THE BEST CHICKEN PARMESAN
Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
- Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
- shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
- Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
- Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
- Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.
QUICK CRISPY PARMESAN CHICKEN BREASTS
These are delicious, easy, quick, and so versatile! Eat them plain, topped with your favorite spaghetti sauce, or sliced on a Caesar salad.
Provided by SUNKIST2
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
- Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
- Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 270.6 calories, Carbohydrate 10.4 g, Cholesterol 93.4 mg, Fat 13.8 g, Fiber 0.1 g, Protein 27.7 g, SaturatedFat 7.5 g, Sodium 462.5 mg, Sugar 0.1 g
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
SIMPLE BAKED PARMESAN CHICKEN
I came up with this recipe when I had no bread crumbs but had Parmesan cheese. I decided to try olive oil instead of egg to dip the chicken in. I love how the cheese melted down over the chicken and it had a wonderful flavor.
Provided by roadrunner8
Categories Baked Chicken Breasts
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a jelly roll pan with foil.
- Put olive oil in a shallow bowl. Mix together Parmesan cheese, celery salt, cayenne pepper, and garlic powder in another shallow bowl.
- Cut chicken thighs in half. Dip chicken pieces in olive oil so both sides are covered, then press one side in the Parmesan mixture until coated. Place on the prepared pan with the coating facing up.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 314.5 calories, Carbohydrate 0.7 g, Cholesterol 95.3 mg, Fat 21.8 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 5.7 g, Sodium 418.7 mg, Sugar 0.2 g
PARMESAN CRUSTED CHICKEN
The simplest and most savory way to dress up chicken breasts for a quick supper is just to top them with mayonnaise, sprinkle with Parmesan cheese and bread crumbs, and bake. Dinner will be ready in 30 minutes or less.
Provided by Hellmann's
Categories Trusted Brands: Recipes and Tips
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F.
- Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl.
- Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
- Bake 20 minutes or until chicken is thoroughly cooked.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 1.9 g, Cholesterol 95.6 mg, Fat 28.3 g, Fiber 0.1 g, Protein 31.6 g, SaturatedFat 5 g, Sodium 373.6 mg, Sugar 0.1 g
BREADED PARMESAN CHICKEN
A filling, rich breaded chicken that is baked. A comfort food that is good with mashed potatoes!
Provided by Anonymous
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small shallow dish combine the stuffing mix, cheese, parsley, curry powder and seasoning. Mix together.
- In an 8x11 inch baking dish, melt the butter/margarine in the microwave. Dip the chicken breasts in the stuffing mixture, coating both sides of each breast.
- Place chicken in baking dish and sprinkle any leftover stuffing mixture over the chicken. Bake in the preheated oven for 20 minutes, then turn chicken pieces over and bake for another 20 to 25 minutes or until chicken is cooked through. Enjoy!
Nutrition Facts : Calories 256.6 calories, Carbohydrate 5.1 g, Cholesterol 103.1 mg, Fat 9.9 g, Fiber 0.8 g, Protein 34.7 g, SaturatedFat 5.4 g, Sodium 280.6 mg, Sugar 0.7 g
BAKED GARLIC PARMESAN CHICKEN
A wonderful baked chicken recipe that's quick and easy! Using just a few handy ingredients, create a delicious main dish, that also makes great leftovers - if there are any! Serve with a salad and pasta or rice for a quick, scrumptious dinner.
Provided by KAREN
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
- Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 281.1 calories, Carbohydrate 13.7 g, Cholesterol 75 mg, Fat 10.8 g, Fiber 0.9 g, Protein 30.4 g, SaturatedFat 3.2 g, Sodium 326.4 mg, Sugar 1.2 g
PARMESAN CHICKEN BREASTS
"People can't believe it when I tell them how little time it takes to fix this delicious chicken," reports Mollie Hall of San Ramon, California. "It's very moist inside and so pretty to serve with its lovely basil-flecked coating."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine the bread crumbs, Parmesan cheese and basil. In another shallow bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture. , In a large skillet, brown chicken over medium heat in butter and oil for 3-5 minutes on each side or until juices run clear.
Nutrition Facts : Calories 182 calories, Fat 10g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 366mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 11g protein.
SIMPLE CHICKEN MAYO WITH PARMESAN AND BREAD CRUMBS
This is a tried-and-tested recipe! I remember seeing an ad on TV about cooking with mayonnaise and decided to give it a shot. I've made it with just the mayonnaise on top and it really locks the moisture into the chicken. The bread crumbs and cheese are a must for me; they complement each other very well.
Provided by EmmieYum
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place chicken breasts in a baking pan.
- Mix Parmesan cheese and mayonnaise in a bowl; spread evenly over chicken breasts. Coat with bread crumbs; sprinkle with herbes de Provence.
- Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 271.6 calories, Carbohydrate 5.5 g, Cholesterol 71.6 mg, Fat 15.5 g, Fiber 0.3 g, Protein 26.3 g, SaturatedFat 3.5 g, Sodium 272.5 mg, Sugar 0.6 g
PARMESAN BATTERED CHICKEN BREAST
Courtesy of Neil Perry, a slight variation to your normal parmesan chicken that does not use bread crumbs. Simple and delicious.
Provided by Terese
Categories Chicken
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Make a batter from the beaten egg, parmesan and freshly ground pepper.
- Coat the chicken lightly with the flour then dip in the batter.
- Heat olive oil and butter in a pan and pan fry chicken on a medium heat until golden and cooked through, about 5 minutes each side.
- Serve with lemon, salt and freshly ground pepper.
Nutrition Facts : Calories 505.2, Fat 36.7, SaturatedFat 11, Cholesterol 218.2, Sodium 204, Carbohydrate 6.1, Fiber 0.2, Sugar 0.3, Protein 36.1
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