SIMPLE CHICKEN PARMESAN
Simple Chicken Parmesan is the perfect dish to lure kids into the kitchen - what kid doesn't like chicken tenders and spaghetti? And this dish is loaded with mini cooking lessons. With one simple recipe, kids learn how to boil pasta, mince garlic, grate cheese, make tomato sauce, and pound, bread and saute cutlets. Bonus: This recipe makes twice the sauce needed, so freeze half for another meal.
Provided by USA WEEKEND columnist Pam Anderson
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Yield 4
Number Of Ingredients 14
Steps:
- In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce you need, so put aside half for another meal.)
- Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick.
- Bring 2 quarts of salted water to a boil in a large soup kettle.
- In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler.
- Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).
- Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets saute, cook pasta in boiling water according to package directions.
- Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown.
- Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired. Serve with extra Parmesan.
Nutrition Facts : Calories 714.7 calories, Carbohydrate 67.4 g, Cholesterol 125.8 mg, Fat 29.2 g, Fiber 6.2 g, Protein 45.6 g, SaturatedFat 6.4 g, Sodium 655.2 mg, Sugar 2.9 g
THE BEST CHICKEN PARMESAN
Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
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 WITH SPAGHETTI
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring occasionally, until golden, 2 to 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Remove from the heat and puree with an immersion blender, or puree in a regular blender in small batches and return to the pot. You should have about 4 cups sauce.
- Meanwhile, make the chicken: Preheat the oven to 450˚. Put the flour in a shallow dish. Whisk the eggs in a separate shallow dish. Combine the breadcrumbs, parsley and oregano in a third dish. Lay the chicken on a piece of plastic wrap and cover with another piece of plastic. Pound the chicken on both sides with the flat side of a meat mallet or a skillet until 1/4 inch thick. Season the chicken with salt and pepper on both sides. Working with 1 piece at a time, dredge the chicken in the flour, shaking off any excess, then dip in the eggs, letting the excess drip off, and dredge in the breadcrumb mixture, pressing to adhere on both sides. Transfer to a plate.
- Set a wire rack on a baking sheet. Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Carefully add 2 pieces of chicken and cook, gently moving them around in the pan with tongs, until golden brown, 2 to 3 minutes per side. (Adjust the heat as needed if the chicken is browning too quickly.) Remove the chicken to the rack to drain. Lightly sprinkle with salt. Repeat with the remaining chicken.
- Transfer the chicken to a clean baking sheet and top each piece with 1/2 cup tomato sauce and 2 slices mozzarella. Bake until the cheese is melted, bubbling and browned in spots, 10 to 12 minutes.
- Meanwhile, make the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1 cup cooking water, then drain. Warm the remaining tomato sauce (about 2 cups) over low heat. Add the spaghetti and 1/2 cup reserved cooking water; toss, adding more cooking water as needed. Season with salt and pepper.
- Top the chicken with parmesan and basil. Serve with the spaghetti.
CHICKEN PARMESAN & PASTA
Make and share this Chicken Parmesan & Pasta recipe from Food.com.
Provided by Danny Beason
Categories One Dish Meal
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken breasts with very little lemon pepper, salt and garlic.
- Combine parmesan, dried parsley, paprika and breadcrumbs.
- Roll seasoned chicken breasts in mixture.
- Oil skillet with a tablespoon of olive oil over medium heat.
- Place chicken breasts in skillet.
- Brown lightly on both sides.
- Place chicken breasts in oven for 10-15 minutes.
- In a small saucepan warm alfredo sauce and fresh parsley for 3-5 minutes.
- Pour sauce over chicken.
- You may sprinkle with fresh parmesan cheese.
- Serve with pasta.
Nutrition Facts : Calories 450.1, Fat 17.9, SaturatedFat 5.5, Cholesterol 98.3, Sodium 490.8, Carbohydrate 32, Fiber 3.5, Sugar 3, Protein 38.9
PARMESAN CHICKEN PASTA
I developed this recipe one Saturday night when I wanted to make something a little nicer, but with minimal time in the kitchen. I'd tried something similar at a restaurant a few weeks earlier. It's a great way to use leftover grilled chicken...or you can use purchased grilled chicken strips. -Tamara Duncan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. In a large skillet, saute the ham and garlic in oil until garlic is tender. Add the chicken, spinach, artichokes and tomato; cook and stir until heated through. Stir in the sauce and milk; bring to boil. Reduce heat. Drain pasta; stir into sauce and heat through. Sprinkle with Parmesan cheese.
Nutrition Facts :
GARLIC PARMESAN CHICKEN PASTA BAKE RECIPE BY TASTY
Here's what you need: butter, garlic, fresh thyme, fresh sage, fresh rosemary, flour, milk, no-boil pasta, cooked chicken, frozen peas, parmesan cheese, water, breadcrumb, fresh parsley
Provided by Tasty
Categories Dinner
Yield 12 servings
Number Of Ingredients 14
Steps:
- Melt butter, add garlic, thyme, sage and rosemary. Sauté until fragrant. Remove the thyme, sage and rosemary.
- Add flour and stir.
