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.
PARMESAN CHICKEN BREAST WITH TOMATO AND HERB SALAD
For better weeknight chicken, dredge it in flour loaded with freshly grated Parmesan and shallow-fry it. The cheese works to create a sort of frico, so you don't need bread crumbs for a deeply flavorful crust. While you could make this entirely on the stovetop, you risk overcooking the Parmesan, and under- or overcooking the meat. Instead, finish it in the oven, which yields a juicy, tender breast and keeps the Parmesan from getting too dark. Serve with perfectly ripe beefsteak and cherry tomatoes, jumbled together with salt and herbs and a splash of vinegar to make the tomatoes pop.
Provided by Sarah Copeland
Categories dinner, weekday, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Toss together tomatoes, vinegar, salt and pepper in a bowl, and set aside. Heat the oven to 425 degrees with a rack in the lowest position.
- Make the chicken: Line a baking sheet with parchment paper. Finely grate half the Parmesan on a box grater. Grate the remaining half on the larger side of the box grater. Add both to a shallow bowl along with 1/2 cup flour, and whisk together. Put the remaining 1/2 cup flour in another shallow bowl, and the beaten egg in another.
- Season the chicken generously with salt and pepper. Dip the chicken breasts, one at a time, into the flour. Shake off any excess and dip into the eggs, turning to coat evenly. Shake off the excess and dip into the Parmesan mixture, pressing to adhere and holding the chicken gently by the ends to keep the coating intact. Transfer to the lined baking sheet.
- Heat 2 tablespoons oil in your largest ovenproof skillet. When the oil is shimmering, lay the chicken breasts in the pan, in batches if needed. Cook without moving until the coating on the bottom is deeply golden brown and releases easily from the pan, 5 to 6 minutes. Carefully flip the breasts and cook until the other side is just golden on the outside, about 3 minutes more. Transfer the skillet to the oven (or transfer the chicken to a separate baking sheet if needed for space) and cook until the juices run clear and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees, 4 to 6 minutes more, depending on the thickness of each breast.
- Sprinkle the herbs over the tomatoes, and drizzle with the remaining 1 tablespoon oil; serve alongside the chicken.
Nutrition Facts : @context http, Calories 755, UnsaturatedFat 24 grams, Carbohydrate 36 grams, Fat 41 grams, Fiber 4 grams, Protein 60 grams, SaturatedFat 13 grams, Sodium 1216 milligrams, Sugar 7 grams, TransFat 0 grams
PARMIGIANO AND HERB CHICKEN BREAST TENDERS
This recipe is so versatile: serve these tenders hot or cold. Cold, pair them with pasta salad. Hot, they're good as is with a simple mixed green salad. Or, top the tenders with tomato sauce and cheese, and serve them with a side of spaghetti for an extra tender quick Chicken Parm.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 BIG servings
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner.
- Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat.
- Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs.
- Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly. Serve chicken hot or cold with green salad or, complete as a Parmigiano.
- Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste.
- Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve.
- Enjoy!
HERBED CHICKEN PARMESAN
This came from Cooking Light. I think it's restaurant quality. I usually serve over orzo with baby carrots.
Provided by LMillerRN
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat broiler Combine 2 tablespoons Parmesan, breadcrumb, parsley, basil and 1/8 teaspoon salt in shallow dish.
- Place egg white in a shallow dish.
- Dip each chicken tender in egg white, dredge in breadcrumb mixture.
- Melt butter in a large nonstick skillet over medium-high heat.
- Add chicken, cook 3 minutes on each site or until done. Set aside.
- Combine 1/2 teaspoon salt, spaghetti sauce, vinegar and pepper in a microwave safe bowl.
- cover with plastic wrap, vent.
- Microwave mixture at HIGH 2 minutes or until thoroughly heated.
- Pour over chicken in pan.
- Sprinkle evenly with remaining Parmesan and provolone cheese.
- Wrap handle of pan with foil broil 2 minutes or until cheese melts.
