Unbreaded Chicken Parmigiana Food

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NO BREADING BAKED CHICKEN PARMESAN



No Breading Baked Chicken Parmesan image

My family loves this recipe. I use perdue perfect portions boneless skinless breasts and ragu extra meat spaghetti sauce when making this. This is quick and easy to make. There are never any leftovers.

Provided by bmcnichol

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breasts
2 cups shredded parmesan cheese
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon dried oregano
olive oil flavored cooking spray
spaghetti sauce
1 1/2 cups 2% shredded mozzarella cheese

Steps:

  • Preheat oven to 400.
  • Combine parmesan cheese, parsley, basil and oregano in a baggie.
  • Wash each breast with water and put in cheese mixture.
  • Spray 11 x 13 pan wih olive oil cooking spray.
  • Make sure each piece is coated with cheese and place each breast in pan and dump remaining cheese mixture on top.
  • Cook for 20-25 minutes until chicken is done.
  • Top with spaghetti sauce and then add mozzarella cheese.
  • Bake unitl cheese is melted, about 5 minutes.
  • Serve with a side of spaghetti, salad and garlic bread.

Nutrition Facts : Calories 365.1, Fat 18.9, SaturatedFat 10.1, Cholesterol 127, Sodium 823.7, Carbohydrate 2.6, Fiber 0.4, Sugar 0.6, Protein 44.3

SKILLET CHICKEN PARMESAN



Skillet Chicken Parmesan image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 skinless, boneless chicken breasts (about 10 ounces each)
One 8-inch piece day-old baguette (about 4 ounces)
2 tablespoons extra-virgin olive oil
1/4 cup grated Parmesan cheese
1/4 cup plus 2 tablespoons finely chopped fresh basil
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
One 15-ounce can tomato puree
1 small clove garlic, grated
1/4 teaspoon red pepper flakes
1/2 cup shredded part-skim mozzarella cheese

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.

CHICKEN PARMESAN



Chicken Parmesan image

With more than 450 reviews and a five-star rating, Giada De Laurentiis' easy Chicken Parmesan recipe from Everyday Italian on Food Network is a red sauce win.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 20

3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
Eight 3-ounce chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows, or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
Two 32-ounce cans crushed tomatoes
4 to 6 fresh basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • Preheat the oven to 500 degrees F.
  • Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
  • Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.;
  • In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

NON-BREADED CHICKEN PARMESAN



Non-Breaded Chicken Parmesan image

Yes the traditional breaded fried chicken parmesan is very good but the extra butter soaked breadcrumbs are just not necessary. We have omitted some unhealthy extras but there is no sacrifice on flavour here. Yum

Number Of Ingredients 6

½ tablespoon olive oil
2 boneless, skinless chicken breasts
Salt and chilli powder
¼ cup thick and rich tomato sauce
¼ cup parmesan cheese (freshly grated)
1 tablespoon fresh chopped oregano

Steps:

  • Preheat oven to 350º F.
  • Preheat a medium sized frying pan on medium heat.
  • Season chicken on both sides with salt and chilli powder.
  • Add oil to pan and then the seasoned chicken breasts. Lightly brown on both sides and then transfer to a baking sheet.
  • Top with as much tomato sauce as you can fit and then sprinkle with the parmesan cheese.
  • Place in the oven and bake until a probe thermometer placed in the center of the thickest part of the breast reads 170º F.
  • Remove from oven, garnish with fresh oregano and serve with a nice salad and some steamed vegetables.

CHICKEN PARMIGIANA



Chicken parmigiana image

This classic chicken Parmesan recipe gets the Good Food makeover, resulting in a hearty yet healthy dish great for sharing with your mates

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

2 large, skinless chicken breasts, halved through the middle
2 eggs, beaten
75g breadcrumb
75g parmesan, grated
1 tbsp olive oil
2 garlic cloves, crushed
half a 690ml jar passata
1 tsp caster sugar
1 tsp dried oregano
half a 125g ball light mozzarella, torn

Steps:

  • Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
  • Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.
  • Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.
  • Heat grill to High and cook the chicken for 5 mins each side, then remove.
  • Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
  • Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
  • Serve with vegetables or salad and some pasta or potatoes, if you like.

Nutrition Facts : Calories 327 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 1.31 milligram of sodium

UNBREADED CHICKEN PARMIGIANA



Unbreaded Chicken Parmigiana image

I 'borrowed' this recipe from the tv show 'Everyday Italian with Giada' and it is excellent! You don't miss the crust at all, we actually prefer it without!

