Chicken Parmesan Alla Chippie Recipes

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 PARMESAN ALLA CHIPPIE

Steps:

• Slice chicken breasts 1/4" thick.
• (Best if breasts are slightly frozen.).
• Combine bread crumbs& parmesan cheese.
• Beat eggs.
• Place crumb mix& eggs on separate dishes for easy dipping.
• Coat breasts in egg then bread crumbs.
• For the sauce: combine all ingredients in saucepan and cook low on stovetop for approximately 20 minutes.
• Heat Olive Oil in deep fryer to 350 degrees.
• (don't let it burn or it will smell nasty in your kitchen).
• Deep fry chicken in single layers for 2-3 minutes and place in paper towel lined dish.
• (keep warm while frying remaining chicken).
• To serve: place chicken breasts on plate& place some sauce on top.
• Sprinkle with extra parmesan cheese, if desired.
• If serving with pasta, mix a little sauce with the cooked pasta, place on dish, top with some more sauce and sprinkle with parmesan, if desired.
• Enjoy!

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 PARMESAN

Steps:

• Pound chicken to flatten.
• Salt and pepper to taste.
• Dip chicken in egg; then in bread crumbs.
• Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done.
• Remove from skillet.
• To skillet add spaghetti sauce.
• Heat thoroughly.
• Add chicken.
• Place slices of mozzarella on top of chicken.
• Sprinkle with parmesan.
• Cover and cook until cheese is melted.
• Serve with a side of spaghetti. Optional, garnish with chopped parsley and more parmesan cheese.

PORK PARMESAN WITH PASTA

Steps:

• In a shallow dish beat egg with milk.
• Set aside.
• In a one quart zip-lock bag add bread crumbs.
• Add pork a few pieces at a time coating well.
• Repeat above steps until all pork is coated.
• Add coated pork pieces a few at a time into egg/milk wash.
• Repeat above step until all pieces are coated with egg wash.
• Coat pork in bread crumbs again.
• In a medium-sized skillet, over medium heat, add oil.
• While oil is heating, cook pasta according to directions on package.
• Cook for 10 minutes or until desired tenderness.
• Drain.
• In a small bowl, combine all seasonings and spices.
• Add pork to skillet.
• Sprinkle seasoning over pork.
• Stirring lightly to coat all sides of pork, cook pork until no longer pink and lightly browned.
• If needed drain excess oil.
• Add spaghetti sauce to pork in skillet.
• Pour pasta into lightly buttered 13x9-inch dish.
• Pour pork and sauce mixture over pasta.
• Sprinkle with cheese.
• Bake at 350°F for 20 minutes or until cheese is lightly browned.
• Remove and let sit for 5 minutes.

MEXICAN CHICKEN "PARMESAN" (MINUS THE PARMESAN)

Steps:

• Preheat oven to 350 degrees.
• Pound chicken breasts to approximately 1/4-1/2 inch thickness.
• In 3 separate shallow bowls put enough flour (seasoned with salt and pepper) to lightly dredge the chicken in one bowl, 2 beaten eggs in the second and the Panko bread crumbs mixed with the taco seasoning in the 3rd.
• In the following order for each breast: dredge in the seasoned flour shaking off excess, put them next into the eggs to moisten each side and then into the Panko/taco seasoning mixture making sure to coat the chicken breast entirely. Set the prepared chicken breasts aside for a few minutes.
• Meanwhile, add the Canola oil to a large enough skillet to fit all 4 breasts and preheat the pan over med/high heat.
• Cook each breast until lightly browned on each side and remove from the pan. The chicken does not have to be cooked through as it will continue cooking in the oven.
• Place the 4 chicken breasts in a casserole dish. Top each with 1/2 cup of prepared salsa. Place in the oven for 15 minutes to finish cooking the chicken and heat the salsa through.
• Remove from the oven and top with 1/2 shredded cheese on top of each breast and return to the oven for 5 minutes or until the cheese is melted and it's ready to serve.
• I serve this over Cilantro rice and add a "blop" of sour cream and some diced green onions on top.

SQUIGGLY PASTA AND CHICKEN SALAD/DESSERT

Steps:

• Cook the pasta aldente. DO NOT OVERCOOK. Yuck! Drain and set aside to cool; DO NOT RINSE. This will ensure the sauce sticks to the pasta.
• Cook chicken breasts just until done so they're not dry. Debone if using bone-in; dice up meat. Set aside.
• Chop the celery and onions and add the grapes to these; set aside.
• Drain the mandarine oranges; set aside.
• Make dressing or you can make the dressing the day before and store in the refrigerator until ready to use.
• Dressing:.
• In a medium mixing bowl blend together the sour cream, mayonnaise, rice wine vinegar, sugar and garlic salt.
• When the pasta and chicken are cooled, place them in a large mixing or serving bowl and stir together; carefully stir in the celery, onion, grape mixture; now even more carefully stir in the mandarine oranges trying not to break them up too much. When mixed thoroughly add the dressing and mix through. Serve immediatley.
• If you are taking this to a potluck, you may want to wait and add the dressing once you're there so it doesn't break down overly much before serving. Either way this is a terrific salad.