Salsa Chicken Parmesan Recipes

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TEX-MEX CHICKEN PARMESAN



Tex-Mex Chicken Parmesan image

Chicken Parmesan just got a Tex-Mex twist. We swapped out all the classic Italian ingredients for tortilla chips, spicy cheese and salsa. But if you truly miss the Parmesan in your Parmesan, then add a sprinkle or two to the finished dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

4 cups tortilla chips
Two 8-ounce boneless, skinless chicken breasts
1 cup all-purpose flour
1/4 teaspoon chili powder
Kosher salt
3 large eggs
1/2 cup canola oil
One 15-ounce jar chunky salsa
One 8-ounce package pepper jack cheese, cut into 1/4-inch-thick slices
1 jalapeno, thinly sliced (seeds removed for less heat)
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Put the chips in a food processor and pulse until they are finely ground; set aside.
  • Slice the chicken breasts in half horizontally so you have 4 thin chicken cutlets.
  • Set up a breading station with 3 shallow dishes: Stir together the flour, chili powder and 1/2 teaspoon salt in the first dish. Beat the eggs in the second dish and add the tortilla chips to the third dish. Coat a cutlet in the flour. Dip in the egg, letting any excess drip off and then press into the tortilla chips. Transfer to a plate and bread the remaining cutlets.
  • Heat 1/4 cup of the oil in a large nonstick skillet over medium heat until a piece of the breading sizzles when added to the oil. Add 2 breaded cutlets to the oil, making sure they don't touch each other. Fry until golden brown on both sides, 3 to 4 minutes per side. Remove to a paper towel-lined plate. Add the remaining 1/4 cup oil to the skillet, heat and then fry the remaining cutlets.
  • Evenly spread 1/2 cup salsa on the bottom of a 9-by-13-inch baking dish. Arrange the chicken in a single layer on top. Pour 1/4 cup of salsa on top of each piece of chicken. Shingle the cheese evenly over the chicken.
  • Bake until the cheese is bubbling and golden brown, 25 to 30 minutes.
  • Sprinkle with the jalapeno and cilantro.

SALSA CHICKEN



Salsa Chicken image

Someone gave me this recipe a few years back and it's become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!

Provided by Faye

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream

Steps:

  • Preheat oven to 375 degrees F (190 degrees C)
  • Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
  • Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
  • Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Nutrition Facts : Calories 286.7 calories, Carbohydrate 6.8 g, Cholesterol 101.3 mg, Fat 12.4 g, Fiber 1 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 863.1 mg, Sugar 2.6 g

EASY SLOW COOKER SALSA CHICKEN



Easy Slow Cooker Salsa Chicken image

This slow cooker salsa chicken is simple but so flavorful! Add to tortillas or atop fresh salad greens or rice.

Provided by EverFit Montana

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 6h5m

Yield 4

Number Of Ingredients 7

3 chicken breasts
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 (15.5 ounce) jar salsa
1 (4 ounce) can chopped green chile peppers

Steps:

  • Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers.
  • Cook on Low until chicken breasts are very tender, 6 to 8 hours. Shred chicken breast with 2 forks.

Nutrition Facts : Calories 137.8 calories, Carbohydrate 9.8 g, Cholesterol 48.5 mg, Fat 2.5 g, Fiber 2.5 g, Protein 20 g, SaturatedFat 0.6 g, Sodium 1037.8 mg, Sugar 4.6 g

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

CRISPY CHICKEN PARMESAN WITH AVOCADO SALSA



Crispy Chicken Parmesan with Avocado Salsa image

One fan's husband liked this Crispy Chicken Parmesan with Avocado Salsa so much that he asked for it twice in one week.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 9

1/3 cup dry bread crumbs
1/3 cup KRAFT Grated Parmesan Cheese, divided
1/4 cup KRAFT Real Mayo
1/2 tsp. chili powder
6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
1 Tbsp. olive oil
1/2 cup chopped avocados
1/2 cup tomatillo salsa
1/2 cup chopped tomatoes

Steps:

  • Combine bread crumbs and 1/4 cup cheese in shallow dish; set aside. Mix mayo and chili powder; spread onto both sides of chicken breasts. Coat evenly with bread crumb mixture.
  • Heat oil in large skillet on medium heat. Add chicken; cook 4 to 5 min. on each side or until done (165ºF). Meanwhile, mash avocados with salsa.
  • Place chicken on serving plate; top with avocado mixture, tomatoes and remaining cheese.

Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g

ADOBO, SALSA & PARMESAN CHICKEN (QUICK & EASY)



Adobo, Salsa & Parmesan Chicken (Quick & Easy) image

I had had a very busy day and just wanted to throw something in the oven and this recipe is the result of it. Use your favorate Salsa home made or bought. There is enough sauce to serve on top of two servings of pasta. If you use boneless breasts they may cook a little quicker check internal temp done when it reaches 170F

Provided by Bergy

Categories     Chicken Breast

Time 55m

Yield 2 serving(s)

Number Of Ingredients 5

2 skinless chicken breasts
1 1/2 cups salsa
1 (10 ounce) can cream of mushroom soup
2 teaspoons adobo seasoning, spice (or more)
6 tablespoons parmesan cheese, grated

Steps:

  • Preheat the oven to 375°F.
  • Rinse the breasts and dry them, place in an oven proof dish.
  • Mix together the salsa, soup & adobo, pour over the breasts.
  • Bake uncovered for 30 minutes,.
  • Baste with the sauce, sprinkle cheese over top.
  • Return to the oven and continue baking for an additional 15 minutes or until the internal temperature reachs 170°F.
  • Serve with your favorite pasta ladle sauce over top.

