THE BEST CHICKEN PARMESAN
Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
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.
SIMPLE CHICKEN PARMESAN
Simple Chicken Parmesan is the perfect dish to lure kids into the kitchen - what kid doesn't like chicken tenders and spaghetti? And this dish is loaded with mini cooking lessons. With one simple recipe, kids learn how to boil pasta, mince garlic, grate cheese, make tomato sauce, and pound, bread and saute cutlets. Bonus: This recipe makes twice the sauce needed, so freeze half for another meal.
Provided by USA WEEKEND columnist Pam Anderson
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Yield 4
Number Of Ingredients 14
Steps:
- In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce you need, so put aside half for another meal.)
- Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick.
- Bring 2 quarts of salted water to a boil in a large soup kettle.
- In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler.
- Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).
- Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets saute, cook pasta in boiling water according to package directions.
- Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown.
- Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired. Serve with extra Parmesan.
Nutrition Facts : Calories 714.7 calories, Carbohydrate 67.4 g, Cholesterol 125.8 mg, Fat 29.2 g, Fiber 6.2 g, Protein 45.6 g, SaturatedFat 6.4 g, Sodium 655.2 mg, Sugar 2.9 g
CHICKEN CAESAR PITAS
Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken. , On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut into 1/2-in. strips. Refrigerate until chilled., In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas.
Nutrition Facts : Calories 398 calories, Fat 10 g fat (2 g saturated fat), Cholesterol 65 mg cholesterol, Sodium 919 mg sodium, Carbohydrate 44 g carbohydrate (3 g sugars, Fiber 5 g fiber), Protein 31 g protein.
CHICKEN PARMESAN PITA WRAP
Steps:
- Put chicken in bowl. Add oil, salt, black pepper, red wine vinegar and garlic. Mix together. Place in fridge for 10 minutes.
- Pour remaining oil in skillet. Add onions and bell peppers. Fry for one minute.
- Add chicken mixture. Fry stirring 5 minutes. Let simmer for 3-5 minutes, stirring occasionally.
- Place lettuce on pita wraps. Spoon chicken over bed of lettuce. Top with tomato and parmesan dressing. Enjoy.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN CAESAR PITAS
Enjoy a tender, flavorful chicken Caesar pita with homemade croutons.
Provided by Michelle
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. Bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and cut into strips.
- Meanwhile, place bread cubes on a baking sheet. Spray with butter spray; sprinkle with garlic salt and parsley.
- Bake bread cubes in preheated oven for 5 minutes. Turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. Bake another 5 to 10 minutes until golden brown and crunchy. Remove croutons, and let cool.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned and crispy. Remove bacon from skillet, drain on paper towels and crumble.
- Combine chicken, bacon, lettuce, and croutons in a large bowl. Toss with Caesar salad dressing and Parmesan cheese. Season to taste with salt and pepper and toss again. Spoon salad mixture into pita bread halves.
Nutrition Facts : Calories 562.2 calories, Carbohydrate 36.6 g, Cholesterol 77.2 mg, Fat 33.5 g, Fiber 2.9 g, Protein 26.4 g, SaturatedFat 8.8 g, Sodium 1351.5 mg, Sugar 2 g
More about "chicken parmesan pita wrap recipes"
GREEK PITA WRAPS WITH CHICKEN - EMILYFABULOUS
From emilyfabulous.com
5/5 (16)Total Time 1 hr 30 minsCategory Main CourseCalories 331 per serving
- Mix all of the marinade ingredients (except chicken) in a mixing bowl. Add the chicken and ensure it is fully coated in marinade Cover the bowl with plastic wrap and marinate for at least an hour in the fridge.
- Grate ¾ of the cucumber with a cheese grater into a small bowl (save the last part of the cucumber for toppings). Squeeze the cucumber with your hands against the side of the bowl to release most of the liquid. Place the grated cucumber on top of a paper towel, wrap in a ball, and squeeze any excess moisture out.