- Add the milk, a little bit at a time, and whisk after each addition. Repeat until all the milk is gone. Keep whisking until it has thickened and coats the back of a spoon.
- Grease a 9×13 inch (22 x33 cm) pan. Cover bottom with a layer of pasta, half of the chicken, half of the peas, a ⅓ of the parmesan, a ⅓ water and ⅓ of the sauce.
- Repeat once. Top with noodles, remaining water and cheese.
- Cover with foil and bake for 40 minutes at 400°F (200°C).
- Remove the foil, sprinkle the top with breadcrumbs.
- Broil for 5-10 minutes or until golden brown.
- Serve with chopped parsley as garnish.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 14 grams, Fat 13 grams, Fiber 1 gram, Protein 19 grams, Sugar 6 grams
CHICKEN PARMESAN PASTA CASSEROLE
Perfect for potluck meals, family gatherings, or in a smaller batch, for a winter comfort food meal for the family. Just my take on traditional Chicken Parmesan. I came up with this for my wife's corporate potluck lunch. She wanted Chicken Parmesan, but it was too difficult to feed 20 people the conventional way. Figured a casserole would work just as well. It did!
Provided by RCHEISS
Categories Main Dish Recipes Pasta Chicken
Time 1h55m
Yield 10
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C), and preheat an oven to 350 degrees F (175 degrees C).
- Place the flour, egg, and bread crumbs in 3 separate bowls. Mix the garlic powder into the bread crumbs. Working in batches, coat the chicken breast in the flour, then dip them in the egg, and finally coat with the bread crumbs. Carefully fry the coated chicken in the hot oil in small batches until golden brown and no longer pink in the center, 3 to 4 minutes. Drain the fried chicken over paper towels.
- Combine cooked pasta, fried chicken, 1/2 package of mozzarella cheese, and 1/2 cup grated Parmesan cheese in a large bowl. Stir in the marinara sauce. Pour the red wine into the empty marinara sauce jar; cover and shake the jar, and empty the contents into the bowl of pasta. Stir to combine. Spread pasta mixture in a large casserole dish, and cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle with the remaining 1/2 package of mozzarella cheese and 1/2 cup of Parmesan cheese. Return to the oven, and continue baking until the cheese has melted, about 30 minutes. Remove from the oven, and allow to rest for 5 minutes before serving. Serve hot.
Nutrition Facts : Calories 1121.9 calories, Carbohydrate 92.2 g, Cholesterol 139.3 mg, Fat 65.5 g, Fiber 7.1 g, Protein 38.2 g, SaturatedFat 14.8 g, Sodium 1490.7 mg, Sugar 16 g
EASY CHICKEN & PARMESAN PASTA
Impress the whole crowd with an effortless recipe, and make this Easy Chicken & Parmesan Pasta. An ideal way to serve four in just 20 minutes, this Easy Chicken & Parmesan Pasta simplifies dinner in the most scrumptious way possible.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook pasta in large saucepan as directed on package; drain. Return to pan.
- Add remaining ingredients; toss lightly.
Nutrition Facts : Calories 490, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1310 mg, Carbohydrate 46 g, Fiber 2 g, Sugar 3 g, Protein 36 g
EASY CHICKEN & PASTA SKILLET WITH PARMESAN
From the freshly grated lemon zest to the sprinkle of Parmesan at the end, details make the difference in this fast and easy chicken and pasta skillet.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings, 1-1/2 cups each
Number Of Ingredients 9
Steps:
- Cook and stir chicken in hot oil in large skillet on medium heat 4 min. or until done.
- Add pasta, water, broth and zest; stir. Bring to boil; simmer on medium-low heat 15 min. Add peppers and tomatoes; cook 5 min. or until peppers are crisp-tender, stirring frequently.
- Sprinkle with cheese.
Nutrition Facts : Calories 380, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 34 g
EASY CHICKEN AND PASTA PARMESAN
Make and share this Easy Chicken and Pasta Parmesan recipe from Food.com.
Provided by Gregg
Categories Chicken Breast
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- In 10 inch skillet over medium-high heat, melt butter; add chicken.
- Cook, stirring occasionally, until no longer pink, about 3 minutes.
- Add chicken broth, spaghetti sauce and seasonings; heat to boiling.
- Add uncooked pasta, stirring to coat with liquid.
- Cover; reduce heat. Simmer 15 minutes, stirring every 2 minutes or until most liquid is absorbed.
- Remove from heat; stir in Parmesan cheese. 5 servings (1 cup each)
Nutrition Facts : Calories 726.6, Fat 17.2, SaturatedFat 8.1, Cholesterol 129.5, Sodium 747.7, Carbohydrate 82.7, Fiber 4.1, Sugar 5, Protein 56.3
SPAGHETTI CHICKEN PARMESAN
"I like to make this yummy recipe when I have extra spaghetti sauce on hand," comments Margie Eddy from Ann Arbor, Michigan. "The herbed coating on the tender chicken gets nice and golden," she adds.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil, salt and pepper. In another shallow bowl, combine egg and water. Dip chicken in egg mixture, then coat with crumb mixture. , In a large skillet, melt butter over medium heat. Add chicken; cook until a thermometer reads 165°, 5-7 minutes on each side. , Meanwhile, in a large saucepan, combine spaghetti sauce, garlic salt and remaining 1/2 teaspoon oregano. Cook over medium heat until heated through. Spoon over chicken; sprinkle with mozzarella cheese and remaining Parmesan cheese. Serve with pasta.