Nutrition Facts : Calories 497.3, Fat 15.9, SaturatedFat 5.4, Cholesterol 150.1, Sodium 2463.2, Carbohydrate 22.3, Fiber 3.1, Sugar 8.2, Protein 65.5

SALSA CHICKEN PARMESAN



Salsa Chicken Parmesan image

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

Provided by Linda Lu

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 teaspoon vegetable oil
4 boneless skinless chicken breasts
1 dash chili powder
1 dash paprika
1 dash garlic powder
3/4 cup salsa
3 tablespoons parmesan cheese
3/4 cup grated mozzarella cheese

Steps:

  • Heat oil in frying pan over medium heat.
  • Sprinkle spices on both sides of chicken and place in frying pan.
  • Saute chicken 2-3 minutes per side.
  • Spoon salsa evenly over chicken, cover and simmer 7-10 minutes.
  • Sprinkle on parmesan cheese and then mozzarella cheese.
  • Cover and cook 5-7 minutes longer.

CLASSIC CHICKEN PARMESAN



Classic Chicken Parmesan image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 skinless, boneless chicken breasts (about 10 ounces each)
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 15-ounce can tomato puree
1/2 cup plus 2 tablespoons grated parmesan cheese
1/4 cup finely chopped fresh basil
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
3 large eggs
1 1/4 cups grated mozzarella cheese (about 6 ounces)

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. Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic softens, about 1 minute. Add the tomato puree, then rinse out the can with 1 cup water and add to the pot. Simmer until the sauce just thickens, about 10 minutes. Whisk in 1/4 cup parmesan and the basil. Spread 1/2 cup of the sauce in a 3-quart flameproof baking dish. Preheat the broiler. Meanwhile, combine the flour and 1/2 teaspoon each salt and pepper in a shallow dish. Beat the eggs with 1/4 cup parmesan in another shallow dish. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Dredge 2 chicken cutlets in the flour, tapping off the excess, then dip in the egg mixture. Carefully lay in the skillet and fry until golden brown and just cooked through, 2 to 3 minutes per side. Transfer to the baking dish. Add the remaining 2 tablespoons olive oil to the skillet and repeat with the remaining 2 chicken cutlets. Add to the baking dish. Combine the mozzarella and the remaining 2 tablespoons parmesan in a bowl. Sprinkle half of the cheese mixture on the chicken, then top with the remaining sauce and the remaining cheese mixture. Broil until the cheese melts, about 2 minutes.

Nutrition Facts : Calories 830, Fat 56 grams, SaturatedFat 26 grams, Cholesterol 307 milligrams, Sodium 1428 milligrams, Carbohydrate 26 grams, Fiber 3 grams, Protein 53 grams

SALSA DI PARMIGIANO



Salsa di Parmigiano image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 4h15m

Yield 2 1/2 cups

Number Of Ingredients 8

1/2 pound Parmesan, not too dry
1/2 pound Asiago cheese, not too dry
2 teaspoons minced garlic
2 teaspoons dried oregano
1 teaspoon red pepper flakes
2 tablespoons chopped green onion
1 1/2 cups extra-virgin olive oil
1 teaspoon freshly ground black pepper

Steps:

  • Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks. Place the cheese in a food processor with the garlic, oregano, and red pepper flakes and pulse until reduced to the size of fine pea gravel. Stir in the green onion, olive oil and black pepper and pulse again. Cover and let stand at room temperature for at least 4 hours before using.

MEXICAN "CHICKEN PARMESAN"



Mexican

This is a simple, unique twist on Chicken Parmesan with a Mexican flare. The flavors are awesome. Use as little or as much salsa and cheese as you like. I recommend serving it with some cilantro rice or Spanish rice. Or you can simply serve it with some tortilla chips and salsa!

Provided by vdm86

Categories     Chicken Breast

Time 45m

Yield 2 serving(s)

Number Of Ingredients 7

2 boneless skinless chicken breasts
1 egg, beaten
1 tablespoon lime juice (bottled is fine)
1 cup crushed tortilla chips (it may take more depending on how finely you crush them)
1/2 cup salsa
1/2-1 cup mozzarella cheese or 1/2-1 cup monterey jack cheese
salt and pepper

Steps:

  • Preheat oven to 375 degrees.
  • Beat the egg in a shallow bowl.
  • Mix in the lime juice with the egg.
  • Salt and pepper the chicken breast to taste and dip in the egg mixture and then into the tortilla chips. Coat both sides of the chicken well.
  • Place the chicken in a greased glass baking dish and bake for 20-25 minutes, until the chicken is nearly done. (I would recommend flipping the chicken once during this time.)
  • When the chicken is almost done, remove the baking dish from the oven and add 1/4 cup of salsa on top of each chicken breast, then cover with cheese.
  • Place back in the oven and bake another 10 minutes until cheese is melted and salsa is heated through.
  • Serve with rice or tortilla chips and salsa. You may also want to garnish with cilantro for some added flavor.

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