CHICKEN PARMIGIANA
This classic chicken Parmesan recipe gets the Good Food makeover, resulting in a hearty yet healthy dish great for sharing with your mates
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 327 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 1.31 milligram of sodium
NO BREADING BAKED CHICKEN PARMESAN
My family loves this recipe. I use perdue perfect portions boneless skinless breasts and ragu extra meat spaghetti sauce when making this. This is quick and easy to make. There are never any leftovers.
Provided by bmcnichol
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Combine parmesan cheese, parsley, basil and oregano in a baggie.
- Wash each breast with water and put in cheese mixture.
- Spray 11 x 13 pan wih olive oil cooking spray.
- Make sure each piece is coated with cheese and place each breast in pan and dump remaining cheese mixture on top.
- Cook for 20-25 minutes until chicken is done.
- Top with spaghetti sauce and then add mozzarella cheese.
- Bake unitl cheese is melted, about 5 minutes.
- Serve with a side of spaghetti, salad and garlic bread.
Nutrition Facts : Calories 365.1, Fat 18.9, SaturatedFat 10.1, Cholesterol 127, Sodium 823.7, Carbohydrate 2.6, Fiber 0.4, Sugar 0.6, Protein 44.3
QUICK BAKED CHICKEN PARMESAN
In this lighter version of chicken Parmesan I skip the pan-frying in oil and instead bake lightly-breaded chicken breasts in the oven, then top with sauce and cheese. My family's not big on lots of sauce and cheese, so I just use a little to flavor the dish. Feel free to add more if you like, but it's excellent as-is. Serve chicken over pasta with additional sauce.
Provided by ChristineM
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Whisk water and egg together in a bowl until smooth. Combine bread crumbs, 2 tablespoons Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl.
- Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess. Repeat dipping each coated chicken breast in the egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray.
- Bake in the preheated oven for 40 minutes. Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese. Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 395.2 calories, Carbohydrate 32.6 g, Cholesterol 116.3 mg, Fat 11.9 g, Fiber 3.9 g, Protein 37.3 g, SaturatedFat 4.8 g, Sodium 803.4 mg, Sugar 9.5 g
EASY BAKED CHICKEN PARMESAN (NO BREADING)
This is the way we like our chicken parmesan -- I get rave reviews everytime I serve it and always get asked for the recipe! It is a really easy recipe -- but you do need to do some of your prep the morning (or night before) you plan to serve it. Also, to shroten time, use already prepared marinara sauce. We don't like the way it tastes, so I always make mine at home, but if you like it, I think it would be just fine. Or a lot of the time, I make a huge batch of the marinara sauce and keep it in the fridge so I have it handy for this recipe, pizza or spaghetti. So you could make it the night before and then just bring it to room temp before cooking. The list of ingredients looks long (and I guess it is) but this is a really simple dish to prepare.
Provided by SarahBeth
Categories < 60 Mins
Time 55m
Yield 6 chicken breasts, 6 serving(s)
Number Of Ingredients 17
Steps:
- The morning or the night before serving, combine italian dressing, ranch dressing, 3 tablespoons minced garlic and 2 tablespoons olive oil in a large zip lock bag. Squish bag around to combine all ingredients. Add chicken breasts to bag, close and squish until they are well coated in the dressing mixture. Put the bag in bowl (to prevent spills) and refrigerate all day or overnight up 24 hours.
- When ready to cook, Preheat oven to 400*F. Then mix 2 cups parmesan cheese, with parsley, 1 1/2 tablespoons of the basil and oregano (each).
- Spray a large baking dish (big enough for all six breasts) with olive oil cooking spray.
- Remove chicken from baggie one by one and "dredge" in the cheese and spice mixture, until thoroughly coated in cheese mixture. Then place chicken in a single layer in the dish.
- When all chicken is coated, place chicken in oven and bake for 20-25 minutes (or until the internal temp is 155*F).
- While chicken bakes, in a large non stick sauce pan, make the sauce.
- Spray sauce pan with olive oil cooking spray (or use 1 tablespoon olive oil but do not use another flavor spray). Then saute onions and remaining garlic until tender and onions are translucent.
