Chicken Parmigiano And Ravioli Food

CHICKEN PARMIGIANA

Steps:

• Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
• Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.
• Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.
• Heat grill to High and cook the chicken for 5 mins each side, then remove.
• Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
• Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
• Serve with vegetables or salad and some pasta or potatoes, if you like.

CHICKEN PARM RAVIOLI

Steps:

• Put 1 of the chicken breasts between 2 large pieces of plastic wrap and use a meat tenderizer or rolling pin to lightly pound and flatten the chicken until it is a little less than 1/2-inch thick. Repeat with the second chicken breast. Set aside.
• Put the flour, eggs and panko in 3 separate small baking dishes or shallow bowls and season each with salt and pepper. Add 2 tablespoons of the Parmesan and the Italian seasoning to the panko. Sprinkle the chicken on both sides with salt and pepper. One at a time, dredge each breast in the flour, dip in the egg and let excess drip back into the bowl, then coat with panko.
• Add enough canola oil to a large skillet to come to a depth of 1/2 to 1 inch. Heat the oil between medium and medium-high heat until it starts to shimmer. Test the temperature of the oil by sprinkling several panko breadcrumbs into the oil; if the crumbs start to bubble immediately and quickly turn golden brown, the oil is ready for frying. Carefully add both chicken breasts to the oil and fry until golden brown and a thermometer inserted into the center of both of the breasts registers 165 degrees F, 4 to 5 minutes per side; use a clean spatula or tongs to flip the chicken.
• Transfer the fried breasts to a cooling rack set over a baking sheet and season with a pinch of salt. Position an oven rack 5 to 6 inches from the broiler and preheat the broiler to high.
• Spread 1/4 cup marinara sauce inside of a 2-quart flame-proof baking dish. Lay the ravioli in a single layer in the dish. Top with the chicken, then spoon the remaining 1 1/2 cups marinara evenly over the chicken and some of the ravioli. Sprinkle the chicken and ravioli with the mozzarella and the remaining 2 tablespoons Parmesan. Broil until the cheese is melted and browned on top, 3 to 5 minutes, depending on your broiler. Sprinkle with the parsley and serve immediately.

SKILLET CHICKEN AND RAVIOLI

Steps:

• Bring a pot of salted water to a boil. Add the ravioli and cook as the label directs; drain, then drizzle with olive oil and toss.
• Meanwhile, season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken; cook, undisturbed, until beginning to brown, about 2 minutes. Continue to cook, stirring, 1 more minute. Transfer to a plate.
• Heat the remaining 1 tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until browned in spots, about 2 minutes. Season with salt and continue to cook, stirring, until softened, about 3 more minutes. Stir in the tomatoes, garlic and vinegar and cook until the tomatoes begin to soften, about 2 minutes. Return the chicken to the skillet, then add the ravioli, broth and Parmesan; bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, about 4 minutes. Top with the parsley.

CHICKEN PARM-AVIOLI

Steps:

• 1. To make the chicken Parmesan part: Slice chicken length-wise to about 1/4 inch thickness. If necessary, pound chicken to get it to this thickness. I also cut my chicken into 2x2 inch pieces.
• 2. You will need 3 separate, shallow bowls. In 1 bowl, put the flour, salt, pepper and garlic powder and stir. In another bowl, put your eggs and add about 2-3 tbsps. of water and beat well. In the 3rd bowl, add the bread crumbs.
• 3. Heat a skillet with about 1/2 inch of oil over medium heat. Dredge each piece of chicken first in the flour, then in the egg and then in the bread crumbs. The chicken will cook quickly due to the thickness of the pieces. Don't over cook. 2-3 minutes on each side. {You are also going to bake this later.} You may need to add more oil as you go.
• 4. While you are cooking the chicken, spray a deep sided 2-3 quart casserole pan with cooking spray. Spread 1/4-1/2 cups of sauce on the bottom of the pan. Lay down a layer of ravioli on top of the sauce. Put a spoonful of sauce on top of each ravioli. Sprinkle with Parmesan and 1/3 of the mozzarella.
• 5. Add the cooked chicken in a single layer cutting to fit if necessary. Spoon some sauce onto eash piece of chicken. Sprinkle on some more parmesan and 1/3 of the mozzarella. Add another layer of the ravioli. Top with remaining sauce.
• 6. Cover casserole with foil and bake at 350 for 20 minutes. Uncover and top with remaining cheese and bake for 5 more minutes.

CHICKEN AND CHEESE RAVIOLI

Steps:

• Roll out the dough and cut into a thin square sheet.
• Dust excess flour.
• Heat 2 tbsps.
• of oil in a pan.
• Add chicken pieces.
• Saute till the chicken is cooked.
• Apply the egg on the rolled out dough.
• Heat 2 tbsps.
• of olive oil in another pan.
• Add onion, mushrooms, garlic, chicken cubes, salt and red chilli flakes.
• Saute till dry.
• Place a teaspoonful of stuffing at regular intervals on one half of the dough sheet.
• Fold over the remaining half and press firmly.
• Cut around the stuffing, using a cutter, into round, square or rectangular shapes taking care that the ravioli is sealed from all sides.
• Roll out the remaining dough again.
• Repeat the process.
• Boil sufficent water in a big pan.
• Add the raviolis.
• Cook for 5-6 minutes.
• Drain away the water.
• For the sauce, heat the remaining olive oil in a pan.
• Add the chopped onions.
• Saute till translucent.
• Add red chilli flakes, fresh cream, grated cheese and salt.
• Stir and add the cooked ravioli.
• Mix again.
• Sprinkle mixed herbs, Parmesan cheese and red chilli flakes.
• Serve immediately.

