Simple Spaghetti With Chicken Parmesan And Mozzarella Recipes

Steps:

• In a shallow bowl, combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil, salt and pepper. In another shallow bowl, combine egg and water. Dip chicken in egg mixture, then coat with crumb mixture. , In a large skillet, melt butter over medium heat. Add chicken; cook until a thermometer reads 165°, 5-7 minutes on each side. , Meanwhile, in a large saucepan, combine spaghetti sauce, garlic salt and remaining 1/2 teaspoon oregano. Cook over medium heat until heated through. Spoon over chicken; sprinkle with mozzarella cheese and remaining Parmesan cheese. Serve with pasta.

Steps:

• Heat oven to 400°F.
• Coat chicken with coating mix as directed on package; place in 8-inch square baking dish sprayed with cooking spray.
• Bake 15 min. Meanwhile, mix tomatoes and herbs.
• Top chicken with tomato mixture and cheese. Bake 15 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.
• Drain spaghetti. Serve with chicken.

Steps:

• Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring occasionally, until golden, 2 to 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Remove from the heat and puree with an immersion blender, or puree in a regular blender in small batches and return to the pot. You should have about 4 cups sauce.
• Meanwhile, make the chicken: Preheat the oven to 450˚. Put the flour in a shallow dish. Whisk the eggs in a separate shallow dish. Combine the breadcrumbs, parsley and oregano in a third dish. Lay the chicken on a piece of plastic wrap and cover with another piece of plastic. Pound the chicken on both sides with the flat side of a meat mallet or a skillet until 1/4 inch thick. Season the chicken with salt and pepper on both sides. Working with 1 piece at a time, dredge the chicken in the flour, shaking off any excess, then dip in the eggs, letting the excess drip off, and dredge in the breadcrumb mixture, pressing to adhere on both sides. Transfer to a plate.
• Set a wire rack on a baking sheet. Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Carefully add 2 pieces of chicken and cook, gently moving them around in the pan with tongs, until golden brown, 2 to 3 minutes per side. (Adjust the heat as needed if the chicken is browning too quickly.) Remove the chicken to the rack to drain. Lightly sprinkle with salt. Repeat with the remaining chicken.
• Transfer the chicken to a clean baking sheet and top each piece with 1/2 cup tomato sauce and 2 slices mozzarella. Bake until the cheese is melted, bubbling and browned in spots, 10 to 12 minutes.
• Meanwhile, make the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1 cup cooking water, then drain. Warm the remaining tomato sauce (about 2 cups) over low heat. Add the spaghetti and 1/2 cup reserved cooking water; toss, adding more cooking water as needed. Season with salt and pepper.
• Top the chicken with parmesan and basil. Serve with the spaghetti.

Steps:

• Preheat oven to 450 degrees.
• Mix italian bread crumbs with panko in a large dish.
• Slather each chicken breast with mayo and dredge in breadcrumbs.
• Put chicken breasts side by side in baking dish and cook in oven for 15-18 minutes or until they start to brown on the outside.
• Begin the sauce with jar of pasta sauce, can of tomatoes, sugar, garlic, salt and pepper (add a little onion if you wish). Simmer on low-medium heat until chicken is browning.
• Remove chicken from oven and pour all of the sauce over the tops of the breasts.
• Reduce oven temp to 375 and bake, uncovered, for another 20 minutes.
• In the last 5 minutes, pull the chicken out again and layer on slices of FRESH MOZZARELLA all over the chicken and return to oven.
• I usually turn the broiler on for about 2 mins to start the melting process then turn it back to the oven.
• Once the cheese has melted and started to bubble, remove from oven.
• Top with lots of torn Fresh Basil leaves.
• Serve with pasta.

Steps:

• POUR whole box of pasta into a large skillet (approximately 12 inches in diameter).
• POUR 1 1/2 cups of cold water and chicken broth into the pan, ensuring that the liquid covers the pasta.
• Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
• COOK on high, stirring occasionally, until 3/4 of the liquid has evaporated.
• ADD Barilla® Tomato & Basil sauce, oregano, mozzarella, and rotisserie chicken to skillet and continue to COOK for approximately 2 minutes.
• REMOVE skillet from heat and STIR Parmigiano-Reggiano and black pepper.
• Serve immediately.

