Chicken Parmesan With Roasted Tomato Sauce Food

CHICKEN PARMESAN WITH ROASTED TOMATO SAUCE

Steps:

• Preheat the broiler.
• For the roasted tomato sauce: Put the tomatoes and garlic in a cast-iron skillet, drizzle with olive oil and season with salt and pepper. Broil until starting to char, 12 to 15 minutes depending on your broiler. Remove from the oven and keep the broiler on.
• Meanwhile, pound each chicken breast between 2 sheets of plastic wrap until it is about 1/4 inch thick.
• Put the roasted tomatoes and garlic in a food processor with the red pepper flakes, oregano, tomato paste, basil and sugar. Season well with salt and pepper. Puree until mostly smooth. If the sauce seems too thin, put it in a saucepan on the stove to reduce and thicken for 10 minutes while you make the chicken.
• For the chicken: Pour 1 inch of canola oil into a large cast-iron skillet or heavy-bottomed pan with high sides. Heat to 375 degrees F.
• Set up your breading station. Put the flour in a shallow bowl and season well with salt and pepper. Put the eggs in another shallow bowl. Put the panko and Parmesan in a third shallow bowl.
• Dredge each chicken breast in the seasoned flour, dip in the beaten egg and then dredge in the breadcrumb-cheese mixture. Working with one piece at a time, fry the chicken breasts until golden brown, about 4 minutes per side.
• Put both chicken breasts on a baking sheet fitted with a wire rack. Smear each chicken breast with 2 tablespoons of the ricotta. Top each with about 1/4 cup tomato sauce, reserving the rest for serving. Cover with the mozzarella cheese.
• Broil until the cheese is starting to brown, 2 to 3 minutes. Add a few tablespoons of tomato sauce to each serving plate. Top with chicken Parmesan and garnish with fresh basil. Serve immediately.

TOMATO CHICKEN PARMESAN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
• In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
• Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

LIGHTER CHICKEN PARMESAN WITH SIMPLE TOMATO SAUCE

Steps:

• Adjust an oven rack to the middle position and heat the oven to 475°F.
• Combine the bread crumbs and oil in a 12-inch skillet and toast over medium heat, stirring often, until golden, about 20 minutes. Spread the bread crumbs in a shallow dish and cool slightly; when cool, stir in the parmesan.
• In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt and 1/2 teaspoons pepper together. In a third shallow dish, whisk the egg whites and water together.
• Line a rimmed baking sheet with foil, place a wire rack on top and spray the rack with vegetable oil spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the cutlets in the flour, shaking off the excess, then dip in the egg whites, and finally coat with the bread crumbs. Press on the bread crumbs to make sure they adhere. Lay the chicken on the wire rack.
• Spray the tops of the chicken with the vegetable oil spray. Bake until the meat is no longer pink in the center and feel firm when pressed with a finger, about 15 minutes.
• Remove the chicken from the oven. Spoon 2 tablespoons of the sauce onto the center of each cutlet; top the sauce with 2 tablespoons of the mozzarella. Return the chicken to the oven and continue to bake until the cheese has melted, about 5 minutes. Sprinkle with the basil and serve, passing the remaining sauce and parmesan separately.
• FOR SIMPLE TOMATO SAUCE: Pulse the tomatoes in a food processor until mostly smooth, about ten one second pulses; set aside.
• Cook the garlic, tomato paste, oil and pepper flakes in a medium saucepan over medium heat until the tomato paste begins to brown, about 2 minutes.
• Stir in the puréed tomatoes and cook until the sauce is thickened and measures 2 cups, about 20 minutes.
• Off the heat, stir in the basil and season with salt and pepper to taste. Cover and set aside until needed.

CHICKEN PARMESAN WITH OVEN ROASTED TOMATO SAUCE AND SMOKED MOZZ

Steps:

• Position rack in upper third of oven and preheat over to 400 degrees.
• Season each chicken breast with 1/2 teaspoon of Italian seasoning and 1/8 teaspoon of salt.
• Place the flour into a small bowl. Place the egg and milk into a second small bowl. Place the bread crumbs into a third small bowl. Dip each chicken breast into the flour, then the beaten egg mixture, and finally into the bread crumbs, shaking to rid of excess between each step. Transfer to a plate and repeat with remaining breasts. When all of the breasts are breaded, heat half of the olive oil in a large skillet over medium heat. Place the chicken, smooth side down, into the skillet and cook for 4 minutes. Turn the chicken breasts to the other side, add the remaining 2 tablespoons of olive oil and cook for 2 minutes longer. Remove the skillet from the heat.
• Spoon 1/4 cup of the tomato sauce over each breast and divide the mozzarella slices evenly among the chicken pieces. Sprinkle with the Parmigiano-Reggiano, and transfer the skillet to the oven. Cook until the chicken is just cooked through and the cheese melts, about 8 minutes. Adjust the oven setting to broil and continue to cook until the cheese bubbles and is lightly golden, about 1 to 2 minutes longer.
• While the chicken is baking, reheat the pasta sauce if necessary. Heat the olive oil in a large skillet. Add the pasta and toss until warmed through. Season to taste with salt and freshly ground pepper. Add enough of the pasta sauce to just coat the pasta and divide between 4 large serving plates.
• When the chicken is ready, top each plate of pasta with a little more sauce and top each serving with a chicken breast. Garnish with the fresh basil and serve immediately.
• Note: Regular smoked mozzarella works better in this recipe than fresh smoked mozzarella.
• Oven-Roasted Tomato Sauce: In a large, 14-inch, oven proof frying pan, combine all the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Remove from the oven, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth. Use immediately or cool completely and refrigerate for up to 4 days in a non-reactive, airtight container.
• The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain.
• Yield: about 4 cups sauce.
• * If Romanita tomatoes are unavailable, use a combination of Roma and grape tomatoes to approximate the sweetness of Romanitas, or use another type of sweet tomato, such as Amorosa.

