Chicken Parm Avioli Recipes

CHICKEN PARMIGIANA

Steps:

• Preheat the oven to 350 degrees F.
• Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil, reserve the rest of the basil for finishing the chicken. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, red pepper flakes, salt and pepper. Lower the heat, cover, and keep warm.
• Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, add the 1 cup parmesan, chopped parsley, and garlic powder Season with salt and pepper and stir with a fork until thoroughly combined.
• Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
• Ladle the tomato-olive sauce over the chicken and arrange the mozzarella on top. Sprinkle with Parmesan, and remaining basil. Bake for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

CHICKEN PARM RAVIOLI

Steps:

• Put 1 of the chicken breasts between 2 large pieces of plastic wrap and use a meat tenderizer or rolling pin to lightly pound and flatten the chicken until it is a little less than 1/2-inch thick. Repeat with the second chicken breast. Set aside.
• Put the flour, eggs and panko in 3 separate small baking dishes or shallow bowls and season each with salt and pepper. Add 2 tablespoons of the Parmesan and the Italian seasoning to the panko. Sprinkle the chicken on both sides with salt and pepper. One at a time, dredge each breast in the flour, dip in the egg and let excess drip back into the bowl, then coat with panko.
• Add enough canola oil to a large skillet to come to a depth of 1/2 to 1 inch. Heat the oil between medium and medium-high heat until it starts to shimmer. Test the temperature of the oil by sprinkling several panko breadcrumbs into the oil; if the crumbs start to bubble immediately and quickly turn golden brown, the oil is ready for frying. Carefully add both chicken breasts to the oil and fry until golden brown and a thermometer inserted into the center of both of the breasts registers 165 degrees F, 4 to 5 minutes per side; use a clean spatula or tongs to flip the chicken.
• Transfer the fried breasts to a cooling rack set over a baking sheet and season with a pinch of salt. Position an oven rack 5 to 6 inches from the broiler and preheat the broiler to high.
• Spread 1/4 cup marinara sauce inside of a 2-quart flame-proof baking dish. Lay the ravioli in a single layer in the dish. Top with the chicken, then spoon the remaining 1 1/2 cups marinara evenly over the chicken and some of the ravioli. Sprinkle the chicken and ravioli with the mozzarella and the remaining 2 tablespoons Parmesan. Broil until the cheese is melted and browned on top, 3 to 5 minutes, depending on your broiler. Sprinkle with the parsley and serve immediately.

CHICKEN PARMESAN

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).

CHICKEN AND SPINACH RAVIOLI

Steps:

• In a bowl, mix the eggs, water, 2 cups flour, and salt. Gradually mix in the remaining flour until smooth. Divide dough into 2 parts. Cover, and set aside in the refrigerator 20 minutes.
• In a skillet over medium heat, cook the ground chicken until evenly brown; drain.
• In a food processor, mix the chicken, spinach, and onion. Transfer to a bowl, and mix with butter, 3 tablespoons Asiago cheese, salt, garlic powder, nutmeg, and pepper.
• On a lightly floured surface, roll out each part of the dough to 1/8 inch thickness. Cut into 2 inch squares. Place about 1 teaspoon of the chicken mixture in the center of 1/2 the squares, and top with remaining squares. Seal the edges of the squares with a moistened fork to form the ravioli.
• Bring a large pot of lightly salted water to a boil, and cook the ravioli in small batches for about 8 minutes, or until al dente. Drain, and rinse under cold water.
• Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.

CHICKEN PARM-AVIOLI

Steps:

• 1. To make the chicken Parmesan part: Slice chicken length-wise to about 1/4 inch thickness. If necessary, pound chicken to get it to this thickness. I also cut my chicken into 2x2 inch pieces.
• 2. You will need 3 separate, shallow bowls. In 1 bowl, put the flour, salt, pepper and garlic powder and stir. In another bowl, put your eggs and add about 2-3 tbsps. of water and beat well. In the 3rd bowl, add the bread crumbs.
• 3. Heat a skillet with about 1/2 inch of oil over medium heat. Dredge each piece of chicken first in the flour, then in the egg and then in the bread crumbs. The chicken will cook quickly due to the thickness of the pieces. Don't over cook. 2-3 minutes on each side. {You are also going to bake this later.} You may need to add more oil as you go.
• 4. While you are cooking the chicken, spray a deep sided 2-3 quart casserole pan with cooking spray. Spread 1/4-1/2 cups of sauce on the bottom of the pan. Lay down a layer of ravioli on top of the sauce. Put a spoonful of sauce on top of each ravioli. Sprinkle with Parmesan and 1/3 of the mozzarella.
• 5. Add the cooked chicken in a single layer cutting to fit if necessary. Spoon some sauce onto eash piece of chicken. Sprinkle on some more parmesan and 1/3 of the mozzarella. Add another layer of the ravioli. Top with remaining sauce.
• 6. Cover casserole with foil and bake at 350 for 20 minutes. Uncover and top with remaining cheese and bake for 5 more minutes.

CHICKEN PARMIGIANA

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.

CHICKEN PARMIGIANO AND RAVIOLI

Steps:

• For the marinara sauce, preheat a saucepan on medium heat and add 3 tablespoons oil. Once the oil begins to move around, add onion and cook, stirring, until it becomes translucent. Add garlic and let simmer for 2 minutes, then stir. Add tomatoes, basil, salt and pepper. Stir ingredients and let cook on medium-low heat, stirring often, for about 2 hours. Low and slow wins the race...
• Preheat the oven to 450 degrees F.
• For the chicken cutlets, spread flour in a plate. Spread breadcrumbs in another plate. Put eggs in a bowl and beat until thoroughly combined for the egg wash. Butterfly and separate each chicken breast into 2 pieces, then pound to your desired thickness. Dredge each individual piece in the flour on both sides, then dip in egg wash and coat it entirely with egg. Place in breadcrumbs and press firmly on both sides, pounding lightly to ensure each side is coated.
• Add remaining 1/4 cup extra-virgin olive oil to a saute pan on medium heat and have a plate ready with paper towels. Test oil to see if ready by adding a speck of flour; once it is ready, the flour will sizzle. Place breaded cutlets in oil in batches and cook until golden brown on each side. Remove chicken to paper towels to absorb excess oil.
• Lightly coat a cookie sheet with marinara sauce, then place chicken on top. Top each piece with more marinara sauce, then generously cover with mozzarella. Bake until cheese is melted, about 10 minutes.
• Cook and plate your favorite ravioli, then cover ravioli with marinara sauce and place two pieces of delicious Chicken Parmigiano on top of ravioli. Garnish with parsley. Enjoy!

CHICKEN PARM RAVIOLI BAKE

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 casserole dish with nonstick cooking spray. Mix the cooked and drained ravioli with jar of marinara sauce. Pour into the casserole dish and sprinkle with parmesan cheese. Sprinkle the cooked and chopped chicken pieces over the ravioli. Cover with mozzarella cheese. Bake for 20-30 minutes or until heated through and the cheese has completely melted. Sprinkle with chopped basil and serve.

BAKED RAVIOLI WITH PARMESAN

Steps:

• Heat oven to 400ºF.
• Cook ravioli as directed on package, omitting salt.
• Meanwhile, heat oil in large saucepan on medium heat. Add onions; cook 5 min. or until tender, stirring occasionally and adding garlic for the last min. Stir in tomatoes, basil and pepper. Bring to boil; simmer on low heat 10 min., stirring occasionally.
• Drain ravioli; stir into tomato mixture. Spoon into 3-qt. casserole sprayed with cooking spray; sprinkle with cheeses.
• Bake 20 to 25 min. or until heated through.