THE BEST CHICKEN PARMESAN
Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
- Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
- shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
- Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
- Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
- Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.
SHORTCUT PARMESAN CHICKEN
When time's tight (and when is it not?), shortcut dinner ideas are key! Here, seasoned Parmesan gives you a leg up on preparing tasty chicken breasts.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 3
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).
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
SHORTCUT SAUCY CHICKEN PARMESAN
Spaghetti sauce provides a shortcut to this tasty chicken dinner recipe. Serve it over pasta for a quick dinner idea.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 311.6, Fat 5.4, SaturatedFat 1.5, Cholesterol 78.6, Sodium 403.5, Carbohydrate 31.9, Fiber 2.2, Sugar 5.2, Protein 31.7
SHORTCUT CHICKEN PARMESAN
No one who eats this will notice (or care) that our Shortcut Chicken Parmesan only took you 30 minutes to put together. All you'll hear is applause.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 4
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.
Nutrition Facts : Calories 430, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1210 mg, Carbohydrate 54 g, Fiber 2 g, Sugar 7 g, Protein 27 g
SAUCY MAKE-AHEAD PARMESAN CHICKEN
Take mealtime from ordinary to extraordinary with Saucy Make-Ahead Parmesan Chicken. With just three ingredients, this Saucy Make-Ahead Parmesan Chicken is simple to throw together and absolutely delicious to eat.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Mix dressing and cheese; pour over chicken in shallow dish. Turn chicken over to evenly coat both sides of each breast.
- Refrigerate 30 min. to marinate, turning chicken over after 15 min.
- Heat oven to 425ºF. Remove chicken from marinade; discard marinade. Place chicken on foil-covered baking sheet. Bake 20 min. or until done (165ºF).
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 430 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 27 g
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- For the sauce, in a large pot, heat olive oil over medium heat and add the garlic. Sauté garlic for 1 to 2 minutes, until fragrant, and then add the tomato passata, salt, balsamic vinegar and basil leaves. Stir to combine, bring to a boil and then reduce the heat and simmer, covered, for 10 minutes. *As per the headnote, if making the full quantity, set aside half of this batch of sauce at this point before proceeding.
- For the chicken, if the chicken breasts are very large, halve them lengthwise. On a sturdy surface such as a wooden cutting board, pound the chicken breasts until they are ½-inch thick. Prepare your chicken breading station by adding the flour, dried basil, dried oregano, salt and pepper to a large shallow dish and mix well; add the beaten eggs to a shallow pie plate; and finally, add the breadcrumbs and Parmesan to another large shallow dish and mix well. Have a large rimmed baking sheet nearby to place the breaded chicken on before pan-frying.
- To bread the chicken, in this order, coat 1 chicken breast in the flour mixture and shake off the excess, then coat it in the beaten egg, and finally coat it in the breadcrumb and Parmesan mixture. Place the breaded chicken on your baking sheet and repeat with remaining chicken.
- Preheat oven to 350F degrees. To a new, clean, large, rimmed baking sheet or 2 (9x13-inch) casserole dishes, spread half of the sauce evenly on the bottom; reserve the other half for topping the chicken after pan-frying.
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