Chicken Parmesan Express Recipes

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CHICKEN PARMESAN



Chicken Parmesan image

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

4 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
2 eggs
1 cup panko bread crumbs, or more as needed
½ cup grated Parmesan cheese
2 tablespoons all-purpose flour, or more if needed
1 cup olive oil for frying
½ cup prepared tomato sauce
¼ cup fresh mozzarella, cut into small cubes
¼ cup chopped fresh basil
½ cup grated provolone cheese
¼ cup grated Parmesan cheese
1 tablespoon olive oil

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

CHICKEN PARMESAN



Chicken Parmesan image

The main components of this dish, the sauce and the chicken, can be prepared in advance. When you're ready to eat, simply assemble and bake this classic chicken Parmesan recipe. To prepare homemade breadcrumbs instead of store-bought, try Lucinda's simple how-to.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
2 garlic cloves, minced
Pinch of crushed red pepper flakes
1 28-ounce can tomatoes, lightly pulsed in a blender or food processor
2 teaspoons coarse salt
3 pounds boneless, skinless chicken breasts (3 whole breasts, split down the middle)
1/2 cup plain breadcrumbs
3/4 cup freshly grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter, plus more if needed
1 1/2 pounds fresh mozzarella cheese, sliced thin

Steps:

  • Heat a saucepan over medium-high heat and add 1 tablespoon of the olive oil, the garlic, and the red pepper flakes. Stir for 30 seconds. Add the tomatoes and 1/2 teaspoon of the salt. Simmer for 30 minutes.
  • Meanwhile, working on a large surface covered in baking parchment or plastic wrap, lay down the chicken breasts. Using a sharp slicing knife, cut each piece in half horizontally through the middle.
  • In a large prep pan or dish, combine the bread crumbs and 1/2 cup of the Parmesan cheese. Spread out to cover the whole bottom of the pan. Lay down as many chicken breasts as will fit on the mixture. Sprinkle salt and pepper over each piece and turn over, completely coating with the breadcrumb mixture. Repeat the process with the remaining pieces of chicken.
  • Heat a large skillet over medium-high heat. Swirl in 2 tablespoons of olive oil, along with butter, to coat the pan. Add the chicken breasts in one layer and cook until golden, about 3 minutes on each side. Remove and repeat the process for the remaining chicken, adding a little oil and butter to the pan as needed.
  • Preheat oven to 400 degrees. Spoon some tomato sauce into a greased 9 x 13-inch baking dish to cover. Layer in the chicken pieces and top with mozzarella slices. Spoon over about 1 1/4 cups more sauce, and sprinkle on the remaining 1/4 cup of Parmesan cheese. Bake until golden and bubbling, 30 to 35 minutes. Let rest for at least 15 minutes before serving.

CHICKEN PARMESAN



Chicken Parmesan image

Make and share this Chicken Parmesan recipe from Food.com.

Provided by MizzNezz

Categories     Chicken

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
salt and pepper
1/2 cup Italian breadcrumbs
1 egg, beaten
4 tablespoons butter
2 cups spaghetti sauce
4 slices mozzarella cheese
parmesan cheese, grated
spaghetti, for serving (optional)
2 tablespoons chopped parsley, for garnish (optional)

Steps:

  • Pound chicken to flatten.
  • Salt and pepper to taste.
  • Dip chicken in egg; then in bread crumbs.
  • Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done.
  • Remove from skillet.
  • To skillet add spaghetti sauce.
  • Heat thoroughly.
  • Add chicken.
  • Place slices of mozzarella on top of chicken.
  • Sprinkle with parmesan.
  • Cover and cook until cheese is melted.
  • Serve with a side of spaghetti. Optional, garnish with chopped parsley and more parmesan cheese.

Nutrition Facts : Calories 454, Fat 24.8, SaturatedFat 12.8, Cholesterol 176.8, Sodium 963.5, Carbohydrate 19.8, Fiber 2.4, Sugar 6.9, Protein 36.4

CHICKEN PARMESAN EXPRESS



Chicken Parmesan Express image

Make and share this Chicken Parmesan Express recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 (12 ounce) package angel hair pasta
4 boneless skinless chicken breast halves
1 large egg, lightly beaten
1/2 cup Italian seasoned breadcrumbs
3 tablespoons butter or 3 tablespoons margarine
1 (14 ounce) jar spaghetti sauce
1/2 cup mozzarella cheese, shredded
1 tablespoon parmesan cheese (for sprinkling)
1/4 cup fresh parsley or 1/4 cup basil sprig, chopped

Steps:

  • Place the chicken between two sheets of heavy duty plastic wrap and flatten to about 1/4 inch thickness using a meat mallet or rolling pin.
  • Dip chicken in the egg and coat with breadcrumbs.
  • Melt butter in a large skillet over medium heat. Add the chicken and cook for 8 minutes on each side or until chicken is fork tender and no pink remains.
  • While chicken is cooking, bring water to a boil for pasta.
  • When chicken is cooked, pour spaghetti sauce into pan around chicken (but not covering it). Turn heat to low and heat sauce thoroughly.
  • Cook pasta according to package directions.
  • Place the angel hair on a serving platter, top with the chicken breasts.
  • Pour the sauce over chicken and sprinkle with the cheeses.
  • Garnish with the parsley or basil.

Nutrition Facts : Calories 698.9, Fat 20, SaturatedFat 9.4, Cholesterol 158.3, Sodium 829.1, Carbohydrate 82.2, Fiber 5, Sugar 8.1, Protein 44.6

PARMESAN CHICKEN



Parmesan Chicken image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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.

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