SPAGHETTI CHICKEN PARMESAN
"I like to make this yummy recipe when I have extra spaghetti sauce on hand," comments Margie Eddy from Ann Arbor, Michigan. "The herbed coating on the tender chicken gets nice and golden," she adds.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil, salt and pepper. In another shallow bowl, combine egg and water. Dip chicken in egg mixture, then coat with crumb mixture. , In a large skillet, melt butter over medium heat. Add chicken; cook until a thermometer reads 165°, 5-7 minutes on each side. , Meanwhile, in a large saucepan, combine spaghetti sauce, garlic salt and remaining 1/2 teaspoon oregano. Cook over medium heat until heated through. Spoon over chicken; sprinkle with mozzarella cheese and remaining Parmesan cheese. Serve with pasta.
Nutrition Facts : Calories 326 calories, Fat 16g fat (9g saturated fat), Cholesterol 108mg cholesterol, Sodium 1696mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 23g protein.
CHICKEN PARMESAN WITH SPAGHETTI
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring occasionally, until golden, 2 to 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Remove from the heat and puree with an immersion blender, or puree in a regular blender in small batches and return to the pot. You should have about 4 cups sauce.
- Meanwhile, make the chicken: Preheat the oven to 450˚. Put the flour in a shallow dish. Whisk the eggs in a separate shallow dish. Combine the breadcrumbs, parsley and oregano in a third dish. Lay the chicken on a piece of plastic wrap and cover with another piece of plastic. Pound the chicken on both sides with the flat side of a meat mallet or a skillet until 1/4 inch thick. Season the chicken with salt and pepper on both sides. Working with 1 piece at a time, dredge the chicken in the flour, shaking off any excess, then dip in the eggs, letting the excess drip off, and dredge in the breadcrumb mixture, pressing to adhere on both sides. Transfer to a plate.
- Set a wire rack on a baking sheet. Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Carefully add 2 pieces of chicken and cook, gently moving them around in the pan with tongs, until golden brown, 2 to 3 minutes per side. (Adjust the heat as needed if the chicken is browning too quickly.) Remove the chicken to the rack to drain. Lightly sprinkle with salt. Repeat with the remaining chicken.
- Transfer the chicken to a clean baking sheet and top each piece with 1/2 cup tomato sauce and 2 slices mozzarella. Bake until the cheese is melted, bubbling and browned in spots, 10 to 12 minutes.
- Meanwhile, make the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1 cup cooking water, then drain. Warm the remaining tomato sauce (about 2 cups) over low heat. Add the spaghetti and 1/2 cup reserved cooking water; toss, adding more cooking water as needed. Season with salt and pepper.
- Top the chicken with parmesan and basil. Serve with the spaghetti.
HOMEMADE CHICKEN PARMIGIANA
I received this recipe several years ago from a family member who swore it was a great romantic meal. She was right. My husband asks me to make this meal every time we have a date night. The quantity of ingredients look intimidating, but don't let them fool you. It's easy and delicious! The whipping cream gives it a creamy texture that you just can't get enough of!
Provided by Jules203
Categories World Cuisine Recipes European Italian
Time 50m
Yield 3
Number Of Ingredients 16
Steps:
- Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm
- Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
- Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.
- To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.
Nutrition Facts : Calories 609.2 calories, Carbohydrate 18.6 g, Cholesterol 209.1 mg, Fat 37.6 g, Fiber 2.1 g, Protein 46.4 g, SaturatedFat 14.6 g, Sodium 690.2 mg, Sugar 6.6 g
MY CHICKEN PARMIGIANA WITH HOMEMADE PASTA SAUCE
This is my version of chicken parmigiana. The sweet sauce is what sends this recipe over the top although the chicken parmigiana is excellent as well! I developed this sauce after tasting various versions of my Italian friends' sauces and getting their recipes. My family likes a sweet sauce so if you don't like it sweet, just omit the sugar. I do recommend that you add a little sugar, though, to remove some of the acidity taste from the sauce. Quite frankly, if you don't like a sweet sauce, though, you might be better off trying another recipe because that is why I developed this version. I usually let the sauce simmer for most of the day until I am ready to make the chicken parmigiana. However, the sauce can be ready as fast as an hour if you need it to be. But the longer the sauce simmers, the more delicious and thick it will be! This recipe does make more sauce than is needed for the chicken parmigiana and the side of spaghetti or angel hair, but I just freeze the remaining sauce and use it for another time. This is also the basic recipe I use to serve over any type of pasta. I even use it on pizza!
