THE BEST CHICKEN PARMESAN
Everytime I have made this, it has been extremely popular for both family and company. Given out the recipe many times. My family often requests this recipe and they never order chicken parmesean when we go out to an Italian restaurant because they say that mine is the best! Which is very flattering!
Provided by Whats Cooking from
Categories Chicken
Time 50m
Yield 4 large servings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Cut or pound chicken breasts to 1/2" thin.
- Rinse chicken breasts in water.
- Mix bread crumbs, flour and parmesean cheese in large bowl.
- Coat both sides of chicken thouroughly in bread crumbs, flour, and parmesean cheese mixture.
- Heat oil in skillet over medium heat.
- When oil is hot, carefully place chicken breasts in and turn to brown on both sides.
- Spread a thin layer of the marinara sauce on bottom of baking pan.
- Drain browned chicken and place on baking pan in a single layer.
- Pour remaining sauce over chicken.
- Sprinkle italian spices, then some parmesean cheese on top.
- Bake for 20 minutes or until sauce is bubbly and hot.
- Take casserole out of oven and turn temperature to broil - 500 degrees. Remember to leave the oven door open a little bit when broiling.
- Top entire casserole with the shredded mozzarella to entirely cover so there will be lots of gooey cheese.
- Sprinkle top of mozzarella with oregano.
- Put back into oven and broil just until mozzarella is light gold in some areas and bubbling. Watch very carefully as it melts very quickly and you don't want to burn it!
- Take out and enjoy the aroma!
- It will be extremely hot right out of the oven.
- For each serving I put my chicken parmesean on top of cooked egg noodles and cover it with the sauce, then sprinkle on even more parmesean cheese.
- Serve and get ready for the oohs and ahhs!
THE BEST PARMESAN CHICKEN BAKE
This chicken Parmesan is done casserole style (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
- Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
- Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 477 calories, Carbohydrate 28 g, Cholesterol 100.2 mg, Fat 21.7 g, Fiber 3.4 g, Protein 40.3 g, SaturatedFat 8.2 g, Sodium 1022.4 mg, Sugar 8.9 g
EASY PARMESAN CHICKEN BAKE
Steps:
- Gather the ingredients.
- Lightly grease a shallow baking dish. Preheat oven to 375 F.
- Put chicken breasts between sheets of plastic wrap and pound lightly to thin and then flatten to an even thickness. Dip chicken pieces in melted butter; sprinkle both sides of chicken pieces with salt and pepper.
- Combine remaining ingredients in a food processor and pulse a few times, until Parmesan cheese is broken into smaller pieces but still has texture.
- Pour out onto a sheet of waxed paper or plate.
- Coat the chicken pieces with the breadcrumb mixture and place in the prepared baking dish.
- Bake the chicken for about 25 minutes, or until chicken is cooked through, turning once about halfway through cooking time. If chicken is pounded quite thin, check for doneness at about 20 minutes.
- Serve and enjoy.
Nutrition Facts : Calories 437 kcal, Carbohydrate 22 g, Cholesterol 136 mg, Fiber 1 g, Protein 45 g, SaturatedFat 9 g, Sodium 514 mg, Sugar 2 g, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 0 g
OVEN BAKED CHICKEN PARMESAN
A great recipe for a classic dish with a twist that will help you save time. What could be better?
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat. Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes Pour Sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve over spaghetti.
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.
THE BEST PARMESAN CHICKEN BAKE
This chicken Parmesan is done casserole style (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce.
Provided by Chef John
Categories Italian Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
- Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
- Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 477 calories, Carbohydrate 28 g, Cholesterol 100.2 mg, Fat 21.7 g, Fiber 3.4 g, Protein 40.3 g, SaturatedFat 8.2 g, Sodium 1022.4 mg, Sugar 8.9 g
PARMESAN BAKED CHICKEN
This no-fuss recipe has been a longtime hit with my family. After a few minutes of prep, the oven does the rest of the work. -Janet Faldowski-McFarlan, Gahanna, Ohio
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the baking mix, cheese, paprika, salt, pepper and garlic powder. Add chicken, a few pieces at a time, and shake to coat., Drizzle butter into a 15x10x1-in. baking pan. Place chicken, skin side down, in pan. , Bake, uncovered, at 425° for 20 minutes. Turn chicken over; bake 10-15 minutes longer or until juices run clear.
Nutrition Facts : Calories 352 calories, Fat 23g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 329mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.
THE BEST CHICKEN PARMESAN
This is a recipe that I made years ago, and I had lost my recipe to it, but I just found it the other day and decided to share it with you all. You won't be disappointed!
Provided by MizEmerilLagasse
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bag, mix together the bread crumbs and the parmesan cheese.
- In another mix together the flour and the salt and pepper.
- In a medium bowl, whisk together the eggs.
- Preheat a skillet with a little oil in it on medium-high-high until a good amount of heat can be felt when your hand is placed just above it, but before it smokes.
- Preheat your oven to 300°F.
- Toss the chicken breasts, two at a time, in the flour bag to coat evenly.
- Remove from the bag and coat them in the egg.
- Toss them, two at a time, in the bread crumb bag.
- Place them in the preheated skillet and sear for 1 minute on each side.
- Set aside.
- In a 9"-13" pan, stir together the spaghetti, tomatoes, garlic, salt and pepper, and basil.
- Place the chicken on top.
- Sprinkle with the mozzeralla cheese and bake for 20 minutes or until the cheese is nice and bubbly.
Nutrition Facts : Calories 1129, Fat 20.2, SaturatedFat 8.3, Cholesterol 201.6, Sodium 1105.8, Carbohydrate 166.6, Fiber 10.6, Sugar 6.2, Protein 67.8
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- Preheat the oven to 400°F. In a large shallow bowl or on a large plate, combine the breadcrumbs, Parmesan cheese, garlic powder, salt, pepper, and paprika. Set aside.
- Use a thin, sharp knife to slice each chicken breast in half lengthwise to create two thin fillets. Place the chicken breasts between two pieces of plastic wrap on a cutting board, and gently pound to about 3/8-inch with a meat tenderizer.
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