ONE-PAN CHICKEN PARMESAN
A speedy twist on an Italian classic. You can find pre-prepared zucchini spaghetti in many supermarkets or easily make it yourself with a julienne peeler.
Provided by Donal Skehan
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler to high. Heat the oil in an ovenproof frying pan and fry the chicken over a high heat until browned all over. Add the dried herbs and passata and season well with salt and pepper, then add the zucchini spaghetti and warm through until a little softened.
- Mix the cheeses with the breadcrumbs and scatter all over the top of the pan. Pop under the broiler for 4 to 5 minutes until golden and bubbling.
- Serve scattered with basil leaves.
STUFFED CHICKEN PARMESAN SUB
I love chicken Parmesan sandwiches, and I love chicken cordon bleu. So why not combine the two?
Provided by Brian Genest
Categories World Cuisine Recipes European French
Time 10h5m
Yield 8
Number Of Ingredients 15
Steps:
- Slice each chicken breast down the center to make 4 cutlets. Place each between 2 pieces of plastic wrap and pound to about 1/2 inch thinness with a meat mallet.
- Marinate chicken breasts in Italian dressing in the refrigerator overnight.
- Remove chicken to bring to room temperature 1 hour before cooking.
- Combine flour and baking powder in one bowl, milk and egg in another bowl, and bread crumbs in a third bowl. Set aside.
- Heat 1 tablespoon butter in a pan over medium heat. Cook prosciutto in the hot butter until it starts to brown, about 5 minutes. Transfer to a paper towel-lined plate.
- Bring marinara sauce to a simmer in a saucepan.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 450 degrees F (230 degrees C).
- Lay chicken cutlets out flat. Line 1/4 of mozzarella cheese down the center of each and sprinkle 1/4 of prosciutto over cheese. Fold cutlets in half over the stuffing and secure edges together with toothpicks.
- Dunk rolled chicken into the flour mixture, then egg mixture, and finally bread crumbs.
- Drop chicken into the preheated fryer and cook until crumbs are golden brown, chicken floats, and is no longer pink in the center, 6 to 7 minutes. Transfer to a paper towel-lined plate to let grease run off.
- Cut sub rolls down the centers and spread remaining butter into interiors. Assemble sandwiches in the following manner: bottom sub half, chicken cutlet, marinara, provolone cheese, Parmesan cheese, and top sub half. Transfer subs to a baking pan.
- Toast in the preheated oven until bread is crisp and cheeses are melted, about 2 minutes. Serve hot.
Nutrition Facts : Calories 1103.5 calories, Carbohydrate 109.8 g, Cholesterol 106 mg, Fat 54 g, Fiber 7.1 g, Protein 43.4 g, SaturatedFat 17.9 g, Sodium 3562.9 mg, Sugar 20.4 g
ONE-PAN STUFFED CHICKEN PARMESAN
Keep cooking and cleanup limited to the one pan with our One-Pan Stuffed Chicken Parmesan recipe. Our One-Pan Stuffed Chicken Parmesan is a creamy, cheesy entrée that tastes delicious any night of the week!
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Cover rimmed baking sheet with foil. Fold additional 12-inch-long sheet of foil, then place on prepared baking sheet to divide into 2 sections as shown in photo. Spray prepared baking sheet with cooking spray.
- Cut 2 cheese slices in half, then cut lengthwise slit in thickest side of each chicken breast. Fill each slit with 1 basil leaf, 3 tomato strips and 1 cheese piece, folded in half.
- Pour pasta sauce onto smallest section of prepared baking sheet; top with chicken. Reserve 2 Tbsp. aioli for later use; brush remaining aioli onto chicken. Combine cracker crumbs and 1/4 cup Parmesan; sprinkle over chicken.
- Place broccolini on other side of prepared baking sheet. Add remaining Parmesan and reserved aioli; mix lightly. Place GOLDEN CRINKLES next to broccolini.
- Bake 30 min. or until chicken is done (165ºF) and GOLDEN CRINKLES are crisp and golden brown. Top chicken with remaining cheese slices; bake 5 min. or until melted. Meanwhile, chop remaining basil leaves.
- Sprinkle chopped basil over chicken before serving with the broccolini and GOLDEN CRINKLES.
Nutrition Facts : Calories 540, Fat 31 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 36 g
STUFFED CHICKEN PARMESAN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, mozzarella cheese, flour, eggs, bread crumbs, oil, tomato sauce, grated parmesan cheese, fresh basil
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 10
Steps:
- Season chicken with salt.
- Cut a pocket into each chicken breast.
- Stuff the pockets evenly with the mozzarella cheese.
- Press the edges of the chicken together to seal the pocket.
- Separate the flour, eggs, and bread crumbs into 3 separate bowls.
- Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess.
- Dip the floured chicken into the egg, then the bread crumbs, coating it evenly.
- Heat the oil in a large pan over medium heat. Preheat oven to 180°C.
- Fry the chicken until golden brown on both sides.
- Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top.
- Top with the rest of the tomato sauce, then sprinkle the parmesan and basil on top.
- Bake for 20 minutes.
- Enjoy!
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- Season chicken breasts with 3/4 tsp salt and 1/2 tsp black pepper or to taste. Cut a deep slit into each breast without cutting all the way through and stuff each with 2-3 Tbsp of mozzarella, closing the edges to seal.
- Set up 3 large bowls. In the first, pour 1/2 cup flour. In the second, beat 2 large eggs thoroughly with a fork. In the third, stir together 1/2 cup bread crumbs and 1/3 cup parmesan cheese.
- Working with 1 stuffed chicken breast at a time, carefully dredge in flour, tapping off any excess. Then dip into the beaten eggs, letting any excess egg drip back into the bowl. Finally dip in bread crumbs, turning a couple times to get a good coating.
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