CHICKEN PARMESAN
With more than 450 reviews and a five-star rating, Giada De Laurentiis' easy Chicken Parmesan recipe from Everyday Italian on Food Network is a red sauce win.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 500 degrees F.
- Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
- Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.;
- In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
CRUNCHY PARMESAN CHICKEN TENDERS
A Giada de Laurentis recipe from the Food Network. Super fast and easy; a real kid pleaser! The dipping sauce is optional....
Provided by Raquel Grinnell
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 500 degrees F.
- Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
- Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
- Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 14-18 minutes.
- Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
Nutrition Facts : Calories 525.7, Fat 35.5, SaturatedFat 8.1, Cholesterol 85.8, Sodium 728.6, Carbohydrate 13.1, Fiber 0.7, Sugar 3, Protein 37.5
CRISPY CHICKEN TENDERS WITH PICCATA SAUCE
Provided by Giada De Laurentiis
Categories appetizer
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the chicken: Combine the breadcrumbs, spinach, Parmesan, lemon zest, salt and pepper in a food processor. Blend until the spinach is finely chopped, then transfer to a medium bowl. Mix together the chicken and buttermilk in another medium bowl. Using a slotted spoon, transfer the chicken to the breadcrumb mixture, allowing any extra buttermilk to drip back into the bowl. Toss until the chicken pieces are coated.
- Heat the oil in a 12-inch high-sided skillet over medium-high heat (the oil is hot enough when a pinch of breadcrumbs sizzles when added to the pan). Add one-third of the chicken and fry until golden and crispy, about 3 minutes per side. Drain on paper towels. Repeat with the remaining chicken.
- For the sauce: Combine the broth, lemon juice and flour in a small saucepan. Bring to a boil, stirring constantly, then lower the heat and simmer until thick, about 3 minutes. Whisk in the butter until smooth. Stir in the parsley, agave and salt. Keep warm.
- Pour the sauce over the chicken or serve alongside as a dipping sauce.
CHICKEN PARMESAN SANDWICH
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the sundried tomato pesto: Put the sundried tomatoes and their oil in a food processor along with the basil, Parmesan and salt. Process to combine.
- For the chicken Parmesan: Season the chicken cutlets on both sides with the salt and pepper. Cut them in half crosswise. Using 3 wide, shallow bowls, place the flour in the first bowl, beaten eggs in the second, and combine the panko, Parmesan and oregano in the third.
- Heat the oil in a large skillet over medium-high heat. Dredge the chicken pieces in the flour to coat lightly, shaking off the excess. Dip the chicken into the egg and then into the panko mixture, pressing gently to adhere the crust to the chicken. Add the chicken to the skillet and cook until golden brown on the first side, 3 to 4 minutes. Gently flip all of the chicken over and layer 1 mozzarella slice on top. Cook until the second side is golden brown and the mozzarella has melted, about 4 more minutes.
- Transfer the chicken to a serving platter, mozzarella-sides up. Spread about 1 tablespoon of Sundried Tomato Pesto on top. Put a tomato slice on 8 of the pieces, and then top them with the remaining 8 pieces, mozzarella sides down, to make little sandwiches. Serve immediately.
GIADA'S CRUNCHY PARMESAN CHICKEN TENDERS RECIPE
Provided by á-2510
Number Of Ingredients 9
Steps:
- Preheat the oven to 500 degrees F. 2 Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes. 3 Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl. 4 Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes. 5 Transfer the chicken tenders to a platter and serve the vinaigrette alongside for
CRUNCHY PARMESAN CHICKEN TENDERS
Make and share this Crunchy Parmesan Chicken Tenders recipe from Food.com.
Provided by chef 998002
Categories < 15 Mins
Time 12m
Yield 18 tenders, 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 500 degrees F.
- Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
- Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
- Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
- Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
Nutrition Facts : Calories 184.3, Fat 14.8, SaturatedFat 3.6, Cholesterol 24, Sodium 289.4, Carbohydrate 4.5, Fiber 0.3, Sugar 1, Protein 8.1
More about "giadas crunchy parmesan chicken tenders food"
EASY BAKED PARMESAN CHICKEN TENDERS | GIADA DE LAURENTIIS
From youtube.com
저자 Giadzy by Giada De Laurentiis시청 횟수 4963
HOW TO MAKE GIADA'S PARMESAN CHICKEN TENDERS | EVERYDAY …
From youtube.com
저자 Food Network시청 횟수 29.3만
CRUNCHY PARMESAN CHICKEN TENDERS – GIADZY
From giadzy.com
서빙 6소요 시간 27분
HOW TO MAKE GIADA'S PARMESAN CHICKEN TENDERS | FOOD NETWORK
From cfood.org
GIADA'S WEEKNIGHT CHICKEN PARM SANDWICH – GIADZY
From giadzy.com
BEST GIADA'S CHICKEN PARMESAN RECIPES | FOOD …
From foodnetwork.ca
HEALTHIER CHICKEN PARMESAN – GIADZY
From giadzy.com
CRUNCHY PARMESAN CHICKEN TENDERS RECIPE | GIADA DE …
From cookingchanneltv.com
HOW TO MAKE GIADA'S PARMESAN CHICKEN TENDERS | EVERYDAY …
From foodcheepr1.com
GIADA DE LAURENTIIS’ BEST CHICKEN RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
HOW TO MAKE GIADA'S PARMESAN CHICKEN TENDERS | EVERYDAY …
From diningandcooking.com
CRUNCHY PARMESAN CHICKEN TENDERS RECIPE | GIADA DE …
From cookingchanneltv.cel29.sni.foodnetwork.com
HOW TO MAKE GIADA'S PARMESAN CHICKEN TENDERS | FOOD NETWORK
From chefsambrano.blogspot.com
CRUNCHY PARMESAN CHICKEN TENDERS | CRUNCHY PARMESAN …
From facebook.com
CRUNCHY PARMESAN CHICKEN TENDERS RECIPE | GIADA DE …
From cookingchanneltv.cel30.sni.foodnetwork.com
CRUNCHY PARMESAN CHICKEN TENDERS | RECIPE OF THE DAY: GIADA …
From facebook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love