- Heat the skillet over med-high heat. Add the marinated chicken pieces and the marinade to the skillet and cook for 4-5 minutes on each side until fully cooked. Remove the chicken and slice it into strips. Add the chicken back into the skillet to get more of the marinade coated on the chicken pieces, just a minute or two.
5 INGREDIENT CHICKEN CAESAR PITA WRAPS RECIPE
From sweetphi.com
5/5 (2)Total Time 5 minsCategory Main MealsCalories 615 per serving
- To assemble each pita wrap, place pita on a plate, top with 1/2 cup romaine lettuce (a handful), drizzle salad dressing on, add a few pieces of chicken (about 1/2 a chicken breast) and then top with a few pinches of Parmesan cheese, repeat with all pitas, and enjoy!
CHICKEN PITA WRAPS - MY KITCHEN CRAZE
From mykitchencraze.com
Estimated Reading Time 3 mins
- Using a large skillet, add oil and heat to a medium-high heat. While the skillet is warming up, season the thinly sliced chicken breasts with the lemon pepper and Old Bay seasoning. Place chicken in the hot skillet. Do not move the chicken for 5 minutes. This will give it a nice browned crunchy texture. Flip chicken over and continue cooking until cooked thought, about 5 more minutes. Remove chicken from skillet and cut into small cube size pieces.
- Assemble the wraps by warming the pita bread over the stove burner for a few seconds. Then spread about a tablespoon of the sauce on top of the bread. Place the lettuce and vegetables on one side of the wrap. Then scoop a large amount of chicken and top it off with more sauce.
EASY CHICKEN PARMESAN WRAPS - TWO HEALTHY KITCHENS
From twohealthykitchens.com
Reviews 18Calories 309 per servingCategory Main Dishes
- Place shredded chicken in a medium bowl. Add Italian seasoning, salt, and black pepper, and stir well to combine.
- Optional: If you want your filling piping hot, you can microwave the chicken mixture at this point for about 60-90 seconds. (Even if you choose to skip this, your filling should still be pleasantly heated after the wraps are seared in the skillet in step 7. If you are prepping these as make-aheads, skip this optional step.)
- Lay 1 flatbread on work surface, and sprinkle 1/4 cup of cheese down the center, leaving a large border all around the cheese. Spread 1/4 of the chicken mixture (about a heaping 1/2 cup) on top of the cheese.
MEDITERRANEAN CHICKEN PITA WRAPS - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
COPYCAT CHICKEN CAESAR PITA - THE HUNGRY WAITRESS
From thehungrywaitress.com
25 HEALTHY CHICKEN WRAP RECIPES FOR LUNCH OR DINNER
From insanelygoodrecipes.com
SHEET PAN CHICKEN PITAS WITH TZATZIKI RECIPE - PINCH OF …
From pinchofyum.com
HEALTHY GREEK CHICKEN PITA WRAP - COLLEGE HOUSEWIFE
From thecollegehousewife.com
MIDDLE EASTERN CHICKEN SHAWARMA (PITA SANDWICH) …
From thespruceeats.com
GARLICKY CHICKEN PITA WRAPS RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 5Difficulty Easy
HEALTHY CHICKEN PARMESAN RECIPE - FOOD.COM
From food.com
CHICKEN TORTILLA WRAPS RECIPE | SARGENTO
From sargento.com
BEST CHICKEN PARM PASTA RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
BEST CHICKEN PARMESAN PASTA RECIPE - HOW TO MAKE CHICKEN PARM …
From delish.com
LEFTOVER ROTISSERIE CHICKEN RECIPES - EATING ON A DIME
From eatingonadime.com
LEMONY GREEK CHICKEN PITAS WITH OVEN-ROASTED FRIES | PWWB
From playswellwithbutter.com
CHICKEN CAESAR PITAS - THE LILYPAD COTTAGE
From thelilypadcottage.com
CHICKEN CAESAR PITA WRAPS - REAL MOM KITCHEN - CHICKEN
From realmomkitchen.com
You'll also love