PARMESAN TOMATOES
Baked sliced tomatoes covered with a cheesy, spicy topping.
Provided by NRWILSON
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange tomato slices in a single layer on a baking sheet. In a small bowl, mix together mayonnaise, parmesan, Dijon mustard, and brown mustard. Season with oregano, and salt and pepper to taste. Use a spoon to top each tomato slice with a small amount of the mayonnaise mixture. Sprinkle with mozzarella , and then top with parsley.
- Bake in preheated oven for approximately 15 minutes, or until golden brown. Serve immediately.
Nutrition Facts : Calories 172.5 calories, Carbohydrate 7.6 g, Cholesterol 14.2 mg, Fat 13.8 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 3.3 g, Sodium 649 mg, Sugar 3.8 g
PARMESAN-ROASTED TOMATOES
A delicious vegetable side dish that goes with pretty much anything.
Provided by Butch Chandler
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place tomatoes in a bowl and toss gently with olive oil and season with salt and pepper. Arrange on a baking sheet and top each tomato half with Parmesan cheese.
- Bake in the preheated oven until Parmesan cheese is melted and slightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 3.9 g, Cholesterol 5.9 mg, Fat 4.3 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 132.4 mg, Sugar 2.5 g
PARMESAN CRUSTED CHICKEN BREASTS WITH TOMATO AND BASIL AND POTATOES WITH PEPPERS AND ONIONS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees F.
- Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left whole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
- Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
- While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
- While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
- Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.
PARMESAN CRUSTED TOMATOES
Make and share this Parmesan Crusted Tomatoes recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, onion powder, granulated garlic, salt and pepper.
- Mix well.
- In separate bowl combine panko and Parmesan.
- In third bowl combine eggs and mustard.
- Take slices of tomato and dip in flour, dust off excess.
- Then dip in egg mixture, letting excess drip off.
- Finally dip in parmesan/panko mixture, pressing parmesan mixture onto slices for good coverage.
- Repeat until all slices are breaded.
- These should be stored in a single layer dusted lightly with extra crumbs.
- Heat olive oil in non-stick frying pan, over medium-high heat.
- Place 3 slices (1 order) in pan, and let cook about 1 1/2- 2 minutes on each side, until just golden brown.
- Don't flip too soon or parmesan mix will fall off.
- Serve.
OVEN-ROASTED PARMESAN AND GARLIC CHERRY TOMATOES RECIPE
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Pour olive oil in the bottom of a 13x9" baking dish.
- Add tomatoes and stir around until all tomatoes are covered.
- Sprinkle with salt, pepper, parsley, grated cheese, and garlic salt.
- Bake tomatoes for about 8-10 minutes.
- Remove tomatoes from the oven, preheat the broiler, and return tomatoes to the broiler for 2 minutes until the tomatoes begin to split and the cheese begins to color.
- Serve immediately.
PARMESAN CRUSTED CHICKEN BREASTS W/TOMATO AND BASIL AND POTATOES
Make and share this Parmesan Crusted Chicken Breasts W/Tomato and Basil and Potatoes recipe from Food.com.
Provided by Brisket in Roses
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 500°F.
- Cut fingerling potatoes into halves or quarters. If you are using small red potatoes, halve or quarter them in the same way.
- Cover a large cookie sheet with foil. Place potatoes on cookie sheet.
- Combine with peppers and onions, garlic and crushed red pepper flakes.
- Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons.
- Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges.
- Toss mixture with tongs, turning the potatoes after 15 minutes.
- While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top.
- Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil.
- Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible.
- Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side.
- While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
- Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.
Nutrition Facts : Calories 481.7, Fat 28.2, SaturatedFat 10.6, Cholesterol 44, Sodium 797.2, Carbohydrate 35.3, Fiber 5.5, Sugar 5.4, Protein 23.3
BAKED PARMESAN TOMATOES
"No matter how many tomatoes I give to neighbors, I always have too many left for my family to eat," writes Kay Lunsford of Charlotte, North Carolina. "So I came up with this yummy recipe that helped us out with my predicament!"
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cut tomatoes in half widthwise; place cut side up in an 11x7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Combine the remaining ingredients; sprinkle over tomatoes. , Bake, uncovered, at 350° for 15-20 minutes or until topping is golden brown.
Nutrition Facts : Calories 74 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 382mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
GREEN TOMATOES PARMESAN
Meet the Cook: If you follow the recipe directions, you should end up with firm tomatoes. It's been a tried-and-true method for me. I started cooking as a teenager. My first meal was spaghetti, and it was so salty we couldn't eat it! My husband and I are retired. We have two grown children and three grandchildren. -Clara Mifflin, Creal Springs, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- Lightly sprinkle tomatoes with salt; drain on paper towels for 30-60 minutes. Meanwhile, combine cornmeal, Parmesan, flour, garlic salt, oregano and pepper in a shallow plate. Dip each tomato slice into egg, then into cornmeal mixture. , In a medium skillet, heat oil over medium-high. Fry tomatoes, a few at a time, for 2 minutes per side or until golden brown. Drain on a paper towel-lined wire rack. Serve immediately.
Nutrition Facts :
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