TEX-MEX CHICKEN PARMESAN
Chicken Parmesan just got a Tex-Mex twist. We swapped out all the classic Italian ingredients for tortilla chips, spicy cheese and salsa. But if you truly miss the Parmesan in your Parmesan, then add a sprinkle or two to the finished dish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Put the chips in a food processor and pulse until they are finely ground; set aside.
- Slice the chicken breasts in half horizontally so you have 4 thin chicken cutlets.
- Set up a breading station with 3 shallow dishes: Stir together the flour, chili powder and 1/2 teaspoon salt in the first dish. Beat the eggs in the second dish and add the tortilla chips to the third dish. Coat a cutlet in the flour. Dip in the egg, letting any excess drip off and then press into the tortilla chips. Transfer to a plate and bread the remaining cutlets.
- Heat 1/4 cup of the oil in a large nonstick skillet over medium heat until a piece of the breading sizzles when added to the oil. Add 2 breaded cutlets to the oil, making sure they don't touch each other. Fry until golden brown on both sides, 3 to 4 minutes per side. Remove to a paper towel-lined plate. Add the remaining 1/4 cup oil to the skillet, heat and then fry the remaining cutlets.
- Evenly spread 1/2 cup salsa on the bottom of a 9-by-13-inch baking dish. Arrange the chicken in a single layer on top. Pour 1/4 cup of salsa on top of each piece of chicken. Shingle the cheese evenly over the chicken.
- Bake until the cheese is bubbling and golden brown, 25 to 30 minutes.
- Sprinkle with the jalapeno and cilantro.
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.
CHICKEN PARMESAN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil. Heat 1 tablespoon olive oil in a saucepan over medium heat; add the garlic and cook 1 minute. Add the tomato sauce, basil and 1 cup water. Bring to a simmer, then reduce the heat to medium low and cook until thickened, about 12 minutes.
- Meanwhile, pour some flour into a shallow bowl. Beat the egg with 1/4 cup water in another bowl. Mix the breadcrumbs, parsley and 1 tablespoon parmesan in a third bowl. Coat the chicken with the flour, then with the egg mixture and breadcrumbs. Transfer to a plate.
- Preheat the broiler. Cook the pasta as the label directs; drain. Meanwhile, heat the remaining olive oil in a large ovenproof skillet over medium-high heat. Add the chicken; cook until golden, 3 minutes per side. Top with the sauce, mozzarella and the remaining 1 tablespoon parmesan. Transfer to the broiler until melted, about 2 minutes. Transfer the chicken to plates. Toss the pasta with the remaining sauce in the skillet and serve with the chicken. Top with basil.
Nutrition Facts : Calories 698, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 145 milligrams, Sodium 392 milligrams, Carbohydrate 59 grams, Fiber 3 grams, Protein 46 grams
MEXICAN CHICKEN "PARMESAN" (MINUS THE PARMESAN)
My Mexican twist on a classic...Chicken Parmesan. I test many of my recipes on my 3-year old Granddaughters and Grandpa. Unfortunately they ate almost all of it...none left for Grandpa. So, I thought it might be worthy of posting.
Provided by Grandmakristin
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Pound chicken breasts to approximately 1/4-1/2 inch thickness.
- In 3 separate shallow bowls put enough flour (seasoned with salt and pepper) to lightly dredge the chicken in one bowl, 2 beaten eggs in the second and the Panko bread crumbs mixed with the taco seasoning in the 3rd.
- In the following order for each breast: dredge in the seasoned flour shaking off excess, put them next into the eggs to moisten each side and then into the Panko/taco seasoning mixture making sure to coat the chicken breast entirely. Set the prepared chicken breasts aside for a few minutes.
- Meanwhile, add the Canola oil to a large enough skillet to fit all 4 breasts and preheat the pan over med/high heat.
- Cook each breast until lightly browned on each side and remove from the pan. The chicken does not have to be cooked through as it will continue cooking in the oven.
- Place the 4 chicken breasts in a casserole dish. Top each with 1/2 cup of prepared salsa. Place in the oven for 15 minutes to finish cooking the chicken and heat the salsa through.
- Remove from the oven and top with 1/2 shredded cheese on top of each breast and return to the oven for 5 minutes or until the cheese is melted and it's ready to serve.
- I serve this over Cilantro rice and add a "blop" of sour cream and some diced green onions on top.
MEXICAN CHICKEN PARMESAN
A Mexican twist on chicken Parmesan.
Provided by SheCooksIEat
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix cornmeal, cumin, chile, and salt together in a bowl. Beat egg in a shallow bowl. Dip each piece of chicken in the cornmeal, then in the egg, then back in the cornmeal.
