CHEESY CHICKEN PARMIGIANA
My husband used to order chicken parmigiana at restaurants. Then I found this recipe in our local newspaper, adjusted it for two and began making the beloved dish at home. After more than 50 years of marriage, I still enjoy preparing his favorite recipes. -Iola Butler, Sun City, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture., In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, about 5 minutes on each side. Top with mozzarella cheese. Cover and cook until cheese is melted, 3-4 minutes longer. Serve with tomato sauce. If desired, sprinkle with basil and additional Parmesan.
Nutrition Facts : Calories 444 calories, Fat 26g fat (8g saturated fat), Cholesterol 166mg cholesterol, Sodium 1496mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.
CATELLI'S CHICKEN PARMESAN
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the marinade: Pound or butterfly chicken breasts to about 1/2-inch thick.
- Blend basil, parsley, olive oil, garlic, salt and pepper in a blender.
- Pour over the chicken in a bowl and let marinate 15 minutes at room temperature, or up to overnight refrigerated.
- For the breading: Bring oil to 350 degrees in a deep fryer or preheat the oven to 450 degrees F.
- Stir together the flour and salt in a shallow bowl, then beat together the eggs and 1/2 cup water with a little salt and pepper in another shallow bowl. Stir together the panko, granulated garlic and salt in a third shallow bowl. Dredge the chicken in the flour first, followed by the eggs, then the panko.
- Fry until the chicken floats, about 3 minutes, or bake until cooked through, approximately 10 minutes.
- For the polenta: Bring 10 cups water to a boil in a saucepan, then stir in polenta and lower the heat. Simmer, stirring regularly, until done, approximately 20 minutes. Stir in mascarpone, smoked mozzarella and Parmesan until the cheese has melted.
- For Domenica's sauce: Lightly saute the garlic and crushed red pepper in the olive oil in a saucepan. Add the tomatoes and salt and simmer for 20 to 30 minutes.
- Preheat the oven to 450 degrees F.
- Scoop polenta into an oiled cast-iron skillet or other ovenproof dish. Put the chicken on the polenta, then ladle Domenica's sauce over top. Scoop on burrata and Parmesan, then bake until the cheese is melted, approximately 5 minutes. Finish with more Parmesan and chopped parsley.
CHEESY CHICKEN PARM VOLCANOS
A flavor eruption! Classic chicken parm encrusted with herbed bread crumbs, loaded with cheesy molten center and tomato sauce lava.
Provided by Food.com
Categories Chicken
Time 50m
Yield 8 large meatballs
Number Of Ingredients 22
Steps:
- For the breadcrumb coating:.
- Place the 2 cups of breadcrumbs in a large skillet. Drizzle on the olive oil and sprinkle with the dried parsley. Toast over a medium-high heat on the stove, stirring often, until the breadcrumbs are warmed through and golden. Remove from the heat and transfer to a wide, shallow dish.
- For the egg coating:.
- In a wide, shallow bowl, whisk the egg, water, cornstarch and flour until smooth.
- For the chicken parm:.
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a non-stick liner.
- In a medium bowl mix the ground chicken, breadcrumbs, milk, onion, parmesan cheese, egg, garlic powder, Italian seasoning, lemon zest, salt and pepper. Mix very well until combined.
- Divide the chicken into 8 equal balls. Flatten each ball into a disk, place a cube of mozzarella cheese in the centre of each disk, then wrap the chicken around the cube of cheese. Use your hands to shape each meatball into a cone (like a volcano).
- Dip each meatball into the egg coating, gently turning it to coat well. Next, dip in the breadcrumbs making sure that every meatball is very well-coated.
- Set on a lined baking sheet and bake 18-22 minutes until chicken is cooked through. (If you opt for larger meatballs, as seen in the video, you'll need to bake them longer, 20-25 minutes or until cooked through.)
- Remove from the oven and drizzle pizza sauce on top of each meatball and sprinkle on the grated mozzarella.
- Set the oven to broil and return the meatballs to the oven to melt the cheese on top (3-5 minutes).
- Remove from the oven and garnish with parsley.
Nutrition Facts : Calories 368.6, Fat 18.4, SaturatedFat 6.2, Cholesterol 115.6, Sodium 561.3, Carbohydrate 28, Fiber 2.2, Sugar 2.8, Protein 22.4
NEELYS' CHEESY CHICKEN PARMESAN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- On a cutting board, place the chicken breasts between a piece of plastic wrap and pound the chicken out until it is 1/2-inch thick.
- In 3 separate shallow dishes, place the flour, eggs, and bread crumbs. Season the chicken with salt and pepper. Dredge the cutlets through the flour, then eggs, and then the bread crumbs.
- In a large skillet over medium-high heat, heat the vegetable oil. Place the cutlets in the oil and fry until brown on each side, about 2 to 3 minutes per side. Place the cooked cutlets in a baking dish. Spoon tomato sauce over each cutlet and sprinkle evenly with the cheeses. Bake for 10 to 15 minutes, until the cheese is melted and bubbly.
- In a large saucepan over medium-high heat, add the olive oil and saute the onion and garlic. Add salt, pepper, red pepper flakes and cook until fragrant and tender; about 3 minutes. Add tomatoes, basil, and let simmer for 30 to 45 minutes. Season, to taste, with salt and pepper.