Provided by CookingONTheSide
Categories Chicken Breast
Time 4h30m
Yield 5 serving(s)
Number Of Ingredients 24
Steps:
- Pasta Sauce:.
- In dutch oven or large saucepot, heat olive oil over medium heat for about 1-2 minutes.
- Add chopped onion and garlic cloves; saute till softened, about 5 minutes (if using pepperoni slices, add here).
- Add tomato paste and 6 cans of water, which equals the 108 ounces of water (basically the rule is for every can of tomato paste, you add 3 cups of water).
- Bring to a boil and stir until all the tomato paste is dissolved; meanwhile add bay leaves, parsley, oregano, basil, black pepper, red pepper flakes (if using), garlic powder, sugar and parmesan cheese.
- Once the sauce has come to a boil, let simmer, uncovered, over medium to medium-low heat, for 3-4 hours or until thickened.
- Prepare chicken parmigiana:.
- Combine eggs, salt and pepper in bowl; place bread crumbs in another bowl.
- Dip chicken into egg mixture, then into bread crumbs.
- Heat oil until very hot and brown chicken on both sides.
- Remove chicken to shallow baking dish and pour excess oil from pan.
- Pour sauce over chicken and sprinkle with parmesan cheese.
- Cover and bake 30 minutes at 350 degrees F.
- Uncover and place provolone slices on top of chicken and bake 10 minutes more or until cheese is bubbly.
- Serve with a side of angel hair pasta topped with the spaghetti sauce.
MY CHICKEN PARMESAN
My Italian husband says this is his absolute favorite dinner. Parmesan-coated chicken swimming in a pool of pasta and sauce with a blanket of melted shredded Italian-blend cheese over all.
Provided by janice tofuri
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
- Combine flour, 1/2 teaspoon salt, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Place chicken tenderloins into flour mixture, seal the bag, and shake to coat.
- Beat egg and half-and-half thoroughly in a shallow bowl. Mix seasoned break crumbs, panko crumbs, Parmesan cheese, and parsley in another bowl. Dip floured chicken tenderloins into beaten egg, let excess egg drip off, then press chicken into crumb mixture to coat. Let chicken stand for 10 minutes to set coating.
- Heat olive oil in a large skillet over medium heat; cook chicken tenderloins until the juices run clear, chicken is no longer pink inside, and coating is golden brown, about 5 minutes per side.
- Bring water and 1 tablespoon salt to a boil in a large pot; stir angel hair pasta into boiling water. Cook pasta, stirring occasionally, until cooked through, about 5 minutes. Drain.
- Pour 3/4 cup marinara sauce into prepared baking dish; top sauce with cooked angel hair pasta. Pour remaining 3/4 cup sauce over pasta and arrange chicken tenderloins over sauce. Sprinkle Italian cheese blend over chicken.
- Bake in the preheated oven until cheese topping is melted and bubbling, about 10 minutes.
Nutrition Facts : Calories 695 calories, Carbohydrate 79.6 g, Cholesterol 121.4 mg, Fat 24.6 g, Fiber 5.9 g, Protein 40.8 g, SaturatedFat 8.6 g, Sodium 3504.4 mg, Sugar 11.1 g
CHICKEN PARMIGIANA
Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F.
- Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
- Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
- Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.
