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.
JENN'S CHICKEN PARMESAN
Make and share this Jenn's Chicken Parmesan recipe from Food.com.
Provided by Sugarmagnolia_fl
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Set a big pot of water to boil for the pasta. Cook as directed.
- Put each chicken breast, one at a time, into a gallon-size zippie bag. Use a kitchen mallet or a heavy skillet to pound the chicken to about 1/2 inch thick. This is a great step for getting out frustrations.
- In a large bowl, beat together the egg and the water.
- Now, you want to have a station set up for this next part. A plate with flour, a plate with the egg and a plate with the breadcrumbs. With each chicken breast you need to coat each breast in this order: flour, egg wash then breadcrumbs.
- After each breast has been properly coated, set them on a plate to the side.
- In a medium skillet, saute diced onion in 1 Tbs olive oil until they turn opaque, about 4-5 minutes, then add the red pepper flake and the mushrooms and saute and additional 6-8 minutes. Then add the grape tomatoes to the skillet. Let them saute for a few minutes until they soften, then using your wooden spoon, crush each tomato. If it's too hard to crush, let it cook just a bit longer.
- Add salt and pepper to taste, and continue cooking until tomatoes are very soft and mixed with the rest of the veggies. Right at the end, add half of the chopped basil.
- You should be cooking the chicken at the same time that you are cooking the sauce. When you are waiting on the onions and/or mushrooms to cook, this is a good time to get the chicken going.
- Preheat 1 TBS olive oil in another large skillet or griddle over medium heat. Also, preheat your broiler.
- Cook the chicken breasts for 4-5 minutes then flip and cook 3-4 additional minutes.
- After each breast is cooked in the skillet, place them on a baking sheet and top with some of the sauce, then top with a mixture of both cheeses. Place under the preheated broiler until cheese is melted and golden bubbly.
- While this is working, toss the cooked pasta with the remaining tomato mushroom sauce.
- Plate some pasta and a chicken breast on each plate and top with remaining freshly chopped basil.
Nutrition Facts : Calories 668.9, Fat 28, SaturatedFat 8.9, Cholesterol 152, Sodium 734.3, Carbohydrate 56.8, Fiber 3.9, Sugar 2.4, Protein 50
JENN'S SESAME CHICKEN
I think everyone will enjoy this quick and delicious Sesame Chicken. Serve it over either brown or white rice with steamed broccoli.
Provided by Lark6077
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Rinse, dry and cut chicken into chunks.
- Mix together flour and pepper.
- Coat chicken chunks with this mixture.
- Heat the olive oil in large frying pan.
- Toss in chicken and cook until no longer pink in the middle.
- Remove cooked chicken from pan and keep warm.
- In same pan combine soy sauce, sugar, sesame seeds and sesame seed oil
- Cook until sugar is melted.
- Return Chicken to pan and coat with mixture.
- Serve over rice and broccoli.
Nutrition Facts : Calories 605.8, Fat 32.7, SaturatedFat 6.5, Cholesterol 92.8, Sodium 2104.2, Carbohydrate 41.1, Fiber 1.8, Sugar 25.6, Protein 37.2
AIR-FRYER CHICKEN PARMESAN
An air fryer can form a crispy shell on chicken Parmesan while keeping the meat inside juicy. Rebecca Abbott and Jennifer West, the authors of "Air Fryer Beginner Recipes" who run the blog Air Frying Foodie, created this recipe using a crust that combines coarse panko and fine bread crumbs with Parmesan for the most flavorful crunch. It's delicious served with pasta and tomato sauce for dinner, or sandwiched in a roll for lunch.
Provided by Christina Morales
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat an air fryer to 350 degrees using the air crisp feature. In a shallow plate, mix both bread crumbs with the Parmesan and Italian seasoning. In a bowl, whisk the eggs.
- Dip each piece of chicken in the egg, coating it evenly, and let excess egg drip off. Then press into the bread crumb mixture to evenly coat. Place the prepared chicken in the air fryer in a single layer. You may need to cook in batches. If you do, heat an oven to 200 degrees.
- Cook until the crust turns deep brown, 7 to 8 minutes. The timing depends on the air fryer. Spread 1 to 2 tablespoons marinara over each breast, then sprinkle with mozzarella. Cook until the cheese melts and the chicken cooks through, an additional 4 to 5 minutes. If cooking in batches, keep the first batch warm in the oven while preparing the next. Serve immediately with your choice of pasta and sauce.
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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.
EASY CHICKEN PARMESAN - ONCE UPON A CHEF
From onceuponachef.com
Cuisine ItalianTotal Time 45 minsCategory DinnerCalories 410 per serving
- Using kitchen shears, trim off any white tendons at the ends of the tenderloins. Using the palm of your hand, gently flatten the tenderloins so that they are an even 1/4-inch thickness. Season the chicken all over with 1-1/4 teaspoons of the salt and 1/2 teaspoon of the pepper.
- In a large shallow bowl, combine the panko, 3/4 cup of the Parmigiano Reggiano, the oregano, the thyme, the remaining 3/4 teaspoon salt, and the remaining 1/4 teaspoon pepper. Mix well, making sure there are no clumps of cheese.
- Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, panko. Line a baking sheet with aluminum foil or parchment paper for easy clean up. Dredge the chicken in the flour, coating evenly; dip in the eggs, letting any excess drip off; then dredge in the panko mixture, turning and patting to adhere. Place the breaded chicken on the prepared baking sheet. (The recipe can be prepared up to this point, covered, and refrigerated up to 8 hours ahead of time.)
- Preheat the broiler and set an oven rack about 4 inches from the heating element. Bring the marinara sauce to a simmer over low heat. Taste and adjust seasoning to your liking (with store-bought sauce, I find a generous pinch of sugar and fresh basil go a long way). Cover and keep warm.
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