Addicting Chicken Parmesan Food

EASY CHICKEN PARMESAN

Steps:

• 1. Heat oven to 375°F.
• 2. Pour tomato sauce and undrained tomatoes into 13x9-inch baking dish. Stir in ¼ cup (4 tablespoons) Parmesan. Add chicken; turn to coat evenly both sides of each breast with sauce. Cover.
• 3. Bake 30 minutes or until chicken is done (165°F). Meanwhile, cook spaghetti as directed on package, omitting salt.
• 4. Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted. Drain spaghetti. Serve topped with chicken and sauce.

BEST CHICKEN PARMESAN

Steps:

• Heat a large skillet over medium heat. Pour in olive oil and allow to get hot. Add onion and garlic and stir for 2 minutes. Add crushed tomatoes. Stir in chicken broth, red wine, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon oregano, 1/2 teaspoon Italian seasoning, red pepper flakes, salt, pepper, and sugar. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Stir in chopped basil at the last minute.
• Bring a large pot of lightly salted water to a boil while sauce is cooking. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
• Place chicken breasts in a resealable plastic bag and flatten with a meat mallet to 1/4-inch thickness.
• Prepare a breading station with 3 large mixing bowls: Combine flour, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the first bowl. Stir together eggs and milk in the second bowl. Combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt in the third bowl.
• Dredge each piece of chicken in flour mixture and shake off excess. Dip into egg mixture and coat with bread crumbs. Repeat steps for remaining chicken and set on a plate.
• Heat about 1 inch canola oil in a large cast iron skillet over medium-high heat until hot but not smoking. Add breaded chicken in batches; cook until golden brown, 1 to 2 minutes per side. Transfer chicken to the baking sheet. Sprinkle the top with mozzarella cheese and 1/4 cup Parmesan cheese.
• Bake in the preheated oven until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheeses have melted, about 5 minutes. Serve with marinara sauce and rigatoni.

ADDICTIVE CHICKEN TENDERS (ONE TASTE AND YOU'RE ADDICTED)

Steps:

• Preheat oven to 350.
• Combine all dry ingredients.
• Line a shallow pan with foil.
• Melt butter in a shallow dish.
• Dip each piece in butter then roll in seasoning mixture and place in pan.
• Bake for 20-30 minutes or until chicken is done.

CHICKEN PARMESAN

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
• Beat eggs in a shallow bowl and set aside.
• Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
• Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
• Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
• Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
• Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
• Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ADDICTIVE CHICKEN

Steps:

• 1. First, preheat the oven to 350°F.
• 2. Then combine the grated cheese and the seasonings. Line a shallow baking pan with foil. (Do not omit this step, or you'll still be scrubbing the pan for days!).
• 3. Melt the butter in a shallow bowl or pan.
• 4. Dip each piece of chicken into the butter, and then into the seasoned cheese, coating well.
• 5. Arrange in the foil lined pan. Bake for 30-45 minutes at 350°F.
• 6. Then -- kick yourself that you didn't make a double recipe!

ADDICTING CHICKEN PARMESAN

Steps:

• Spread a chicken cutlet out flat between two pieces of wax paper.
• Using a mallet or rolling pin, pound cutlet to 1/2 inch thick.
• Do the same with remaining cutlets.
• In a shallow bowl, combine bread crumbs, salt and pepper.
• Place beaten egg in another shallow bowl.
• Dip each cutlet in egg, coating lightly, then in bread crumb mixture coating lightly; set aside.
• In a large skillet, heat 3 tablespoons olive oil.
• Add cutlets and cook over medium heat for 3-4 minutes on each side, until golden.
• (Add more oil 1 T. at a time if needed.) Remove from skillet and set aside.
• Preheat oven to 350 degrees F.
• Pour 1 Cup spaghetti sauce into the bottom of a baking dish.
• Arrange cutlets in dish one layer deep.
• Pour remaining sauce over chicken.
• Top with mozzarella and parmesan cheeses.
• Bake for 20 minutes.

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.

NEW & IMPROVED CHICKEN PARMESAN

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with aluminum foil.
• Gently pound chicken breasts between 2 layers of plastic until each breast is evenly thick. Place breasts on a plate and season 1 side with kosher salt and black pepper. Sprinkle with flour; press flour to coat the entire surface and help it adhere. Turn and repeat on second side with salt, pepper, and flour.
• Brush excess flour from plate; place the chicken breasts back on the plate. Pour beaten egg over the breasts and coat each side. Cover bottom of a second plate with half the bread crumbs. Transfer chicken to the bread crumbs. Push crumbs up sides of chicken. Sprinkle on the remaining crumbs and thoroughly coat each side.
• Heat 1/2 inch olive oil in a skillet over medium-high heat. Cook chicken until crispy and golden, 2 to 3 minutes per side. Transfer to prepared baking sheet.
• Mix ricotta and Cheddar cheese together in a bowl. Stir in salt, black pepper, cayenne, and olive oil. Spread half the cheese mixture on each breast without extending all the way to the edges. Dust with Parmigiano-Reggiano cheese and drizzle with olive oil.
• Bake on center rack of preheated oven until cheese is melted and chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• To serve, ladle the heated marinara sauce in a wide circle on warm plates. Place chicken in center and sprinkle with chopped parsley.