Steps:

• Preheat frying pan to medium high; preheat oven to 350. Grease 13x9 pan with 1 T. of the olive oil.
• In a medium bowl, combine biscuit mix, Parmesan, basil, oregano, garlic and pepper.
• Pull "tenders" from breast halves. Dredge all pieces in the biscuit mixture; pressing it on as necessary.
• Add remaining oil to hot frying pan, and brown the chicken pieces, turning to brown all sides. Remove pan from heat.
• While meat is browning, mix tomato and spaghetti sauces; add garlic & more herbs if you wish. (I'm very heavy-handed with the basil & oregano.).
• Spread a layer of cooked pasta over the bottom (about 1/3 of total pasta) of the 13x9 pan. Sprinkle with 1/4 of the Mozzarella cheese. Spread about a cup of the sauce over this. Repeat twice. (You should have about a cup of cheese left.)
• Lay the chicken pieces over the last layer of pasta-cheese-sauce. Pour the remaining sauce over the top of the meat, sprinkle on the remaining Mozzarella.
• Pop in the oven for 30 minutes; then sprinkle on reserved Parmesan cheese, bake for 10 more minutes.
• SERVE: A small green salad and a few slices of crisp apple or orange or a handful of grapes are delicious accompaniments.
• PLANNED OVERS #1: Whatever meat is left, cut into bite-size pieces, mix thoroughly into remaining pasta, cheese and sauce. At the next meal, you may need to add a few drops of water or sauce to juice it up, but reheated--this works beautifully.
• PLANNED OVERS #2: If no meat is left-over, spread pasta in the bottom of a greased casserole, lay some pepperoni slices over the top, sprinkle with a bit of Cheddar cheese, and bake until bubbly. Sounds like SUPPER!
• SUBSTITUTIONS: Add some chili powder to the sauce (try some salsa in there), minced (dried) onions, lots of black olives, and you have a Taco-y flavored dish instead!

Steps:

• POUR whole box of pasta into a large skillet (approximately 12 inches in diameter).
• POUR 1 1/2 cups of cold water and chicken broth into the pan, ensuring that the liquid covers the pasta.
• Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
• COOK on high, stirring occasionally, until 3/4 of the liquid has evaporated.
• ADD Barilla® Tomato & Basil sauce, oregano, mozzarella, and rotisserie chicken to skillet and continue to COOK for approximately 2 minutes.
• REMOVE skillet from heat and STIR Parmigiano-Reggiano and black pepper.
• Serve immediately.

Steps:

• Mix the bread crumbs and the Parmesan cheese.
• Pour them onto a large plate.
• Brush the chicken breasts with melted margarine and press them into the bread crumbs.
• Place the chicken on a nonstick cookie sheet.
• Bake at 350 degrees for 20 minutes.
• Remove from oven and spoon each with 2 tablespoon of spaghetti sauce and sprinkle on grated mozzarella cheese.
• Bake for 5 more minutes.
• Serve with spaghetti.

Steps:

• Pour a small amount of spaghetti sauce on the bottom of a baking dish. You only need enough to cover the bottom of the dish.
• Place the chicken breasts (flattened to ¼") on top of the sauce. Cover with the remaining sauce.
• Bake chicken and sauce for 20 minutes.
• Sprinkle the mozzarella cheese over chicken and return to over. Bake for 10 minutes.
• Remove from oven and sprinkle with parmesan cheese.
• Serve with cooked pasta.

Steps:

• Heat gas or charcoal grill. In small bowl, mix 1 tablespoon of the oil, the Italian seasoning, salt and pepper. Brush on both sides of chicken.
• Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from grill to cutting board; cover to keep warm.
• Meanwhile, cook and drain pasta as directed on package. In large bowl, toss pasta and remaining 2 tablespoons oil. Cut chicken into thin strips. Add chicken and remaining ingredients to pasta; toss to combine.