Stove Top Parmesan Chicken Food

SKILLET CHICKEN PARMESAN

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.

STOVE TOP PARMESAN CRUSTED CHICKEN

Steps:

• Lay the chicken out on a cutting board and pat the pieces dry with a paper towel. Salt and pepper both sides of the chicken well.
• Add the cracker crumbs to a dish (like a pie plate or a Tupperware, something shallow with an edge).
• Add the Parmesan cheese to a second dish.
• Add the eggs to a third dish and whisk them well with a fork to beat them until well incorporated.
• After you've gotten everything in your bowls, put a large nonstick or cast iron skillet on the stove over medium to medium-high heat. Add the oil to the pan and let it heat while you prepare the chicken.
• First dip the chicken into the Parmesan, patting it to stick and repeat on the second side of the chicken. Next dip the chicken (coated in Parmesan) into the egg mixture on both sides.
• Then finally dip the egg coated chicken into the bread crumbs, pressing the chicken into the crumbs to help them to stick.
• Place the prepared chicken into the hot oil.
• Repeat with remaining chicken.
• Allow the chicken to cook for 5 or so minutes on one side before flipping to the next side. The coating will be a deep golden brown.
• Cook the chicken until the center reaches 165 degrees F. on an instant read thermometer.
• When the chicken is cooked through, remove it from the pan and place it on a plate. Let the chicken rest for 3 minutes before serving hot.

STOVE TOP PARMESAN CHICKEN

Steps:

• 1. Dip chicken pieces in slightly beaten eggs, then dip in bread crumbs.
• 2. Fry in skillet on stovetop in "I Can't Believe It's Butter" spray (no calories!) on medium high heat until brown. Turn down heat, cook until done in center.
• 3. When done, pour small jar of Barilla's Spicy Marinara sauce over chicken. Cook on low until sauce is thoroughly heated. (At this point, you can also transfer it to a baking dish and put in the oven if you want to slow it down a little bit). The acid in the marinara sauce makes the chicken VERY tender.
• 4. Top with shredded parmesan cheese (not the powder) and shredded mozzarella. (I mix the two together before putting on chicken).
• 5. Cook, (covered) until cheese is melted. Serve with a veggie and salad and you have dinner!

SKILLET PARMESAN CHICKEN

Steps:

• Pound the chicken breasts between two slices of plastic wrap until about 1/4" thick.
• Season with salt and pepper.
• Dredge chicken in flour and shake off excess.
• Dip in egg/milk mixture, then in breadcrumb/Parmesan mixture.
• Heat the butter and olive oil in a large deep skillet.
• Brown the chicken breasts over medium heat until golden on each side (about 2-3 min per side).
• Remove to a plate and keep warm.
• Add the marinara sauce to the skillet.
• Heat to boiling and simmer 10 minutes.
• Add the chicken breasts to the sauce and sprinkle Parmesan over them.
• Place a slice of mozzarella on each piece of chicken.
• Cover and simmer about 8- 10 minutes or until the cheese has melted and the chicken is tender.
• Serve with your favorite pasta- we like linguine.

LIGHTER CHICKEN PARMESAN

Steps:

• Preheat the broiler to medium. Bring a large pot of water to a boil.
• Combine the marinara sauce and balsamic vinegar in a small saucepan and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes.
• Meanwhile, in a shallow dish, combine the breadcrumbs, half the Parmesan, half the parsley and some salt and pepper. Put the beaten egg whites in a separate shallow dish. Coat the chicken tenders in the egg whites first, then dredge in the breadcrumb mixture.
• Add the pasta to the boiling water and cook according to the package instructions.
• Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden, about 3 minutes per side. Pour the tomato sauce over the chicken, scatter the mozzarella and remaining Parmesan evenly over top and broil until the cheese is melted and bubbly, about 2 minutes.
• Drain the pasta. Serve with the chicken and garnish with the remaining parsley.

STOVE TOP CHICKEN AND SPAGHETTINI

Steps:

• Cook the pasta until just firm-tender; drain, toss with about a tablespoon of oil (to prevent sticking); set aside.
• Saute the chicken cubes in butter or margarine until almost done; transfer the chicken to a plate.
• Saute the onion and garlic until soft (not brown).
• Add in the chopped tomatoes and basil; cook stirring for 3 minutes.
• Pour the wine and chicken broth into the pan, bring to a boil, reduce heat and cook until reduced by about two-thirds.
• Stir in half and half cream, salt, pepper, and cook until slightly thickened.
• Add in the cooked chicken cubes (and all the juices that were left on the plate).
• Simmer for about 3-4 minutes.
• Stir in about 1/3 cup parsley; mix to combine.
• Toss/mix in pasta.
• Serve in large serving bowls.
• Sprinkle with grated Parmesan cheese.
• Delicious!

CHICKEN PARMESAN

Steps:

• Pound chicken to flatten.
• Salt and pepper to taste.
• Dip chicken in egg; then in bread crumbs.
• Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done.
• Remove from skillet.
• To skillet add spaghetti sauce.
• Heat thoroughly.
• Add chicken.
• Place slices of mozzarella on top of chicken.
• Sprinkle with parmesan.
• Cover and cook until cheese is melted.
• Serve with a side of spaghetti. Optional, garnish with chopped parsley and more parmesan cheese.

PARMESAN STUFFING CHICKEN

Steps:

• Preheat oven for 400 degrees F.
• Place cubed-stuffing crumbs in a shallow dish; add onion powder, celery seed, salt, pepper, and parmesan cheese-stir to combine.
• Ina separate shallow dish combine the beaten eggs, milk and seasoning salt.
• Coat chicken one piece at a time in the crumb mixture, then in the egg mixture and back in the crumb mixture.
• Place on a greased baking sheet (I bake mine on a cooling rack placed on the baking sheet so both side get crispy).
• Bake until chicken is done/juices are clear 20-30 minutes depending on thickness of the chicken.