CHICKEN AND CHEESE RAVIOLI WITH TOMATO SAUCE

Steps:

• In a large skillet over medium heat, warm the oil.
• Add the chicken, onions, and garlic and saute, breaking up the chicken with a spoon, until it turns white and the vegetables are tender, about 5 minutes.
• Stir in the tomatoes, tomato sauce, basil, oregano, sugar, salt and pepper to taste.
• Decrease the heat to low and simmer, uncovered, until the flavors are blended, about 10 minutes.
• Taste and adjust seasoning.
• Serve sauce over the ravioli and sprinkle with Parmesan cheese.

CREAMY CHICKEN AND RAVIOLI WITH BACON

Steps:

• Heat oil in skillet and cook chicken over high heat, turning occasionally, until brown, 3-5 minutes.
• Add garlic and cook until fragrant, about one minute or less.
• Add the broth and ravioli to the skillet, and reduce heat. Cook uncovered, about 4-6 minutes or until the ravioli are tender and almost all the broth has evaporated.
• Stir in half and half and simmer, uncovered, about 4 minutes or until hot and of a consistency you like.
• Serve hot, sprinkled with bacon, cheese, and parsley.

PESTO RAVIOLI WITH CHICKEN

Steps:

• In a large skillet, heat oil over medium-high heat.
• Saute chicken in oil for 4 minutes or until browned; remove chicken from skillet and set aside.
• Add the broth and ravioli to the skillet.
• Bring to a boil, lower heat.
• Cover and simmer 4 minutes or until ravioli is tender.
• Add the zucchini, red pepper, and chicken to the ravioli.
• Cook over medium-high for 3 minutes, stir frequently, until veggies are crisp-tender and chicken isn't pink.
• Add pesto and toss to coat.
• Season with salt and pepper if desired.
• Sprinkle with parmesan and serve.

CHICKEN PARMIGIANO AND RAVIOLI

Steps:

• For the marinara sauce, preheat a saucepan on medium heat and add 3 tablespoons oil. Once the oil begins to move around, add onion and cook, stirring, until it becomes translucent. Add garlic and let simmer for 2 minutes, then stir. Add tomatoes, basil, salt and pepper. Stir ingredients and let cook on medium-low heat, stirring often, for about 2 hours. Low and slow wins the race...
• Preheat the oven to 450 degrees F.
• For the chicken cutlets, spread flour in a plate. Spread breadcrumbs in another plate. Put eggs in a bowl and beat until thoroughly combined for the egg wash. Butterfly and separate each chicken breast into 2 pieces, then pound to your desired thickness. Dredge each individual piece in the flour on both sides, then dip in egg wash and coat it entirely with egg. Place in breadcrumbs and press firmly on both sides, pounding lightly to ensure each side is coated.
• Add remaining 1/4 cup extra-virgin olive oil to a saute pan on medium heat and have a plate ready with paper towels. Test oil to see if ready by adding a speck of flour; once it is ready, the flour will sizzle. Place breaded cutlets in oil in batches and cook until golden brown on each side. Remove chicken to paper towels to absorb excess oil.
• Lightly coat a cookie sheet with marinara sauce, then place chicken on top. Top each piece with more marinara sauce, then generously cover with mozzarella. Bake until cheese is melted, about 10 minutes.
• Cook and plate your favorite ravioli, then cover ravioli with marinara sauce and place two pieces of delicious Chicken Parmigiano on top of ravioli. Garnish with parsley. Enjoy!

CHICKEN RAVIOLI

Steps:

• Place chicken breasts, salt and pepper and cream in bowl of food processor fitted with the metal blade. Process, pulsing in short onoff bursts, until everything is wellincorporated. Form and cook raviolis as detailed above. Serve in bowl of warm seasoned chicken broth.

CHICKEN PARMIGIANA

Steps:

• Mix flour, salt, and pepper together on a large plate.Dredge flattened chicken breasts in flour mixture. Set aside.At this time, you can start a pot of water for your pasta. Cook linguine until al dente.Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.Remove chicken breasts from the skillet and keep warm.Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

CHICKEN PARMIGIANO

Steps:

• Slice chicken breast in half.
• Pound chicken until very thin.
• Marinate chicken in wine, 1 cup of the milk, and 1 tsp of the sea salt for 8 hours.
• Preheat oven at 350 degrees.
• Season chicken with remaining salt and pepper.
• Beat the eggs and remaining milk together.
• Season the flour with the oregano.
• Dredge chicken in the flour, then the eggs, then the breadscrumbs.
• Roll coated chicken in Parmigiano-Reggiano cheese.
• Heat olive oil and butter until butter melts.
• Add garlic and cook for one minute.
• Cook two chicken cutlets at a time until golden brown on both side.
• Sprinkle any remaining Parmigiano-Reggiano cheese on top of cooked chicken cutlets.
• Pour 2 cups of the remaining red gravy into a baking dish. Place cutlets into the dish and pour 1/4 cup of the gravy over each of the cutlets.
• Sprinkle 1 oz of grated mozzarella over each cutlet.
• Place in the oven and bake for 20-30 minutes.
• Serve immediately.

CHICKEN PARM RAVIOLI BAKE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 casserole dish with nonstick cooking spray. Mix the cooked and drained ravioli with jar of marinara sauce. Pour into the casserole dish and sprinkle with parmesan cheese. Sprinkle the cooked and chopped chicken pieces over the ravioli. Cover with mozzarella cheese. Bake for 20-30 minutes or until heated through and the cheese has completely melted. Sprinkle with chopped basil and serve.