Stove Top Parmesan Chicken Recipes

SKILLET CHICKEN PARMESAN

Steps:

• Slice the chicken breasts in half horizontally to make 4 thin cutlets. Put between 2 pieces of plastic wrap and pound with a meat mallet or heavy skillet until 1/4-inch thick.
• Cut any hard crusts off the bread with a serrated knife, then cut the bread into cubes. Add the bread cubes to a food processor with the motor running, a few pieces at a time, and process to make coarse crumbs (you will have about 1 1/4 cups crumbs).
• Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the breadcrumbs and cook, stirring, until golden and crisp, about 3 minutes. Add 2 tablespoons parmesan and cook, stirring, until melted, about 1 more minute. Transfer to a bowl and stir in 2 tablespoons basil; set aside. Preheat the broiler.
• Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Sprinkle the chicken with 1/4 teaspoon salt, and pepper to taste; add to the skillet (in batches, if necessary) and cook until golden and just cooked through, 2 to 3 minutes per side. Transfer to a plate.
• Add the tomato puree, then rinse out the can with 1 cup water and add to the skillet. Add the garlic, red pepper flakes and 1 tablespoon parmesan; reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Stir in the remaining 1/4 cup basil and season with salt and pepper.
• Return the chicken to the skillet, turning to coat with the sauce. Top with the remaining 1 tablespoon parmesan and all but a few tablespoons of the toasted breadcrumb mixture. Sprinkle with the mozzarella and the remaining breadcrumbs. Broil until the cheese melts, 1 to 2 minutes.

~ CHEESY STOVE TOP CHICKEN PARMESAN ~ CASSIES

Steps:

• 1. For sauce: In a medium saucepan over medium heat, saute garlic and onions in the olive oil until tender - about 5 minutes. To this add the tomatoes, breaking apart with your hands as you add them. Stir in paste, garlic powder, salt and basil. Bring to a boil, then reduce heat and simmer for 20 minutes. Stirring occasionally.Taste and adjust seasonings. This is when I add the sugar. Set aside.
• 2. While sauce is simmering, prepare the chicken. In a large skillet over medium high heat, add oil and when hot - arrange chicken slices evenly in pan, salt and pepper and cook until browning on both sides, about 6 minutes.
• 3. Spread marinara over the chicken and then sprinkle evenly with cheese, dried basil and Parmesan cheese.
• 4. Cover and cook until cheese is melted and everything is good and heated through.
• 5. Serve over prepared pasta and sprinkle with more Parmesan cheese if desired. The chicken is also great in a hoagie roll and broiled to brown the cheese...yummo! Delicious!

CHICKEN STOVE-TOP PARMESAN CASSEROLE

Steps:

• 1. Boil potatoes til just fork tender, drain. Over medium high heat, coat bottom of large skillet with olive oil. Add potatoes and lightly brown on all sides.
• 2. Wash and pat dry chicken breasts. Liberally salt and pepper. Put in skillet, pushing potatoes to the edges. Brown thoroughly on both sides.
• 3. Meanwhile, in small bowl combine soup, half and half, and parmesan cheese. Mix well.
• 4. Add soup mixture and rosemary to skillet, lower heat to low. Cover and simmer 20 minutes.
• 5. Add peas and simmer another 5 minutes.

STOVE TOP PARMESAN CHICKEN

Steps:

• 1. Dip chicken pieces in slightly beaten eggs, then dip in bread crumbs.
• 2. Fry in skillet on stovetop in "I Can't Believe It's Butter" spray (no calories!) on medium high heat until brown. Turn down heat, cook until done in center.
• 3. When done, pour small jar of Barilla's Spicy Marinara sauce over chicken. Cook on low until sauce is thoroughly heated. (At this point, you can also transfer it to a baking dish and put in the oven if you want to slow it down a little bit). The acid in the marinara sauce makes the chicken VERY tender.
• 4. Top with shredded parmesan cheese (not the powder) and shredded mozzarella. (I mix the two together before putting on chicken).
• 5. Cook, (covered) until cheese is melted. Serve with a veggie and salad and you have dinner!

SKILLET CHICKEN PARMESAN

Steps:

• In shallow dish or pie plate, mix Bisquick mix, Italian seasoning and Parmesan cheese. In another shallow dish or pie plate, beat egg. Coat chicken with Bisquick mixture, then dip into egg, and coat again with Bisquick mixture.
• In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4 to 6 minutes, turning once, until golden brown. Cover; cook 8 to 10 minutes longer, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet to plate.
• Add pasta sauce to skillet. Place chicken on top of sauce. Sprinkle with Italian cheese blend. Cover; cook 2 to 3 minutes or until bubbly and cheese is melted.