CHICKEN PARMIGIANA RECIPE
Chicken Parmigiana Recipe is a popular Italian-/american dish and it gets it's name from the cheese being used in this dish to create a rich a wonderful flavor. Parmigiana cheese is also known as Parmesan cheese. This dish essentially is of crusted chicken breast that is served over a bed of tangy and flavor packed tomato sauce and then topped it parmesan cheese or provolone cheese on top and baked till the cheese melts. It makes it a complete one dish meal. Serve the Chicken Parmigiana Recipe along with Bruschetta with Olives & Raisins and Macaroni Minestrone Soup Pot Recipe. Complete this Italian meal on a sweet note with Tiramisu Recipe If you are looking for more Chicken recipes here are some : Arabian Chicken Mandi Recipe Yakhni Pulao With Chicken Recipe Chicken Tomato Macaroni Recipe
Provided by Archana's Kitchen
Time 1h10m
Yield Makes: 2 Servings
Number Of Ingredients 17
Steps:
- To begin making the Chicken Parmigiana Recipe, thoroughly wash and clean the chicken and cut them into 2 inch cubes.
- Heat a sauce pan with oil on medium flame, add garlic and fry until it turns brown.
- Next add onions and saute them till they begin to sweat. Add the tomato puree into the pan along with
- sugar, red chilli powder, red chilli flakes, rosemary, tobacco sauce and salt.
- Mix well, cover it with the lid and cook it over a low heat for about 6-8 minutes.Keep it aside to cool down.
- Preheat an oven to 180 degree celsius.
- In a mixing bowl, combine all purpose flour with salt and pepper .
- Break an egg in a separate bowl and whisk it.
- Flatten the chicken pieces with the help of a meat tenderiser hammer and dust it well over the flour mixture first.
- Dip it inside the egg and coat it well with bread crumbs on either side.
- Heat a tawa with little oil on medium-low flame, place the crumbed chicken pieces and shallow fry. Fry on either side till golden brown.
- In a mixing bowl combine, both the varieties of cheese- mozzarella and parmesan and set aside.
- Do the same for the rest of the chicken pieces. Now place all the chicken pieces onto a baking tray, pour over the tomato sauce and and sprinkle cheese and bake till the cheese melts. Serve by sprinkling some parsley on top.
- Serve the Chicken Parmigiana Recipe along with Bruschetta with Olives & Raisins and Macaroni Minestrone Soup Pot Recipe. Complete this Italian meal on a sweet note with Tiramisu Recipe
EASY CHICKEN PARMIGIANA
This and easy chicken parmigiana recipe was originally submitted by Stephanie L from Lacombe, Alberta, Canada. Stephanie says: Hope you like it!
Provided by Karen Ciancio
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 375ºF.
- In a medium bowl, beat the eggs with salt and pepper. Place your bread crumbs in another bowl. Coat your chicken in the egg mixture and then roll in the bread crumbs.
- On medium heat, cook the chicken breasts in a large skillet with oil for 1 minute on each side just so the bread crumbs are browned. Transfer to a 9" X 13" baking pan.
- Mix together the tomato soup, garlic salt, basil, melted butter and Parmesan cheese. Bring to a boil. Pour the sauce over the chicken, cover with foil and bake for 30 minutes. Remove from oven, add cheese slices or grated mozzarella cheese and return to oven uncovered, for 10 minutes to melt the cheese.
Nutrition Facts : Calories 699 kcal, Carbohydrate 21 g, Protein 71 g, Fat 35 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 258 mg, Sodium 1605 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
CHICKEN PARMESAN
How to make the best Chicken Parmesan with marinara sauce a mozzarella cheese. Don't forget to check out my step by step photos and tips above!
Provided by John Kanell
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 425F. Cut the chicken breasts down the middle then pound into thin fillets.
- Whisk the eggs together well with a pinch of salt and pepper in a medium bowl. In a separate bowl combine flour with a teaspoon of salt and ½ tsp pepper then whisk together and set aside. In a third bowl combine the breadcrumbs with ½ cup grated parmesan and mix together.
- Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off. Dredge on both sides in the bread crumbs and press down so the breadcrumbs stick and form a nice layer.
- Pour the olive oil in a large sauté pan and heat over high heat until you see the oil shimmering. Add 2-3 chicken breasts to the pan at a time and cook until golden brown on both sides, about 4 minutes per side.
- Transfer to a baking sheet and top each breast with ⅓-½ cup marinara sauce, a generous sprinkle of mozzarella, and a tablespoon of Parmesan.