- Add tomato paste and tomato sauce to garlic and onions. Stir until smooth. Then add the remaining, oregano and basil and the other spices including the bay leaf. (At this point if sauce looks to thick for your liking add 1 tomato sauce can of water) Allow to simmer for the remainder of the baking time until you need it.
- When chicken has baked 20 minutes, remove from oven and top each breast with sauce (to your liking, we cover the whole thing) then top with 1/4 cup of mozarella cheese (again to your liking) put baking dish back into the oven for 10 more minutes or until cheese is bubbly. Then switch your broiler on to brown cheese (optional).
- Remove from oven and sprinkle with remaining parmesan cheese.
- Serve it up, I have never had anyone not finish this!
Nutrition Facts : Calories 446.8, Fat 23.5, SaturatedFat 8.2, Cholesterol 113.1, Sodium 2145.4, Carbohydrate 17.4, Fiber 3.2, Sugar 9.4, Protein 42.6
SHEET-PAN CHICKEN PARMESAN
Saucy chicken, melty mozzarella and crisp-tender broccoli-all in one pan. What could be better? -Becky Hardin, St. Peters, Missouri
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Lightly coat a 15x10x1-in. baking pan with cooking spray., In a shallow bowl, whisk egg. In a separate shallow bowl, stir together the next 5 ingredients. Dip chicken breast in egg; allow excess to drip off. Then dip in crumb mixture, patting to help coating adhere. Repeat with remaining chicken. Place chicken breasts in center third of baking pan. Spritz with cooking spray., Bake 10 minutes. Remove from oven. Spread broccoli in a single layer along both sides of sheet pan (if broccoli is frozen, break pieces apart). Return to oven; bake 10 minutes longer. Remove from oven., Preheat broiler. Spread marinara sauce over chicken; top with shredded cheese. Broil chicken and broccoli 3-4 in. from heat until cheese is golden brown and vegetables are tender, 3-5 minutes. If desired, sprinkle with basil.
Nutrition Facts : Calories 504 calories, Fat 17g fat (7g saturated fat), Cholesterol 147mg cholesterol, Sodium 1151mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 8g fiber), Protein 52g protein.
THE BEST PARMESAN CHICKEN BAKE
This chicken Parmesan is done casserole style (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
- Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
- Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 477 calories, Carbohydrate 28 g, Cholesterol 100.2 mg, Fat 21.7 g, Fiber 3.4 g, Protein 40.3 g, SaturatedFat 8.2 g, Sodium 1022.4 mg, Sugar 8.9 g
EASY BAKE CHICKEN PARMESAN (NO BREADING) RECIPE - (4.6/5)
Provided by myoung
Number Of Ingredients 17
Steps:
- The morning or the night before serving, combine Italian dressing, ranch dressing, 3 tablespoons minced garlic and 2 tablespoons olive oil in a large zip lock bag. Squish bag around to combine all ingredients. Add chicken breasts to bag, close and squish until they are well coated in the dressing mixture. Put the bag in bowl (to prevent spills) and refrigerate all day or overnight up 24 hours. When ready to cook, Preheat oven to 400 degrees fahrenheit. Then mix 2 cups Parmesan cheese, with parsley, 1 1/2 tablespoons of the basil and oregano (each). Spray a large baking dish (big enough for all six breasts) with olive oil cooking spray. Remove chicken from baggie one by one and "dredge" in the cheese and spice mixture, until thoroughly coated in cheese mixture. Then place chicken in a single layer in the dish. When all chicken is coated, place chicken in oven and bake for 20-25 minutes (or until the internal temp is 155 degrees fahrenheit. While chicken bakes, in a large non stick sauce pan, make the sauce. Spray sauce pan with olive oil cooking spray (or use 1 tablespoon olive oil but do not use another flavor spray). Then saute onions and remaining garlic until tender and onions are translucent. Add tomato paste and tomato sauce to garlic and onions. Stir until smooth. Then add the remaining, oregano and basil and the other spices including the bay leaf. (At this point if sauce looks to thick for your liking add 1 tomato sauce can of water) Allow to simmer for the remainder of the baking time until you need it. When chicken has baked 20 minutes, remove from oven and top each breast with sauce (to your liking, we cover the whole thing) then top with 1/4 cup of Mozzarella cheese (again to your liking) put baking dish back into the oven for 10 more minutes or until cheese is bubbly. Then switch your broiler on to brown cheese (optional). Remove from oven and sprinkle with remaining Parmesan cheese. Serve it up, I have never had anyone not finish this!