Nutrition Facts : Calories 305.2, Fat 12.8, SaturatedFat 6.2, Cholesterol 96.1, Sodium 787, Carbohydrate 12.7, Fiber 1.6, Sugar 5.3, Protein 32.9
More about "herbed chicken parmesan recipes"
BAKED PARMESAN AND HERB CRUSTED CHICKEN - THE …
From thecookingjar.com
4.9/5 (8)Total Time 30 minsServings 2Calories 358 per serving
- Dip the chicken in egg and then coat the chicken breasts with the panko mixture until fully breaded. Pat in any excess breadcrumbs in for maximum crispiness
- Bake at 425 degrees F for about 20 minutes or until the chicken is cooked through and the crust has browned
PARMESAN CRUSTED CHICKEN - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, ItalianTotal Time 30 minsCategory DinnerCalories 562 per serving
- Set up three large shallow bowls in an assembly line. Put the flour in the first bowl; beat the eggs in the second bowl; and mix the bread crumbs, Parmesan cheese, salt, pepper, and chopped fresh herbs in the third bowl.
- Season chicken breasts with salt and pepper. Dredge the first chicken breast in the flour and shake off the excess until just a light coating remains. Next, dip the chicken in the egg mixture and turn to coat evenly, letting any excess egg drip off. Finally, dredge the chicken in the bread crumb mixture, turning a few times to coat well. Set breaded chicken on a plate and repeat until all of the chicken breasts are breaded.
- Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the chicken breasts to the pan and cook for 2-3 minutes until the first side is golden brown. Flip and continue cooking until done, 2-3 minutes longer. Serve immediately with lemon wedges.
- *If chicken breasts are large (8 or more ounces), you can cut them in half once they are pounded out.
HERBED CHICKEN PARMESAN RECIPE | MYRECIPES
From myrecipes.com
5/5 (183)Calories 308 per serving
- Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.
- Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.
ROAST CHICKEN WITH PARMESAN-HERB SAUCE RECIPE
From eatingwell.com
PARMESAN AND HERB CRUSTED CHICKEN BREAST RECIPES
From yummly.com
SLOW COOKER PARMESAN GARLIC HERB CHICKEN AND POTATOES
From therecipecritic.com
CREAMY PARMESAN HERB CHICKEN MUSHROOM (NO CREAM …
From cafedelites.com
HERBED-PARMESAN CHICKEN BREASTS RECIPE | LAND O’LAKES
From landolakes.com
HERBED CHICKEN CUTLETS WITH PANKO AND PARMESAN RECIPE ON FOOD52
From food52.com
PARMESAN HERB CRUSTED CHICKEN | PARMESAN HERB CRUSTED CHICKEN, …
From pinterest.com
30 HEALTHY CHICKEN BREAST RECIPES THAT ARE ANYTHING BUT BORING
From yahoo.com
HERBED CHICKEN RECIPE | COOKING LIGHT
From cookinglight.com
QUICK & EASY CREAMY HERB CHICKEN - CAFE DELITES
From cafedelites.com
CHICKEN WITH PARMESAN, GARLIC, AND HERB CRUST RECIPE
From myrecipes.com
CHICKEN-AND-RICE BAKE WITH BROCCOLINI RECIPE
From southernliving.com
GARLIC PARMESAN CHICKEN RECIPE (CREAMY, ONE-SKILLET) | KITCHN
From thekitchn.com
SHOP 'N SAVE - RECIPE: CRISPY HERBED CHICKEN
From shopnsavefood.com
HERBED CHICKEN PARM SLIDERS - BETTER HOMES & GARDENS
From bhg.com
SLOW COOKER PARMESAN HERB CHICKEN & ORZO - CREME DE LA CRUMB
From lecremedelacrumb.com
PARMESAN HERBED CHICKEN THIGHS WITH LEMON SALSA AND ASPARAGUS
From copymethat.com
#30-minutes-or-less #time-to-make #main-ingredient #preparation #eggs-dairy #poultry #cheese #chicken #dietary #high-protein #low-carb #high-in-something #low-in-something #meat
You'll also love