- Bake in the oven until the chicken is cooked through and the cheese is melted and golden, 15-20 minutes. Remove from the oven and garnish with basil and parsley leaves. Serve over spaghetti.
Nutrition Facts : Calories 590 kcal, Carbohydrate 20 g, Protein 38 g, Fat 40 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 140 mg, Sodium 1025 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CHICKEN PARMESAN SPAGHETTI
Saucy spaghetti topped with Parmesan is always welcome at the table. Especially when it includes crispy but tender baked chicken breasts.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425º F.
- Brush chicken with mayo, then coat with bread crumbs, turning to evenly coat both sides of each breast. Place on foil-covered baking sheet.
- Bake 20 min. or until chicken is done (165°F). Meanwhile, heat large heavy skillet on high heat. Add tomatoes; cook 7 min. or until charred on all sides, stirring constantly. Add pasta sauce, cook 3 to 4 min. on medium heat or until heated through, crushing tomatoes with the back of a spoon.
- Toss spaghetti with sauce; top with chicken and cheese.
Nutrition Facts : Calories 570, Fat 18 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 37 g
CHICKEN-PARMESAN PASTA
This Chicken Parmesan is all nestled up with its best friend: a side of pasta and red sauce.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Dip chicken in egg whites, then in bread crumbs, turning to evenly coat both sides of each breast. Place in 13x9-inch pan sprayed with cooking spray.
- Bake 20 to 25 min. or until chicken is done (165ºF). Top with 2 cups sauce, cheeses and oregano. Bake 5 min. or until mozzarella is melted. Meanwhile, heat remaining sauce.
- Toss spaghetti with sauce; place on plate. Top with chicken.
Nutrition Facts : Calories 470, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 43 g
MY CHICKEN PARMIGIANA
This is a family favorite meal and one I make for special occasions, such as birthday dinners. The cooking method of this particular version is different from the conventional chicken parmigiana recipes I always used to make. Once I tried this much easier and moister version, I never went back to the "old" method. I often use homemade sauce in this, but a good-quality bottled sauce, such as Classico or Barilla, is perfectly acceptable as well. I serve this chicken atop mounds of freshly cooked pasta with some additional heated sauce. I have often chosen to replace the mozzarella with thin slices of Provolone cheese. NOTE: Edited to add that pounding the chicken is not necessary with this method. Part of what is unique about this recipe is that even the meatier pieces of chicken get so moist & tender as it braises in the sauce.
Provided by HeatherFeather
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Beat egg and set into a rimmed plate.
- Set bread crumbs in a second rimmed plate.
- Dip chicken breasts into the egg, then into the crumbs,coating both sides and shaking off excess.
- Melt butter or margarine over medium heat in a large, deep skillet. Add chicken breast halves to the pan and brown on both sides - just enough to brown the chicken, not to fully cook it yet.
- Pour spaghetti sauce into the pan, immediately reduce heat to low, cover, and simmer until the chicken has cooked all the way through, about 15-20 minutes but the time will vary depending upon the thickness and size of your chicken breasts.
- Sprinkle with parsley and cheeses, re-cover, and simmer just until cheese melts- about 5 minutes.
- Serve with cooked spaghetti.
Nutrition Facts : Calories 332.6, Fat 12.9, SaturatedFat 4.3, Cholesterol 135.4, Sodium 790.3, Carbohydrate 18.7, Fiber 2.3, Sugar 6, Protein 33.5
EASY CHICKEN PARMIGIANA
This easy chicken parmigiana recipe is sure to be a hit with the whole family.
Provided by Marianne Rogerson
Categories Family Dinners
Time 25m
Number Of Ingredients 13
Steps:
- Cut the chicken breasts horizontally lengthways so that you have four large flat pieces of chicken.
- Place the chicken between two pieces of plastic wrap and, using a mallet or rolling pin, bash the chicken to flatten it, until it is around 1/8 inch thick. Try to ensure you have an even thickness throughout.
