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.
SPICY CHICKEN SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Line a 9-by-13-inch baking dish with 2 pieces of foil.
- Put the chicken in a large pan, season with salt and pepper and cover with water. Bring to a boil, lower to a simmer and simmer until the chicken is cooked through, about 45 minutes. Remove the chicken and let cool, then shred the meat, discarding the skin and bones. Save the broth for cooking the spaghetti.
- Remove the sausage from the casings and put into a large skillet with the olive oil. Cook over medium heat, breaking up the sausage meat into small pieces, until it is no longer pink, 5 to 6 minutes. Remove and drain on paper towels. Add the mushrooms to the skillet. When they give up their liquid, add the green peppers and sundried tomatoes, then cook until just beginning to soften, 5 to 7 minutes. Remove and set aside on top of the sausage. Reserve the oil in the skillet.
- Bring the reserved chicken broth back to a boil. Cook the spaghetti in the broth until al dente according to the package instructions, then drain, reserving the broth.
- If there is less than 2 tablespoons oil/fat in the skillet, add some olive oil to make 2 tablespoons. Whisk in the flour and cook for 1 minute over medium heat. Whisk in 1 1/2 cups of the reserved chicken broth. When it starts to thicken, after about 5 minutes, add the half-and-half. If it is too thick, thin with some more broth. Turn off the heat and add the basil and 1/2 cup of the Parmesan; season with salt and pepper to taste. Stir in the chicken, sausage and vegetables. Stir in the spaghetti.
- Pour the mixture into the prepared baking dish, sprinkle the remaining 1/4 cup Parmesan on top and cover with aluminum foil. Cook the casserole immediately, or let cool completely, then freeze.
- If cooking right away, preheat the oven to 375 degrees F. Cook for 25 minutes, then uncover the baking dish and cook until heated through, an additional 20 minutes.
- To cook from frozen: Preheat the oven to 325 degrees F.
- Cook the frozen casserole for 2 hours, then raise the temperature to 375 degrees F, uncover and cook until heated through, 15 minutes more.
- Serve with salad and French bread.
SPICY BAKED CHICKEN PARMESAN RECIPE
A wonderful baked dish with a host of textures and flavors that would keep you excited throughout the meal! This chicken parmesan has a bit of kick to it.
Provided by Darlene Hanson
Categories Baked
Time 45m
Yield 4
Number Of Ingredients 25
Steps:
- Spicy Baked Chicken Parmesan:
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, or spray it with cooking spray.
- Begin by making the crispy panko crust, as described below.
- Spread the flour out evenly on a plate, add the eggs to a medium bowl, and spread the (prepared) panko mixture out on a plate.
- Season the chicken breasts on both sides with salt and pepper.
- Dip one chicken breast in the flour until it is evenly coated on all sides, shaking off the excess. Then dip it in the whisked eggs until it is completely coated.
- Then finally dip it in the panko mixture until it is evenly coated on all sides, and place it on the prepared baking sheet. Repeat with the remaining chicken breasts.
- Mist the chicken breasts with some cooking spray.
- Bake for 20 minutes, flipping the chicken over after 15 minutes. Then remove from oven, and spread a large spoonful of the spicy marinara sauce on top of each chicken breast, followed by about ¼ cup of the shredded mozzarella.
- Bake for another 5 minutes, or until the chicken is cooked through and no longer pink inside.
- Remove and sprinkle with fresh basil and, if desired, extra crushed red pepper flakes. Serve immediately.
- Crispy Panko Crust:
- Preheat oven to 425 degrees F.
- Spread the panko breadcrumbs out on a large baking sheet in an even layer. Bake for 3 to 5 minutes, or until the breadcrumbs are toasted and golden. Remove from the oven.
- In a medium mixing bowl, combine breadcrumbs, Parmesan, Italian seasoning, and a pinch of salt and pepper, and whisk until combined.
- Spicy Marinara Sauce:
- Heat oil in a large saute pan over medium-high heat. Add garlic and saute for 1 minute, stirring frequently, until fragrant. Add in the tomatoes, red pepper flakes, salt, oregano and black pepper, and stir to combine.
- Gently stir in the sprig of fresh basil. Continue cooking until the sauce reaches a simmer.
- Then reduce heat to medium-low and continue to let the sauce simmer for about 15 minutes, or until the oil on the surface is a deep orange. It will be reduced and thickened. Discard the sprig of basil, and season the sauce with additional salt and pepper if needed.
- Remove from heat and serve immediately, or store in a sealed container in the refrigerator for up to 5 days. Or freeze for up to 3 months.
Nutrition Facts : Carbohydrate 45.31g, Cholesterol 294.02mg, Fat 58.49g, Fiber 6.53g, Protein 75.59g, SaturatedFat 20.56g, ServingSize 4.00, Sodium 1,590.83mg, Sugar 0.00, UnsaturatedFat 24.62g
SIMPLY BAKED CHICKEN PARMESAN
This is an easy chicken parmesan that is completely baked in the oven - no browning in oil. I do use a tiny spray of margarine over the top before baking.
Provided by Recipe Reader
Categories Chicken Breast
Time 1h
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Dip each chicken piece into eggs; coat with bread crumbs.
- Place into casserole dish (sprayed with nonstick spray).
- Bake uncovered for 30 minutes.
- Remove chicken and pour marinara sauce into bottom of dish.
- Lay chicken over the sauce and sprinkle the two cheeses on the pieces of chicken.
- Bake an additional 20 minutes until cooked through.
