PARMESAN CHICKEN AND BROCCOLI
Make and share this Parmesan Chicken and Broccoli recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare rice according to package directions; remove from heat and stir in half of the green onions; set aside and keep warm.
- In a large fry-pan, heat the oil; saute chicken strips, Italian seasoning, garlic, salt, and pepper until chicken is cooked and no longer pink.
- Remove chicken from pan and reserve drippings.
- Saute remaining onion in drippings until tender; add more oil if necessary.
- Stir in cornstarch; add milk.
- Cook and stir over medium heat until thickened and bubbly.
- Reduce heat; add cream cheese; stir until smooth.
- Remove sauce from heat; return chicken strips to pan; add broccoli, Parmesan cheese, and ham.
- Stir and cook until heated through and cheese is melted.
- On individual serving plates, spoon rice mixture onto plate and then top with chicken-broccoli mixture.
HEALTHY AIR FRYER PARMESAN CHICKEN WITH BROCCOLI
This chicken gets incredibly crunchy, thanks to a light coating of panko and Parmesan and a quick cook in the air fryer! Serve it with charred broccoli and a tangy yogurt sauce for a healthy and complete meal you can throw together any day of the week.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Stir together the panko, Parmesan, 2 teaspoons of the olive oil, the oregano, pinch of salt and a couple grinds of pepper in a shallow bowl or small baking dish until thoroughly combined. Pat the chicken dry between a couple paper towels, then sprinkle lightly with salt and pepper. Brush both sides of the chicken with 1 1/2 tablespoons of the Dijon, then press into the panko-Parmesan mixture, making sure both sides are evenly coated.
- Toss the broccoli, remaining 2 teaspoons of the olive oil, a good pinch of salt and several grinds of pepper in a medium bowl until evenly coated.
- Preheat a 3.5-quart air fryer to 375 degrees F. Add the chicken to the air-fryer basket and cook until it's starting to brown and crisp on the top, about 6 minutes. Flip the chicken over with tongs and position in the center of the basket, then scatter the broccoli around the perimeter. Continue air-frying until the chicken is crisp all over and an instant-read thermometer inserted in the middle registers 160 degrees F, and the broccoli is tender and charred, about 8 minutes more.
- Meanwhile, stir together the yogurt, lemon zest and juice, remaining 1/4 teaspoon Dijon, a pinch of salt and several grinds of pepper in a small bowl. Serve alongside the chicken and broccoli for dipping.
CHICKEN PARMESAN, PASTA AND BROCCOLI
Provided by Food Network
Categories main-dish
Time 40m
Yield Yield: 4 servings
Number Of Ingredients 8
Steps:
- Set a medium-size nonstick skillet over medium-high heat. Spray with olive oil, and brown the chicken 2 minutes on each side. Season each cooked side with salt and pepper. Add the pasta sauce and let simmer for 4 minutes. Sprinkle with Parmesan cheese, cover with a lid, and let sit 1 minute. Divide between 4 plates and serve with the pasta and broccoli.
- Bring a large pot of water to a boil and add the pasta. Cook 5 minutes, add broccoli, and continue to cook 4 minutes. Drain and toss with olive oil; season with salt and pepper.
CHICKEN PARMESAN WITH LINGUINE AND BROCCOLI
Parmesan-coated chicken breasts are browned then simmered in a flavorful tomato sauce, sprinkled with mozzarella and served over pasta and broccoli.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Dip chicken, 1 breast at a time, in milk, then in grated topping, turning to evenly coat both sides of each breast.
- Heat oil in large nonstick skillet on medium heat. Add onions and garlic; cook and stir 3 min. Add chicken; cook 3 min. on each side. Add tomato sauce, mushrooms and pepper; cover. Simmer 15 min. or until chicken is done (165ºF).
- Meanwhile, cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
- Sprinkle mozzarella over chicken; cook 2 to 3 min. or until mozzarella is melted. Drain pasta mixture. Serve with chicken.
Nutrition Facts : Calories 510, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 46 g
CHICKEN TENDERS PARMESAN WITH PENNE AND BROCCOLI
Broiled chicken parmesan and broccoli-packed pasta are better for you than classic chicken tenders.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Bring large pot of salted water to boil. Heat broiler, with rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl, combine Parmesan and breadcrumbs. Season chicken with salt and pepper. Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet. Broil until golden, 2 to 4 minutes per side.
- Preheat oven to 450 degrees. Spread 1 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Then top with chicken, remaining sauce, and finally mozzarella. Bake 15 to 20 minutes or until cheese is melted.
- Meanwhile, cook pasta in boiling water until al dente, according to package instructions, adding broccoli for final 30 seconds. Reserve 1/2 cup pasta water; drain pasta and broccoli, and return to pot. Add oil and remaining Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with penne and broccoli.
Nutrition Facts : Calories 700 g, Fat 19 g, Fiber 5 g, Protein 67 g
15 MINUTE PARMESAN PASTA WITH CHICKEN & BROCCOLI
Pasta, broccoli, garlic and chicken. Oh, and Parmesan. That's pretty much all you need for this simple, elegant 20-minute dish.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 2-1/2 cups each
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package in large saucepan, adding broccoli during last 5 minutes of cooking time; drain.
- Cook and stir garlic and chicken breast strips in butter in same saucepan on medium heat 1 to 2 minutes or until garlic is tender but not brown and chicken is heated through.
- Add pasta and broccoli; toss lightly. Sprinkle with cheese; toss to coat. Serve immediately.
Nutrition Facts : Calories 390, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 60 mg, Sodium 610 mg, Carbohydrate 46 g, Fiber 3 g, Sugar 3 g, Protein 22 g
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- Preheat oven to 350°F. Cook rice according to package directions; remove from heat. Stir in half of the onion, the butter, and 1 teaspoon of the Italian seasoning. Divide the rice mixture among three 2-quart baking dishes or casseroles; set aside.
- In a very large skillet heat oil over medium heat. Add the remaining half of the onion, the remaining 1 1/2 teaspoons Italian seasoning, the chicken, and garlic; cook and stir for 4 to 6 minutes or until chicken is no longer pink. Remove from heat. Stir in frozen broccoli, soup, the water, tomato, and Parmesan cheese. Season to taste with salt and pepper.
- Spoon chicken mixture over rice in dishes. Cover baking dishes with foil. Freeze for up to 3 months.
- To serve, thaw one baking dish in the refrigerator for 1 to 2 days (mixture may still be icy). Preheat oven to 350°F. Bake, covered, for 30 minutes. Uncover and bake for 30 minutes more or until heated through.
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