OVEN PARMESAN CHICKEN WITH PENNE MARINARA
Quick Parmesan breaded chicken and a zesty marinara work together for this easy Italian dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Line 15x10x1-inch pan with foil. Brush both sides of chicken with dressing; place in pan. In small bowl, stir melted butter, bread crumbs and 1 tablespoon of the Parmesan cheese until well blended. Sprinkle 1 tablespoon bread crumb mixture on top of each breast. Bake 15 to 18 minutes or until golden brown and juice of chicken is clear when center of thickest part is cut (165°F.)
- Meanwhile, in 3-quart saucepan, cook pasta as directed on package. Drain; return to saucepan.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; cook 30 seconds, stirring constantly, until tender. Stir in both cans of tomatoes, the broth and 3 tablespoons of the basil. Cook, uncovered, over low heat 15 to 18 minutes, stirring occasionally, until thoroughly heated. Add tomato mixture to pasta; toss to coat.
- Spoon pasta onto serving platter; top with chicken. Garnish with remaining 4 tablespoons Parmesan cheese and 1 tablespoon basil.
Nutrition Facts : Calories 560, Carbohydrate 52 g, Cholesterol 115 mg, Fiber 4 g, Protein 49 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 2 g, TransFat 0 g
CHICKEN PARMESAN WITH MY MOTHER'S MARINARA SAUCE AND BUCATINI
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h50m
Yield 2 to 4 servings
Number Of Ingredients 20
Steps:
- For the sauce: Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the onion and a pinch of salt and cook for a few minutes until the onions are softened slightly but not brown. Stir in the garlic, sugar and red pepper flakes. (If the onions begin to brown, add a splash of water.)
- Stir in the grated carrots and the remaining 2 tablespoons olive oil and continue to cook until the carrots soften, about 2 minutes. Add the canned tomatoes and use a wooden spoon to break up some of the whole tomatoes. Cook over medium heat, stirring from time to time, until the tomatoes are fairly broken down and the sauce has thickened, at least 30 minutes. Season to taste and add water as necessary. Stir in the basil leaves. Keep the sauce warm.
- For the chicken: Lay a piece of chicken between two pieces of plastic wrap and use the smooth side of a meat mallet to pound into a 1/4-inch-thick cutlet. Repeat with remaining cutlet then slice both pieces in half.
- Line a baking sheet with paper towels and set aside. Combine the breadcrumbs and garlic powder in a shallow dish. Crack the eggs in a second shallow dish and whisk to blend. Sprinkle the chicken pieces on both sides with salt and dip each thoroughly in the eggs; transfer to the breadcrumbs to thoroughly coat. Place the chicken on the paper towels.
- For the pasta: Bring a large pot of water to a rolling boil. Add a generous amount of salt. (The pasta water should taste like seawater.) Add the pasta to the pot and stir so it doesn't stick. Cook the pasta according to the package directions until al dente (chewy but not hard or raw tasting). Drain well and set aside.
- To finish the chicken: Fill a medium cast-iron skillet with about 1/3 to 1/2 cup canola oil (to come about 1/4 of the way up the sides) and heat over medium until the oil is just barely starting to smoke. Sprinkle the top of each cutlet with salt and gently place in the oil, salted-side down. Add the butter to the pan and as it begins to foam, shake the pan gently. Cook on the first side until golden brown, 3 to 4 minutes. Gently flip to the second side, sprinkle with salt and carefully spoon some of the hot oil mixture on top. Cook until golden brown and cooked through, an additional 2 to 3 minutes, then remove from the pan with a slotted spatula to clean paper towels to drain slightly.
- Preheat the broiler with the rack in the highest position. Divide the sauce between 2 medium bowls, one for the pasta and one for the chicken Parmesan.
- To assemble the chicken Parmesan, add some tomato sauce to a small cast-iron skillet or baking dish. Layer with a couple mozzarella slices and the basil. Put one of the fried chicken cutlets on top of the basil, followed by another spoonful of sauce, then a second layer of mozzarella. Place the second chicken cutlet next, followed by a third layer of sauce, more mozzarella and a large sprinkle of Parmesan. Repeat with the remaining pieces of chicken and other ingredients in a second small cast-iron skillet. Place the skillets on a sheet tray and broil until the cheese is melted and slightly browned, 4 to 5 minutes. Top with more freshly grated Parmesan.
- Toss the pasta and sauce together in a large bowl and taste for seasoning. Top with grated Parmesan. Serve with the skillets of chicken parm.
CHICKEN & PASTA WITH MARINARA SAUCE
OMG! You've got to try this! My DH created this 10 years ago. I forgot how wonderful it tastes. There was a time where we had this at least once a week! I'm posting this in response to someone had 3 chicken breasts and wanted a quick and easy recipe that would feed 5. This will feed five, but they will be fighting over the leftovers (if there are any!).
Provided by Claudia Dawn
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In large, heavy skillet, heat the oil over medium heat until it is hot but not smoking.
- Add the garlic and onions; sauté until golden-- about 3 to 4 minutes.
- Add spices and chicken chunks; cook through--about 10 minutes.
- Add stewed Italian style tomatoes to chicken/Marinara sauce.
- Simmer while cooking pasta according to package directions.
- Toss Marinara sauce gently with cooked pasta; serve immediately, sprinkled with Parmesan cheese.
Nutrition Facts : Calories 659.9, Fat 29.1, SaturatedFat 6.5, Cholesterol 95.5, Sodium 616.6, Carbohydrate 58.4, Fiber 4.4, Sugar 11.2, Protein 41.1
EASY CHICKEN AND PASTA PARMESAN
Make and share this Easy Chicken and Pasta Parmesan recipe from Food.com.
Provided by Gregg
Categories Chicken Breast
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- In 10 inch skillet over medium-high heat, melt butter; add chicken.
- Cook, stirring occasionally, until no longer pink, about 3 minutes.
- Add chicken broth, spaghetti sauce and seasonings; heat to boiling.
- Add uncooked pasta, stirring to coat with liquid.
- Cover; reduce heat. Simmer 15 minutes, stirring every 2 minutes or until most liquid is absorbed.
- Remove from heat; stir in Parmesan cheese. 5 servings (1 cup each)
Nutrition Facts : Calories 726.6, Fat 17.2, SaturatedFat 8.1, Cholesterol 129.5, Sodium 747.7, Carbohydrate 82.7, Fiber 4.1, Sugar 5, Protein 56.3
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