CHICKEN PARMESAN FRENCH BREADS
Steps:
- Heat the oil in a large saute pan over medium-high. Season the chicken with salt and pepper on both sides and place in the pan. Season with half the thyme and oregano. Sear for 4 minutes. Flip, season with remaining thyme and oregano and sear an additional 3 to 4 minutes, until you get some nice light browning.
- Add the marinara sauce, partially cover and simmer on medium-low for about 7 minutes, or until it thickens a bit.
- Evenly sprinkle the mozzarella over each chicken piece. Slide the pan into the oven and broil for about 5 minutes, or until the cheese is browned and bubbly.
- Also, in a separate little bowl, mix together the butter, panko and a pinch of salt and pepper.
- Sprinkle the panko on top of the cheese and slide back under the broiler for about 2 minutes, until the panko is golden brown.
- Carefully slide each tomato-y cheesy chicken piece onto a toasted French bread.
- Dollop with more marinara sauce if ya want!
- Garnish with parsley and Parmesan shavings and omg.
THE BEST PARMESAN CHICKEN BAKE
This chicken Parmesan is done casserole style (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
- Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
- Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 477 calories, Carbohydrate 28 g, Cholesterol 100.2 mg, Fat 21.7 g, Fiber 3.4 g, Protein 40.3 g, SaturatedFat 8.2 g, Sodium 1022.4 mg, Sugar 8.9 g
BAKED PARMESAN CHICKEN STRIPS RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, flour, garlic powder, onion powder, paprika, italian seasoning, eggs, bread crumbs, parmesan cheese
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400˚F (200˚C).
- Cut chicken breasts into strips and season with salt and pepper.
- In a re-sealable plastic bag, combine flour, garlic powder, onion powder, paprika, and Italian seasoning.
- Add the seasoned chicken strips into the flour mixture and seal the bag. Shake until the chicken strips are well coated with the flour mixture.
- Beat 3 eggs in a small bowl and dip each piece of chicken until well coated.
- In another bowl, combine bread crumbs and parmesan cheese and coat each piece of chicken with the mixture.
- Place the coated chicken strips on a greased baking sheet and bake for 35-40 minutes, flipping halfway, and bake until golden brown (times and temperatures may vary based on oven).
- Enjoy!
Nutrition Facts : Calories 369 calories, Carbohydrate 32 grams, Fat 9 grams, Fiber 1 gram, Protein 35 grams, Sugar 2 grams
BAREFOOT CONTESSA'S PARMESAN CHICKEN
Make and share this Barefoot Contessa's Parmesan Chicken recipe from Food.com.
Provided by Juenessa
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
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.
- In a bowl (big enough to dip the chicken), break the 2 eggs and whisk them together.
- On a second plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese.
- 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.
- Serve with extra grated Parmesan cheese, if desired.
Nutrition Facts : Calories 296.1, Fat 7.8, SaturatedFat 2.8, Cholesterol 152.3, Sodium 686, Carbohydrate 20.6, Fiber 0.9, Sugar 0.5, Protein 33.6
BREADED PARMESAN CHICKEN
A filling, rich breaded chicken that is baked. A comfort food that is good with mashed potatoes!
Provided by Anonymous
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small shallow dish combine the stuffing mix, cheese, parsley, curry powder and seasoning. Mix together.
- In an 8x11 inch baking dish, melt the butter/margarine in the microwave. Dip the chicken breasts in the stuffing mixture, coating both sides of each breast.
- Place chicken in baking dish and sprinkle any leftover stuffing mixture over the chicken. Bake in the preheated oven for 20 minutes, then turn chicken pieces over and bake for another 20 to 25 minutes or until chicken is cooked through. Enjoy!
Nutrition Facts : Calories 256.6 calories, Carbohydrate 5.1 g, Cholesterol 103.1 mg, Fat 9.9 g, Fiber 0.8 g, Protein 34.7 g, SaturatedFat 5.4 g, Sodium 280.6 mg, Sugar 0.7 g
PARMESAN CHICKEN SANDWICHES
Coat tender chicken breasts with seasoned bread crumbs and smother in marinara sauce. Served on a hoagie, it's a real treat! -Sue Bosek, Whittier, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place flour and egg in separate shallow bowls. In another bowl, toss bread crumbs with Parmesan cheese., Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Dip chicken in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture., In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown and chicken is no longer pink, 4-5 minutes per side. Serve in rolls with provolone cheese and sauce.
Nutrition Facts : Calories 669 calories, Fat 32g fat (10g saturated fat), Cholesterol 198mg cholesterol, Sodium 1124mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 3g fiber), Protein 48g protein.
