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.
SIMPLY PARMESAN CHICKEN
This is a favorite around our house; it's quick, easy and tastes great! This is a recipe that I came up with; measurements can be varied depending on your taste, i.e. if you want more cheese add more cheese, if you want less use less, you really can't hurt it. And you really can't mess it up as long as you use this recipe as a foundation.
Provided by Jenny
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 45m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish.
- Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 8.6 g, Cholesterol 111.4 mg, Fat 6.7 g, Fiber 0.7 g, Protein 30.3 g, SaturatedFat 2.6 g, Sodium 273.9 mg, Sugar 0.8 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
PARMESAN CRUSTED BUFFALO CHICKEN BREASTS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. A recipe to satisfy your craving for buffalo chicken paired with a crunchy topping that leads to a tasty explosion in your mouth.
Provided by Beckymc13
Categories Weeknight
Time 35m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse off both chicken breasts and dry them off. Cut both long ways down the middle to make 4 separate breasts. Lay them out on a parchment paper lined cookie sheet. Pour 1/8 cup of Franks Red Hot Sauce over each breast.
- In a separate bowl combine the Greek yogurt and the Hidden Valley Ranch Original Ranch Dip Mix, mix well.
- In another bowl combine your bread crumbs, with the Parmesan cheese and 1/8 of the prepared dip. Mix all ingredients then sprinkle evenly over all four breasts.
- Place your cookie sheet in a preheated oven set to 350 degrees for about 20 to 25 minutes. Your recipe will be done when your crust is golden brown.
Nutrition Facts : Calories 230.9, Fat 6.6, SaturatedFat 2.8, Cholesterol 48.8, Sodium 1202.5, Carbohydrate 20.4, Fiber 1.3, Sugar 2.1, Protein 21.1
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.
RANCHED' UP CHICKEN BACON PARMESAN CUPS WITH FRESH CHIVES #RSC
Make and share this Ranched' up Chicken Bacon Parmesan Cups With Fresh Chives #RSC recipe from Food.com.
Provided by AngelaMarie1971
Categories Chicken Breast
Time 27m
Yield 20 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Separate the can of biscuits into 10 individual biscuits. Separate each biscuit into two even layers, making twenty dough circles. Press each dough round into an ungreased mini muffin cup.
- In a small bowl, mix the sour cream with the ranch. Stir in shredded chicken,parmesan cheese, almonds, shallots, salt and pepper. Stir until well combined. Spoon about 2 teaspoons mix into each mini muffin cup. Sprinkle the tops with bacon and then chives. Bake 10-15 minutes or until golden brown. Remove from tins. Cool 5 minutes before serving. Yield: serves 10, 2 cups each.
Nutrition Facts : Calories 452.9, Fat 22.9, SaturatedFat 5.7, Cholesterol 49.7, Sodium 1255.7, Carbohydrate 42.1, Fiber 2.3, Sugar 6.5, Protein 20
PARMESAN CHICKEN
Categories Chicken Bake Kid-Friendly Quick & Easy Dinner Parmesan Healthy Gourmet Small Plates
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F and line a baking sheet with parchment.
- Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl and add chicken breasts, tossing to coat well.
- Pulse English muffins in a food processor until finely ground. Add cheese, butter, and remaining 1/4 teaspoon pepper and pulse until combined well. Transfer to a shallow soup plate or pie plate.
- Dredge chicken, 1 piece at a time, in crumbs, coating completely and pressing gently to help crumbs adhere, then transfer to baking sheet. Bake in middle of oven until golden brown and cooked through, 15 to 20 minutes.
RANCH PARMESAN CRUSTED CHICKEN #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. A delightfully tasty chicken recipe developed by me, for my "picky" eaters. I serve this over rice or pasta. Try it you will LOVE it !
Provided by hardcase
Categories Weeknight
Time 1h5m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 20
Steps:
- Wash and pat dry chicken breast, and prepare 9X13 oven proof casserole dish, spray with pam.
- Combine ingredients in two 2qt bowls as follows:.
- bowl #1 Combine beaten egg, milk, salt, butter, parmesan cheese and honey.
- bowl# 2 Combine bread crumbs, marjoram, garlic powder, and ranch seasoning mix.
- Dredge chicken breast in bowl#1, then place in bowl#2 and cover both sides completely. Place in casserole.
- dish. Continue until all breast completed.
- Mix all topping ingredients together in a small mixing bowl. Spread over each chicken breast equally. Bake for 45 minutes inches.
- a 350 degree preheated oven.
- Serve over your favorite rice or pasta and enjoy -- .
Nutrition Facts : Calories 540.7, Fat 27.1, SaturatedFat 15, Cholesterol 183.1, Sodium 612.9, Carbohydrate 34.8, Fiber 1.2, Sugar 19, Protein 35.3
PARMESAN & RANCH CHICKEN BREASTS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. I came across this recipe awhile ago and love it because it adds zesty flavor to otherwise bland chicken. It's easy to prepare and everyone always asks for seconds! This yummy dish serves 6!
Provided by bray8820
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Grease a 13 x 9-inch baking dish with cooking spray.
- In a bowl, mix bread crumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.
- Dip each chicken breast into the Ranch dressing, making sure to coat both sides.
- Cover each coated chicken breast in the bread crumb mixture.
- Place in a single layer onto a greased baking sheet.
- Lightly drizzle the olive oil and lemon juice over each chicken breast.
- Bake uncovered for 30 minutes or until the chicken is fully cooked.
Nutrition Facts : Calories 507.1, Fat 35.2, SaturatedFat 6.3, Cholesterol 93.6, Sodium 791.7, Carbohydrate 17.1, Fiber 1.2, Sugar 2.4, Protein 30.1
PARMESAN CHICKEN #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Wonderfully moist easy chicken dinner! Crispy and flavorful on the outside and tender and juicy on the inside, Enjoy!
Provided by SweetHomeChicagoCook
Categories Weeknight
Time 55m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Coat cookie sheet with vegetable oil.
- Mix parmesan cheese, garlic powder and panko bread crumbs in shallow wide bowl, set aside.
- Slice the chicken breasts horizontally to make four thin breasts.
- Mix Hidden Valley Ranch Original Seasoning Mix with the greek yogurt. Spread generously on all sides of the chicken breasts. Dip breasts in bread crumb mixture and gently press so coating will stick.
- Place on plate and refrigerate for 15 minutes.
- Place breasts on cookie sheet and cook for 12 minutes. Turn over gently and cook another 10-15 minutes or until the breasts are 165 degrees when thermometer is inserted in thickest part of breast.
- Serve with your favorite sides. Serves four.
Nutrition Facts : Calories 433, Fat 18.2, SaturatedFat 4.5, Cholesterol 48.8, Sodium 801.7, Carbohydrate 41.2, Fiber 2.7, Sugar 3.5, Protein 25
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