QUICK BAKED CHICKEN PARMESAN
This faster and healthier version of Chicken Parmesan is perfect for a cozy weeknight dinner. Serve with garlic bread and a side salad to round out the meal.
Provided by Rhoda Boone
Categories 22-Minute Meals Chicken Parmesan Tomato Mozzarella Quick & Easy Takeout at Home Cheese Week
Yield 4 servings
Number Of Ingredients 14
Steps:
- Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450°F.
- Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp. oil, 3 tsp. oregano, 1/2 tsp. salt, and 1/2 tsp. pepper in another large shallow bowl or plate.
- Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet.
- Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. Place baking sheet on top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165°F, about 4 minutes more.
- Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), 1/4 cup basil, and remaining 1/2 tsp. oregano, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, stirring, until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes.
- Divide sauce among 4 plates. Top with chicken and torn basil.
NON-BREADED CHICKEN PARMESAN
Yes the traditional breaded fried chicken parmesan is very good but the extra butter soaked breadcrumbs are just not necessary. We have omitted some unhealthy extras but there is no sacrifice on flavour here. Yum
Number Of Ingredients 6
Steps:
- Preheat oven to 350º F.
- Preheat a medium sized frying pan on medium heat.
- Season chicken on both sides with salt and chilli powder.
- Add oil to pan and then the seasoned chicken breasts. Lightly brown on both sides and then transfer to a baking sheet.
- Top with as much tomato sauce as you can fit and then sprinkle with the parmesan cheese.
- Place in the oven and bake until a probe thermometer placed in the center of the thickest part of the breast reads 170º F.
- Remove from oven, garnish with fresh oregano and serve with a nice salad and some steamed vegetables.
EASY CHICKEN PARMESAN
Save time with our Easy Chicken Parmesan! Bake chicken in spaghetti sauce to infuse your Easy Chicken Parmesan with flavor, no breading or frying required.
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Pour sauce into 13x9-inch baking dish sprayed with cooking spray. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with pasta sauce mixture. Cover.
- Bake 30 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.
- Top chicken with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted.
- Drain spaghetti. Serve topped with chicken and pasta sauce mixture.
Nutrition Facts : Calories 550, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 41 g
CRISPY CHICKEN PARMESAN
The Best Chicken Parmesan with a deliciously crispy breadcrumb coating, smothered in a rich homemade tomato sauce and melted mozzarella cheese! This is here best Chicken Parmesan you will ever make! Simple to make and worth every minute. If you love a crispy crumb coating vs soggy crumb, look no further!
Provided by Karina
Categories Dinner
Time 45m
Number Of Ingredients 20
Steps:
- Preheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside.
- Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture. Cover with plastic wrap and allow to marinate for at least 15 minutes (or overnight night if time allows for a deeper flavour).
- When chicken is ready for cooking, mix bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.
- Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4-5 minutes each side).
- Place chicken on prepared baking tray / dish and top each breast with about 1/3 cup of sauce (sauce recipe below). Top each chicken breast with 2-3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil or parsley.
- Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.
- Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).
- Add the tomato puree, salt and pepper to taste, Italian herbs and sugar (If using). Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.
Nutrition Facts : Calories 560 kcal, Carbohydrate 25 g, Protein 31 g, Fat 36 g, SaturatedFat 11 g, Cholesterol 139 mg, Sodium 203 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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- Spray a large baking dish (about 9-inch by 13-inch) with cooking spray. Spread half of the marinara sauce in the bottom of the dish. Add the chicken on top of the sauce. Sprinkle chicken with Italian seasoning, salt, and pepper, to taste.
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