Nutrition Facts : Calories 326 calories, Fat 16g fat (9g saturated fat), Cholesterol 108mg cholesterol, Sodium 1696mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 23g protein.
More about "chicken parmesan pasta food"
CHICKEN PARMESAN PASTA BAKE - SIMPLY DELICIOUS
From simply-delicious-food.com
4.6/5 (12)Estimated Reading Time 3 minsCategory PastaTotal Time 30 mins
- Combine the chopped tomatoes, tomato paste, dried oregano, sugar, salt and pepper then stir to combine.
CHICKEN PARMESAN PASTA - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
4.2/5 (16)Servings 6Cuisine ItalianCategory All Recipes, Main Course
- Stir in the cooked pasta, marinara sauce, red pepper flakes, and Parmesan. Season with salt and pepper.
BEST CHICKEN PARMESAN PASTA RECIPE - HOW TO MAKE CHICKEN PARM …
From delish.com
5/5 (2)Category Nut-Free, Weeknight Meals, Main Dish, Poultry
CHICKEN PARMESAN PASTA - DINNER, THEN DESSERT
From dinnerthendessert.com
SOUTHERN STYLE CREAMY PARMESAN CHICKEN PASTA. - HALF BAKED …
From halfbakedharvest.com
BEST CHICKEN PARM PASTA RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
EASY CHICKEN PARMESAN PASTA - LEMON BLOSSOMS
From lemonblossoms.com
THE BEST CREAMY PARMESAN PASTA WITH CHICKEN - HOMEMADE …
From homemadeitaliancooking.com
HEALTHY ITALIAN CHICKEN PASTA RECIPES BLOG ブログ
From precious-l.com
EASY CHICKEN PARMESAN PASTA BAKE - EATING ON A DIME
From eatingonadime.com
7 BEST CHICKEN PARMESAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
CHICKEN PARMESAN PASTA SKILLET (ONE POT) HOW TO VIDEO
From thecookierookie.com
ONE-PAN CHICKEN PARMESAN PASTA RECIPE | EATINGWELL
From eatingwell.com
DUMP-AND-BAKE PARMESAN PASTA WITH CHICKEN - THE SEASONED MOM
From theseasonedmom.com
CREAMY GARLIC PARMESAN CHICKEN PASTA | GET ON MY PLATE
From getonmyplate.com
CHICKEN PARMESAN PASTA - QUICK AND DELICIOUS! - THE ANTHONY …
From theanthonykitchen.com
ONE POT CHICKEN PARMESAN PASTA - THE CHUNKY CHEF
From thechunkychef.com
CHICKEN PARMESAN PASTA BAKE - THE HEALTHY EPICUREAN
From thehealthyepicurean.com
CHICKEN BAKED PARMESAN PASTA - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
BAKED CHICKEN PARMESAN DINNER RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN PARMESAN PASTA + VIDEO - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
SLOW COOKER CHICKEN PARMESAN PASTA - DAMN DELICIOUS
From damndelicious.net
CHICKEN PARMESAN PASTA - DINNER AT THE ZOO
From dinneratthezoo.com
EASY CHICKEN PARMESAN & PASTA CASSEROLE - THE LAZY DISH
From thelazydish.com
INSTANT POT CHICKEN PASTA WITH PARMESAN - IFOODREAL.COM
From ifoodreal.com
CHICKEN PARMESAN PASTA BAKE - AVERIE COOKS
From averiecooks.com
QUICK + EASY CHICKEN PARMESAN PASTA RECIPES - PILLSBURY.COM
From pillsbury.com
10 BEST BAKED CHICKEN PARMESAN PASTA RECIPES | YUMMLY
From yummly.com
CHICKEN PARMESAN PASTA (ONE PAN MEAL) + VIDEO
From theslowroasteditalian.com
CHICKEN PARMESAN PASTA SKILLET - COMPLETELY DELICIOUS
From completelydelicious.com
WHAT TO SERVE WITH CHICKEN PARMESAN (13 SIDE DISHES)
From thekitchencommunity.org
CHICKEN PARMESAN PASTA - VALERIE'S KITCHEN
From fromvalerieskitchen.com
BEST CHICKEN PARMESAN STUFFED SHELLS RECIPES | PASTA | FOOD …
From foodnetwork.ca
CHICKEN PARMESAN PASTA - CONFESSIONS OF A FIT FOODIE
From confessionsofafitfoodie.com
ONE POT CHICKEN PARMESAN PASTA RECIPE - CREME DE LA CRUMB
From lecremedelacrumb.com
CHICKEN PARMESAN PASTA RECIPES - BETTYCROCKER.COM
From bettycrocker.com
CHICKEN PARMESAN WITH PASTA AND SALAD - FOOD NETWORK
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love