CHICKEN PARMESAN
With more than 450 reviews and a five-star rating, Giada De Laurentiis' easy Chicken Parmesan recipe from Everyday Italian on Food Network is a red sauce win.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 20
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.
SUNNY'S CHICKEN PARM MINI MEATLOAF
Provided by Sunny Anderson
Categories main-dish
Time 9h15m
Yield 6 servings
Number Of Ingredients 25
Steps:
- For the breadcrumbs: The night before, toast the wheat bread and leave out overnight to dry out.
- The following day, crumble the toasted wheat bread to the consistency of pebbles and sand in a small bowl and set aside.
- For the potato base: Preheat the oven to 350 degrees F.
- Dunk each piece of potato in the butter and pat dry a little. Line the bottoms and all the way up the sides of 6 cups of a 12-cup muffin tin with 2 to 3 layers of potato slices (about 15 slices per muffin cup), so that the potatoes come up about 1/4 inch over the top. Fill the empty cups with water. Bake until the potatoes are golden, about 25 minutes. Set aside.
- For the chicken meatloaf: Raise the oven temperature to 375 degrees F.
- In a large bowl, add the lemonade and reserved breadcrumbs and stir until mushy. Add the Parmesan, onion, Worcestershire, salt, chile flakes, garlic, egg and a few grinds of black pepper. Stir until it forms a loose paste. Add the chicken and tomatoes and fold with your hands until everything is combined. This should be sticky!
- Press some of the chicken mixture into each potato-lined muffin cup. Press a sprig of thyme on top of each. Refill each empty cup with water. Bake until the meatloaf edges are golden brown, about 15 minutes. Allow to cool slightly for 5 minutes, then remove each loaf with a spatula or butter knife. Serve with Meatloaf Gravy if desired.
- In a small pot on medium heat, add the butter and flour. Cook, stirring constantly, until the mixture stops foaming and deepens a bit to a light golden color. Add the Worcestershire and garlic and whisk to combine. Add the thyme, then whisk while slowly pouring in the stock and lemonade. Whisk until reduced and thickened to gravy consistency, about 5 minutes. Remove and discard the thyme. Season with salt and pepper.
MINI PENNE WITH PARMESAN CHICKEN
Another recipe that kids (and adults!) will wolf down, this is a combination of two dishes everyone loves: chicken cutlets Milanese and warm pasta salad.
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 500°F. Brush a large, heavy, foil-lined baking sheet with 1 tablespoon of oil. Place the buttermilk in a large bowl. Add the chicken tenders, stir to coat, and let stand for at least 15 minutes and up to 30 minutes.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
- Stir the Parmesan and bread crumbs together in a pie pan. Season the mixture with a pinch of salt and pepper. Remove the chicken tenders from the buttermilk, allowing the excess to drip back into the bowl, and dredge them in the bread-crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle with 2 tablespoons of the oil and bake until they are cooked through and golden brown, about 12 minutes. Transfer the chicken tenders to a cutting board and cut into 1-inch pieces.
- Meanwhile, mash the garlic with 1 teaspoon salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season with 1/4 teaspoon pepper.
- Place the drained pasta in a large serving bowl. Drizzle with the vinaigrette, sprinkle with the parsley, and top with the chicken. Toss to combine, and serve.
CHICKEN PARMESAN MINI-SUBS
Make and share this Chicken Parmesan Mini-Subs recipe from Food.com.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 40m
Yield 7 Mini-Subs
Number Of Ingredients 11
Steps:
- Preheat the oven to 375F then spray a large baking sheet with cooking spray.
- Mix chicken, egg, breadcrumbs, Parmesan cheese, 2 tbsp of the pizza sauce & spices in a bowl.
- Shape into 21 small meatballs, about the size of a ping pong ball then place onto the sheet. Bake for 15-18 minutes.
- Spoon 1 tbsp of sauce down the middle of each bun. Then sprinkle 1 tbsp of cheese over the sauce.
- Place 3 meatballs into each bun then pour 1/2 tbsp of sauce over each ball. Top with the remaining cheese then place back into the oven for 7 minutes.
Nutrition Facts : Calories 345.4, Fat 11.8, SaturatedFat 4.7, Cholesterol 95.2, Sodium 737.7, Carbohydrate 32.1, Fiber 1.4, Sugar 8.4, Protein 26.3
CHICKEN PARMESAN MINIS
My kids always eat things when they come in smaller portions. These Chicken Parmesan Minis were a huge hit for my little ones.
Provided by Six Sisters Stuff
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- For the topping, mix together the Italian bread crumbs, one tablespoon of the parmesan cheese, and one tablespoon of olive oil; set aside.
- In a bigger bowl, lightly beat the egg, and add chicken, red pepper, onion, garlic, oregano, 1 Tablespoon of Parmesan, salt and pepper. Mix until well combined.
- Spray a regular sized muffin tin with nonstick cooking spray. Spoon heaping spoonfuls of the chicken mixture into a muffin tin. Place a cheese cube (one of the pieces of cheese stick) down in the center of the mixture. Put one more spoonful of chicken mixture on top, making sure the cheese is covered completely.
- Sprinkle the bread crumb mixture on top of each chicken mini.
- Put the muffin tin in the oven and cook for 30 minutes or until cooked through.
- Serve with marinara sauce under the minis or in a cup on the side.
CRISPY PARMESAN CHICKEN
Chicken is coated with cheese-spiked Italian style panko crispy bread crumbs, then it's cooked until crispy and golden brown.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Heat oven to 400°F. Line cookie sheet with foil, and generously spray with cooking spray.
- Pound chicken breasts smooth side down, gently between pieces of plastic wrap, with flat side of meat mallet or rolling pin until 1/2 inch thick.
- In shallow dish, place pasta sauce; in another shallow dish, mix bread crumbs and cheese. Dip chicken into sauce, then dip into bread crumb mixture to coat.
- Place chicken on cookie sheet. Bake 15 to 20 minutes or until chicken is no longer pink in center and coating is golden brown.
Nutrition Facts : Calories 460, Carbohydrate 13 g, Cholesterol 145 mg, Fat 3 1/2, Fiber 0 g, Protein 47 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 0 g, TransFat 1/2 g
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