LEMON-PEPPER FRIED "CHICKEN" TENDERS
Crispy on the outside and tender on the inside, these not-so-chicken tenders satisfy that craving because the tofu is soaked in a "not chicken" broth, yielding an umami flavor. Don't be tempted to skip the pressing of the tofu-that's crucial in removing its liquid so it can soak up that broth.
Provided by Kardea Brown
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the lemon-pepper "chicken": Place the tofu on a layer of paper towels on a cutting board. Top with more paper towels. Place a pot over the top and fill with heavy cans to press the excess liquid from the tofu. Let stand for 30 minutes.
- Cut the tofu into strips. Soak the strips in the broth in a bowl for 1 hour.
- Meanwhile, make the ranch dip: Stir together the mayonnaise, almond milk, parsley, vinegar, garlic powder, onion powder and dill in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
- For the lemon-pepper "chicken": Pour enough oil to reach halfway up the sides of a cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with a wire rack.
- Make the "buttermilk" by stirring together the almond milk and vinegar in a shallow dish. Let stand, whisking occasionally, for 10 minutes to develop a tangy flavor. Combine the flour, cornstarch, lemon-pepper seasoning and salt and pepper to taste in a separate shallow dish.
- Dip the tofu strips in the "buttermilk," then dredge in the flour mixture. Fry, in batches, turning occasionally, 7 to 8 minutes. Drain on a wire rack and sprinkle with additional lemon-pepper seasoning while still hot. Serve hot with the ranch dip.
SAUTEED CHICKEN BREAST WITH ARTICHOKES AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large skillet over medium-high heat; add the olive oil. Season the chicken with salt and pepper to taste. Lay the chicken skinned side down in the skillet and cook, turning once, until golden, about 4 minutes per side. Transfer the chicken to a baking dish or roasting pan and bake just until firm to the touch, about 10 minutes.
- Meanwhile, add the onion, garlic, thyme to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until brown, about 5 minutes. Add the artichokes and peppers and cook until brown as well, about 3 minutes. Add the vermouth and stir with a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer until the vermouth is syrupy, then add the broth and bring the mixture to a full boil. Simmer until the sauce thickens, and season with salt and pepper. Whisk in the butter and add the parsley. Pour the sauce over the chicken, and serve.
Nutrition Facts : Calories 515 calorie, Fat 28 grams, SaturatedFat 5 grams, Carbohydrate 17 grams, Fiber 5 grams, Protein 44 grams
SAUTEED PARMESAN CHICKEN BREAST TENDERS
These are quick, easy & delicious! In the summer I use fresh tomatoes and chop some fresh basil. In the winter I used canned tomatoes.
Provided by MA HIKER
Categories Chicken Breast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Chicken breast tenders already come in strips, if you use whole chicken breast, cut those into strips.
- Put parmesean cheese in a bowl and dredge each chicken strip to coat well.
- Melt butter in skillet set to medium-high and add olive oil.
- Cook 1 to 2 minutes each side until golden.
- Put chicken on a warm plate.
- Stir in wine, scrap bottom and add tomato (undrained) - if using fresh coarsely chop3 - 4 medium tomatoes and add.
- Cook at medium high for 2 minutes until thickened.
- Stir in chicken and add basil. Cover and let simmer 3 - 5 minutes until chicken is cooked through.
Nutrition Facts : Calories 414.8, Fat 23.4, SaturatedFat 10.8, Cholesterol 107.4, Sodium 565.1, Carbohydrate 8.3, Fiber 1.4, Sugar 4.4, Protein 32
PARMESAN CHICKEN TENDERS
This is our family favorites. It is easy and quick to prepare. If all the ingredients are handy you can have these tenders in less than 20 minutes. I usually serve this with garlicky pasta or white rice. Try on top of green salad with your favorite vinaigrette. These are for both kids and grown-ups pleasing dish. Taste better when hot but still good cold, too.
Provided by asiaford1
Categories Chicken
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken tenders with salt and pepper slightly.
- In a shallow bowl combine eggs, milk, and mustard. Dump the tenders and coat them well.
- Another shallow bowl combine breadcrumbs and parmesan cheese.
- Pick up each tenders and coat with crumb mixtures.
- Heat larger non stick skillet on medium heat. Add olive oil.
- Saute the tenders 2-3 minutes each side until they are golden brown and crispy.
Nutrition Facts : Calories 559.6, Fat 26, SaturatedFat 6.7, Cholesterol 355.4, Sodium 690.5, Carbohydrate 11.6, Fiber 0.8, Sugar 1.4, Protein 65.9
PARMESAN CHICKEN TENDERS
Make and share this Parmesan Chicken Tenders recipe from Food.com.
