Chicken With Basil And Parmesan Food

CHICKEN WITH BASIL AND PARMESAN

Steps:

• Flatten breasts, dip in flour, salt and pepper.
• Heat butter in 12in skillet.
• Add breasts, cook for 4 minutes each side until browned and juices run clear.
• Remove from pan.
• Mix basil with remaining ingredients.
• Add to pan, cook and stir for 3 minutes,thicken with a little flour if needed.
• Serve over chicken.

CHICKEN PARMESAN WITH FRESH MOZZARELLA AND FRESH BASIL

Steps:

• Preheat oven to 450 degrees.
• Mix italian bread crumbs with panko in a large dish.
• Slather each chicken breast with mayo and dredge in breadcrumbs.
• Put chicken breasts side by side in baking dish and cook in oven for 15-18 minutes or until they start to brown on the outside.
• Begin the sauce with jar of pasta sauce, can of tomatoes, sugar, garlic, salt and pepper (add a little onion if you wish). Simmer on low-medium heat until chicken is browning.
• Remove chicken from oven and pour all of the sauce over the tops of the breasts.
• Reduce oven temp to 375 and bake, uncovered, for another 20 minutes.
• In the last 5 minutes, pull the chicken out again and layer on slices of FRESH MOZZARELLA all over the chicken and return to oven.
• I usually turn the broiler on for about 2 mins to start the melting process then turn it back to the oven.
• Once the cheese has melted and started to bubble, remove from oven.
• Top with lots of torn Fresh Basil leaves.
• Serve with pasta.

BASIL-GARLIC CHICKEN PARMESAN

Steps:

• For Sauce:.
• In a large saucepan or Dutch oven, heat garlic and oil together over medium-high heat until garlic starts to sizzle.
• Stir in tomatoes, basil, oregano, sugar, a pinch of salt, and a couple of grinds of pepper; bring to a simmer.
• Continue to simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes.
• Taste sauce, adjusting salt if necessary; Cover and keep warm.
• Chicken Parmesan:.
• Bring 2 to 3 quarts of water to boil in a large soup kettle.
• Beat egg and a heaping 1/4 teaspoon salt in a small pie plate or other shallow dish until completely broken up.
• Mix bread crumbs, a heaping 1/4 teaspoon salt, and a grind or two of pepper in another small pie plate or shallow baking dish.
• Preheat broiler.
• To Prepare Chicken Breasts:.
• Halve breasts horizontally to form two cutlets. (Cut this way, they need little or no pounding).
• *If pounding or using small breasts:
• Pour 1/2 teaspoon vegetable oil in the center of a sheet of plastic wrap; Turn one cutlet in the oil to coat; top with a second sheet of plastic wrap and pound gently to an even 1/4-inch thickness; Repeat with remaining cutlets, adding additional oil as needed.*.
• Working with one at a time, dip both sides of each cutlet in the beaten egg, then in the bread crumb mixture.
• Set cutlets on large wire rack set over a jelly roll pan.
• Add 2 teaspoons salt and the spaghetti to the boiling water. Boil while cutlets sauté (next step).
• Heat oil over medium-high heat in a 12-inch skillet.
• When oil starts to shimmer, add cutlets and sauté until golden brown on each side, about 5 to 6 minutes total.
• Wash and dry wire rack and return to jelly roll pan.
• Transfer cutlets to wire rack and top each with equal portions of mozzarella and Parmesan cheeses.
• Place pan of cutlets 4 to 5 inches from heat source and broil until cheese melts and is spotty brown, about 3 minutes.
• Drain spaghetti.
• Transfer a chicken cutlet and a portion of spaghetti to each of 4 plates. Spoon two or three tablespoons of sauce over part of each cutlet, then sauce the spaghetti as desired.
• Serve immediately with extra Parmesan passed separately.

