PROGRESSO SKILLET CHICKEN PARMIGIANA
I have slimmed down the original version of this meal. It is now leaner, but still delicious and fairly fast to make for the mom on the go!
Provided by Layla Noel
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, heat 1 tablespoon of oil over medium heat. Cook onions and garlic in oil 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt and pepper. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer.
- Between sheets of waxed paper, flatten chicken to ¼ inch thickness. In shallow dish, mix bread crumbs and 1/3 cup Parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
- In a non-stick 12 inch skillet, heat remaining oil over medium heat. Cook chicken in oil 10-15 minutes, turning once, until no longer pink in center.
- Pour tomato sauce around chicken in skillet. Sprinkle mozzarella cheese over chicken cover and heat until melted. Sprinkle with 2 tablespoons Parmesan cheese just before serving.
SKILLET CHICKEN PARMESAN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice the chicken breasts in half horizontally to make 4 thin cutlets. Put between 2 pieces of plastic wrap and pound with a meat mallet or heavy skillet until 1/4-inch thick.
- Cut any hard crusts off the bread with a serrated knife, then cut the bread into cubes. Add the bread cubes to a food processor with the motor running, a few pieces at a time, and process to make coarse crumbs (you will have about 1 1/4 cups crumbs).
- Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the breadcrumbs and cook, stirring, until golden and crisp, about 3 minutes. Add 2 tablespoons parmesan and cook, stirring, until melted, about 1 more minute. Transfer to a bowl and stir in 2 tablespoons basil; set aside. Preheat the broiler.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Sprinkle the chicken with 1/4 teaspoon salt, and pepper to taste; add to the skillet (in batches, if necessary) and cook until golden and just cooked through, 2 to 3 minutes per side. Transfer to a plate.
- Add the tomato puree, then rinse out the can with 1 cup water and add to the skillet. Add the garlic, red pepper flakes and 1 tablespoon parmesan; reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Stir in the remaining 1/4 cup basil and season with salt and pepper.
- Return the chicken to the skillet, turning to coat with the sauce. Top with the remaining 1 tablespoon parmesan and all but a few tablespoons of the toasted breadcrumb mixture. Sprinkle with the mozzarella and the remaining breadcrumbs. Broil until the cheese melts, 1 to 2 minutes.
CHICKEN PARMIGIANA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Mix the flour and some salt and pepper together on a large plate. Dredge the flattened chicken breasts in the flour mixture. Set aside.
- Cook the linguine until al dente.
- Heat the olive oil and butter together in a large skillet over medium heat. When the butter is melted and the oil/butter mixture is hot, fry the chicken breasts until nice and golden brown on each side, 2 to 3 minutes per side. Remove the chicken breasts from the skillet and set aside.
- Without cleaning the skillet, add the garlic and onions and gently stir for 2 minutes. Pour in the stock and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the stock to cook down until reduced by half, about 2 minutes.
- Pour in the crushed tomatoes and stir to combine. Add the sugar and more salt and pepper to taste. Allow to cook for 30 minutes.
- Toward the end of the cooking time, add the chopped parsley and give the sauce a final stir.
- Carefully lay the chicken breasts on top of the sauce and completely cover them in the grated Parmesan. Place the lid on the skillet and reduce the heat to low. Allow to simmer until the cheese is melted and the chicken is thoroughly heated. Add more cheese to taste.
- Place the cooked noodles on a plate and cover with the sauce. Place the chicken breasts on top and sprinkle with more parsley and the basil chiffonade. Serve immediately.
SKILLET CHICKEN PARMIGIANA
Breaded chicken topped with spaghetti sauce has mass appeal. Take it to the table in less than 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Between sheets of plastic wrap or waxed paper, flatten each chicken breast half to 1/4-inch thickness. In shallow dish, mix bread crumbs and Parmesan cheese. In another shallow dish, beat egg. Dip chicken into egg, then coat with bread crumb mixture.
- In 12-inch skillet, heat oil over medium heat. Cook chicken in oil 10 to 15 minutes, turning once, until no longer pink in center. Pour pasta sauce around chicken in skillet; heat until hot. Sprinkle mozzarella cheese over chicken.
Nutrition Facts : Calories 440, Carbohydrate 31 g, Cholesterol 140 mg, Fiber 2 g, Protein 38 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 980 mg
EASY WEEKNIGHT CHICKEN PARMESAN
Impress your family with this quick and easy Italian dinner made with Progresso™ Recipe Starters™ fire roasted tomato cooking sauce.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso™ Recipe Starters™
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and drain spaghetti as directed on package.
- In large resealable food-storage plastic bag, mix bread crumbs, Parmesan cheese and 1/4 teaspoon pepper. Shake each chicken breast in bread crumb mixture; set aside.
- In 10-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add chicken breasts; cook 6 to 10 minutes, turning once, until browned. Pour cooking sauce around chicken; sprinkle chicken with remaining bread crumb mixture and mozzarella cheese. Heat to boiling. Cover; reduce heat to medium. Cook 5 to 8 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and cheese is melted. Serve with spaghetti.
Nutrition Facts : Calories 512.9 calories, Carbohydrate 59.2 g, Cholesterol 82.5 mg, Fat 11.6 g, Fiber 3.2 g, Protein 41.2 g, SaturatedFat 4.8 g, Sodium 818.6 mg, Sugar 2.2 g
SKILLET CHICKEN PARMIGIANA
SIMPLE, Fast and Easy!!! You can add this to your list of 30 minute meals! The flavors send this recipe to the top of the scale! Just as delicious as in the Italian restaurants!!! Add crusty bread and a side salad. (The flavor will be enhanced if you use fresh grated parmesan cheese not the shelf-aged type in the green colored can.)
Provided by Seasoned Cook
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken breasts between wax paper and pound to 1/2 inch thickness using a meat pounder.
- Salt and pepper breasts and dip into buttermilk. Roll breasts in bread crumbs.
- Place olive oil in a skillet over low heat. Cook chicken breasts for approximately 10 minutes on each side or until juices of chicken run clear. (Use a spatula and gently turn chicken breasts over.)
- Pour spaghetti sauce over chicken and cook on low heat 5 to 7 minutes. Sprinkle parmesan and mozzarella cheeses on top and cover with lid to melt cheese for 2 to 3 minutes.
- Serve over your favorite pasta noodles. (I serve over 8 ounces of cooked angel hair pasta.).
Nutrition Facts : Calories 804.5, Fat 46, SaturatedFat 14.8, Cholesterol 138.4, Sodium 2257.6, Carbohydrate 41.5, Fiber 2.1, Sugar 17.7, Protein 54.4
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