Southern Chicken Parmegian Recipes

BAKED PARMESAN CHICKEN

Steps:

• Grease a 9x13-inch baking pan and preheat oven to 425 degrees.
• In a shallow bowl, stir together mayonnaise, seasoned salt, paprika, and garlic powder.
• In a pie plate, combine Parmesan cheese and Panko crumbs.
• Coat each chicken breast in mayonnaise mixture and then press both sides in Parmesan mixture.
• Place chicken in prepared pan.
• Lightly spray top of chicken with cooking spray (will help it brown).
• Place in preheated oven for 30 to 35 minutes.

CHICKEN PARMESAN

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).

THE BEST CHICKEN PARMESAN

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.

SOUTHERN FRIED CHICKEN PARMESAN

Steps:

• Whisk together the buttermilk, red pepper flakes and 1 tablespoon salt in a large bowl. Add the chicken, cover, and refrigerate for at least 2 hours up to overnight.
• Preheat the oven to 350 degrees F and line a baking sheet with a cooling rack. Add enough vegetable oil to a large Dutch oven or pot, fitted with a deep fry thermometer, so that it is filled a little less than halfway. Heat over medium heat until 350 degrees F.
• Meanwhile, bring another large pot of salted water to a boil. Whisk together the flour, Italian seasoning, 2 teaspoons salt and 2 teaspoons pepper in a large bowl.
• Remove the chicken from the buttermilk, one piece at a time, letting the excess drip off and drop into the flour. Rotate and toss chicken in the flour until completely coated. Add the breaded chicken to the oil in batches of 2 to 3 pieces. Fry until light golden brown on all sides, 3 to 4 minutes per side, then remove to the prepared rack. Repeat with the remaining chicken. Top each piece of chicken with 2 tablespoons of the sauce, a slice of mozzarella and some Parmesan. Bake until the cheese is melted and bubbly and the internal temperature of the chicken is 165 degrees F, about 25 minutes.
• Meanwhile, add the spaghetti to the boiling water and cook according to the package directions. Heat the marinara in a small saucepan.
• Pour 1 1/2 cups warm marinara onto the bottom of a serving platter. Transfer the chicken to the platter. Serve with the pasta topped with the remaining sauce, a sprinkle of Parmesan and a basil leaf.

SOUTHERN CHICKEN PARMEGIAN

Steps:

• *I am remembering this recipe straight from my head, so bare w/ me!*.
• Preheat your oven to 350 degrees. In two shallow dishes (bowls will be fine) mix the cornmeal, dry Italian mix & bread crumbs together (and put to the side). In the other shallow dish, lightly beat both eggs (& put to the side). In a frying pan, pour 1/2 cup of olive oil (let oil heat). Dip each piece of chicken into the egg mixture then continue to the cornmeal/breadcrumb/Italian seasoning mixture and put in the frying pan. After you have repeated that step w/ each piece of chicken, let each piece fry for about 2-3 min on each side, or until both sides are golden brown.
• Place your golden brown chicken (4 pieces) in a 13 x 9 baking dish & pop it in the over for 15 minutes (uncovered). After 15 minutes is up, pour the entire jar of marinara on chicken and pop back in over for another 15 minutes. After 15 minutes, pour both mozzarella & parmesan cheese mixture over chicken and pop in over for another 15 minutes.
• The total baking time is 45 minutes and this dish goes great with Fettuccine Alfredo. (I usually buy the boxed with instructions kind -- it's yummy and fast!).

CHICKEN PARMIGIANA

Steps:

• Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
• Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.
• Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.
• Heat grill to High and cook the chicken for 5 mins each side, then remove.
• Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
• Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
• Serve with vegetables or salad and some pasta or potatoes, if you like.

SPAGHETTI CHICKEN PARMESAN

Steps:

• In a shallow bowl, combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil, salt and pepper. In another shallow bowl, combine egg and water. Dip chicken in egg mixture, then coat with crumb mixture. , In a large skillet, melt butter over medium heat. Add chicken; cook until a thermometer reads 165°, 5-7 minutes on each side. , Meanwhile, in a large saucepan, combine spaghetti sauce, garlic salt and remaining 1/2 teaspoon oregano. Cook over medium heat until heated through. Spoon over chicken; sprinkle with mozzarella cheese and remaining Parmesan cheese. Serve with pasta.

CLASSIC CHICKEN PARMIGIANA

Steps:

• Cut each chicken breast in half lengthways so you have four fillets. Put the fillets on a board, cover with a sheet of baking parchment and bash with a rolling pin until they are the same thickness all over.
• Put the flour in a shallow dish and season with a little salt. Tip the egg into another dish, then the breadcrumbs and parmesan into a third dish, stirring to combine. Working with one chicken fillet at a time, coat in the flour, then dip into the beaten egg, and finally coat in the cheesy breadcrumb mixture. Transfer the breadcrumbed fillets to a plate as you go. To freeze, stack the fillets in a freezerproof container between sheets of baking parchment. Will keep frozen for three months.
• To make the sauce, heat the olive oil in a shallow pan and sizzle the garlic for 2 mins. Sprinkle in the sugar and add a splash of the vinegar, then tip in the tomatoes or passata. Add the oregano, season and bubble for 10-15 mins, stirring occasionally until thickened. To freeze, leave to cool completely, then transfer to a freezerproof container (portion it into more than one, if you like). Will keep frozen for up to three months. Defrost overnight in the fridge, then reheat in a pan until piping hot.
• Heat the sunflower oil in a large frying pan over a medium heat and cook the breadcrumbed chicken fillets for 3 mins on each side (fresh or from frozen) until golden and crisp. Arrange on a baking tray. Spoon a little of the sauce over the middle of each fillet, and top each with a slice of mozzarella. Heat the grill to high. Cook the spaghetti following pack instructions, then drain and toss with the remaining sauce. Grill the fillets for 3-4 mins, or 1-2 mins more if they're from the freezer, until the mozzarella is melted and bubbling, then serve.

QUICK & EASY CHICKEN PARMIGIANA

Steps:

• Place chicken between two sheets of heavy-duty plastic wrap and flatten using a meat mallet or rolling pin.
• Combine bread crumbs and parmesan cheese.
• Dip chicken in beaten egg; dredge in breadcrumb mixture.
• Melt butter in a large skillet; add chicken and brown on each side over medium-high heat.
• Arrange chicken in a lightly greased 13x9 baking dish.
• Pour spaghetti sauce over chicken and sprinkle with mozzarella cheese.
• Cover and bake at 375º for 30 minutes or until thoroughly heated and chicken is no longer pink.