Chili Parmesan Chicken Recipes

Steps:

• Heat oven to 400°F.
• Mix cheese and chili powder in pie plate. Add chicken; turn to evenly coat all sides.
• Place chicken in shallow baking dish.
• Bake 20 to 25 min. or until chicken is done (165°F).

Steps:

• Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
• Preheat the oven to 350 degrees F.
• Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Steps:

• Mix cheese and chili powder in pie plate.
• Add chicken; turn to evenly coat all sides.
• Place chicken on ungreased baking sheet.
• Bake at 350 for 30 min, or until chicken is cooked through.

Steps:

• In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
• Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

Steps:

• Mix the parmesan cheese and the chili powder in a small bowl.
• One at a time, evenly coat the chicken pieces by turning them in the mixture.
• Place the chicken pieces on an ungreased baking sheet.
• Bake at 350 degrees for 30 minutes, or until the chicken is cooked through.
• Makes 4 servings.
• Enjoy!