Provided by Carol in Oz

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
1 cup tomato sauce
1/2 cup olive oil
1 sprig fresh rosemary
4 -6 basil leaves
1 teaspoon garlic, minced (amount is to taste, I tend to be heavy on the garlic!)
1/2 cup ricotta cheese
1/4 cup parmesan cheese
1/2 cup mozzarella cheese
salt and pepper
1 -2 tablespoon dried Italian herb seasoning
4 tablespoons margarine or 4 tablespoons butter

Steps:

  • Chop basil and rosemary and mix with garlic into olive oil.
  • Brush herbs and oil onto chicken breasts and place in hot non-stick frying pan until golden on all sides without burning herbs.
  • Line baking dish with foil and spray with 'Pam' or similar product, this makes clean up fast and easy!
  • Place browned chicken on baking dish and spread top of chicken generously with tomato sauce.
  • Place approximately 2 tablespoons of ricotta over the tomato sauce.
  • Top with 1-2 tablespoons of grated mozzarella an 1-2 teaspoons parmesan.
  • Sprinkle with salt and pepper to taste, and desired amount of Italian herbs. Just a light sprinkle will do!
  • Add 1/2-1 tsp butter to each chicken piece.
  • Bake for 15-20 minutes in a hot oven (400c)or until cheese is melted and browned.

CHEF FLOWER'S CHEAT CHICKEN PARMIGIANA



Chef Flower's Cheat Chicken Parmigiana image

This dish is quick and easy, it looks like a lot of work to the person who is eating it but it's not. I made it for a very picker eater and she enjoyed it as well. Hubby (DH) also really enjoys this one. The Chicken schnitzels breast should be pre coated with spices and bread crumbs but still raw. I normally buy the chicken schnitzels pre-made from our butcher. The pasta sauce I use is called Barilla Olive (my favourite), which has chunky bits of olives in it so it adds to the texture. I don't use the complete 400 grams of the pasta sauce. Cheese - you can use your favourite cheese, I sometimes use a little bit of Mozzarella cheese, Parmesan cheese & Cheddar cheese (Also known as Tasty Cheese in Australia) but most times I normally use whatever cheese I have at home. As long as it can melt - Enjoy

Provided by Chef floWer

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

olive oil flavored cooking spray
4 chicken schnitzels, breast and pre-made
1 (400 g) jar pasta sauce (your favourite)
1/2 cup cheese, grated (your favourite)
1 tablespoon dried parsley or 1 tablespoon fresh parsley

Steps:

  • Spray olive oil on a heated non-stick pan.
  • Place chicken on pan and panfry the pre-made chicken schnitzels until both sides are golden brown.
  • Once it is cooked place the cooked chicken schnitzel into an greased ovenproof dish and repeat steps until all the schnitzels are cooked.
  • Spread your favourite pasta sauce individually on to the chicken. (Make sure you cover the entire top section of the chicken. I normally spread it thickly).
  • Then sprinkle your chosen cheese on the chicken to cover the top of the chicken (Not to thick as it may melt over the pan).
  • Garnish it lightly it with a sprinkle of dried or fresh parsley.
  • Bake at 160 degrees celsius (320 fahrenheit) uncovered until cheese is melted and lightly browned (Between 20 to 30 minutes).
  • Serve with a green salad or seasonal vegetables and garlic bread.

Nutrition Facts : Calories 134.9, Fat 6.2, SaturatedFat 2.9, Cholesterol 11, Sodium 548.3, Carbohydrate 15.1, Fiber 2.7, Sugar 8.9, Protein 4.7

GLUTEN AND EGG FREE CHICKEN PARMIGIANA



Gluten and Egg Free Chicken Parmigiana image

Make and share this Gluten and Egg Free Chicken Parmigiana recipe from Food.com.

Provided by ImPat

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup olive oil (125ml)
3 garlic cloves (minced)
1 kg tomatoes (vine-ripened chopped)
3/4 cup fresh basil leaf (chopped)
5 slices gluten free bread (250 grams torn)
1/2 cup gluten-free flour
1/2 cup low-fat plain yogurt
500 g chicken (4 schnitzels uncrumbed)
100 g mozzarella cheese (grated)
spinach (baby to serve)

Steps:

