Rocco Dispiritos Chicken Parmigiana Recipe 445 Recipes

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ROCCO'S FAMOUS CHICKEN MARSALA



Rocco's Famous Chicken Marsala image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/2 cups virgin olive oil
9 (4-ounce) boneless skinless chicken breasts
3 cups Italian bread crumbs
3 tablespoons minced garlic
6 cups fresh sliced mushrooms
1 1/2 cups fresh chopped tomatoes
3 tablespoons fresh chopped basil leaves
1 1/2 cups Marsala wine
3/4 cups half-and-half
3/4 cups marinara sauce
1 1/2 cups chicken broth
1 pinch pepper

Steps:

  • For the Chicken Marsala:
  • In a large saute pan, heat the olive oil on medium-high heat. Pound chicken breasts lightly on each side flipping twice. Place the bread crumbs in a shallow baking dish. Bread each breast by pushing down into bread crumbs and then flipping so both sides are breaded. Place the breasts in the hot pan and saute until lightly browned on each side. Drain the oil from the pan.
  • The next 2 steps must be done quickly while pan is on the burner. Add the minced garlic to the hot pan, NOT on the chicken breasts. Add mushrooms, tomatoes, basil and marsala wine. Flip chicken breasts over placing them on top of the ingredients so they cook and the breasts do not burn. Let the alcohol burn off and let the wine soak in for a minute. Stir in the half-and-half, marinara sauce, and chicken broth and cook over high heat. Add pepper and continue cooking on high heat until liquid reduces into a thick, golden brown sauce, 3 to 5 minutes.
  • If serving right away. Remove the chicken breasts from the pan and transfer to a serving platter. Pour the sauce directly from the pan onto the chicken breasts and serve.
  • If making ahead of time and/or for a more tender and juicy Chicken Marsala. Do NOT remove the breasts; instead pour the entire contents of the saute pan into a baking dish and put in a preheated 175 degrees F oven for 1 hour. Carefully remove chicken breasts and transfer to a serving platter. Pour the sauce from the pan over the chicken breasts and serve

ROCCO DISPIRITO'S CHICKEN PARMIGIANA RECIPE - (4.4/5)



Rocco DiSpirito's Chicken Parmigiana Recipe - (4.4/5) image

Provided by lianbl88

Number Of Ingredients 12

3/4 3/4 3/4 cup whole wheat panko bread crumbs
Salt
Freshly ground black pepper
4 4 4 large egg whites (I also use whole eggs)
2 2 2 (8-ounce) boneless, skinless chicken
breasts, cut in half lengthwise
Olive oil cooking spray
2 2 2 cups good marinara sauce, such as Trader Joe's
4 4 4 cups arugula
1/2 1/2 1/2 tablespoon red wine vinegar
4 4 8 ounces fresh mozzarella, cut into 8 even slices
1 1 1 ounce Parmigiano-Reggiano, grated

Steps:

  • Preheat the broiler. Position a rack in the middle of the oven, about 16 inches from the bottom of the heating element. Line a baking sheet with aluminum foil and place a wire rack on top. Place the bread crumbs in a shallow pie pan and season with salt and pepper. Beat the egg whites in a large bowl until foamy. Season the chicken with salt and pepper. One cutlet at a time, coat the cutlets with egg white, then move each cutlet to the bread crumbs and coat it evenly. Coat the chicken with four seconds of cooking spray and place each cutlet on the rack. Place the cutlets under the broiler and cook until browned on one side, about eight minutes. Then flip the cutlets over and brown the other side. While chicken is cooking, bring the tomato sauce to a simmer in a small saucepan. Place the arugula in a chilled bowl. Dress with vinegar and season with salt and pepper and sprinkle with the Parmigiano or feta, toss lightly. Remove the chicken from the broiler and place it in a 9x13 ovenproof baking dish. Top each cutlet with tomato sauce and two slices of mozzarella. Return the cutlets to the broiler and cook until the mozzarella is melted ~ 4 - 5 minutes. Remove from the broiler and divide the chicken and salad among four plates. Rocco's version has 11 grams of fat and 324 calories. Recipe courtesy "Now Eat This! Italian: Favorite Dishes from the Real Mamas of Italy--All Under 350 Calories."

