Bobby Flay Chicken Parmesan Recipes

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CHICKEN PARMESAN



Chicken Parmesan image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 24

Kosher salt
8 ounces fresh mozzarella curd
2 tablespoons olive oil
1 small Spanish onion, finely diced
2 cloves garlic, finely chopped
Pinch of red pepper flakes
One 28-ounce can crushed tomatoes
1 teaspoon finely chopped fresh oregano, optional
Kosher salt and freshly ground black pepper
Pinch of sugar, if needed
3 tablespoons chopped fresh basil
2 cups breadcrumbs
2 cups all-purpose flour, for dredging
4 large eggs, beaten
Kosher salt and freshly ground black pepper
Four 6-ounce boneless, skinless chicken breasts, pounded thinly between pieces of waxed paper or plastic wrap
1/2 cup canola oil
2 cups fresh arugula
1/2 lemon, juiced
Extra virgin olive oil, as needed
Kosher salt and freshly ground black pepper
Freshly grated Parmesan, for garnish
Chopped fresh basil, for garnish
Fresh parsley leaves, for garnish

Steps:

  • For the fresh mozzarella: Prepare a bowl of salted warm water and a separate bowl of salted ice water. In the salted warm water, soften the mozzarella curd and pull and shape into a ball. Drop into the salted ice bath to cool. Set aside and pat dry. Slice and let dry on a paper-towel-lined plate.
  • For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and red pepper flakes and cook for 30 seconds. Increase the heat to high and add the tomatoes and oregano if using. Season with salt and pepper. Cook, stirring occasionally, until slightly thickened, about 15 minutes. Taste for seasoning (adding a pinch of sugar if needed) and stir in the basil.
  • For the chicken: Preheat the oven to 425 degrees F. Place a baking rack over a baking sheet and set aside.
  • Put the breadcrumbs, flour and beaten eggs in separate shallow dishes and sprinkle with salt and pepper. Sprinkle each chicken breast on both sides with salt and pepper. Dredge each breast in the flour and tap off any excess, then dip in the egg wash and let the excess drip off. Finally, dredge in the breadcrumbs. Transfer the breasts to a baking sheet or large plate.
  • Heat 1/4 cup of the oil in a large saute pan over high heat until it begins to shimmer. Cook 2 breasts at a time in the hot oil until golden brown on both sides, about 3 minutes per side. Transfer the breasts to the baking rack on the baking sheet. Repeat with the remaining chicken breasts and oil. Place in the oven to cook further for a couple minutes, then remove and set aside.
  • Change the oven setting to broil.
  • For the arugula salad: Dress the arugula in a large bowl with the lemon juice, extra virgin olive oil, salt and pepper and toss together.
  • Top each chicken breast with some tomato sauce and mozzarella slices. Broil until the chicken is cooked through and the cheese has melted, 1 to 3 minutes.
  • Place some arugula salad on each plate next to a chicken piece. Garnish with freshly grated Parmesan, chopped basil and parsley sprigs.

CHICKEN PARMIGIANA (COURTESY OF BOBBY FLAY)



Chicken Parmigiana (Courtesy of Bobby Flay) image

This is some of the best Chicken Parm I've ever made/had. I sometimes use italian breadcrumbs if I don't have panko...it's just as yummy. Enjoy!

Provided by Kate DeMello

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts, pounded thin
salt & 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 breadcrumbs
1 cup vegetable oil or 1 cup pure olive oil
2 cups tomato sauce
1 lb fresh mozzarella cheese, thinly sliced
1/4 cup freshly grated parmesan cheese
fresh basil or fresh parsley leaves, for garnish

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.

Nutrition Facts : Calories 1525.7, Fat 93.2, SaturatedFat 26.1, Cholesterol 356.8, Sodium 2054.4, Carbohydrate 96.3, Fiber 6, Sugar 10.1, Protein 74.2

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