some gaps for venting to occur.
• Place pan into oven on the middle rack. Bake for 40 minutes.
• After 40 minutes have passed, take pan out of the oven. Carefully uncover the aluminum foil to avoid burns from escaping steam.
• Sprinkle the mozzarella cheese over the sauce and chicken breasts. The idea is to have each breast thoroughly covered with cheese. It is okay if cheese gets on the sauce. It will make the dish look even better.
• Place uncovered into the oven. Bake for an additional 10 minutes, or until cheese is melted and light brown.
• Remove pan from oven. Place on a wire rack or on top of the stove burner, and allow to cool for 5-10 minutes.
• Sprinkle parsley on the top of each chicken breast. (This is for garnishment.)
• Serve over top of cooked pasta. Spaghetti noodles are the best for this meal. Spoon sauce over top of each dish. (Fresh homemade spaghetti noodles are the absolute best for this meal.)
• Note: As mentioned above in the preparation steps, you may wish to use more sauce when baking the chicken. The chicken will absorb a lot of the fluids in the sauce. I use 2 jars of spaghetti sauce and 4 tablespoons minced garlic in the baking pan. We love sauce in our family.
• An Alternate method:.
• You can make this dish exactly as described above, and add one modification that will make this dish even more tasty. Stuff each of the chicken breasts, before breading, with a ricotta cheese mixture.
• The ricotta cheese mixture should contain ricotta cheese (8 - 16 oz), 2 tablespoons garlic, 1 teaspoon black pepper, 1 tablespoon basil and oregano.
• When stuffing the chicken breasts, make sure you flatten out each breast with a pounder (to approximately 1/4" thick). Flatten each breast on a piece of wax paper to avoid sticking to surface.
• Spread a nice portion of cheese mixture onto each breast.
• Fold breasts in half and seal with wooden tooth picks. You may need to use a lot of tooth picks to thoroughly seal each breast.
• Once each breast has been stuffed and sealed, refer to step 6 above for breading each breast.

Steps:

• In a shallow bowl, combine the bread crumbs, Parmesan cheese and basil. In another shallow bowl, beat egg white until foamy. Dip chicken into beaten egg white, then roll in crumb mixture; place in a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until chicken juices run clear., Meanwhile, in a small saucepan, combine the cornstarch, Italian seasoning, sugar, garlic powder, Worcestershire sauce, pepper and tomatoes until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve chicken and sauce with pasta if desired.