Basic Chicken Parmigiana Recipes

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CHICKEN PARMIGIANA



Chicken Parmigiana image

Bobby Flay goes Italian with his recipe for mouthwatering Chicken Parmigiana, from Boy Meets Grill on Food Network. Try panko breadcrumbs for a lighter crust.

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
Fresh basil or parsley leaves, for garnish
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
Two 28-ounce cans plum tomatoes and their juices, pureed in a blender
One 16-ounce can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
  • Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
  • Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

BASIC CHICKEN PARMIGIANA



Basic Chicken Parmigiana image

-Heather Sauter, Silver Spring, Maryland

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 17

2 small onions, chopped
2 tablespoons olive oil
8 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) stewed tomatoes
2 teaspoons each dried basil, thyme and oregano
1/2 teaspoon pepper
1/2 cup 2% milk
1 cup all-purpose flour
2 large eggs, lightly beaten
1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 teaspoons salt-free herb seasoning blend
4 boneless skinless chicken breast halves (4 ounces each)
1/4 cup butter, cubed
1 cup shredded part-skim mozzarella cheese
Hot cooked spaghetti

Steps:

  • In a large saucepan, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, tomatoes, basil, thyme, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Meanwhile, place the milk, flour and egg in separate shallow bowls. In another shallow bowl, combine the bread crumbs, Parmesan and herb seasoning. Dip chicken in milk; roll in flour. Dip in egg; coat with crumb mixture. , In a large skillet, brown chicken in butter over medium heat until golden brown and a thermometer reads 170°. Sprinkle with mozzarella. Cover and cook 3-4 minutes longer or until cheese is melted. Serve over spaghetti; top with sauce.

Nutrition Facts : Calories 756 calories, Fat 33g fat (15g saturated fat), Cholesterol 227mg cholesterol, Sodium 2032mg sodium, Carbohydrate 68g carbohydrate (19g sugars, Fiber 6g fiber), Protein 49g protein.

CHICKEN PARMESAN



Chicken Parmesan image

My version of chicken parmesan is a little different than what they do in the restaurants, with less sauce and a crispier crust.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
2 eggs
1 cup panko bread crumbs, or more as needed
½ cup grated Parmesan cheese
2 tablespoons all-purpose flour, or more if needed
1 cup olive oil for frying
½ cup prepared tomato sauce
¼ cup fresh mozzarella, cut into small cubes
¼ cup chopped fresh basil
½ cup grated provolone cheese
¼ cup grated Parmesan cheese
1 tablespoon olive oil

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
  • Beat eggs in a shallow bowl and set aside.
  • Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
  • Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
  • Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
  • Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
  • Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
  • Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g

EASY CHICKEN PARMESAN



Easy Chicken Parmesan image

The super thing about this dish is that you get full flavour without having to brown the chicken.

Provided by Cracker Barrel

Categories     Trusted Brands: Recipes and Tips     CRACKER BARREL Shreds

Time 45m

Yield 6

Number Of Ingredients 5

2 ½ cups pasta sauce
6 tablespoons CRACKER BARREL Finely Shredded 100% Parmesan Cheese
6 small boneless skinless chicken breasts
330 grams spaghetti, uncooked
1 ½ cups CRACKER BARREL Shredded Mozzarella Cheese

Steps:

  • Heat oven to 375 degrees F (190 degrees C).
  • Pour sauce into 13x9-inch baking dish sprayed with cooking spray. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover.
  • Bake 30 minutes or until chicken is done (165 degrees F). Meanwhile, cook spaghetti as directed on package, omitting salt.
  • Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.
  • Drain spaghetti. Serve topped with chicken and sauce.

Nutrition Facts : Calories 497.9 calories, Carbohydrate 55.4 g, Cholesterol 59.7 mg, Fat 13.4 g, Fiber 4.5 g, Protein 36.6 g, SaturatedFat 2.2 g, Sodium 754.4 mg, Sugar 10.7 g

SIMPLE CHICKEN PARMESAN



Simple Chicken Parmesan image

Simple Chicken Parmesan is the perfect dish to lure kids into the kitchen - what kid doesn't like chicken tenders and spaghetti? And this dish is loaded with mini cooking lessons. With one simple recipe, kids learn how to boil pasta, mince garlic, grate cheese, make tomato sauce, and pound, bread and saute cutlets. Bonus: This recipe makes twice the sauce needed, so freeze half for another meal.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Yield 4

Number Of Ingredients 14

2 medium garlic cloves, peeled and crushed
2 tablespoons extra-virgin olive oil
1 (28 ounce) can crushed tomatoes (quality varies dramatically; I prefer Redpack, Progresso and Muir Glen brands)
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon sugar
Salt and freshly ground pepper, to taste
2 large boneless, skinless chicken breasts (6 to 8 ounces each), halved crosswise
1 large egg
½ cup dry bread crumbs
8 ounces spaghetti or linguine
¼ cup extra-virgin olive oil
½ cup grated part-skim mozzarella cheese
¼ cup grated Parmesan cheese, plus extra for passing at the table

Steps:

  • In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce you need, so put aside half for another meal.)
  • Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick.
  • Bring 2 quarts of salted water to a boil in a large soup kettle.
  • In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler.
  • Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).
  • Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets saute, cook pasta in boiling water according to package directions.
  • Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown.
  • Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired. Serve with extra Parmesan.

Nutrition Facts : Calories 714.7 calories, Carbohydrate 67.4 g, Cholesterol 125.8 mg, Fat 29.2 g, Fiber 6.2 g, Protein 45.6 g, SaturatedFat 6.4 g, Sodium 655.2 mg, Sugar 2.9 g

QUICK & EASY CHICKEN PARMIGIANA



Quick & Easy Chicken Parmigiana image

This is very easy to make and it tastes great! Originally from Southern Living. You may need to add another egg if your chicken breasts are large.

