CHICKEN PARMESAN RECIPE
Classic Chicken Parmesan recipe with parmesan-crusted tender chicken, topped with marinara and cheese. Chicken Parm is an easy, excellent chicken dinner.
Provided by Natasha of NatashasKitchen.com
Categories Easy/Medium
Time 35m
Number Of Ingredients 11
Steps:
- Trim chicken breasts and slice in half length-wise so you end up with 4 equal-thickness cutlets.* Season with salt and pepper.
- In a shallow bowl, stir together 1/2 cup flour, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl, whisk 2 eggs until frothy. In a third bowl, stir together 1/2 cup Italian bread crumbs with 1/2 cup parmesan cheese.
- Dip both sides of each chicken cutlet into the flour, tapping off excess, then dip in beaten eggs, letting excess egg drip off and finally dip into the cheesy breadcrumbs, pressing cutlets into breading to ensure a thick, even coating of crumbs.
- Heat a large non-stick pan over medium heat and add enough olive oil to lightly coat the bottom of the pan. Once oil is hot, add chicken in batches (don't crowd the pan), sautéing 3-4 min per side or until golden brown and just cooked through.
- Pour 1 1/2 cups of marinara into a 9x13 casserole baking dish. Arrange chicken over sauce in a single layer. Top each chicken down the center with remaining 1 1/2 cups marinara, then cover with shredded mozzarella. Bake uncovered at 425˚F for 15 minutes or until cheese is melted and sauce is bubbling. Garnish with chopped parsley or basil if desired.
Nutrition Facts : Calories 499 kcal, Carbohydrate 33 g, Protein 44 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 181 mg, Sodium 2212 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
PARMESAN CHICKEN II
This recipe is my favorite. It is very tender. Serve with a nice fresh salad and a vegetable.
Provided by Anika
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Yield 6
Number Of Ingredients 5
Steps:
- In a shallow bowl, mix together salt, pepper, and cheese. In a separate bowl, beat egg until lemon colored. Dip chicken in egg, coating well. Roll in cheese.
- Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.
Nutrition Facts : Calories 465.8 calories, Carbohydrate 1.4 g, Cholesterol 224.6 mg, Fat 26.7 g, Fiber 0.1 g, Protein 51.8 g, SaturatedFat 9.9 g, Sodium 981.4 mg, Sugar 0.3 g
CHICKEN PARMIGIANA
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
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.
PARMESAN CHICKEN
Steps:
- Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
- Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
CHICKEN PARMESAN
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
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
CHICKEN PARMESAN
With more than 450 reviews and a five-star rating, Giada De Laurentiis' easy Chicken Parmesan recipe from Everyday Italian on Food Network is a red sauce win.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 500 degrees F.
- Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
- Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.;
- In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
CLASSIC CHICKEN PARMIGIANA
Make midweek easier with our family-friendly chicken parmagiana. Ideal for freezing for busy week nights, the recipe is also easily doubled
Provided by Barney Desmazery
Categories Dinner
Time 1h10m
Number Of Ingredients 14
Steps:
- Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.
- Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan into a third dish, stirring to combine. Working with one chicken fillet at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the breadcrumbed fillets to a plate as you go. To freeze, stack the fillets in a freezerproof container between sheets of baking parchment. Will keep frozen for three months.
- To make the sauce, heat the olive oil in a shallow pan and sizzle the garlic for 2 mins. Sprinkle in the sugar and add a splash of the vinegar, then tip in the tomatoes or passata. Add the oregano, season and bubble for 10-15 mins, stirring occasionally until thickened. To freeze, leave to cool completely, then transfer to a freezerproof container (portion it into more than one, if you like). Will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a pan until piping hot.
- Heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3 mins on each side (fresh or from frozen) until golden and crisp. Arrange on a baking tray. Spoon a little of the sauce over the middle of each fillet, and top each with a slice of mozzarella. Heat the grill to high. Cook the spaghetti following pack instructions, then drain and toss with the remaining sauce. Grill the fillets for 3-4 mins, or 1-2 mins more if they're from the freezer, until the mozzarella is melted and bubbling, then serve.
Nutrition Facts : Calories 405 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.4 milligram of sodium
More about "chicken parmesan ii recipes"
BAKED CHICKEN PARMESAN {EASY OVEN RECIPE} – WELLPLATED.COM
From wellplated.com
5/5 (36)Calories 381 per servingCategory Main Course
THE BEST BAKED CHICKEN PARMESAN | THE RECIPE CRITIC
From therecipecritic.com
EASY CHICKEN PARMESAN RECIPE - HOW TO MAKE BEST CHICKEN …
From delish.com
EASY CHICKEN PARMESAN - SPEND WITH PENNIES
From spendwithpennies.com
THE BEST CRISPY CHICKEN PARMESAN - CAFE DELITES
From cafedelites.com
EASY CHICKEN PARMESAN - ONCE UPON A CHEF
From onceuponachef.com
EASY CHICKEN PARMESAN RECIPE - THE SEASONED MOM
From theseasonedmom.com
PARMESAN CRUSTED CHICKEN - CAFE DELITES
From cafedelites.com
OUR BEST CHICKEN PARMESAN RECIPES - FOOD COM
From foodnetwork.com
Author By
AIR FRYER CHICKEN WINGS WITH 3 SAUCES: HONEY BUFFALO, GARLIC …
From rachaelrayshow.com
BEST KETO CHICKEN PARMESAN RECIPE - HOW TO MAKE KETO CHICKEN …
From delish.com
CREAMY PESTO CHICKEN - RECIPE GIRL®
From recipegirl.com
SLOW COOKER GARLIC PARMESAN CHICKEN PASTA
From persnicketyplates.com
E-NEWS 勞 PARMESAN CHICKEN LEGS RECIPE - AEBES.DYNU.NET
From aebes.dynu.net
SPINACH CHICKEN MEATBALLS IN PARMESAN CREAM SAUCE RECIPE
From today.com
BAKED CHICKEN PARMESAN RECIPE | EATINGWELL
From eatingwell.com
CHICKEN PARMESAN PIZZA RECIPE
From allrecipes.com
PERFECT CHICKEN PARMESAN RECIPE [VIDEO] - THE RECIPE REBEL
From thereciperebel.com
OVEN BAKED CHICKEN PARMESAN - ALL RECIPES GUIDE
From allrecipesguide.net
SPICED CHICKEN, RICE, AND KALE | EAT TO BEAT YOUR DIET WITH DR. WILL LI
From rachaelrayshow.com
BA'S BEST CHICKEN PARMESAN RECIPE | BON APPéTIT
From bonappetit.com
MIGUEL RAYA| FOOD, BBQ, RECIPES ON INSTAGRAM: "PARMESAN GARLIC …
From instagram.com
BAKED PARMESAN CHICKEN MEATBALLS - THE WHOLE COOK
From thewholecook.com
HOW TO MAKE AIR FRYER CHICKEN WINGS WITH 3 SAUCES: HONEY …
From rachaelrayshow.com
CHICKEN PARMESAN - ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love