CHICKEN PARMESAN

Steps:

• Bring a large pot of salted water to a boil. Add the broccoli and cook until just crisp-tender. Plunge into an ice bath to stop the cooking. Drain and reserve.
• Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and reserve.
• Place the oven rack in the middle position and preheat the oven to high broil.
• Create a standard breading station in 3 separate 8-by-8-inch pans: Combine the flour, 1 tablespoon salt and 2 teaspoons pepper into the first pan. Whisk together the eggs and the milk in the second pan. Place the breadcrumbs in the third pan.
• Trim any fat from the edges of the chicken breast and place each breast between 2 pieces of plastic wrap. With a meat mallet, pound out each breast until it is an even 1/4 inch thick.
• Dredge each breasts using the standard breading: First in the flour, then in the egg wash and finally in the breadcrumbs, making sure to coat the entire breast.
• Heat a large skillet over high heat until it begins to smoke and then reduce the heat to medium. Add 2 tablespoons oil to the pan and gently place 2 breasts in the pan. Cook the chicken on the first side until the breading is golden brown, about 5 minutes. Gently turn the breasts over and cook until the breading is golden brown on the other side, about 5 minutes. Remove the chicken breasts to a pan lined with paper towels. Repeat with the remaining chicken breasts, changing the oil between each batch.
• Place the chicken breasts on rimmed baking sheets. Top each breast with 3 pieces of the broccolini and 2 slices of the mozzarella. Bake until the cheese is melted and begins to brown, 5 to 10 minutes.
• For plating: Bring the Tomato Sauce to a simmer in a large skillet. Add the pasta and cook until the pasta and sauce are hot.
• Divide the pasta and sauce among 6 plates, mounding it in the center of each plate. Place a finished chicken breast on top of each mound. Sprinkle each plate with 1 tablespoon Parmesan and 1 teaspoon chopped parsley.
• Combine the whole tomatoes and their liquid, the olive oil, onion, basil, oregano, salt, pepper and 4 cloves garlic in a large bowl or 2-gallon container and puree with an immersion blender until smooth.
• Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium, add the grapeseed oil and remaining 4 cloves garlic and quickly saute. Add the diced tomatoes and saute for 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes, remove from the heat. Bring back to a simmer when you are ready to plate. Yield: 6 servings

BASIL-PARMESAN CHICKEN SALAD

Steps:

• In a large heavy pot, bring the water to a boil. Peel, trim, and quarter the onion. Peel, trim, and smash the garlic.
• Add the onion, garlic, bay leaves, parsley, and salt to the boiling water and boil for about 10 minutes.
• Carefully slide the chicken breasts into the pot and return the water to a boil. Reduce the heat to low, cover, and poach the chicken for about 15 minutes. Turn off the heat, remove the cover, and let the chicken cool in the liquid.
• When cool enough to handle, remove the chicken from the broth, skin and bone it, and shred into bite-sized pieces. Put in a large bowl. (Be sure to strain and reserve the broth for making soups or sauces.)
• Make the dressing: Peel, trim, and chop the garlic as fine as possible. Rinse the basil leaves, pat them dry, and chop very fine.
• In a bowl, combine the garlic and basil with the remaining dressing ingredients. If you would like a smoother sauce, blend all the ingredients in a blender or food processor until saucelike.
• Spoon the dressing over the chicken, toss well to combine, and transfer to a serving platter. Serve within 1 hour of finishing.

PARMESAN CRUSTED CHICKEN BREASTS WITH TOMATO AND BASIL AND POTATOES WITH PEPPERS AND ONIONS

Steps:

• Preheat oven to 500 degrees F.
• Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left whole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
• Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
• While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
• While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
• Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

THE BEST CHICKEN PARMESAN

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.

BASIL CREAM CHICKEN

Steps:

• Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.
• Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.

PARMESAN-BASIL GROUND CHICKEN BURGERS

Steps:

• Combine ground chicken, Parmesan cheese, basil, garlic powder, salt, and pepper in a mixing bowl; mix thoroughly.
• Section mixture into 4 equal portions and form into flat, round patties.
• Heat a nonstick skillet over medium heat, spraying with cooking spray if needed. Place burgers in the hot skillet and cook until browned and no longer pink, about 5 minutes on each side. Serve on warmed buns.

PARMESAN AND BASIL CHICKEN SALAD

Steps:

• If not using prepackaged chicken, preheat oven to 375°F.
• Season chicken with salt and pepper and place in baking dish.
• Roast about 35 minutes, or until juices run clear.
• Cool.
• Cut chicken into bite size pieces (about 1 inches by 1/2 in.) and place in medium bowl.
• In a food processor, puree mayo, basil, garlic, and pine nuts.
• Add to chicken and toss with cheese.

PARMESAN AND BASIL CHICKEN SALAD

Steps:

• Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
• In a food processor, puree the mayonnaise, basil, garlic, and celery.
• Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

CHICKEN WITH GARLIC, BASIL, AND PARSLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
• Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

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).