Traditional Italian Chicken Parmesan Recipes

ITALIAN CHICKEN PARMESAN

Steps:

• In a shallow bowl, combine the bread crumbs, Parmesan cheese and basil. In another shallow bowl, beat egg white until foamy. Dip chicken into beaten egg white, then roll in crumb mixture; place in a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until chicken juices run clear., Meanwhile, in a small saucepan, combine the cornstarch, Italian seasoning, sugar, garlic powder, Worcestershire sauce, pepper and tomatoes until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve chicken and sauce with pasta if desired.

AUTHENTIC CHICKEN PARMESAN

Steps:

• Wash and pat-dry each chicken breasts.
• Cut any visible fat from each chicken breast.
• Pour olive oil (1/2 cup) into frying pan, and turn the heat up to medium-high.
• Mix all of the following ingredients in a medium-large mixing bowl: Parmesan cheese, bread crumbs, basil, salt, black pepper, oregano, thyme.
• In another mixing bowl, whisk together the eggs and milk until it is slightly foamy. More milk, approximately 1/4 cup, can be added to make the milk-egg mixture less thick.
• Dip a chicken breast into the milk-egg mixture. Remove the chicken breast once it is well coated and allow the excess to drip off into the bowl for a second or two. Place the chicken breast into the breading mixture. Roll chicken around to thoroughly coat all sides of chicken.
• Once oil has reached optimum temperature, place the minced garlic into the oil and stir around for a second. Turn temperature of burner down between medium and medium-high. The garlic should be sizzling. Do not allow to burn. After a minute of constantly stirring the minced garlic, place the breaded chicken breast from the bowl into the frying pan. Allow room for the remaining breasts to be placed into the frying pan.
• Repeat step 6 above for each of the remaining breasts (one at a time). Place each breaded breast into the frying pan.
• Cook the chicken breasts on each side to a nice golden brown. This may take about 5 minutes per side. It really depends on the temperature you have your burner set at. You do not want to burn the chicken breasts.
• Once each breast has reached a nice golden brown color, remove from frying pan and place on a plate lined with a few paper towels.
• Preheat oven to 375 degrees.
• Take a square glass pan, or equivalent, and spray with cooking spray (i.e., spray Pam).
• Pour half of the jar of spaghetti sauce into the square pan. (Note: if you are using a pan that is larger than a square glass pan, you may need to use more than one jar of spaghetti sauce. I used a 13x13 square glass pan.).
• Pour 2 tablespoons minced garlic into the glass pan with the spaghetti sauce. Mix around to spread garlic throughout the pan.
• Place each chicken breast into the pan without having the sides touching. Do not overlap the chicken breasts.
• Pour the remaining spaghetti sauce onto each chicken breast. Spread sauce over each chicken breast to ensure the sides and top of each breast is covered with sauce.
• Cover pan with aluminum foil. There is no need to have a tight seal around the edges of the pan. The foil can be loosely placed on the pan with some gaps for venting to occur.
• Place pan into oven on the middle rack. Bake for 40 minutes.
• After 40 minutes have passed, take pan out of the oven. Carefully uncover the aluminum foil to avoid burns from escaping steam.
• Sprinkle the mozzarella cheese over the sauce and chicken breasts. The idea is to have each breast thoroughly covered with cheese. It is okay if cheese gets on the sauce. It will make the dish look even better.
• Place uncovered into the oven. Bake for an additional 10 minutes, or until cheese is melted and light brown.
• Remove pan from oven. Place on a wire rack or on top of the stove burner, and allow to cool for 5-10 minutes.
• Sprinkle parsley on the top of each chicken breast. (This is for garnishment.)
• Serve over top of cooked pasta. Spaghetti noodles are the best for this meal. Spoon sauce over top of each dish. (Fresh homemade spaghetti noodles are the absolute best for this meal.)
• Note: As mentioned above in the preparation steps, you may wish to use more sauce when baking the chicken. The chicken will absorb a lot of the fluids in the sauce. I use 2 jars of spaghetti sauce and 4 tablespoons minced garlic in the baking pan. We love sauce in our family.
• An Alternate method:.
• You can make this dish exactly as described above, and add one modification that will make this dish even more tasty. Stuff each of the chicken breasts, before breading, with a ricotta cheese mixture.
• The ricotta cheese mixture should contain ricotta cheese (8 - 16 oz), 2 tablespoons garlic, 1 teaspoon black pepper, 1 tablespoon basil and oregano.
• When stuffing the chicken breasts, make sure you flatten out each breast with a pounder (to approximately 1/4" thick). Flatten each breast on a piece of wax paper to avoid sticking to surface.
• Spread a nice portion of cheese mixture onto each breast.
• Fold breasts in half and seal with wooden tooth picks. You may need to use a lot of tooth picks to thoroughly seal each breast.
• Once each breast has been stuffed and sealed, refer to step 6 above for breading each breast.

CHICKEN PARMESAN

Steps:

• Preheat the oven to 500 degrees F.
• Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
• Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.;
• In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

CHICKEN PARMIGIANA

Steps:

• Preheat oven to 400 degrees F.
• Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
• Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
• Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

EASY CHICKEN PARMESAN

Steps:

• Heat oven to 375 degrees F (190 degrees C).
• Pour sauce into 13x9-inch baking dish sprayed with cooking spray. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover.
• Bake 30 minutes or until chicken is done (165 degrees F). Meanwhile, cook spaghetti as directed on package, omitting salt.
• Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.
• Drain spaghetti. Serve topped with chicken and sauce.

THE EVERYDAY ITALIAN CHICKEN PARMESAN

Steps:

• Preheat the oven to 500 degrees.
• Pound the chicken breasts to about 1/4 thickness.
• In a small bowl, stir the oil and herbs to blend.
• Brush both sides of the chicken with the blended oil and sprinkle with salt and pepper.
• Heat oven-proof pan over high heat. Add the chicken and cook until just brown, about 2 minutes per side. Chicken should be nearly cooked through.
• Remove from the heat.
• Spoon the spaghetti sauce over the chicken, top with mozzarella and sprinkle with parmesan.
• Dot the tops with butter pieces, and bake until the cheese melts and the chicken is cooked through; about 5 minutes.

CHICKEN PARMESAN

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).

EASY WEEKNIGHT CHICKEN PARMESAN

Steps:

• Cook and drain spaghetti as directed on package.
• In large resealable food-storage plastic bag, mix bread crumbs, Parmesan cheese and 1/4 teaspoon pepper. Shake each chicken breast in bread crumb mixture; set aside.
• In 10-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add chicken breasts; cook 6 to 10 minutes, turning once, until browned. Pour cooking sauce around chicken; sprinkle chicken with remaining bread crumb mixture and mozzarella cheese. Heat to boiling. Cover; reduce heat to medium. Cook 5 to 8 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and cheese is melted. Serve with spaghetti.

SIMPLY PARMESAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish.
• Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.