- Heat oil in a large pan over medium heat. Cook chicken until browned, about 5 minutes per side. Transfer chicken to a baking dish and top with sliced Monterey Jack cheese. Cover with chile sauce.
- Bake in the preheated oven until chicken is no longer pink in the center, about 20 minutes. Serve each piece with some crumbled cotija on top.
Nutrition Facts : Calories 377 calories, Carbohydrate 21.2 g, Cholesterol 138.5 mg, Fat 16.5 g, Fiber 0.7 g, Protein 34.5 g, SaturatedFat 7.8 g, Sodium 475.8 mg, Sugar 0.4 g
HEALTHY BAKED CHICKEN PARMESAN
Healthy Baked Chicken Parmesan features almond flour coated chicken breasts baked in marinara sauce and topped with gooey melted cheese.
Provided by Olena Osipov
Categories Dinner
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat. Cut each chicken breast in half lengthwise. You should end up with 8 thin chicken cutlets that do not require pounding.
- In a large shallow bowl, combine almond flour, Parmesan cheese, oregano, garlic powder, salt and pepper. Stir with a fork.
- Dip each cutlet into breading on both sides by pressing on it and repeating one more time (so breading sticks better). Place on a baking sheet. Spray with cooking spray and bake for 25 minutes. Then broil at 500 degrees F until golden brown, about 5 minutes.
- Remove from the oven, top each cutlet with 2 tbsp marinara sauce and sprinkle with 2 tbsp cheese. Bake for another 5 minutes or until cheese has melted at 450 degrees F. I also like to spread more marinara sauce in a baking dish, transfer cutlets on top, bake and serve like that. Looks impressive.
- Serve over whole wheat spaghetti, fettuccine or zucchini noodles. Chicken parmesan also goes well with lettuce salad.
Nutrition Facts : ServingSize 1 cutlet, Calories 236 kcal, Sugar 2 g, Sodium 577 mg, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 4 g, Fiber 1 g, Protein 31 g, Cholesterol 86 mg
MEXICAN "CHICKEN PARMESAN"
This is a simple, unique twist on Chicken Parmesan with a Mexican flare. The flavors are awesome. Use as little or as much salsa and cheese as you like. I recommend serving it with some cilantro rice or Spanish rice. Or you can simply serve it with some tortilla chips and salsa!
Provided by vdm86
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Beat the egg in a shallow bowl.
- Mix in the lime juice with the egg.
- Salt and pepper the chicken breast to taste and dip in the egg mixture and then into the tortilla chips. Coat both sides of the chicken well.
- Place the chicken in a greased glass baking dish and bake for 20-25 minutes, until the chicken is nearly done. (I would recommend flipping the chicken once during this time.)
- When the chicken is almost done, remove the baking dish from the oven and add 1/4 cup of salsa on top of each chicken breast, then cover with cheese.
- Place back in the oven and bake another 10 minutes until cheese is melted and salsa is heated through.
- Serve with rice or tortilla chips and salsa. You may also want to garnish with cilantro for some added flavor.
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.
CREAMY PARMESAN SALAD DRESSING
Steps:
- Mix in blender or food processor.
- Yield 2-1/2 cups
Nutrition Facts : Calories 116 kcal, Carbohydrate 1 g, Protein 2 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 11 mg, Sodium 159 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
AIR FRYER CHICKEN PARMESAN
Air Fryer Chicken Parmesan is an easy and delicious recipe with breaded chicken, marinara and melted mozzarella cheese.
Provided by Emily
Categories Main Dish Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Coat the basket of the air fryer with cooking spray.
- Lay the halved chicken breasts out on a cutting board and cover with parchment paper before pounding them down to roughly the same thickness.
- In a medium bowl combine the salt, pepper, panko breadcrumbs, Italian breadcrumbs, parmesan cheese, and garlic powder.
- Whisk the egg in a separate medium bowl.
- One at a time, dip the chicken in the egg mix and then the breadcrumbs, making sure to evenly coat both sides.
- Spritz the chicken with cooking spray before placing the chicken into the air fryer.
- Cook for 5 minutes at 360 degrees.
- Flip the chicken and cook for an additional 4-5 minutes, or until the chicken has reached 165 degrees Fahrenheit.
- Spoon about 1-2 tablespoons of marinara sauce over the chicken breast and top with a sprinkling of shredded mozzarella cheese and cook for an additional 3 minutes, or until the cheese has melted.
- Serve over noodles if desired and enjoy!
Nutrition Facts : Calories 352 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 32 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1156 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
OVEN-BAKED CHICKEN PARMESAN
Try Oven-Baked Chicken Parmesan next time you're in a rush. You can have this delicious Oven-Baked Chicken Parmesan on the table in 30 minutes.
