100 Parmesan Chicken Food

CRISPY PARMESAN CHICKEN BREASTS

Steps:

• Heat oven to 400°F.
• Combine cheese, crumbs and seasonings in shallow dish.
• Cover rimmed baking sheet with foil; spray with cooking spray. Dip chicken, 1 breast at a time, in butter, then in cheese mixture, turning to evenly coat both sides of each breast with each ingredient; place on prepared baking sheet.
• Bake 20 min. or until chicken is done (165ºF).

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 PARMIGIANA

Steps:

• Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
• Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.
• Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.
• Heat grill to High and cook the chicken for 5 mins each side, then remove.
• Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
• Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
• Serve with vegetables or salad and some pasta or potatoes, if you like.

CHICKEN PARMESAN

Steps:

• Pound chicken to flatten.
• Salt and pepper to taste.
• Dip chicken in egg; then in bread crumbs.
• Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done.
• Remove from skillet.
• To skillet add spaghetti sauce.
• Heat thoroughly.
• Add chicken.
• Place slices of mozzarella on top of chicken.
• Sprinkle with parmesan.
• Cover and cook until cheese is melted.
• Serve with a side of spaghetti. Optional, garnish with chopped parsley and more parmesan cheese.

PARMESAN CHICKEN

Steps:

• Preheat oven to 350°. In a shallow bowl, combine butter, mustard, Worcestershire sauce and salt. Place bread crumbs and cheese in another shallow bowl. Dip chicken in butter mixture, then in bread crumb mixture, patting to help coating adhere. , Place in an ungreased 15x10x1-in. baking pan. Drizzle with any remaining butter mixture. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 25-30 minutes.

PARMESAN CHICKEN

Steps:

• Preheat the over to 200C/fan 190/gas 5.
• Peel and roughly chop the carrots and parsnips and boil in a pan of salted water for approx 8 minutes.
• Whilst the carrots and parsnips are boiling, place the egg white in a medium sized bowl. Dip each chicken breast into the egg white and then straight into the grated parmesan, coating the full area of the breast. Place the coated breasts onto a baking tray and place in the centre of the oven for 25-30 minutes.
• In a small bowl combine the honey and a knob of salted butter with some salt and pepper. Place in the microwave for approx 30 seconds until the butter is melted. Remove the parsnips and carrots from the boil, drain and distribute evenly on a baking tray. Drizzle the honey and butter mixture over the carrots and parsnips. Shake the tray to coat the vegetables and place on the top tray of the oven for 20-25 minutes (the vegetables should be ready at the same time as the chicken).
• About half-way through the cooking time of the chicken, place the four slices of prosciutto on a tray in the centre of the oven; again these will be ready and crispy at the same time the chicken has finished cooking.
• Slice the leeks thinly and place in a pan with the knob of salted butter and garlic puree on a medium heat. Cook for approx 5 minutes until the leeks have begun to soften. Add the cream and grated cheddar and stir. Keep on a low heat for another 5 minutes, stirring occasionally.
• Remove the now crispy prosciutto from the oven and roughly break into large chunks. Place a spoonful of creamed leeks on each plate and scatter the prosciutto on top. Neatly arrange the parmesan chicken breast on top and the honey carrots and parsnips alongside. Enjoy!

LOW FODMAP BAKED CREAMY PARMESAN CHICKEN

Steps:

• Preheat oven to 375 degrees F. Lightly grease a 13x9-inch baking pan.
• Place chicken breasts in the prepared pan.
• In a small bowl, stir together the mayonnaise, Parmesan cheese, garlic oil and pepper. Spread evenly over each chicken breast.
• Bake for 35 to 40 minutes, or until golden brown and chicken is done.

100% PARMESAN CHICKEN

Steps:

• Preheat oven to 400°F.
• Spray 13x9-inch baking pan with no stick cooking spray.
• Melt butter in a shallow dish. Mix remaining ingredients in another shallow dish.
• Dip chicken in melted butter or margarine.
• Then coat chicken with dry ingredients.
• Place in 13x9-inch baking dish.
• Bake 20-25 minutes or until juices of chicken run clear.

