Chicken Parmesan For 2 Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Lightly spray a pie plate or a foil-lined baking sheet with cooking spray; set aside.
• Combine Parmesan, breadcrumbs, and salt in a shallow dish (I use a paper plate). Place egg in a separate shallow dish.
• Dip each side of each chicken breast in egg, then dredge in the breadcrumb mixture. Place on prepared pan.
• Bake for 18 minutes, flipping once halfway through, until done.
• Take the chicken out and switch the oven to BROIL.
• Divide the sauce evenly and pour over each piece of chicken. Sprinkle evenly with the mozzarella cheese.
• Broil 2 minutes or until the cheese melts.

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).

Steps:

• Pound chicken to 1/4-in. thickness; coat with yogurt and bread crumbs. In a large skillet, brown chicken on both sides in 2 tablespoons oil until juices run clear. Remove and keep warm., Cook spaghetti according to package directions. Meanwhile, in the skillet, saute onion, garlic, basil, oregano and parsley in remaining oil until onion is tender. add the tomato sauce and water; simmer for 1 minute. , Drain spaghetti; add to skillet and toss to coat. Top with chicken; sprinkle with cheeses. Cover and let stand for 5 minutes or until cheese is melted.

Steps:

• In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomato sauce, tomatoes, herbs and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. , Meanwhile, place the milk, flour and egg in separate shallow bowls. In another bowl, combine the bread crumbs, Parmesan cheese and herb seasoning. Dip chicken in milk; roll in flour. Dip in egg, then coat with crumb mixture. , In a small skillet, brown chicken in butter over medium heat until golden brown and a thermometer reads 170°. Sprinkle with mozzarella cheese. Cover and cook 3-4 minutes longer or until cheese is melted. Serve with spaghetti and tomato sauce.

Steps:

• Preheat Oven to 400 degrees F.
• Place chicken breasts between 2 sheets of plastic wrap (1 at a time) and pound to 1/2 - 1/4 inch & then salt.
• In bowl mix Breadcrumbs & 1/4 Cup Parmesan Cheese.
• In separate bowl beat egg.
• Heat 1/4 cup of olive oil in a large sauté pan on medium-high heat.
• Dip chicken breasts 1 at a time in egg & then breadcrumb mix.
• Place coated chicken breasts in oil and turn heat down to medium.
• Fry chicken breasts 3-4 minutes per side.
• Thickly coat bottom of a baking dish (large enough to fit both chicken breasts) with pasta sauce.
• Place chicken breasts on top of sauce in baking dish.
• Spread more sauce over top of the chicken, and then place 1 slice over top of each chicken breast.
• Sprinkle remaining 1/4 Cup of Parmesan cheese over top of everything.
• Bake for approximately 10-12 minutes (or until mozzarella begins to brown).
• Perfect served over pasta with remaining sauce!

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.

Steps:

• Mix cracker crumbs and 1 Tbsp. Parmesan on small plate. Rinse chicken with cold water; dip in crumb mixture, turning to evenly coat both sides of each breast. Press crumbs gently into chicken to secure.
• Bring 1 cup broth and water to boil in medium saucepan on medium-high heat. Add orzo; simmer on medium-low heat 9 min. or until most of liquid is absorbed and orzo is tender. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165ºF). Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
• Add Neufchatel and remaining broth to drippings in skillet. Bring just to boil on medium heat, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Meanwhile, add vegetables to orzo mixture; simmer 2 min. or until heated through, stirring frequently.
• Spoon orzo mixture onto 2 serving plates; top with chicken. Stir remaining Parmesan into Neufchatel sauce; spoon over chicken.