Pioneer Woman Chicken Parmigiana Recipes

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CHICKEN NUGGET PARMESAN

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7



Chicken Nugget Parmesan image

Steps:

  • Bake the chicken nuggets according to the package instructions, ensuring that the chicken is cooked through and hot. Remove the pan and turn the oven to a medium broil setting.
  • Top each chicken nugget with approximately a teaspoonful of marinara, a touch of Italian seasoning, a few red pepper flakes and a pinch of the Parmesan. Next, add a piece of the provolone to the top of each nugget. Place under the broiler until the provolone has melted and is beginning to brown, 1 to 2 minutes.
  • Transfer to a platter and top with the basil.

16 frozen chicken nuggets (round or dinosaur shape)
1 cup marinara sauce (smooth)
1/2 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
1/2 cup freshly shredded Parmesan
4 slices provolone, cut into fourths
Fresh basil, chiffonade, for garnish

CHICKEN PARMIGIANA

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 14



Chicken Parmigiana image

Steps:

  • Mix the flour and some salt and pepper together on a large plate. Dredge the flattened chicken breasts in the flour mixture. Set aside.
  • Cook the linguine until al dente.
  • Heat the olive oil and butter together in a large skillet over medium heat. When the butter is melted and the oil/butter mixture is hot, fry the chicken breasts until nice and golden brown on each side, 2 to 3 minutes per side. Remove the chicken breasts from the skillet and set aside.
  • Without cleaning the skillet, add the garlic and onions and gently stir for 2 minutes. Pour in the stock and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the stock to cook down until reduced by half, about 2 minutes.
  • Pour in the crushed tomatoes and stir to combine. Add the sugar and more salt and pepper to taste. Allow to cook for 30 minutes.
  • Toward the end of the cooking time, add the chopped parsley and give the sauce a final stir.
  • Carefully lay the chicken breasts on top of the sauce and completely cover them in the grated Parmesan. Place the lid on the skillet and reduce the heat to low. Allow to simmer until the cheese is melted and the chicken is thoroughly heated. Add more cheese to taste.
  • Place the cooked noodles on a plate and cover with the sauce. Place the chicken breasts on top and sprinkle with more parsley and the basil chiffonade. Serve immediately.

4 cloves garlic, minced
1 whole medium onion, chopped
Salt and freshly ground black pepper
8 boneless, skinless chicken breasts, trimmed and pounded flat
1 pound thin linguine
1/2 cup olive oil
2 tablespoons butter
3/4 cups chicken stock
Three 14.5-ounce cans crushed tomatoes
1 tablespoon sugar
1/4 cup chopped fresh parsley, plus more for serving
1 cup freshly grated Parmesan, plus more if needed
Basil chiffonade, for serving
1/2 cup all-purpose flour

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

LIGHTER CHICKEN PARMESAN

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 11



Lighter Chicken Parmesan image

Steps:

  • Preheat the broiler to medium. Bring a large pot of water to a boil.
  • Combine the marinara sauce and balsamic vinegar in a small saucepan and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes.
  • Meanwhile, in a shallow dish, combine the breadcrumbs, half the Parmesan, half the parsley and some salt and pepper. Put the beaten egg whites in a separate shallow dish. Coat the chicken tenders in the egg whites first, then dredge in the breadcrumb mixture.
  • Add the pasta to the boiling water and cook according to the package instructions.
  • Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden, about 3 minutes per side. Pour the tomato sauce over the chicken, scatter the mozzarella and remaining Parmesan evenly over top and broil until the cheese is melted and bubbly, about 2 minutes.
  • Drain the pasta. Serve with the chicken and garnish with the remaining parsley.

One 24-ounce jar good-quality marinara sauce
1 tablespoon balsamic vinegar
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan
1/4 cup finely chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
2 large egg whites, lightly beaten
1 1/2 pounds chicken tenders
12 ounces whole-wheat angel hair pasta
1 tablespoon olive oil
1/2 cup shredded fresh mozzarella

PIONEER WOMAN CHICKEN PARMIGIANA

Mama Mia! This is an excellent dish. I love how this woman cooks. This dish is just so wonderful. Can't talk now busy eating this fabulous meal.

Provided by ChrissyVas

Categories     European

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12



Pioneer Woman Chicken Parmigiana image

Steps:

  • Mix flour, salt, and pepper together on a large plate.
  • Dredge flattened chicken breasts in flour mixture. Set aside.
  • Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
  • Remove chicken breasts from the skillet and keep warm.
  • Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom.
  • Allow wine to cook down until reduced by half, about 2 minutes.
  • Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste.
  • Allow to cook for 30 minutes.
  • If you choose to have pasta, cook linguine, spaghetti, or whatever pasta you like until al dente.
  • Toward the end of cooking time, add chopped parsley and give sauce a final stir.
  • Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan.
  • Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
  • Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Or just place the chicken on a plate and dig in!
  • Serve immediately & enjoy!

1 lb skinless chicken breast (4-6 pieces trimmed and pounded flat)
1/2 cup all-purpose flour
salt & pepper (to taste)
1/2 cup olive oil
2 tablespoons butter
1 medium onion, chopped
4 garlic cloves, minced
3/4 cup white wine (red is fine too)
3 (14 1/2 ounce) cans crushed tomatoes
2 tablespoons sugar
1/4 cup fresh parsley (chopped)
1 cup parmesan cheese (freshly grated)

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