Vodka Sauce Chicken Parmesan Food

BAKED CHICKEN PARMESAN WITH VODKA SAUCE RECIPE (SIP BITE GO)

Steps:

• First, bake chicken in the oven. Preheat oven to 400. Drizzle olive oil on the chicken and sprinkle with salt and pepper. Place chicken in an oven safe pan and cook for 10 minutes. Flip chicken and cook an additional 15 minute, or until juices run clear when the chicken is cut. For fool-proof cooking to the safe 165 degrees, use a thermometer to make sure chicken is cooked through.
• Turn oven down to 350 degrees. Chop chicken into bite-sized pieces and add the chicken to an 8×8 glass cooking dish. Add vodka sauce, mozzarella cheese, and Parmesan cheese. Toss all ingredients together and set aside.
• Make the crunchy panko topping. Mix panko crumbs, basil and olive oil in a small bowl. Top the chicken casserole with the panko crumb mixture and sprinkle with salt and pepper.
• Bake the chicken parmesan casserole for 25 minutes at 350 degrees. Set the glass dish on a baking sheet so it's easy to safely take in and out of the oven. Set the broiler to high and broil for 2-4 minutes. The baked chicken parmesan with vodka sauce is done when the panko topping is golden brown.
• Serve over pasta or potatoes (optional)

CHICKEN PARMESAN WITH VODKA SAUCE

Steps:

• 1. Beat egg in a shallow bowl. Dip the chicken in the egg and coat the chicken with the bread crumbs. Heat oil and butter in a skillet over medium high heat. Add the chicken and cook for 5 minutes or until browned on both sides and cooked through. Remove the chicken from skillet to paper towels. Season with salt or garlic if desired.
• 2. Heat the sauce in the same skillet over medium heat until hot and bubbling; add the chicken back to the pan . Top the chicken with the cheese. Cover and cook until the cheese melts.
• 3. Place chicken pieces on bread and spoon sauce over top. Sprinkle with the basil. Serve sauce on the side for dipping.Great served with fries or onion strings.

PASTA WITH CHICKEN AND VODKA SAUCE

Steps:

• Cook pasta according to package instructions, set aside.
• Heat olive oil in a medium sauce pan.
• Add chicken and cook through, but i suggest not browning it.
• Add mushrooms and Vodka Sauce. Use the milk to "clean out" more of the sauce out of the jar, and add to your mixture.
• Stir in parmesean cheese.
• Let the sauce mixture cook over medium heat for approximately 5 minutes, stirring occasionally.
• Stir in frozen peas and cook for another 5 minutes, or until peas are heated.
• Pour sauce mixture over your cooked pasta, or mix them together.
• Serve with more grated parmesean, garlic bread, etc.

CHICKEN AND LINGUINE IN CREAMY VODKA SAUCE

Steps:

• Cook linguine according to package directions; drain and set aside.
• In a large skillet, melt 2 Tbsp butter over medium-high heat.
• Brown the chicken breasts on both sides until nicely golden and juices run clear, about 6 to 7 minutes per side.
• Remove from pan and cut into 1/2-inch cubes; set aside.
• Pour out drippings from pan, but do not wipe it out.
• In the pan you cooked the chicken in, melt remaining butter over medium heat.
• Add the yellow onion and mushrooms and cook, stirring, until onions are soft, about 3-5 minutes.
• Add the roasted pepper, green onion, and garlic and cook, stirring, for 30 seconds.
• Remove the pan from the heat and add the vodka.
• Return to the heat and flame; when the flame dies out, add the broth.
• Bring to a boil and reduce by half.
• Whisk in the half and half (cream can be substituted), salt, and pepper, and simmer until reduced by half again.
• Add the pasta to the cream sauce and toss to coat.
• Add the Parmesan, chicken, and basil, and remove from the heat; toss to coat.
• Season to taste with salt and pepper, serve, and enjoy!
• Makes 2 servings.
• Note: if you're a low-carber, add a bunch more sliced mushrooms and eat those instead of pasta.

PENNE ALLA VODKA WITH CHICKEN

Steps:

• 1. Cook pasta until al dente and drain. 2. Heat a large saute pan over medium heat. Add butter when hot and let melt. Add chicken and spread them into a single layer. Let cook for 2 to 3 minutes (without disturbing). 3. Add onion, garlic, salt, red pepper flakes and black pepper to the chicken, cook, stirring occasionally for about 3 minutes or until chicken is almost cooked and onion is translucent. 4. Stir in marinara sauce, heavy cream and vodka. Cook, stirring occasionally for 7 to 10 minutes or until sauce has reduced slightly and thickened. 5. Stir in cooked pasta, parmesan cheese and basil. Toss well and serve.

VODKA SAUCE CHICKEN PARMESAN

Steps:

• Preheat the oven to broil. Place a wire rack inside each of 2 rimmed baking sheets.
• Cut the chicken breasts in half horizontally through the middle (like slicing a bagel) making 4 roughly equal pieces. Place a sheet of plastic wrap on a cutting board. Put 1 chicken piece in the center of the plastic wrap and top with another 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 a prepared baking sheet. Repeat with the remaining chicken pieces.
• To set up a standard breading station, mix the flour, 1 tablespoon salt and 1/2 teaspoon pepper in a shallow dish. Beat the eggs and 1/2 teaspoon salt in a second shallow dish. Place the breadcrumbs in a third shallow dish.
• Dredge 1 piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumbs, turning to coat on both sides and packing the crumbs into any crevices. Return the chicken to the baking sheet and repeat with the remaining chicken pieces.
• Heat the oil in a large skillet over medium-high heat (you will know the oil is ready if you drop a few breadcrumbs into the skillet and they immediately sizzle). Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side, turning with tongs. Transfer to the other prepared baking sheet. Make sure the oil is hot again before repeating with the remaining 2 pieces of chicken.
• Spread 1/4 cup vodka sauce onto each piece of chicken then top each with 1 tablespoon Parmesan and 1/4 cup mozzarella. Broil until the cheese melts and browns in spots, 3 to 5 minutes. Pour the remaining vodka sauce onto a serving platter and top with the chicken pieces. Sprinkle with the parsley.