Provided by Janae
Categories Chicken
Time 50m
Yield 4 lbs., 8 serving(s)
Number Of Ingredients 7
Steps:
- Put all but chicken in to a large one gallon zip-lock bag.
- Put chicken in one piece at a time and coat well.
- Put chicken on greased cookie sheet and bake for 45 minutes at 350*.
Nutrition Facts : Calories 305.8, Fat 6.5, SaturatedFat 2.9, Cholesterol 142.7, Sodium 630.1, Carbohydrate 0.9, Fiber 0.3, Sugar 0.2, Protein 57.3
PARMESAN CHICKEN TENDERS
Whether served as an appetizer or for dinner, these seasoned chicken tenders coated with a Parmesan-bread crumb topping are sure to please.
Provided by cakeeater567
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Season chicken strips with salt and pepper.
- Combine flour, Italian seasoning, paprika, garlic powder, and onion powder in a resealable plastic bag. Add chicken strips and seal the bag. Shake the bag until chicken strips are well coated with the flour mixture.
- Beat eggs together in a small bowl. Combine bread crumbs and Parmesan cheese in another bowl.
- Dip each chicken strip into egg until well coated, then dip in bread crumb mixture to coat. Place on the prepared baking sheet.
- Bake in the preheated oven, flipping halfway, until golden brown and no longer pink in the center, 35 to 40 minutes.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 22.1 g, Cholesterol 131.2 mg, Fat 7 g, Fiber 1.5 g, Protein 21.1 g, SaturatedFat 2.6 g, Sodium 323.1 mg, Sugar 1.5 g
BREADED CHICKEN BREASTS WITH PARMESAN CHEESE
Breading is one of the finest and most versatile cooking techniques. It's easy and quick, and foods properly breaded and cooked are particularly tempting. Pair this dish with a quick ratatouille, a white or red wine (try a lightly chilled Beaujolais), a tossed green salad, and a sherbet or ice for dessert.
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut away and discard any white membranes or traces of fat from the breast halves. Sprinkle each with salt and pepper.
- Put the flour in a shallow dish. Dip the breasts in the flour. Coat well, and shake off excess.
- Combine the egg with water, salt and pepper in another shallow dish, and beat to blend.
- Combine the bread crumbs with Parmesan cheese in a third dish, and blend.
- Dip the breast halves in the egg mixture, coating thoroughly. Drain off excess. Dip the pieces in the bread-crumb mixture, also coating thoroughly. Pat the pieces lightly with the flat side of a large knife to make the crumbs adhere.
- Heat the oil, preferably in a nonstick skillet, and add the breasts. Cook over moderately high heat until golden brown on one side, 3 to 4 minutes. Turn and cook 3 to 4 minutes or until golden brown on the second side.
- Transfer the chicken to a warm platter; pour the fat from the skillet.
- Add the butter to the skillet, and cook until bubbling. Add the tarragon and lemon juice; blend. Pour the sauce over the chicken, and serve immediately.
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 15 grams, Carbohydrate 24 grams, Fat 30 grams, Fiber 2 grams, Protein 70 grams, SaturatedFat 11 grams, Sodium 836 milligrams, Sugar 2 grams, TransFat 1 gram
CHICKEN TENDERS PARMESAN WITH PENNE AND BROCCOLI
Make and share this Chicken Tenders Parmesan With Penne and Broccoli recipe from Food.com.
Provided by carolinafan
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Heat broiler, with rack set 4 inches from heat.
- In a medium bowl, whisk eggs.
- In another bowl, combine 1/2 cup Parmesan and breadcrumbs.
- Season chicken with salt and pepper.
- Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet.
- Broil until golden, 2 to 4 minutes per side.
- Preheat oven to 450*.
- Spread 1 cup tomato sauce in the bottom of a 9x13-inch baking dish.
- Then top with chicken, remaining 3/4 cup sauce, and finally mozzarella.
- Bake 15 to 20 minutes or until cheese is melted.
- Meanwhile, cook pasta in boiling water until al dente, according to package instructions; adding broccoli for final 30 seconds.
- Reserve 1/2 cup pasta water; drain pasta and broccoli, and return to pot.
- Add oil and remaining 1/4 cup Parmesan.
- Toss, gradually adding some reserved pasta water until pasta is lightly coated.
- Serve chicken with penne and broccoli.
Nutrition Facts : Calories 728.2, Fat 22, SaturatedFat 9.2, Cholesterol 243.4, Sodium 1289.4, Carbohydrate 67.5, Fiber 10.6, Sugar 7, Protein 65.4
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