Shortcut Chicken Parmesan Food

CHICKEN PARMESAN

Steps:

• Using kitchen shears, trim off any white tendons at the ends of the tenderloins. Using the palm of your hand, gently flatten the tenderloins so that they are an even ¼-inch thickness. Season the chicken all over with 1¼ teaspoons of the salt and ½ teaspoon of the pepper.
• In a large shallow bowl, combine the panko, ¾ cup of the Parmigiano Reggiano, the oregano, the thyme, the remaining ¾ teaspoon salt, and the remaining ¼ teaspoon pepper. Mix well, making sure there are no clumps of cheese.
• Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, panko. Line a baking sheet with aluminum foil or parchment paper for easy clean up. Dredge the chicken in the flour, coating evenly; dip in the eggs, letting any excess drip off; then dredge in the panko mixture, turning and patting to adhere. Place the breaded chicken on the prepared baking sheet. (The recipe can be prepared up to this point, covered, and refrigerated up to 8 hours ahead of time.)
• Preheat the broiler and set an oven rack about 4 inches from the heating element. Bring the marinara sauce to a simmer over low heat. Taste and adjust seasoning to your liking (with store-bought sauce, I find a generous pinch of sugar and fresh basil go a long way). Cover and keep warm.
• Line another baking sheet with aluminum foil or parchment for easy clean up; set aside. In a large nonstick skillet, heat about ⅛ inch of oil over medium heat until shimmering. Place 5 or 6 tenders in the pan in a single layer and cook until the first side is golden brown, 2 to 3 minutes. Flip the chicken and cook for another 2 to 3 minutes, until golden and cooked through. Place the cooked chicken on the prepared baking sheet. Cook the remaining chicken in the same manner, adding additional oil only if necessary. You may need to lower the the heat as you go, so that the chicken doesn't brown before it is cooked through.
• Sprinkle the fontina and remaining 2 tablespoons Parmigiano Reggiano over the center of the chicken tenderloins, leaving the sides bare so that they remain crispy. Broil until the cheese is melted and bubbling, 1 to 2 minutes.
• Transfer the chicken to a serving platter or individual plates. Spoon the marinara sauce over the cheese, again leaving the sides bare so that they stay crispy. Sprinkle with fresh basil and serve.
• Make-Ahead Instructions: The chicken tenders can be breaded and refrigerated up to 8 hours before pan-frying. The chicken is best and crispiest when fried right before baking, but it can also be fried up to 4 hours in advance and refrigerated. Reheat the chicken in a 350°F oven until warmed through, 15 to 20 minutes, before adding the cheese and proceeding with the recipe.
• Freezer-Friendly Instructions: The breaded chicken tenders can be frozen for up to 3 months. Freeze the chicken on the baking sheet until firm, about 1 hour, then transfer to a resealable freezer bag or layer in an airtight container with sheets of parchment between the tenders. Defrost in the refrigerator before cooking.

SHORTCUT PARMESAN CHICKEN

Steps:

• Heat oven to 400ºF.
• Place chicken in 13x9-inch pan sprayed with cooking spray.
• Mix cheese and mayo until blended; spread onto chicken.
• Bake 20 min. or until done (165ºF).

MELT IN YOUR MOUTH CHICKEN

Steps:

• Preheat oven to 375°F.
• Mix mayonnaise, parmesan cheese, garlic powder, seasoning salt, and pepper in a small bowl.
• Place chicken in a baking dish and cover with the parmesan mixture.
• Bake for 40-45 minutes or until chicken reaches 165°F internally.

SHORTCUT CHICKEN PARMESAN

Steps:

• Heat oven to 375°F.
• Place chicken in 8-inch square baking dish; top with tomatoes and cheese.
• Bake 25 min. or until chicken is heated through and cheese is melted. Meanwhile, cook pasta as directed on package.
• Drain pasta. Serve topped with chicken.

SHORTCUT CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined.
• Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds.
• Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese.
• Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos.

CHICKEN PARMESAN

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
• Beat eggs in a shallow bowl and set aside.
• Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
• Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
• Dip a flour-coated chicken breast in beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.
• Heat 1/2 inch olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven.
• Transfer chicken to a baking dish. Top each breast with 2 tablespoons tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.
• Bake in the preheated oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SHORTCUT CHICKEN PARMESAN

Steps:

• HEAT oven to 400°F.
• COAT chicken with coating mix as directed on package; place in 8-inch square baking dish sprayed with cooking spray.
• BAKE 15 min. Meanwhile, mix tomatoes and herbs.
• TOP chicken with tomato mixture and cheese. Bake 15 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.
• DRAIN spaghetti. Serve with chicken.

SHORTCUT SAUCY CHICKEN PARMESAN

Steps:

• Place each piece of chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound to flatten slightly (about 1/2 inch thick). Remove plastic wrap.
• Lightly coat a shallow baking pan with nonstick cooking spray; set aside. In a shallow dish combine egg white and the water. In another shallow dish combine crushed cornflakes, the 2 tablespoons Parmesan cheese, the Italian seasoning, and pepper. Dip chicken pieces, one at a time, into egg mixture; coat with crumb mixture. Place coated chicken pieces in prepared baking pan.
• Bake in a 400°F oven about 15 minute or until chicken is tender and no longer pink (170°F).
• Meanwhile, in a small saucepan warm spaghetti sauce over low heat. Divide pasta among 4 dinner plates. Place chicken on top of pasta. Spoon spaghetti sauce over chicken. If desired, sprinkle with additional Parmesan cheese. If desired, garnish with fresh herb sprigs. Makes 4 servings.