1 Dish Chicken Parmesan Food

1-DISH CHICKEN PARMESAN

Steps:

• Mix batter ingredients together in a pre-sprayed 8x8-inch baking dish. Let rest 5 to 10 minutes.
• Top batter evenly with chicken. Pour marinara sauce over chicken, sprinkle with cheese and herbs.
• Bake by placing in a COLD oven; set temperature to 350 degrees F. Bake for 30 minutes, or until done.

THE BEST CHICKEN PARMESAN

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.

CHICKEN PARMESAN

Steps:

• Flatten chicken breasts with a mallet to 1/4" thick.
• Season with salt and black pepper.
• Dip into eggs.
• Dredge chicken in bread crumbs.
• Saute chicken in olive oil in a large skillet coated with a non-stick cooking spray.
• Cook over medium-high heat until lighly browned, about 3-5 minutes per side.
• Combine the marinara and broth then pour over chicken.
• Bring to a boil, cover and reduce heat to low.
• Simmer 5 minutes; turn chicken.
• Sprinkle chicken with both cheeses.
• Cover and simmer 5 minutes, or until cheese is melted.
• Serve with cooked angel hair.

ONE DISH CHICKEN PARMESAN

Steps:

• Mix batter ingredients together in a 8x8-inch baking dish sprayed with cooking spray.
• Let rest 5 to 10 minutes.
• Top batter evenly with chicken. Pour marinara sauce over chicken, sprinkle with cheese and herbs.
• Place in a COLD oven; set temperature to 350°F Bake for 30 minutes, or until done.

1 DISH CHICKEN PARMESAN

Steps:

• 1. mix batter ingredients together in a sprayed 8x8" baking pan.Let rest 5-10 minutes Top batter evenly with chicken. Pour spaghetti sauce over chicken. Sprinkle with cheese and herbs. Bake by placing in a COLD oven; set temperature to 350. Bake -30 minutes or until done Top

CHICKEN PARMESAN RISOTTO

Steps:

• Add 1 Tbsp olive oil to a large saucepan over medium heat (to cut down on dishes, use the same saucepan you're going to cook the risotto in). Sprinkle both sides of chicken breasts with 1/2 tsp salt and 1/2 tsp pepper and place in saucepan. Cook for 5-7 minutes on each side until golden and cooked through.
• Remove chicken to cutting board and once cool enough to touch, slice chicken into bite-sized pieces.
• While chicken is cooking, in a small saucepan over medium heat, bring diced tomatoes in juice and chicken broth to a simmer. Lower heat and keep mixture warm.
• In the same saucepan you cooked the chicken in, add remaining 1 Tbsp olive oil. Add diced onion and cook for about 5 minutes until soft. Add garlic and cook for another minute.
• Add arborio rice to the saucepan and cook for about 2 minutes, stirring a bit, until it's translucent around the edges.
• Stir in about 1 1/2 cups of the tomato broth and stir occasionally until it has absorbed into rice completely, 3-4 minutes. Continue adding the mixture 3/4 cup at a time, stirring after each addition, and waiting to add more until liquid is all absorbed. Stir occasionally. Rice should be creamy and al dente when done.
• Add diced chicken, 1/4 tsp salt, 1/4 tsp pepper, dried basil, cherry tomatoes, mozzarella pearls, grated parmesan, fresh basil, and butter to rice and stir until well-combined and warmed through. Taste and add more salt if desired.
• Serve risotto on plates or in bowls and top each serving with crispy panko topping and more parmesan cheese, if desired.