OVEN "FRIED" CHICKEN

Steps:

• Marinate chicken in buttermilk (fully submerged) in the refrigerator for 2 to 3 hours or up to 24 hours overnight.
• Preheat oven to 400 degrees F. Place a wire rack on a baking sheet, spray generously with cooking spray, and set aside.
• Stir together the breadcrumbs, cheese, and spices in a shallow, large bowl. One-by-one remove chicken pieces from buttermilk, shake off the excess, and dredge in breadcrumb mixture until fully coated. Place chicken on a baking rack.
• Generously coat chicken with cooking spray and cook until golden brown and the meat is done (165 degrees when inserted with a thermometer), about 35 to 45 minutes.

CREAMY GARLIC PARMESAN CHICKEN AND POTATOES

Steps:

• In a very large skillet, heat 2 tablespoons of the olive oil over medium high heat. When the oil is hot, add the potatoes, season with salt and pepper, and leave the potatoes alone for about 4 minutes, until the underside is browned. Flip the potatoes and let side for another 4 minutes, until the second underside is browned. Flip once more so that another uncooked side of the potatoes brown, another 4 minutes; the other sides of the potato cubes will not be browned, which is ok. Remove the potatoes with a slotted spoon or tongs to a plate.
• Meanwhile, combine the flour, 1 teaspoon salt and ½ teaspoon pepper in a shallow bowl.
• Heat the remaining 2 tablespoons in the same skillet over medium high heat. Dredge the chicken cutlets in the flour mixture. Once the oil is hot, cook the cutlets in the pan for about 3 minutes on each side until they are golden brown, and but not cooked through (still pink in the center). Transfer the cutlets to a large plate when they are browned.
• Turn the heat down to medium and add the onions. Cook, stirring frequently, for about 2 minutes, until the onions are slightly tender and golden. Stir in the garlic for 1 minute, until you can smell the garlic. Add the chicken broth, bring to a simmer and stir so that any browned bits stuck to the bottom of the pan are released into the liquid. Stir in the spinach, then add the cream, and Parmesan. Bring to a simmer and cook, stirring frequently, until the sauce thickens slightly, about 2 minutes.
• Add the potatoes back to the pan and tuck the chicken back into the pan, with any juices that may have collected on the plate, making sure the chicken is at least mostly covered by the sauce. Cook for about 6 to 8 more minutes until the chicken and potatoes are cooked through.
• Sprinkle with the parsley, and serve hot in shallow bowls with the extra Parmesan passed on the side.

CHICKEN PARMESAN - CRISPY CHICKEN WITH TOMATO SAUCE AND MELTED CHEESE

Steps:

• Chicken parmesan is a popular dish and one of the best things you can do with a chicken breast. Delicious crispy chicken fillet with tomato sauce and lots of melted cheese. You can serve this dish with pasta, polenta, salad or mashed potatoes. This is a simple dish that is popular for everyone.
• Start by making the tomato sauce so it can become full-flavoured while you do the rest. Pour olive oil into a saucepan and add finely chopped garlic, onion and chili. Bake for a few minutes and add tomato purée, sugar and balsamic vinegar. Let fry for a few minutes and add canned tomatoes. Let it simmer for a few minutes and season with salt and pepper.
• Put the chicken breasts in a zippo bag and flatten them with a rolling pin, kettle or something else hard you have in the kitchen. This is to get a smooth fillet that is fried evenly.
• Now we are going to set up a "breading station". That means a plate of wheat flour, one with beaten egg and one with barbecue flour / panko / bread crumbs. In the breading flour I add a little grated parmesan. Season the chicken with salt and pepper on both sides.
• Use a pan with high edges or a saucepan and add frying oil so that it covers the bottom with about 2 cm. Dip the chicken first in the flour and shake off the flour. Then dip in the egg mixture and then into the breading flour. Then carefully place the chicken in the hot oil. I heat the oil to about 175 degrees. Cook on both sides for a few minutes until the chicken has a crispy and golden surface.
• Set the oven to 230 degrees hot air. Once you have fried the chicken, mix well with the tomato sauce and top the chicken with the rest of the cheese. There should be lots of cheese on this dish.
• Bake the chicken in the oven for about 10 minutes until the cheese has melted and got a golden and nice color. Finish with some fresh basil and sliced red chili. Good luck.