CHICKEN PARMESAN
Steps:
- Tomato Sauce: In a large skillet heat the olive oil, add the pancetta and render the fat. Stir in onion, garlic and dried oregano and saute until the onions are wilted. Add the wine and cook until reduced. Add the tomatoes, basil; partially cover pan and cook over medium heat until the sauce gets thick.
- Chicken: Pound the chicken breasts, between 2 pieces of plastic wrap, to about 1/3-inch thick.
- Mix the salt, bread crumbs, oregano, thyme, and season with pepper in a flat dish.
- Put the flour in a large plate or bowl. In another bowl, whisk the eggs and milk together. Dredge a chicken breast in the flour (patting off excess flour). Dip it into the egg mixture, and dredge in the bread crumbs. Shake off any excess breading. Repeat with the remaining chicken.
- Preheat the oven to 400 degrees F.
- In a large skillet, add 1/2-inch vegetable oil. Heat the oil to 400 degrees F on a deep-frying thermometer.
- Fry 1 breast at a time until golden brown on each side, about 6 minutes total. Transfer to a paper towel-lined baking sheet and season with salt, to taste.
- Grease a 2 quart baking dish and ladle in 1/2 of the tomato sauce. Spread it out to cover the bottom of the dish. Arrange the fried breasts over the sauce in 1 layer, top with the remaining sauce, the mozzarella, and finally the Parmesan.
- Bake until the sauce and cheese are bubbling.
CHICKEN PARMESAN
Make and share this Chicken Parmesan recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 454, Fat 24.8, SaturatedFat 12.8, Cholesterol 176.8, Sodium 963.5, Carbohydrate 19.8, Fiber 2.4, Sugar 6.9, Protein 36.4
SLOW-COOKER CHICKEN PARMESAN
s my love making this satisfying dish--it's easy and elegant, and the slow cooker minimizes my time in the kitchen. I make this during football season, too. For game days, I skip the pasta and serve the chicken on submarine rolls with a bit of the sauce and some chopped lettuce. You could also cut the chicken breasts in half and make sliders. -Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, combine bread crumbs, Parmesan cheese, Italian seasoning, pepper and salt. In another bowl, combine egg and water. Dip chicken in egg mixture, then in crumb mixture to coat both sides, patting to help coating adhere., Transfer chicken to a 4- or 5-qt. slow cooker. Pour sauce over chicken. Cook, covered, on low for 4-6 hours or until a thermometer inserted in chicken reads 165°. Top with cheese, recover, and cook for 10-15 minutes, until cheese is melted. If desired, serve with hot cooked pasta.
Nutrition Facts : Calories 475 calories, Fat 17g fat (7g saturated fat), Cholesterol 171mg cholesterol, Sodium 1689mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 4g fiber), Protein 50g protein.
HEALTHY CHICKEN PARMESAN
This chicken parmesan dish is made with all fresh ingredients so it is a great healthy and low-calorie dish with lots of flavor.
Provided by ksmall
Categories Chicken
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Wash and pat dry the chicken.
- In a small bowl, crack and beat the eggs. In another small bowl, add the breadcrumbs.
- Dip each piece of chicken in the egg batter and then dip in the breadcrumbs, lightly coating both sides.
- Place chicken pieces in baking dish or tray coated with cooking spray.
- Bake chicken in oven for 10 minutes. After 10 minutes, turn chicken over and bake for 10 more minutes.
- After 20 minutes total, take chicken out of oven.
- Place tomato slices over each piece of chicken, followed by fresh basil pieces and mozzarella slices.
- Add black pepper and salt as needed.
- Bake for another 15-20 minutes or until cheese is bubbly.
- Enjoy!
Nutrition Facts : Calories 347.4, Fat 15.7, SaturatedFat 4.5, Cholesterol 145.8, Sodium 378.9, Carbohydrate 15.2, Fiber 2.2, Sugar 4.2, Protein 35
CHICKEN PARMESAN EXPRESS
Make and share this Chicken Parmesan Express recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the chicken between two sheets of heavy duty plastic wrap and flatten to about 1/4 inch thickness using a meat mallet or rolling pin.
- Dip chicken in the egg and coat with breadcrumbs.
- Melt butter in a large skillet over medium heat. Add the chicken and cook for 8 minutes on each side or until chicken is fork tender and no pink remains.
- While chicken is cooking, bring water to a boil for pasta.
- When chicken is cooked, pour spaghetti sauce into pan around chicken (but not covering it). Turn heat to low and heat sauce thoroughly.
- Cook pasta according to package directions.
- Place the angel hair on a serving platter, top with the chicken breasts.
- Pour the sauce over chicken and sprinkle with the cheeses.
- Garnish with the parsley or basil.
Nutrition Facts : Calories 698.9, Fat 20, SaturatedFat 9.4, Cholesterol 158.3, Sodium 829.1, Carbohydrate 82.2, Fiber 5, Sugar 8.1, Protein 44.6
DOUBLE-DIPPED CHICKEN PARMESAN
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Place the eggs in a bowl and whisk with salt and pepper. Place the bread crumbs on a large plate. Dip the chicken in the egg and then dredge in the bread crumbs. Re-dip in the egg a second time and then dredge in the bread crumbs again.
- In a large, heavy skillet, heat the olive oil over moderate heat. Brown the double-dipped chicken in the hot oil for 3 to 4 minutes on each side, or until golden brown. Remove the chicken and drain on paper towels. The chicken can be made up to this point a day ahead of time. Wrap the chicken in aluminum foil and refrigerate.
- Simmer the tomato sauce until hot. Preheat the oven to 350 degrees F.
- Pour about 2 cups of the sauce in the bottom of a large gratin dish or large ovenproof, glass baking dish. Place the browned chicken breasts on top of the sauce and cover with 1/2 or all of the remaining sauce. Sprinkle with the cheese and bake on the middle shelf for 15 minutes, or until the sauce and cheese are bubbling.
- Serve hot, and sprinkle with parsley, if using.
- Linguine with Olive Oil:
- In a large saucepan of boiling salted water cook the linguine for 10 minutes, or until it is al dente and drain. In a large pan, heat olive oil, add garlic slices and saute. Add red pepper flakes, to taste. Add pasta and toss. Season with salt and pepper and serve sprinkled with parsley.
- Sauteed Broccoli Rabe:
- Cook broccoli rabe in a large pot large of boiling water until just tender, about 4 minutes, and drain in a colander.
- Melt butter in same pot over moderate heat, then cook garlic, stirring, until fragrant, about 30 seconds. Add broccoli rabe, tossing gently in butter to coat, and season with salt and pepper.
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