Easy Chicken Parmesan Salad Food

EASY CHICKEN PARMESAN

Steps:

• 1. Heat oven to 375°F.
• 2. Pour tomato sauce and undrained tomatoes into 13x9-inch baking dish. Stir in ¼ cup (4 tablespoons) Parmesan. Add chicken; turn to coat evenly both sides of each breast with sauce. Cover.
• 3. Bake 30 minutes or until chicken is done (165°F). Meanwhile, cook spaghetti as directed on package, omitting salt.
• 4. Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted. Drain spaghetti. Serve topped with chicken and sauce.

EASY CHICKEN PARMESAN

Steps:

• Heat oven to 375 degrees F (190 degrees C).
• 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 sauce. Cover.
• Bake 30 minutes or until chicken is done (165 degrees F). Meanwhile, cook spaghetti as directed on package, omitting salt.
• Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.
• Drain spaghetti. Serve topped with chicken and sauce.

SUPER EASY CHICKEN PARMESAN

Steps:

• Preheat oven to 425°F.
• Coat bottom of casserole with some of the spaghetti sauce.
• Arrange chicken breasts in casserole dish.
• Pour spaghetti sauce over the chicken sprinkle with garlic powder.
• Top with shredded mozzarella, followed by shredded parmesan cheeses.
• Bake 25-30 minutes.
• Serve with cooked pasta to use up all that sauce.
• Don't forget the garlic bread.
• *NOTE: Thanks to Halcionne, previously I had forgotten to put the parmesan in my recipe :}.

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.

EASY CHICKEN PARMESAN SALAD

Steps:

• Bake chicken patties according to package directions.
• Cut chicken into 1/2 inch slices.
• Combine lettuce, croutons, tomatoes, cheese, dressing and chicken.
• Toss to coat.

CHICKEN PARMESAN

Steps:

• For the fresh mozzarella: Prepare a bowl of salted warm water and a separate bowl of salted ice water. In the salted warm water, soften the mozzarella curd and pull and shape into a ball. Drop into the salted ice bath to cool. Set aside and pat dry. Slice and let dry on a paper-towel-lined plate.
• For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and red pepper flakes and cook for 30 seconds. Increase the heat to high and add the tomatoes and oregano if using. Season with salt and pepper. Cook, stirring occasionally, until slightly thickened, about 15 minutes. Taste for seasoning (adding a pinch of sugar if needed) and stir in the basil.
• For the chicken: Preheat the oven to 425 degrees F. Place a baking rack over a baking sheet and set aside.
• Put the breadcrumbs, flour and beaten eggs in separate shallow dishes and sprinkle with salt and pepper. Sprinkle each chicken breast on both sides with salt and pepper. Dredge each breast in the flour and tap off any excess, then dip in the egg wash and let the excess drip off. Finally, dredge in the breadcrumbs. Transfer the breasts to a baking sheet or large plate.
• Heat 1/4 cup of the oil in a large saute pan over high heat until it begins to shimmer. Cook 2 breasts at a time in the hot oil until golden brown on both sides, about 3 minutes per side. Transfer the breasts to the baking rack on the baking sheet. Repeat with the remaining chicken breasts and oil. Place in the oven to cook further for a couple minutes, then remove and set aside.
• Change the oven setting to broil.
• For the arugula salad: Dress the arugula in a large bowl with the lemon juice, extra virgin olive oil, salt and pepper and toss together.
• Top each chicken breast with some tomato sauce and mozzarella slices. Broil until the chicken is cooked through and the cheese has melted, 1 to 3 minutes.
• Place some arugula salad on each plate next to a chicken piece. Garnish with freshly grated Parmesan, chopped basil and parsley sprigs.

WARM CHICKEN PARMESAN SALAD

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Sprinkle the cutlets on both sides with the salt and pepper flakes. Place the cutlets in the skillet and cook, undisturbed, until golden brown on the first side, 3 minutes. Flip, and cook for an additional minute. Add the marinara sauce and turn the cutlets to coat in the sauce. Top with the mozzarella, reduce the heat to medium, and cover the pan. Cook for an additional 5 minutes to melt the cheese.
• Meanwhile, combine the arugula, basil, Parmesan, sun-dried tomatoes, olive oil, vinegar and salt in a large bowl. Toss well to coat.
• To serve: Place one piece of chicken on a plate and top with a spoonful of sauce. Add a bit of the salad right on top of the chicken, and serve.

QUICK AND EASY CHICKEN PARMESAN

Steps:

• In a greased rectangle casserale dish lay chicken patties.
• Sprinkle each patti with spices, parmesan cheese and salt.
• Use just a pinch of each spice on each chicken pattie.
• Place dish in 400 degree oven for 10 minutes then turn over each pattie and cook for another 5 mins.
• Take dish out and top each pattie with mozzarella cheese and then spoon sauce on to each pattie.
• Enough to cover the chicken.
• Then top with additional mozzarella cheese.
• Bake until bubbly about another 10 minutes.
• Very good served over spaghetti.

EASY CHICKEN PARMESAN

Steps:

• Whisk together the egg and milk.
• Dip the chicken breasts in flour.
• Dip again in milk and egg mixture.
• Coat them in bread crumbs.
• In a skillet with a little olive oil over medium-high heat, brown on both sides until golden.
• Cover bottom of baking pan with tomato sauce.
• Set chicken over sauce.
• Pour remaining of your favorite tomato sauce over all.
• Place mozzarella cheese on each chicken breast.
• Sprinkle with Parmesan cheese and a little more mozzarella.
• Bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with linguini or roasted potatoes, garlic bread and a nice green salad.
• Tip:I use this tomato sauce from my freezer:Recipe #240802
• The great part is that you can cook your chicken and sauce ahead and assemble just before puting it in the oven.

EASY CHICKEN PARMESAN

Steps:

• Pour a small amount of spaghetti sauce on the bottom of a baking dish. You only need enough to cover the bottom of the dish.
• Place the chicken breasts (flattened to ¼") on top of the sauce. Cover with the remaining sauce.
• Bake chicken and sauce for 20 minutes.
• Sprinkle the mozzarella cheese over chicken and return to over. Bake for 10 minutes.
• Remove from oven and sprinkle with parmesan cheese.
• Serve with cooked pasta.