NEELYS' CHEESY CHICKEN PARMESAN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- On a cutting board, place the chicken breasts between a piece of plastic wrap and pound the chicken out until it is 1/2-inch thick.
- In 3 separate shallow dishes, place the flour, eggs, and bread crumbs. Season the chicken with salt and pepper. Dredge the cutlets through the flour, then eggs, and then the bread crumbs.
- In a large skillet over medium-high heat, heat the vegetable oil. Place the cutlets in the oil and fry until brown on each side, about 2 to 3 minutes per side. Place the cooked cutlets in a baking dish. Spoon tomato sauce over each cutlet and sprinkle evenly with the cheeses. Bake for 10 to 15 minutes, until the cheese is melted and bubbly.
- In a large saucepan over medium-high heat, add the olive oil and saute the onion and garlic. Add salt, pepper, red pepper flakes and cook until fragrant and tender; about 3 minutes. Add tomatoes, basil, and let simmer for 30 to 45 minutes. Season, to taste, with salt and pepper.
NEELY'S CHICKEN AND DUMPLINGS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a very large saucepan or Dutch oven, add chicken, chicken broth, thyme, and bay leaf to cover. Turn on heat to low and let simmer for 20 minutes, until the chicken is cooked through. *Cook's Note: You'll want to poach the chicken on a low simmer and start with cold stock so the chicken cooks evenly.
- Once the chicken is cooked, transfer to a 13 by 9-inch casserole dish and let cool. Reserve broth and discard the thyme and bay leaf. When chicken has cooled, shred. Use your hands or a fork and make sure to get all the meat off the bone. Discard the skin and bones.
- Add flour, salt and pepper, to taste, and baking powder to a large bowl and whisk together. In a small saucepan, bring heavy cream, butter and herbs to a low simmer then add to the dry ingredients. Stir with a rubber spatula until combined. Using your hands, form dough into dumplings.
- Heat a large Dutch oven over medium heat and add oil. Once oil is hot, add onions, carrots, celery and garlic. Saute until soft, 3 to 4 minutes. Add reserved broth to Dutch oven with vegetables and add the chicken. Bring to a low simmer. Add dumplings 1 at a time into the simmering soup. Cover pan with a lid and cook for 25 minutes. Add salt and pepper, to taste, if necessary.
NEELY FAMILY SPICY FRIED CHICKEN
I haven't tried this recipe yet, but then again, every recipe I have tried from the Down Home with the Neelys show on the Food Network has been a hit. Let me know what you think.
Provided by Cristina Barry
Categories Chicken
Time 2h30m
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Season the chicken with salt and pepper and place in a casserole dish.
- In a nonreactive bowl, mix buttermilk, hot sauce and cayenne.
- Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours.
- Preheat a deep-fryer to 350 degrees F.
- Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper.
- Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge.
- Place the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat.
- Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.
Nutrition Facts : Calories 531, Fat 23.1, SaturatedFat 6.9, Cholesterol 111.3, Sodium 322.6, Carbohydrate 42.9, Fiber 1.7, Sugar 6.3, Protein 35.6
NEELYS' MACARONI AND CHEESE
Another delicious recipe from today's episode of Down Home with the Neelys - and since I love baked mac and cheese, I need to try this now too! Looks FAB!!!
Provided by Mommy Diva
Categories Cheese
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F
- Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to stir while adding the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire.
- Stir in the 3 cups of Cheddar until it melts.
- Pour the cheese sauce over the noodles and add to a 3 quart casserole dish.
- Sprinkle the chips, bacon and Parmesan on top and bake for 35 minutes.
Nutrition Facts : Calories 1008.6, Fat 54.9, SaturatedFat 26.9, Cholesterol 127.3, Sodium 993.9, Carbohydrate 90.6, Fiber 4.3, Sugar 2.6, Protein 38.5
CHEESY CHICKEN PARMIGIANA
My husband used to order chicken parmigiana at restaurants. Then I found this recipe in our local newspaper, adjusted it for two and began making the beloved dish at home. After more than 50 years of marriage, I still enjoy preparing his favorite recipes. -Iola Butler, Sun City, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture., In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, about 5 minutes on each side. Top with mozzarella cheese. Cover and cook until cheese is melted, 3-4 minutes longer. Serve with tomato sauce. If desired, sprinkle with basil and additional Parmesan.
Nutrition Facts : Calories 444 calories, Fat 26g fat (8g saturated fat), Cholesterol 166mg cholesterol, Sodium 1496mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.
THE NEELYS BUTTERMILK BAKED CHICKEN
Delicious, homestyle southern chicken. Zippy, tangy, crunchy- what's not to love? I posted this recipe because I wanted the nutritional content, it came from Food Network's "Down Home with the Neelys."
Provided by mrsmeador
Categories Chicken
Time 13h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
- Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
- Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
- Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
- Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.
- Cook's Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.
Nutrition Facts : Calories 921.4, Fat 57.8, SaturatedFat 18.6, Cholesterol 276.6, Sodium 848.8, Carbohydrate 21, Fiber 0.7, Sugar 8.2, Protein 75.8
EASY CHEESY CHICKEN PARMESAN
This is a quick, easy way to make chicken parmesan. The chicken breasts are baked--not fried--so I like to think it's a healthier version. Enjoy!
Provided by MarthaStewartWanabe
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Place bread crumbs in a wide, shallow bowl. Whisk together egg and milk In another wide, shallow bowl. Dredge chicken breasts one at a time in the egg mixture first and then in the bread crumbs. Place coated breasts side-by-side in a baking dish.
- Dividing evenly, top each breast with 3/4 cup mozzarella and then follow with 1/3 cup parmesan.
- Divide spaghetti sauce evenly and spoon over each breast.
- Top each breast with remaining mozzarella and parmesan in the same order as above.
- Bake for 30 minutes or until juices from chicken breasts run clear and cheese topping is lightly browned.
- During last 15 minutes of chicken's cooking time, prepare spaghetti per package instructions.
- Serve over hot, cooked spaghetti.
NEELY'S BARBECUE CHICKEN
Pat and Gina Neely and their family own and operate some of Tennessee's best - and devilishly delicious - barbecue restaurants. But when they are relaxing at home in Memphis, they love to create tasty dishes their whole family can enjoy. Now they're ready to share secrets from their famous restaurant dishes. Here is the recipe for their Barbecue Chicken. Courtesy of Food Network. This recipe is absolutely WONDERFUL! I made it for 4th of July and it went over BIG!!! When grilling make sure you keep your heat low, as the sugar can char while cooking. Make sure you use tongs so you don't puncture your meat while turning. Also, make sure you soak your wood in water for 1/2 hr. before putting in your smoker or grill so it won't burn. Preparation time does NOT include marinating time.
Provided by Lindas Busy Kitchen
Categories Chicken
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 27
Steps:
- Barbecue Chicken:.
- Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neelys Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight.
- If Cooking Inside:.
- Take the chicken out of the refrigerator and brush chicken with Neelys Barbeque Sauce.
- Place into a preheated 350 degree F oven for 45 minutes.
- If Grilling Outside:.
- Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal.
- Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neelys Barbecue sauce during the last 5 minutes of cooking.
- Neelys Italian Dressing:.
- Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
- Makes 1 1/2 cups.
- Neelys Barbecue Seasoning:.
- Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
- Neelys Barbecue Sauce:.
- In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
- Makes 3 1/2 cups.
Nutrition Facts : Calories 1881.6, Fat 129.7, SaturatedFat 26.2, Cholesterol 325.1, Sodium 2552.4, Carbohydrate 103.2, Fiber 12.4, Sugar 78.9, Protein 84.6
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