CHICKEN PARMIGIANA



Chicken Parmigiana image

Recipe video above. Known as Chicken Parmesan in the US, the three key things that makes this the best Parmi you'll ever have in your life are: layers upon layers on seasoning, dry brining for the most juicy chicken ever, and extra crispy chicken. Because I'll never understand why you'd go to the trouble of making crispy crumbed chicken if the whole thing goes soggy when smothered in tomato sauce!Bonus baked option in Note 10. So golden and crunchy it will blow your mind!

Provided by Nagi

Categories     Mains

Number Of Ingredients 28

3 chicken breasts (300g/10z each) (, halved horizontally to form 6 pieces (Note 2))
1 tsp salt (, cooking / kosher (or 3/4 tsp table salt, Note 3))
1/2 tsp black pepper
1/2 tsp Italian mixed herbs ((Note 4))
1/3 cup flour (, plain/all purpose)
2 eggs
1 garlic clove (, minced using garlic press)
1/4 tsp each salt and pepper
1/4 tsp Italian mixed herbs ((Note 4))
1 1/2 cups panko breadcrumbs ((sub normal, Note 5))
1/2 cup parmesan (, finely grated (store bought sand-like is best) (Note 6))
1/2 tsp salt
1/4 tsp black pepper
2 cups olive oil ((or vegetable or canola))
1 tbsp olive oil
2 garlic cloves (, finely minced)
1/4 cup onion or eschallots (, very finely chopped (Note 7))
1/4 tsp red pepper flakes ((chilli flakes), optional)
1/4 tsp Italian mixed herbs ((Note 4))
1/4 cup white wine (, anything (optional, Note 10))
400g / 14 oz tomato passata ((aka tomato puree) (Note 8))
1/2 cup chicken stock/broth ((or water))
1/4 tsp each salt and pepper
10 basil leaves (, roughly chopped (sub pinch of dried - or omit))
2 cups mozzarella cheese (, shredded (or enough slices to cover))
3/4 cup parmesan (, finely grated (best to grate your own, Note 6))
1 tbsp extra virgin olive oil
5 basil leaves (, roughly chopped)

Steps:

  • Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.
  • Heat oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until onion is translucent.
  • Add red pepper flakes and herbs, stir for 15 seconds. Add wine, turn up heat and let it simmer rapidly until mostly evaporated and winey smell is gone.
  • Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm.
  • Preheat oven to 180°C/350°F.
  • Crumbing set up: Spread flour out in a shallow bowl. Whisk Egg Dredge in a separate shallow bowl. Mix Crumbing ingredients in a third shallow bowl or pan.
  • Dredge & crumb: Press both sides of chicken into flour, then shake off excess. Coat in egg, letting excess drip off, then place in Crumbing, pressing to adhere.
  • Transfer to plate and repeat with remaining chicken.
  • Line a tray with paper towels and place rack on tray.
  • Heat 1.5 - 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F (Note 9).
  • Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1 1/2 minutes.
  • Transfer to rack, then repeat with remaining chicken. (Note 12 - oil clean and reuse)
  • Place chicken on a tray. Spoon 1/3 cup sauce over the chicken - cover around 80% of the chicken, leave the ends crispy.
  • Sprinkle sauce with basil, then mozzarella cheese (pile it on in mounds to use it all up), then sprinkle with parmesan. Drizzle oil over parmesan.
  • Bake 15 minutes until cheese is melted and there's a few brown spots - no longer, otherwise chicken will overcook.
  • Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you'd like!)

Nutrition Facts : Calories 633 kcal, Carbohydrate 25 g, Protein 46 g, Fat 38 g, SaturatedFat 12 g, Cholesterol 171 mg, Sodium 1705 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

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