Anybody have a good chicken parmesan recipe?
June 2nd, 2010 by Melissa
I need to impress people with this.
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Delicious Chicken Parmesan
4 boneless skinless chicken breasts
1/4 cup olive oil
2 eggs (well beaten)
1/4 cup Italian style breadcrumbs
1/2 cup parmesan cheese
1 jar meatless sauce
8 ounces mozzarella cheese
8 ounces spaghetti (optional)
Preheat oven to 400 degrees.
Rinse chicken breasts and pat dry.
Combine bread crumbs and 1/2 of the parmesan cheese into small bowl.
Mix well.
Dip chicken breasts into egg and coat.
Then, dip into bread crumb and cheese mixture.
Heat oil and fry breaded chicken on both sides for about 5 minutes.
Pour spaghetti sauce into a 13×9 baking dish.
Top with chicken.
Cover with foil.
Bake for 25 minutes.
Pull out and top with mozzarella and remaining parmesan cheese.
Bake uncovered for another 7-10 minutes.
Serve over cooked spaghetti or pasta of your choice.
I do….
CHICKEN PARMESAN
4-6 chicken breasts
Italian dressing for marinating chicken
2 cups bread crumbs
1/2 cup Parmesan
garlic powder
salt and pepper
mozzarella cheese
spaghetti sauce
oil with 3 tbls. butter
Marinate chicken breasts for 1/2 hour in Italian dressing add Parmesan to bread crumbs and garlic powder, salt and pepper to taste. Dip marinated chicken into bread crumb mixture and add enough oil with butter in pan for frying until brown on both sides.
Preheat oven to 375F degree.
After browning, place chicken in shallow baking pan and pour any kind of spaghetti sauce of your liking over chicken. Add enough mozzarella cheese to cover and bake at 350 for 45 minutes.
If you have sauce left over cook linguini noodles, drain add sauce add 3/4 cup mozzarella and Parmesan for a side dish.
Enjoy!!!!
FAVORITE OVEN-BAKED CHICKEN PARMESAN
4 boneless, skinless chicken breast halves (about 1 1/4 lbs)
1 egg, slightly beaten
3/4 cup Italian seasoned dry bread crumbs
1 jar (26 ounces) marinara sauce
1 cup shredded mozzarella cheese
Preheat oven to 400°F.
Dip chicken in egg, then bread crumbs, coating well.
In a 13X9-inch glass baking dish, arrange chicken.
Bake uncovered 20 minutes. (See NOTE)
Pour the marinara sauce over chicken, then top with cheese.
Bake an additional 10 minutes or until chicken is no longer pink.
Serve if desired, with hot cooked pasta.
Makes 4 servings
NOTE: If using a metal pan, increase the oven temperature by 25 degrees.
CHICKEN DIJON PARMESAN
1 c. chopped cooked chicken
3 oz. pkg. cream cheese, softened
1 tbsp. finely chopped onion
1/4 c. grated Parmesan cheese
1/4 c. no cholesterol mayonnaise
1 egg white
1 tsp. dijon mustard
Grated mozzarella
2 English muffins, split
Combine chicken, mayonnaise, cream cheese, egg white, onion, mustard and Parmesan. Spread on four muffin halves. Top with mozzarella and broil until cheese is golden. Serves 2. Variation: Mix in 3 tablespoons chopped pimiento and top with Swiss cheese instead of mozzarella.
SPICY CHICKEN PARMESAN
1/4 c. Parmesan cheese
1/2 tsp. paprika
1 egg, beaten with 1/3 c. water
2 tbsp. corn oil
1 (8 oz.) can tomato sauce or spaghetti sauce
Oregano to taste
1 c. shredded Mozzarella cheese
3/4 c. seasoned dry bread crumbs
3 boneless chicken breasts, skinned, split, and pounded thin (about 2 lbs.)
Dip chicken in bread crumbs, mixed with Parmesan cheese and paprika, then in egg and once more in bread crumbs mixture. Coat bottom of oblong baking dish with 1 tablespoon oil. Place chicken in dish and sprinkle with remaining oil. Heat 2 to 2 1/2 minutes; turn chicken over and heat an additional 2 to 2 1/2 minutes. Top with tomato sauce and season with oregano. Heat 3 1/2 to 4 1/2 minutes or until sauce is hot. Sprinkle with Mozzarella cheese. Let stand, covered, 5 minutes or until cheese is melted.
Note: 10 to 12 minutes in microwave oven. 6 servings.
**********CHICKEN PASTA PARMESAN
2 tbsp. oil
1 lb. boneless chicken breast, cut up
1 c. mushrooms
1/4 c. chopped onions
2 tbsp. sherry
1 can cream of chicken soup
1/2 c. sliced peppers
1/2 c. grated Parmesan cheese
Brown chicken in oil. Remove. Cook onions and mushrooms in drippings, add sherry and soup. Heat through, add chicken and peppers, cover, simmer 10 minutes. Stir in cheese until melted. Serve over hot pasta.
Chicken Parmigiana
Ingredients:
Tomato sauce:
1 1/2 cups chopped onion
4 cloves minced garlic
1/3 cup margarine or olive oil
1 quart stewed tomatoes
1 quart tomato juice
4 (6oz.) cans tomato paste
1/2 cup snipped parsley
2 tsp salt
3 Tbsp crushed oregano
1/2 tsp crushed thyme
1 tsp crushed basil leaves
2 cups dry wine or sherry
2 cups water
Chicken:
6 boneless skinless chicken breasts
1/3 cup butter or margarine
1 cup bread crumbs
1/2 cup grated Parmesan cheese
2 eggs slightly beaten
1/4 tsp salt
Dash of pepper
8 oz. sliced or grated Mozzarella cheese
Directions:
Saute onions and garlic in margarine using a kettle of at least 4 quarts. Add stewed tomatoes, tomato juice, tomato paste, parsley, salt, oregano, thyme, basil, wine or sherry, and water. Simmer for 4 hours. Preheat oven to 400°.
Melt butter or margarine in a baking dish (13x9x2 inches).
Combine bread crumbs, Parmesan cheese, salt, and pepper.
Dip chicken pieces in beaten egg, then in crumb mixture. Arrange in baking dish. Bake for 15 minutes, turn chicken pieces over and bake 15 minutes more. Pour 3 cups of Tomato Sauce over chicken. Top sauced chicken with Mozzarella cheese; reduce heat to 350°. Continue baking for 30 minutes. Serve over pasta.
***ENJOY!!!
Chicken Parmesan:
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 1 hour 27 minutes
Yield: 4 servings
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces
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 heavy large 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 mozzarella over each cutlet, then sprinkle 2 teaspoons of 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.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If 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 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.
Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of preparation: easy