Provided by My Food and Family
Categories Chicken
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Coat chicken with coating mix as directed on package; place in 13x9-inch pan sprayed with cooking spray.
- Bake 20 min. or until chicken is done (165°F).
- Top with remaining ingredients; bake 5 min. or until pasta sauce is heated through and mozzarella is melted.
Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 4.5 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 880 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 34 g
KETO CHICKEN PARMESAN
No one can deny a good Keto Chicken Parmesan. A delicious keto-friendly chicken Parmesan. Enjoy a classic Italian dish, and keep your macros in check!
Provided by recommended tips
Categories Main
Time 28m
Number Of Ingredients 13
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Slice chicken breast through the middle horizontally from one side to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Pound chicken flat until about 1/2-inch thick.
- Beat egg and cream together in a bowl.
- Combine crushed pork rinds, Parmesan cheese, salt, garlic powder, red pepper flakes, ground black pepper, and Italian seasoning in bowl; transfer breading to a plate.
- Dip chicken into egg mixture; coat completely. Press chicken into breading; thickly coat both sides.
- Heat a skillet over medium-high heat; add ghee. Place chicken in the pan; cook until no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F. Be careful to keep breading in place.
- Transfer chicken to a baking sheet. Cover with tomato sauce; top with mozzarella cheese.
- Broil until cheese is bubbling and barely browned, about 2 minutes.
Nutrition Facts : Calories 442 cal
BAKED CHICKEN PARMESAN
Baked Chicken Parmesan takes your favorite Italian dish and lightens it up. The baked chicken is juicy, yet crispy and great flavor with the sauce and cheese. Serve over whole wheat pasta with a side of vegetables and a salad.
Provided by A Cedar Spoon // Julia Jolliff
Categories Dinner
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Spray a large baking sheet lightly with cooking spray.
- In a medium mixing bowl combine the breadcrumbs, oregano, basil and 1/4 cup parmesan cheese in a shallow bowl. Set aside. Melt the butter in another shallow bowl and set aside.
- Using a brush lightly brush the butter onto both sides of chicken, then dip into breadcrumb and cheese mixture. Place the chicken on the baking sheet and repeat with all of the chicken. Lightly spray olive oil over the top of the chicken.
- Bake the chicken in the oven for 20 minutes and then turn each piece of chicken over and bake for another 5 minutes. Remove the chicken from the oven and spoon a layer of sauce over each chicken breast and top with the remaining parmesan cheese and the mozzarella cheese. Return the chicken to the oven for 3-4 more minutes, or until the cheese melts.
- Remove the chicken from the oven and garnish with freshly chopped parsley and basil. Serve over pasta with more sauce, extra parmesan cheese and crusty bread.
QUICK AND EASY SKILLET CHICKEN PARMESAN
Steps:
- Gather the ingredients.
- Pat the chicken breasts dry and put them between two pieces of plastic wrap or in a food storage bag. Pound gently to flatten for even cooking.
- Add the egg to one shallow bowl or deep plate and the breadcrumbs to another. Dip a chicken breast into the egg to coat then into crumbs to coat. Repeat with the remaining chicken breasts.
- Melt the butter in a large skillet over medium heat. Brown the chicken pieces on both sides. Add the spaghetti sauce, bring to a simmer, and reduce the heat to low.
- Cover the skillet and simmer for 10 minutes, or until the chicken is thoroughly cooked.
- Sprinkle with the mozzarella cheese and Parmesan cheese.
- Cover and simmer 5 minutes, or until the cheese is melted.
- Garnish with chopped parsley and serve immediately.
Nutrition Facts : Calories 435 kcal, Carbohydrate 20 g, Cholesterol 179 mg, Fiber 3 g, Protein 46 g, SaturatedFat 8 g, Sodium 943 mg, Sugar 8 g, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 0 g
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- Mix the Parmesan cheese, bread crumbs, and garlic powder in a shallow dish. It really doesn’t matter how much Parmesan cheese and bread crumbs you have just make sure it’s equal parts. Melt butter in a shallow bowl. Dip the chicken in the melted butter, then the bread crumb mixture then place on the baking sheet. Bake for 30 minutes or until chicken is no longer pink. Spoon some spaghetti sauce over the middle of the chicken and sprinkle mozzarella cheese on top for the last 5-10 minutes of baking. Serve over cooked spaghetti with more marinara sauce.
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- While the chicken is still on the cutting board, pat it dry and season with 1/2 teaspoon salt, 1/4 teaspoon paprika and 1/4 teaspoon pepper.
- Heat 2 tablespoons olive oil in a Dutch oven or stock pot over medium-high heat. Once hot, add chicken and cook just until the outside is opaque (it will not be cooked through); transfer to a plate.
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