Provided by Lvs2Cook

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless chicken breasts
1/2 cup Italian seasoned breadcrumbs
1/2 cup parmesan cheese, grated
1 large egg, lightly beaten
2 tablespoons butter
1 (14 ounce) jar spaghetti sauce
1 cup mozzarella cheese, shredded

Steps:

  • Place chicken between two sheets of heavy-duty plastic wrap and flatten using a meat mallet or rolling pin.
  • Combine bread crumbs and parmesan cheese.
  • Dip chicken in beaten egg; dredge in breadcrumb mixture.
  • Melt butter in a large skillet; add chicken and brown on each side over medium-high heat.
  • Arrange chicken in a lightly greased 13x9 baking dish.
  • Pour spaghetti sauce over chicken and sprinkle with mozzarella cheese.
  • Cover and bake at 375º for 30 minutes or until thoroughly heated and chicken is no longer pink.

Nutrition Facts : Calories 560.3, Fat 32.5, SaturatedFat 14.3, Cholesterol 188.9, Sodium 1010.7, Carbohydrate 18.9, Fiber 2.1, Sugar 6.1, Protein 46

CHICKEN PARMIGIANA



Chicken Parmigiana image

This is a very nice dinner for two. Serve it with your favorite pasta and tossed greens.

Provided by Candy

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 2

Number Of Ingredients 6

1 egg, beaten
2 ounces dry bread crumbs
2 skinless, boneless chicken breast halves
¾ (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
  • Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
  • Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 44.9 g, Cholesterol 184.1 mg, Fat 18.3 g, Fiber 5.6 g, Protein 43.5 g, SaturatedFat 7.6 g, Sodium 1309.5 mg, Sugar 17.2 g

HOMEMADE CHICKEN PARMIGIANA



Homemade Chicken Parmigiana image

I received this recipe several years ago from a family member who swore it was a great romantic meal. She was right. My husband asks me to make this meal every time we have a date night. The quantity of ingredients look intimidating, but don't let them fool you. It's easy and delicious! The whipping cream gives it a creamy texture that you just can't get enough of!

Provided by Jules203

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 3

Number Of Ingredients 16

1 tablespoon butter
1 teaspoon minced garlic
⅓ cup minced onion
1 (14.5 ounce) can diced tomatoes with juice
½ teaspoon sugar
¼ cup heavy cream
salt and pepper to taste
⅓ cup fine dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
½ teaspoon dried oregano
1 egg, beaten
2 tablespoons milk
3 (5 ounce) skinless, boneless chicken breast halves
3 tablespoons olive oil
¾ cup shredded Mozzarella cheese
1 tablespoon freshly grated Parmesan cheese

Steps:

  • Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm
  • Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
  • Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.
  • To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.

Nutrition Facts : Calories 609.2 calories, Carbohydrate 18.6 g, Cholesterol 209.1 mg, Fat 37.6 g, Fiber 2.1 g, Protein 46.4 g, SaturatedFat 14.6 g, Sodium 690.2 mg, Sugar 6.6 g

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

BAKED CHICKEN PARMIGIANA



Baked Chicken Parmigiana image

Spaghetti sauce mix is the secret to the flavorful breading in this chicken parmigiana recipe. Just top juicy chicken breasts with prepared sauce and mozzarella cheese. -Trisha Lange, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
3 tablespoons spaghetti sauce mix
1-1/2 teaspoons garlic powder
4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup Italian salad dressing
1/2 cup meatless spaghetti sauce
1/4 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 350°. In a shallow bowl, combine the first 4 ingredients. Dip chicken in salad dressing, then coat with crumb mixture. Place in a greased 13x9-in. baking dish. , Bake, uncovered, until chicken juices run clear, 40-45 minutes. Drizzle with spaghetti sauces and sprinkle with mozzarella cheese. Bake until cheese is melted, 5-7 minutes.

Nutrition Facts : Calories 342 calories, Fat 10g fat (3g saturated fat), Cholesterol 103mg cholesterol, Sodium 1048mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 40g protein.

EASY CHICKEN PARMIGIANA



Easy Chicken Parmigiana image

This is so good and easy! Great for a quick weeknight meal. Serve with a green salad and garlic bread for a very satisfying meal!

Provided by Little Bee

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

boneless chicken breast (or you could use chicken tenderloins if you like)
1/2 cup grated parmesan cheese
3/4 cup Italian breadcrumbs
1 teaspoon garlic powder
26 1/2 ounces prepared spaghetti sauce, any flavor
2 cups mozzarella cheese
1 egg, beaten
2 -3 tablespoons olive oil
salt and pepper
spaghetti noodles

Steps:

  • Mix together parmesan cheese, bread crumbs, garlic powder, salt, and pepper to taste.
  • Set aside.
  • Dip chicken into beaten egg, then in bread crumb mixture and coat well.
  • Brown coated chicken on both sides in heated oil. Heat spaghetti sauce.
  • Place a thin layer of sauce on bottom of casserole dish with part of the sauce, then place browned chicken on the sauce and spoon a little sauce on each chicken breast. Reserve remaining sauce for spaghetti.
  • Cover and bake in a 325°F oven for 30 minutes.
  • Remove from oven and top with mozzarella cheese, place back in oven for another 10-15 minutes.
  • Serve with spaghetti and additional sauce.
  • This recipe was edited according to the review.

Nutrition Facts : Calories 357, Fat 20, SaturatedFat 7.9, Cholesterol 72.2, Sodium 1274.5, Carbohydrate 26.8, Fiber 1.3, Sugar 13.3, Protein 17.3

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