A 20 Minute Chicken Parmesan Food
A 20-MINUTE CHICKEN PARMESAN
Very fast and easy to make! And delicious! Barilla Napoletana® ready-made tomato sauce and garlic with a little bit of fresh lemon goes along very well with chicken.
Provided by Aleksa
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Press chicken breasts with the palm of your hand to flatten to an even thickness.
- Beat egg into a shallow bowl; place bread crumbs into a separate shallow bowl. Dip each chicken breast into beaten egg and press into bread crumbs to coat.
- Heat butter in a large skillet over medium heat and fry coated chicken breasts until golden brown, about 5 minutes per side.
- Pour pasta sauce over chicken, cover, and bring sauce to a boil. Reduce heat to low and simmer for 10 minutes. Sprinkle chicken with mozzarella cheese, Parmesan cheese, and parsley. Cover and simmer until cheeses melt, about 5 more minutes.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 26.1 g, Cholesterol 135.1 mg, Fat 15.8 g, Fiber 3.7 g, Protein 32.6 g, SaturatedFat 7.3 g, Sodium 929.1 mg, Sugar 10.8 g
20-MINUTE CHICKEN PARMESAN
Make and share this 20-Minute Chicken Parmesan recipe from Food.com.
Provided by Kaccy G.
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
- Dip chicken in egg, and dredge in breadcrumbs.
- Cook chicken in butter in a large skillet over medium-high heat until browned on both sides.
- Spoon spaghetti sauce over chicken; bring to a boil.
- Cover, reduce heat, and simmer 10 minutes.
- Sprinkle with cheeses and parsley; cover and simmer 5 additional minutes or until cheeses melt.
20-MINUTE GRILLED CHICKEN WITH PARMESAN RICE
Tender grilled chicken breasts are served on a bed of Parmesan rice with tomatoes and green onions in this weeknight-easy 20-minute dish.
Provided by My Food and Family
Categories Home
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Brush chicken with dressing. Grill 5 to 6 min. on each side or until chicken is done (165°F).
- Meanwhile, stir cheese, tomatoes and onions into rice.
- Serve chicken over rice mixture.
Nutrition Facts : Calories 410, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 38 g
20 MINUTE CHICKEN PARMESAN
Make and share this 20 Minute Chicken Parmesan recipe from Food.com.
Provided by Leanza
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using palm of hand flatten chicken to even thickness.
- Dip the chicken into egg then into crumbs to coat.
- In skillet over medium heat, in hot margarine, brown chicken on both sides.
- Add Prego sauce.
- Reduce heat.
- Cover; simmer 10 minutes.
- Sprinkle with cheeses and parsley.
- Cover; simmer 5 minutes or until cheese melts.
Nutrition Facts : Calories 715.8, Fat 28, SaturatedFat 7.4, Cholesterol 133.6, Sodium 2212.3, Carbohydrate 73.7, Fiber 13.1, Sugar 32.8, Protein 41.4
20-MINUTE CHICKEN PARMESAN PASTA
Garlicky chicken breast strips are added to hot pasta and broccoli and sprinkled with Parmesan in this easy 20-minute dish.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook spaghetti in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 5 min.; drain.
- Melt butter in same saucepan on medium heat. Add chicken and garlic; cook and stir 1 to 2 min. or until chicken is heated through and garlic is tender.
- Add spaghetti mixture; mix lightly. Sprinkle with cheese; toss to coat.
Nutrition Facts : Calories 390, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 480 mg, Carbohydrate 46 g, Fiber 4 g, Sugar 3 g, Protein 23 g
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Reviews 42Servings 4Cuisine ItalianCategory Main Course
- Place the chicken breasts flat on your cutting surface with the rounded, smooth side facing up. Trim any tenders and set aside to cook with the cutlets or freeze for later use. Place the palm of your hand on the chicken breast. Slice the chicken breasts into equal halves horizontally, keeping your knife parallel to the cutting board (see photos in post).
- Season both sides of the chicken with salt, pepper and granulated garlic. Sprinkle flour over the chicken and lightly coat both sides. Shake off excess.
- Heat a large saute or fry pan over medium heat. Add olive oil or oil/butter combination. When it’s bubbling and hot, add chicken cutlets, smooth side down first. Allow the cutlets to cook until they are golden. You can tell when they are almost ready to turn as the edges start to get white. Turn the cutlets and cook another minute or two, depending on how thick the cutlets are. When done, they will feel firm to the touch but still give just a little.
- Pre-heat the broiler on high. Place cooked cutlets on a foil lined baking sheet in s single layer. Top with sauce and cheese. Broil briefly until cheese melts. Top with fresh herbs and serve.
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- Preheat the oven to 425 degrees. Toss the breadcrumbs, panko, and Parmesan in a shallow dish with the Italian herbs, salt, and pepper. Heat the oil in a medium ovenproof skillet over medium heat.
- Cut the chicken breasts into a total of four pieces (for example, if there are two breasts, cut each in half – pound them a little thinner and wider if you want) and dredge the chicken in the breadcrumbs so that they stick all over the surface of the chicken. Add the chicken to the hot skillet and fry for 3-4 minutes on each side. You want the outside to be golden brown – the inside can finish cooking in the oven.
- Transfer the skillet to the oven and bake for 5-10 minutes or until the chicken is fully cooked. Add the sauce and place a slice of mozzarella cheese on top of each piece of chicken. Return to the oven for a few more minutes or until the cheese is bubbling and lightly browned.
- While the chicken finishes, cut the zucchini into thin shreds or use a spiralizer to create zucchini noodles. Serve the chicken and sauce over the raw zucchini noodles and sprinkle with Parmesan and parsley.
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A 20-MINUTE CHICKEN PARMESAN
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