- Get three bowls. In one bowl, put the flour. In the second bowl, crack the eggs and whisk together with a fork until well mixed. In the third bowl, mix together the breadcrumbs, parmesan, garlic salt, herbs, salt and pepper.
- Now crumb the chicken: with each chicken piece, first dredge it in flour until well coated, then dip in the egg until fully covered, and finally turn it over in the breadcrumbs until fully coated. Set aside until ready to cook.
- Heat 2 tablespoons of oil and 1 tablespoon of butter in a frying pan. Once it is hot, place two of the chicken pieces into the pan. They should sizzle as they hit the pan. Cook until browned underneath - around 3-4 minutes. Flip the chicken over and cook on the other side until cooked through - a further 3-4 minutes. Set aside.
- Repeat step 5 with the remaining two pieces of chicken.
- Place all the chicken pieces onto a baking tray. Scoop one tablespoon of marinara sauce onto each piece of chicken and spread across the chicken.
- Top each piece of chicken with a slice of ham. Divide the cheese between the chicken pieces and spread out.
- Place the tray with the chicken under a pre-heated broiler and cook until the cheese is bubbling and beginning to brown,
Nutrition Facts : Calories 431 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 227 milligrams cholesterol, Fat 21 grams fat, Fiber 0 grams fiber, Protein 45 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1082 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
THE BEST CHICKEN PARMESAN PASTA RECIPE
This one-pot Chicken Parmesan Pasta is pure comfort food! A flavorful combination of Italian seasoned chicken breast, marinara sauce, pasta, lots of Mozzarella and Parmesan cheese.
Provided by Chef Kathy McDaniel
Categories Dinner Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Season the chicken with salt and ground black pepper. Set aside.
- In a large pot of salted water, cook the pasta until just al dente. The pasta will cook in the oven after it is mixed with the rest of the ingredients so make sure it doesn't overcook.
- While the pasta cooks, heat the oil in an oven safe skillet over medium heat.
- Add the onions and cook, stirring frequently, for about 4 minutes or until the onions become translucent.
- Stir in the chicken and cook for about 4-6 minutes or until cooked through. Stir in the garlic and the Italian seasoning and cook for about a minute. Pour in the marinara and red pepper flakes and lower the heat.
- Drain the pasta and reserve about ¼ cup of the pasta cooking water.
- Add the drained pasta to the skillet and half of the Parmesan cheese. Stir to combine. If the mixture seems a bit dry, stir in the reserved pasta water.
- Top the pasta with the Mozzarella cheese and the remaining Parmesan cheese. Bake for 10 to 15 minutes or until the cheese has melted. If you don't have an oven-safe skillet, coat a 9"x13" baking pan with cooking spray.
- Remove from the oven and serve garnish with chopped basil or parsley.
Nutrition Facts : Calories 522 kcal, Carbohydrate 52 g, Protein 37 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 84 mg, Sodium 1056 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
CHICKEN PARMIGIANA
Recipe video above. Known as Chicken Parmesan in the US, the three key things that makes this the best Parmi you'll ever have in your life are: layers upon layers on seasoning, dry brining for the most juicy chicken ever, and extra crispy chicken. Because I'll never understand why you'd go to the trouble of making crispy crumbed chicken if the whole thing goes soggy when smothered in tomato sauce!Bonus baked option in Note 10. So golden and crunchy it will blow your mind!
Provided by Nagi
Categories Mains
Number Of Ingredients 28
Steps:
- Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.
- Heat oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until onion is translucent.
- Add red pepper flakes and herbs, stir for 15 seconds. Add wine, turn up heat and let it simmer rapidly until mostly evaporated and winey smell is gone.
- Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm.
- Preheat oven to 180°C/350°F.
- Crumbing set up: Spread flour out in a shallow bowl. Whisk Egg Dredge in a separate shallow bowl. Mix Crumbing ingredients in a third shallow bowl or pan.
- Dredge & crumb: Press both sides of chicken into flour, then shake off excess. Coat in egg, letting excess drip off, then place in Crumbing, pressing to adhere.
- Transfer to plate and repeat with remaining chicken.
- Line a tray with paper towels and place rack on tray.
- Heat 1.5 - 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F (Note 9).
- Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1 1/2 minutes.
- Transfer to rack, then repeat with remaining chicken. (Note 12 - oil clean and reuse)
- Place chicken on a tray. Spoon 1/3 cup sauce over the chicken - cover around 80% of the chicken, leave the ends crispy.
- Sprinkle sauce with basil, then mozzarella cheese (pile it on in mounds to use it all up), then sprinkle with parmesan. Drizzle oil over parmesan.
- Bake 15 minutes until cheese is melted and there's a few brown spots - no longer, otherwise chicken will overcook.
- Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you'd like!)
Nutrition Facts : Calories 633 kcal, Carbohydrate 25 g, Protein 46 g, Fat 38 g, SaturatedFat 12 g, Cholesterol 171 mg, Sodium 1705 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CHICKEN PARMESAN
Easy baked Chicken Parmesan is breaded chicken topped with marinara sauce and mozzarella and parmesan cheese. Also tips for healthy chicken parm.
Provided by Lauren Allen
Categories Main Course
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Cut your chicken breast in half horizontally. (This is often called "butterfly" cut. Place one hand on top of the breast and carefully run a knife through the center of the meat so you have two even, thin pieces of chicken.)
- Pat chicken dry and season well on both sides with salt and pepper.
- Add eggs to a shallow bowl and beat well. Add breadcrumbs, parmesan and garlic powder to another shallow bowl and stir to combine.
- Dip each piece of chicken into the egg mixture, and then breadcrumbs, pressing the crumbs to adhere.
- Add oil to a large skillet over medium-high heat. Once hot, add breaded chicken and cook for about 2 minutes on each side, until golden, but not cooked through.
- Spoon a thin layer of marinara sauce into a 9x13'' baking pan, to cover the bottom of the pan. Place chicken on top.
- Add a spoonful of marinara sauce over the chicken, followed by a sprinkle of mozzarella and parmesan cheese.
- Bake for 10-15 minutes or until cheese is melted and bubbly and chicken is cooked through (165 degrees F).
- Garnish with fresh chopped basil. Serve over hot cooked spaghetti noodles, with extra sauce, if desired.
Nutrition Facts : Calories 531 kcal, Carbohydrate 41 g, Protein 33 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 149 mg, Sodium 1672 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
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- While pasta cooks, place tomatoes in a food processor; process until almost smooth. Heat a saucepan over medium-low heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add pepper and garlic; cook 1 minute or until fragrant, stirring occasionally. Add tomatoes and 3/8 teaspoon salt; cook 15 minutes or until slightly thickened, stirring occasionally. Stir in chopped basil. Toss 1 cup sauce with pasta; keep warm.
- While sauce cooks, split each chicken breast half horizontally to form 2 cutlets (4 total). Combine flour, garlic powder, and remaining 1/8 teaspoon salt. Sprinkle tops of cutlets with half of flour mixture; pat evenly onto cutlets. Turn cutlets over. Sprinkle with remaining flour mixture; pat onto cutlets. Shake off any excess flour. Place egg in a shallow dish. Combine panko and Parmigiano-Reggiano in another shallow dish. Dip cutlets in egg; dredge in panko mixture.
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- Bring a large pot of salted water to a boil, and cook the penne pasta according to package directions.
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- Place the oven rack in the center position and pre-heat oven to 425ºF. Pour one cup of the marinara sauce into a 9”x13” baking dish and spread into an even layer across the bottom. Set aside.
- Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet or rolling pin until approximately ½” thick. Remove and discard top sheet of plastic wrap. Season with salt and black pepper, as desired, and set aside.
- Plate 1: Pour the flour onto a shallow, rimmed plate. Bowl 1: Whisk the eggs and water together in a large, wide bowl. Set aside. Plate 2: Add the breadcrumbs, Italian seasoning, and one-quarter cup Parmesan cheese to another shallow, rimmed plate. Season with salt and black pepper, as desired, and gently stir to combine. Set aside.
- Bread each chicken breast by first lightly dredging in the flour and then coating in the egg wash. Gently shake off any excess flour or egg mixture before moving to the next step.
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