Steves Ghetto Chicken Parm Recipes

EASY AND FAST CHICKEN PARM

Steps:

• drizzle olive oil or spray casserole dish with Pam.
• chop onions and layer pan.
• sprinkle smashed garlic.
• layer chicken breasts.
• top with tomatoes.
• pour 1/2 jar sauce to cover chicken.
• bake in oven 25-30 minutes at 350 degrees.
• 5 minutes before chicken is finished sprinkle the cheese on top so that it can melt into the chicken parm.
• in the meantime boil water.
• cook noodles to preference.
• simmer remaining sauce.
• serve noodles with sauce and chicken on side.
• a crusty italian bread warmed or made into garlic bread is wonderful with this dinner. All can be completed in a 30 minute period. Looks like you cooked forever, you get to enjoy the company and the compliments.

MY CHICKEN PARM

Steps:

• For the tomatoes:.
• Preheat the oven to 475.
• On a non stick baking sheet, place the prepared tomatoes, cut side up.
• Season with salt and pepper.
• Sprinkle the garlic pieces among the tomatoes.
• Roast 40 minutes.
• Cool slightly.
• Remove to cutting board and chop finely.
• Drain in a sieve for 15 minutes.
• Place in a bowl, add the basil and mix.
• Taste for seasoning and set aside.
• For chicken:.
• Lower the oven to 375.
• Prepare 3 pie plates, one with the flour (add the seasoning), one with egg (add a touch of water) and one with the Panko.
• Take the chicken, remove the tenderloin pieces and cut the large portions into 2 equal pieces horizontally.
• You should end up with 4 portions.
• Take one piece at a time and dip into the flour, coating each side, then in the egg wash, both sides and finally in the Panko, both sides. Do the same with the tenderloins.
• Set aside on a plate.
• In a non stick, oven going, large skillet, heat the oil over medium high heat.
• Saute the chicken pieces, on one side, in the hot oil, for approximately 5 minutes. Turn chicken over and place the pan into the oven. Bake 20 minutes.
• Remove the pan (careful, the handle will be hot!) and divide the tomato sauce equally on top of the larger chicken portions. Tenderloins are the cooks treat.
• Put a slice of cheese on each piece and sprinkle the Parmesan over top. Return to the oven and continue to bake until cheese has melted.
• Serve hot.

STEVE'S GHETTO CHICKEN PARM

Steps:

• In saucepan combine sauce, oregano, thyme, garlic powder, salt, pepper and cayenne and heat until warm.
• Preheat oven to 400 and bake patties for 10 minute on each side.
• Remove chicken from oven and turn your broiler on.
• Top each patty with 2-3 tbs. of sauce and 1 slice cheese.
• Put under broiler until cheese melts, 2-3 minute.
• Mix cooked pasta with remaining sauce in pan.
• Serve chicken over pasta and enjoy!

CHICKEN PARMESAN SLIDER BAKE

Steps:

• Preheat oven to 375°. Prepare chicken tenders according to package directions. Meanwhile, without separating rolls, cut horizontally in half; arrange roll bottoms in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms. Bake until cheese is melted, 3-5 minutes., Layer rolls with half of sauce, chicken tenders, remaining sauce and remaining cheese slices. Replace top halves of rolls. , For topping, microwave butter, garlic powder and red pepper flakes, covered, on high, stirring occasionally, until butter is melted. Pour over rolls; sprinkle with Parmesan cheese. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Sprinkle with basil before serving.

CHEESY CHICKEN PARM VOLCANOS

Steps:

• For the breadcrumb coating:.
• Place the 2 cups of breadcrumbs in a large skillet. Drizzle on the olive oil and sprinkle with the dried parsley. Toast over a medium-high heat on the stove, stirring often, until the breadcrumbs are warmed through and golden. Remove from the heat and transfer to a wide, shallow dish.
• For the egg coating:.
• In a wide, shallow bowl, whisk the egg, water, cornstarch and flour until smooth.
• For the chicken parm:.
• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a non-stick liner.
• In a medium bowl mix the ground chicken, breadcrumbs, milk, onion, parmesan cheese, egg, garlic powder, Italian seasoning, lemon zest, salt and pepper. Mix very well until combined.
• Divide the chicken into 8 equal balls. Flatten each ball into a disk, place a cube of mozzarella cheese in the centre of each disk, then wrap the chicken around the cube of cheese. Use your hands to shape each meatball into a cone (like a volcano).
• Dip each meatball into the egg coating, gently turning it to coat well. Next, dip in the breadcrumbs making sure that every meatball is very well-coated.
• Set on a lined baking sheet and bake 18-22 minutes until chicken is cooked through. (If you opt for larger meatballs, as seen in the video, you'll need to bake them longer, 20-25 minutes or until cooked through.)
• Remove from the oven and drizzle pizza sauce on top of each meatball and sprinkle on the grated mozzarella.
• Set the oven to broil and return the meatballs to the oven to melt the cheese on top (3-5 minutes).
• Remove from the oven and garnish with parsley.

SKILLET CHICKEN PARM

Steps:

• Saute onions and garlic in 2 tbsp of oil for 2 minutes.
• Stir in tomatoes, sugar, and seasonings.
• Heat to boiling, stirring occasionally. Reduce heat, cover and simmer while preparing chicken.
• Combine parmesan and bread crumbs. In a seperate bowl, lightly beat the egg.
• Slice chicken breast in half to create two thinner pieces of chicken or use rolling pin to flatten the breast to approximately 1/4" thickness.
• Dip chicken in egg, then coat with bread crumb mixture.
• Heat remaining oil. Cook chicken over medium heat in the oil, turning once. (approx. 10-15 mins).
• Sprinkle cooked chicken with mozzarella cheese and allow it to melt. Speed the melting up by covering skillet with a lid.
• Remove chicken to plate and spoon desired amount of sauce over top.

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.

BEST CHICKEN PARMESAN

Steps:

• Heat a large skillet over medium heat. Pour in olive oil and allow to get hot. Add onion and garlic and stir for 2 minutes. Add crushed tomatoes. Stir in chicken broth, red wine, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon oregano, 1/2 teaspoon Italian seasoning, red pepper flakes, salt, pepper, and sugar. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Stir in chopped basil at the last minute.
• Bring a large pot of lightly salted water to a boil while sauce is cooking. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
• Place chicken breasts in a resealable plastic bag and flatten with a meat mallet to 1/4-inch thickness.
• Prepare a breading station with 3 large mixing bowls: Combine flour, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the first bowl. Stir together eggs and milk in the second bowl. Combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt in the third bowl.
• Dredge each piece of chicken in flour mixture and shake off excess. Dip into egg mixture and coat with bread crumbs. Repeat steps for remaining chicken and set on a plate.
• Heat about 1 inch canola oil in a large cast iron skillet over medium-high heat until hot but not smoking. Add breaded chicken in batches; cook until golden brown, 1 to 2 minutes per side. Transfer chicken to the baking sheet. Sprinkle the top with mozzarella cheese and 1/4 cup Parmesan cheese.
• Bake in the preheated oven until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheeses have melted, about 5 minutes. Serve with marinara sauce and rigatoni.