ROAST CHICKEN PARMESAN

Steps:

• Preheat oven to 350°F Toss onion with 2 teaspoons reserved oil; spread out in center of roasting pan. In bowl, combine cheese, breadcrumbs, sun-dried tomatoes and remaining 4 teaspoons reserved oil. Carefully separate skin from chicken breast. Spread cheese mixture over breast meat and gently pat skin down over mixture to smooth.
• Place chicken on top of onion mixture. Sprinkle chicken with Italian seasoning. Place top half of garlic in chicken cavity; place bottom half in roasting pan. Roast chicken until thermometer inserted into thickest part of thigh away from bone registers 180 F, about 2 hours.
• Transfer chicken to serving platter; cover with foil to keep warm. Drain fat and juices from roasting pan, leaving onion. Return 1/4 cup of juices to pan; stir in pasta sauce. Cook over low heat until heated through. Toss spaghetti and bocconcini with sauce. Serve chicken with spaghetti and roasted garlic from pan. Add a mixed green salad and slices of garlic bread along with your favorite wine, and you'll think you're in Italy.

CHICKEN CUTLET PARMESAN WITH TOMATO SAUCE

Steps:

• Prepare the sauce first.
• Heat oil over medium heat in a medium-sized saucepan.
• Add onion and garlic to the saucepan and cook about 3 minutes, until soft.
• Add tomatoes, tomato paste, bay leaf, sugar, and oregano and simmer until sauce reduces by half.
• While the sauce is reducing, prepare the chicken breasts.
• Preheat oven to 350 degrees.
• Combine bread crumbs and Parmesan cheese in a plate.
• Place egg in shallow bowl.
• Dip chicken breasts in egg and then dredge in bread crumb mixture to coat.
• Heat oil over medium heat in a large frying pan,
• Add coated chicken breasts.
• Cook until lightly browned, about 5 minutes per side.
• Arrange chicken breasts in a single layer in an oven proof baking dish.
• Pour tomato sauce over chicken.
• Top with mozzarella cheese.
• Bake until cheese is melted and bubbly, approximately 15 minutes.

BAKED CHICKEN PARMESAN ( WITHOUT TOMATO SAUCE )

Steps:

• Heat oven to 350°F.
• Whisk eggs and hot sauce in a medium bowl, dip each chicken piece, coating evenly.
• Combine croutons and parmesan in a shallow dish. Roll chicken pieces in dry mix until well coated.
• Place chicken in a prepared 8" x 8" baking pan. Drizzle chicken with melted butter.
• Bake for 30 minutes or until done - ovens vary.

LOW CALORIE PARMESAN CHICKEN WITH TOMATO CREAM SAUCE

Steps:

• For Tomato Cream sauce:.
• Heat oil in a non-stick saucepan over medium heat until hot.
• Add garlic, saute until tender.(do not brown! it makes the garlic bitter).
• Add cans of tomato and next 5 ingredients.
• Bring mixture to a boil.
• Reduce heat and simmer uncovered,20 minutes stirring occasionally.
• Combine milk and flour in a small bowl, stirring well with a whisk.
• Gradually add milk mixture to tomato sauce, stirring constantly.
• Cook, stirring constantly for 5 minutes until slightly thickened; stir in cheese.
• Set lid on pot and keep warm on low.
• For Parmesan chicken:.
• Preheat oven to 350 degrees.
• Combine milk and mustard,stirring with a whisk.
• Combine breadcrumbs and next 4 ingredients in a bowl.
• Dip chicken in milk mixture, then dredge in breadcrumb mixture.
• Lightly mist a baking sheet with cooking spray and place chicken on it.
• Bake for 15 minutes then flip chicken and bake for another 15 on other side.
• *With 10 minutes left for chicken to be done start cooking pasta.
• Place 1 cup pasta on each plate top with chicken breast.
• Ladle some tomato cream sauce over pasta and chicken.
• Sprinkle with a little extra Parmesan cheese.
• serve:).