Parsley Parmesan Chicken Recipes

Steps:

• Preheat oven to 425 degrees. Place chicken, breast side up, on a baking sheet. Rub with 2 tablespoons oil; season generously with salt and pepper. Place parsley and 1 lemon half in cavity. Tie legs together with kitchen twine.
• Toss potatoes and 2 tablespoons oil. Drizzle with juice from remaining lemon half. Season with salt and pepper. Scatter potatoes along chicken.
• Roast for 15 minutes. Reduce temperature to 375 degrees; cook for 25 minutes. Rotate pan, toss potatoes, and cook until potatoes and chicken are golden brown and a thermometer inserted into the thickest part of the chicken's thigh reaches 165 degrees, about 25 minutes more. Let chicken and potatoes stand for 10 minutes.
• Meanwhile, make the sauce: Combine ingredients. After 10 minutes, brush sauce on chicken and drizzle on potatoes.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
• Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

Steps:

• ASSEMBLY DIRECTIONS:.
• Pour salad dressing in a large bowl.
• Add the chicken parts to the dressing, coating well.
• Cover and chill about 4 hours, or overnight.
• Turn the chicken in the dressing occasionally.
• Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a shallow bowl. Roll chicken one piece at a time in the crumbs, then place chicken in a greased 9x13 baking pan or on a foil lined cookie sheet. Spoon excess dressing over the chicken.
• Bake at 350 degree oven for one hour, or until thickest piece is done.
• FREEZING AND COOKING DIRECTIONS:.
• Remove from oven and cool.
• Put baked chicken pieces into a freezer bag.
• Lable and freeze.
• TO SERVE:.
• Place chicken on a heavy foil lined cookie sheet. Warm in a 400 degree oven for 10 minutes or until warmed through.

Steps:

• To prepare marinade, combine all marinade ingredients in a food processor; process to a paste. To prepare chicken, coat chicken with marinade. Cover and refrigerate 4 hours or overnight.
• Preheat oven to 350°F
• Season chicken with salt and pepper; place on rack in roasting pan. Wrap garlic in foil and place alongside chicken. Roast 1 1/2 hours or until a meat thermometer inserted in thigh registers 170°F Remove from oven and let rest 20 minutes.
• Reserve pan juices in the roasting pan. Add broth and lemon juice. Squeeze roasted garlic cloves into broth mixture. Whisk, stirring to loose brown bits, and simmer until slightly thickened. Serve with chicken.

Steps:

• Asembly Directions - Bake on Cooking Day.
• Pour chicken parts and salad dressing into a freezer bag. Combine the parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper and pour into another gallon -sized freezer bag. Put both bags into another gallon freezer bag. Seal, label, and freeze.
• To serve: Thaw marinated chicken and crumb mixture overnight in refrigerator. Remove chicken one or two at a time from marinade bag (reserve marinade) and put in crumb mixture bag - shake to coat, then place chicken in a greased 9x13 pan or on a cookie sheet. Spoon excess dressing over the chicken. Bake at 350º for 1 hour or until thickest piece is done. It is handy to foil line the baking pan to speed clean up!
• Assemby Directions - Pre-Bake for Cooking Day.
• Pour salad dressing in a large bowl. Add the chicken parts to the dressing, coating well. Cover and chill about 4 hours, or overnight. Turn chicken in the dressing occasionally. Combine parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a shallow bowl. Roll chicken one piece at a time in the crumbs, then place chicken in a greased 9x 13 baking pan or on a cookie sheet. Spoon excess dressing over the chicken. Bake at 350º for 1 hour, or until thickest piece is done. It is handy to foil line the baking pan to speed clean up! Remove from oven and cool. Put baked chicken pieces into a freezer bag or rigid freezer container. Label and freeze.
• To serve: Place frozen chicken in a 9x13 baking dish or pan. Warm in 400º oven for 10 minutes or until warmed through.