SPEEDY CHICKEN PARM
Provided by Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 20
Steps:
- For the couscous: Heat the oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until lightly toasted, about 2 minutes. Add the chicken broth and bring to a boil. Cover and reduce the heat to low and cook for 12 to 15 minutes, or until all of the broth has been absorbed. Remove from heat and set aside, covered, for 5 minutes.
- For the chicken: Place the chicken between two sheets of wax or parchment paper and, using a meat mallet, rolling pin or a small skillet, lightly and evenly pound until 3/4-to 1-centimeter (generous 1/4-inch to 1/2-inch) thick, then cut into two equal portions and set aside. If making the dish for four, continue with a second chicken breast.
- In a shallow dish, beat together the egg, mayonnaise, Italian seasoning, garlic powder, salt and pepper. In a separate shallow dish, combine the ground Parmigiano-Reggiano cheese and breadcrumbs. Working with one piece of chicken at a time, dip the chicken into the egg mixture to coat, then toss in the breadcrumb mixture, pressing firmly to adhere the coating to the chicken.
- Heat a large nonstick skillet over medium to medium-high heat. Heat the oil and add the chicken. Cook for 4 minutes per side, or until golden brown and cooked through to 165 degrees F (75 degrees C), adjusting the heat as necessary. Remove the chicken to a plate to rest.
- For the tomatoes: Heat a medium skillet over medium heat. Add the oil and tomatoes, season with salt and pepper and cook, stirring frequently, until they begin releasing some juices, about 3 to 4 minutes. Add the garlic, cook for an additional minute. Stir in the basil and red wine vinegar, to taste.
- To serve, remove the lid from the couscous and give it a stir to loosen. Divide the couscous onto plates and top with the chicken and sautéed tomatoes. Garnish with additional Parmigiano and fresh basil.
CHEESY CHICKEN PARMESAN MEATBALLS
This one-dish dinner takes inspiration from chicken Parmesan, but eliminates the fuss of breading and frying chicken cutlets. Instead, chicken meatballs are the star, delivering an equally comforting and satisfying meal. The unexpected secret to these tender meatballs is tofu, which keeps them juicy. Simply press pieces of tofu between your fingertips to create small crumbles that resemble ground meat. The addition of ricotta creates a creamy texture, as well as great flavor. The meatballs are simmered in marinara sauce with red bell peppers, which infuse the sauce with fresh flavor and natural sweetness. Sharp and tangy provolone completes the dish, although mozzarella could be used for milder flavor. Enjoy over buttered egg noodles, or with crusty bread to sop up the sauce.
Provided by Kay Chun
Categories dinner, casseroles, meat, meatballs, one pot, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. In a large bowl, combine tofu, ricotta, Parmesan, bread crumbs, egg, garlic, oregano, 2 teaspoons salt and 1 teaspoon pepper, and mix until well combined. Add chicken and gently mix to incorporate. Lightly wet hands to prevent meatball mixture from sticking, then roll into 24 (1 1/2-inch) golf ball-size rounds.
- In a Dutch oven, heat oil over medium. Add bell peppers, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add marinara sauce and meatballs, and stir gently to coat the meatballs in the sauce. Bring to a boil, cover and transfer to the oven to bake until meatballs are cooked through, 20 minutes.
- Top with provolone slices, slightly overlapping, and bake until cheese melts, about 3 minutes longer.
- Serve meatballs, peppers and sauce over egg noodles. Garnish with parsley, if using.
CHICKEN PARMO
Make homemade chicken parmo, with breaded chicken and a cheesy béchamel topping. A great dish for lunch or dinner, serve with salad or your favourite sides
Provided by Adam Bush
Categories Dinner
Time 1h
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Put the chicken breasts between two pieces of baking parchment and use a rolling pin to bash out to a 1cm thickness.
- Fill three shallow bowls with the plain flour, beaten eggs and breadcrumbs. Dredge each chicken breast through the flour first, then the beaten egg and finally in the breadcrumbs, patting to coat them well, then put on a lightly oiled baking parchment-lined baking tray. Spray each of the chicken pieces with a little more oil and put in the oven for 40 mins until brown, crispy and cooked through.
- Meanwhile, make the béchamel. Melt the butter in a saucepan and, once foaming, add the plain flour and cook for 2-3 mins, stirring well. Gradually add in the milk, while whisking, only adding more once the last lot has been fully absorbed. Simmer for 5 mins until you have a thick, smooth white sauce. Season, grate in the nutmeg and add in ¾ of the red leicester. Once the cheese has fully melted, remove from the heat.
- Once the chicken is cooked, remove from the oven and heat the grill to high. Spoon the béchamel sauce over both of the chicken breasts and sprinkle over the remaining cheese. Grill for 1-2 mins until bubbling and golden and serve with a salad, if you like.
Nutrition Facts : Calories 825 calories, Fat 41.3 grams fat, SaturatedFat 22.5 grams saturated fat, Carbohydrate 54.9 grams carbohydrates, Sugar 7.7 grams sugar, Fiber 1.2 grams fiber, Protein 58 grams protein, Sodium 1.85 milligram of sodium
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