  • Heat 2 tablespoons oil in a non-stick frying pan over medium high heat and add two thirds (2/3rd) of the garlic and cook for 30 seconds or until fragrant.
  • Increase heat o high and add tomato and season with salt and pepper and cook stirring occasionally for 5 minutes or until tomatoes have just collapsed and then stir in 1/2 cup basil.
  • Meanwhile process bread and 2 tablespoons flour until fine crumbs form and the add remaining basil and process until finely chopped and transfer mixture to a large plate.
  • Place remaining flour on to a plate and season with salt and pepper.
  • whisk yoghurt, remaining garlic and 2 tablespoons cold water together in a shallow bowl.
  • Coat 1 schnitzel lightly in flour, shaking off excess and dip in yoghurt mixture, shaking off excess ad then coat in bread mixture and place on a plate and repeat with remaining schnitzels with the flour, yoghurt mix and bread mix.
  • Heat remaining oil in a large non-stick frying pan over medium heat and cook schnitzels in batches, for 2 to 3 minutes each side3 or until golden and just cooked through, adding more oil if needed and transfer to a plate lined with paper towel.
  • Preheat grill (broiler) on medium high heat and arrange chicken in a single layer on a large baking tray and spoon over tomato mix and the3n sprinkle with cheese and grill for 3 to 4 minutes or until cheese in golden and serve with spinach (personally I would steam the spinach).

Nutrition Facts : Calories 651.9, Fat 52.5, SaturatedFat 12.8, Cholesterol 115.3, Sodium 279.4, Carbohydrate 13.4, Fiber 3.2, Sugar 9, Protein 33

CRISPY & CHEESY CHICKEN PARMIGIANA



Crispy & Cheesy Chicken Parmigiana image

I like to serve this when I have company. It is always a big hit. My family thinks this is better than any they get at the local Italian restaurants. Note: cooking time does not include the time it takes to cook the pasta.

Provided by Bayhill

Categories     Chicken Breast

Time 2h

Yield 4 serving(s)

Number Of Ingredients 25

1 onion, chopped
5 garlic cloves, minced
1 bunch parsley, finely chopped
1/4 cup vegetable oil
2 (14 1/2 ounce) cans Italian-style stewed tomatoes, undrained
1 (15 ounce) can Italian-style tomato sauce
1 (6 ounce) can tomato paste
1/4 teaspoon dried oregano, heaping
1/2 teaspoon dried sweet basil leaves, heaping
1/8 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons granulated sugar
1 egg
1/4 cup milk
1 dash salt
1 dash black pepper
1 cup Italian seasoned breadcrumbs
1 tablespoon fresh parmesan cheese, grated
1 dash salt
1 dash black pepper
4 boneless skinless chicken breasts
1/4 cup vegetable oil
1/4 cup fresh parmesan cheese, grated
1 cup mozzarella cheese, grated
12 ounces pasta, cooked al dente

Steps:

  • SAUCE:.
  • In a medium saucepan, cook the onion, garlic, and parsley in the oil for approximately 15 minutes. Add stewed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, and sugar. Cover and simmer for 30 minutes, stirring occasionally. Taste for flavor and add more sugar if sauce is too tart.
  • In a shallow bowl or pie plate, stir together the egg, milk, and dash of salt and pepper; set aside. In another shallow bowl or pie plate, combine the bread crumbs, 1 Tablespoon Parmesan cheese, and dash of salt and pepper; set aside.
  • Preheat oven to 350 degrees. Lightly pound chicken breasts, between 2 sheets of plastic wrap, with a mallet. Heat the oil in a large frying pan. Dip each breast in the egg mixture and then the bread crumbs, coating well with crumbs. Cook the breasts in the hot oil until golden brown, about 3 minutes on each side.
  • Spread 1 cup of the sauce on the bottom of a 9"x13" baking dish. Place the breasts over the sauce. Spread 1-1/2 cups of sauce over the breasts, then sprinkle with 1/4 cup Parmesan cheese.
  • Cover with foil and bake in preheated oven for 25 minutes. Remove foil and sprinkle with mozzarella cheese. Bake until cheese melts.
  • Toss cooked pasta with remaining sauce. Serve pasta on the side.

Nutrition Facts : Calories 1105.3, Fat 44.4, SaturatedFat 10.8, Cholesterol 153.4, Sodium 2594.3, Carbohydrate 121.8, Fiber 11.1, Sugar 26, Protein 58

CHICKEN PARMIGIANA



Chicken Parmigiana image

Make and share this Chicken Parmigiana recipe from Food.com.

Provided by meedeeter

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 (10 ounce) package fully cooked and frozen breaded chicken patties
1 (28 ounce) jar traditional pasta sauce
2 tablespoons grated parmesan cheese
1/2 cup shredded mozzarella cheese
8 ounces spaghetti, cooked

Steps:

  • In 2-quart shallow baking dish arrange patties. Top each with 1/4 cup pasta sauce. Sprinkle with Parmesan and mozzarella cheese.
  • Bake at 400°F for 15 minutes or until chicken is hot and cheese is melted.
  • Heat remaining sauce until hot. Serve sauce with chicken and spaghetti.

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