Kittencalseasyanddeliciousranchparmesanchicken Recipes

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EASY RANCH-PARMESAN CHICKEN



Easy Ranch-Parmesan Chicken image

Delicious, crispy, easy ranch chicken.

Provided by Heather

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

½ sleeve buttery round crackers, crushed
1 cup dry bread crumbs
¼ cup Parmesan cheese
1 (1 ounce) package ranch dressing mix
salt and ground black pepper to taste
2 eggs, beaten
4 skinless, boneless chicken breast halves
2 tablespoons butter, cut into 4 pats, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch glass baking dish.
  • Mix crushed crackers, bread crumbs, Parmesan cheese, ranch dressing, salt, and pepper in a resealable 1-quart storage bag.
  • Dip a chicken breast into the beaten eggs. Lift up so excess egg drips back in the bowl. Add chicken to the bag with the breading and shake until completely covered. Place in the prepared baking dish. Dredge remaining chicken breasts. Top each breast with a pat of butter.
  • Bake in the preheated oven until chicken is golden brown on the outside and no longer pink on the inside, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 435.1 calories, Carbohydrate 31.6 g, Cholesterol 179.8 mg, Fat 17.8 g, Fiber 1.5 g, Protein 34.1 g, SaturatedFat 7.2 g, Sodium 1065.4 mg, Sugar 2.8 g

THE BEST CHICKEN PARMESAN



The Best Chicken Parmesan image

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

2 large boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 cup plain breadcrumbs
1/2 cup grated Parmesan, plus more for serving
1/2 cup milk
1 large egg
1/2 cup plus 1/3 cup olive oil
3 cloves garlic, finely grated
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans diced tomatoes
3 sprigs basil, plus torn leaves for serving
8 ounces whole milk mozzarella, shredded
12 ounces spaghetti

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.

KITTENCAL'S CHICKEN PARMESAN (LOW-FAT AND DELICIOUS!)



Kittencal's Chicken Parmesan (Low-Fat and Delicious!) image

Use you own favorite meatless marinara sauce for this, I use my recipe#136292 --- if you are serving the chicken with pasta you may want to keep some extra sauce warm on top of the stove --- to save some time the chicken may be made up to step#9 cooled and refrigerated until ready to continue with the recipe which makes this the perfect dish to serve at a dinner party :)

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

6 boneless skinless chicken breasts
2 1/2 cups low-fat marinara sauce (or meatless pasta sauce, can use a little more)
1/3 cup flour
1 large egg (might use two)
1 cup dry breadcrumbs
1/4-1/3 cup grated parmesan cheese
1 teaspoon garlic powder
2 teaspoons dried parsley
3/4 teaspoon dried Italian seasoning (rubbed between fingers to release the flavors)
1/4-1/2 teaspoon seasoning salt or 1/4-1/2 teaspoon white salt
1/2 teaspoon black pepper
1/4-1/3 cup grated parmesan cheese
1 cup shredded lowfat mozzarella cheese (optional)

Steps:

  • Set oven to 350 degrees F (oven rack set to lowest position).
  • Spray a 13 x 9-inch baking pan with non-stick cooking spray.
  • Place the breasts between two sheets of waxed paper, then using a mallet pound until almost half the thickness (do not pound to very thin).
  • In a shallow dish combine dry breadcrumbs with 1/2 cup grated parmesan cheese, garlic powder, parsley, Italian seasoning, seasoned salt and black pepper.
  • Place the flour in another shallow bowl or on a plate.
  • Place the egg in a bowl and lighty beat (you should have 3 separate bowls).
  • Firstly dredge the chicken in the flour, then dip into egg, lastly coat in the breadcrumb mixture pressing down with hands to adhear the mixture firmly to the chicken.
  • Spray a non-stick skillet with vegetable spray or lightly brush with a little olive oil.
  • Add in the breasts one or two at a time and lightly brown on both sides (about 3 minutes per side, do not cook through completely) transfer to prepared baking dish.
  • Drizzle the marinara sauce over the top and around each breast (there should be some sauce between each piece of chicken).
  • If you are using the mozzarella cheese sprinkle over the top and around all the chicken.
  • Top with about 1/4 to 1/3 cup Parmesan cheese.
  • Bake uncovered for about 25 minutes or until chicken is cooked through (cooking time should take no more than 30 minutes or the chicken will be dry).
  • TO SERVE; slide a wide spatula underneath the breast/s along with some sauce and cheese that is left in the baking dish.

Nutrition Facts : Calories 281.4, Fat 7.3, SaturatedFat 2.6, Cholesterol 113.8, Sodium 409.1, Carbohydrate 19.2, Fiber 1.1, Sugar 1.3, Protein 32.6

KITTENCAL'S EASY AND DELICIOUS RANCH-PARMESAN CHICKEN



Kittencal's Easy and Delicious Ranch-Parmesan Chicken image

There are plenty versions of this recipe, this is mine and can be on your table in less that an hour, my family loves this chicken! --- the ranch dressing is the secret it holds in all the flavor and moistness while the chicken is baking and also adds flavor, I find that Hidden Valley Ranch dressing works the best but Kraft or any other brand will do, I sometimes top the baked chicken with mozzarella cheese or cheddar, but that is optional --- although I have only made this using breasts I imagine that chicken pieces could be used although you would have to increase the breadcrumb mixture slightly, you can marinate the chicken breast in the ranch dressing for a few hours in the fridge, although you will need more than 1 cup of dressing if you are marinating .... *NOTE* to avoid a soggy bottom crust, place the chicken breasts onto a flat rack on top the baking sheet, also it is important not to bake the chicken in a small baking pan, if you do not have a rack bake on a large baking sheet so any juices in the pan will spread out and not accumulate under the chicken causing a soggy bottom --------------- FOR LOW-FAT OPTION: use low-fat Ranch dressing and omit the melted butter on top or use a healthy butter alternative such as Smart Balance 50/50 blend.

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breasts
1 cup dry breadcrumbs (even better, use panko breadcrumbs)
1/4-1/3 cup parmesan cheese
1 teaspoon seasoning salt
1/2-1 teaspoon ground black pepper
1/2-1 teaspoon garlic powder
1 cup prepared ranch salad dressing (use bottled salad dressing, you might need a bit more dressing)
1/4 cup melted butter (no substitutes)

Steps:

  • Set oven to 400° degrees (set oven rack to lowest position).
  • In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.
  • Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off).
  • Coat in the breadcrumb mixture.
  • Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the bottom of the chicken will be soggy).
  • Lightly drizzle the melted butter over each breast (for low-fat option omit the butter or use a diet alternative).
  • If desired you can sprinkle black pepper over the chicken pieces .
  • Bake uncovered for about 30-35 minutes or until the chicken is cooked).

Nutrition Facts : Calories 486.3, Fat 33.4, SaturatedFat 9.7, Cholesterol 112.7, Sodium 837.7, Carbohydrate 16.1, Fiber 1.2, Sugar 2.1, Protein 29.6

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