CHICKEN ARRABBIATA STEW & PARMESAN DUMPLINGS
Try a modern take on stew and dumplings with Italian classic tomato alla arrabbiata and parmesan dumplings. Simple and oh so comforting, it's perfect for cold weather cooking
Provided by Esther Clark
Categories Dinner
Time 1h30m
Number Of Ingredients 15
Steps:
- Heat the oil in a large shallow casserole dish. Fry the onion over a low-medium heat for 7 mins or until soft and turning translucent. Turn up the heat slightly, add the chicken and fry for 5 mins until beginning to brown around the edges. Tip the garlic and chilli into the casserole and fry for 1 min. Stir through the pesto, pour in the stock and tomatoes, then add the thyme, sugar and some seasoning. Turn the heat to low and cover with a lid. Cook gently for 40 mins. Remove the thyme and check the seasoning.
- Heat the oven to 200C/180C fan/gas 6. To make the dumplings, put the butter and flour in a bowl with ½ tsp fine salt, then rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Mix in 50g of the cheese and pour in 50ml of the milk, then swiftly combine with a cutlery knife until everything is well distributed and you have a soft dough (add more milk if it's too dry). Briefly bring the dough together on a worksurface, then divide into eight balls.
- Arrange the dumplings over the stew, then scatter each with the remaining cheese. Put in the oven and bake, uncovered, for 25 mins or until the dumplings are doubled in size and golden brown. Scatter over the parsely and serve.
Nutrition Facts : Calories 512 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1.4 milligram of sodium
More about "spicy baked chicken parmesan food"
BAKED CHICKEN PARMESAN {EASY OVEN RECIPE} – …
From wellplated.com
5/5 (36)Calories 381 per servingCategory Main Course
- Preheat your oven to 400 degrees F. Lightly coat a baking sheet with cooking spray. Cut each chicken breast in half lengthwise so that you have 4 pieces total. Pound each piece to an even 1/2-inch thickness. Set aside.
- In a wide, shallow bowl (a pie dish works well), combine the Italian breadcrumbs, whole wheat Panko breadcrumbs, Parmesan, garlic powder, and pepper. In a separate bowl, whisk together the egg whites until lightly foamy. Cut the mozzarella into 4 slices, or grate and divide into four equal portions.
- Arrange your work station in the following order: pounded chicken, egg whites, breadcrumb mixture, baking sheet. Working one at a time, dip each piece of chicken into the egg whites, shaking off any excess, then the breadcrumbs, gently patting the chicken as needed so that the crumbs stick to all sides. Place on the prepared baking sheet. Lightly coat the tops of the chicken with baking spray.
- Bake until the chicken is cooked through (it should reach an internal temperature of 165 degrees F) and the crumbs are brown, about 15 minutes. Remove from the oven, spoon 2 tablespoons of sauce over each piece of chicken, and top with a slice of mozzarella. Return to the oven and bake until the cheese is melted, about 3-5 additional minutes. Sprinkle with basil and enjoy immediately, topped with extra sauce as desired.
SPICY VODKA CHICKEN PARMESAN - SKINNYTASTE
From skinnytaste.com
5/5 (12)Total Time 30 minsCategory DinnerCalories 386 per serving
SPICY PARMESAN CHICKEN RECIPE - NDTV FOOD
From food.ndtv.com
QUICK AND EASY SPICY CHICKEN PARMESAN …
From mommykatandkids.com
BAKED CHICKEN PARMESAN - DAMN DELICIOUS
From damndelicious.net
RACHAEL'S SPICY CHICKEN PARM | RECIPE
From rachaelrayshow.com
BAKED HONEY MUSTARD CHICKEN THIGHS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
BAKED SWEET & SPICY CHICKEN - CREME DE LA CRUMB
From lecremedelacrumb.com
PALEO BAKED CHICKEN PARMESAN - A SPICY PERSPECTIVE
From aspicyperspective.com
BAKED CHICKEN WINGS {TRULY CRISPY!} - THE BIG MAN'S WORLD
From thebigmansworld.com
30 BEST SPRING CHICKEN RECIPES - EASY SPRING CHICKEN IDEAS - DELISH
From delish.com
BAKED CHICKEN PARMESAN DINNER RECIPE - THE SPRUCE EATS
From thespruceeats.com
BAKED CHICKEN PARMESAN | GIMME DELICIOUS
From gimmedelicious.com
BAKED CHICKEN PARMESAN RECIPE - SKINNYTASTE
From skinnytaste.com
A SPICY CHICKEN PARMESAN RECIPE THAT'S SAUCY AND CRISPY IN ALL THE ...
From washingtonpost.com
SPICY BAKED CHICKEN PARMESAN | PUNCHFORK
From punchfork.com
BAKED CRUNCHY PRETZEL HONEY BALSAMIC CHICKEN.
From halfbakedharvest.com
7 ROMANTIC CHICKEN CUT RECIPES TO MAKE FOR VALENTINE’S DAY DINNER!
From cookindocs.com
BAKED PARMESAN CHICKEN - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
10 DELICIOUS CHICKEN CUT RECIPES TO MAKE YOUR PASTA EVEN MORE …
From cookindocs.com
BAKED CHICKEN PARMESAN
From eatingwell.com
REVAMP YOUR CHICKEN GAME: 43 MOUTH-WATERING RECIPES THAT …
From msn.com
PARMESAN CHICKEN TENDERS - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
SPICY VODKA CHICKEN PARMESAN - COOKBOOK: SPICY VODKA CH…
From goodreads.com
SOUTHERN STYLE CREAMY PARMESAN CHICKEN PASTA. - HALF BAKED …
From halfbakedharvest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love