Parmesan Chicken Skillet Recipes

Steps:

• In shallow dish or pie plate, mix Bisquick mix, Italian seasoning and Parmesan cheese. In another shallow dish or pie plate, beat egg. Coat chicken with Bisquick mixture, then dip into egg, and coat again with Bisquick mixture.
• In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4 to 6 minutes, turning once, until golden brown. Cover; cook 8 to 10 minutes longer, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet to plate.
• Add pasta sauce to skillet. Place chicken on top of sauce. Sprinkle with Italian cheese blend. Cover; cook 2 to 3 minutes or until bubbly and cheese is melted.

Steps:

• Slice the chicken breasts in half horizontally to make 4 thin cutlets. Put between 2 pieces of plastic wrap and pound with a meat mallet or heavy skillet until 1/4-inch thick.
• Cut any hard crusts off the bread with a serrated knife, then cut the bread into cubes. Add the bread cubes to a food processor with the motor running, a few pieces at a time, and process to make coarse crumbs (you will have about 1 1/4 cups crumbs).
• Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the breadcrumbs and cook, stirring, until golden and crisp, about 3 minutes. Add 2 tablespoons parmesan and cook, stirring, until melted, about 1 more minute. Transfer to a bowl and stir in 2 tablespoons basil; set aside. Preheat the broiler.
• Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Sprinkle the chicken with 1/4 teaspoon salt, and pepper to taste; add to the skillet (in batches, if necessary) and cook until golden and just cooked through, 2 to 3 minutes per side. Transfer to a plate.
• Add the tomato puree, then rinse out the can with 1 cup water and add to the skillet. Add the garlic, red pepper flakes and 1 tablespoon parmesan; reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Stir in the remaining 1/4 cup basil and season with salt and pepper.
• Return the chicken to the skillet, turning to coat with the sauce. Top with the remaining 1 tablespoon parmesan and all but a few tablespoons of the toasted breadcrumb mixture. Sprinkle with the mozzarella and the remaining breadcrumbs. Broil until the cheese melts, 1 to 2 minutes.

Steps:

• Stir 3 tablespoons Parmesan cheese into pasta sauce. Heat oil in a large skillet over medium-high heat. Add chicken and cook for about 10 minutes or until browned. Pour sauce mixture over chicken, turning to coat with sauce. Cover and cook over medium heat for 10 minutes or until chicken is no longer pink. Top with mozzarella cheese and remaining Parmesan cheese. Let stand for 5 minutes or until cheese is melted.

Steps:

• Pound the chicken breasts between two slices of plastic wrap until about 1/4" thick.
• Season with salt and pepper.
• Dredge chicken in flour and shake off excess.
• Dip in egg/milk mixture, then in breadcrumb/Parmesan mixture.
• Heat the butter and olive oil in a large deep skillet.
• Brown the chicken breasts over medium heat until golden on each side (about 2-3 min per side).
• Remove to a plate and keep warm.
• Add the marinara sauce to the skillet.
• Heat to boiling and simmer 10 minutes.
• Add the chicken breasts to the sauce and sprinkle Parmesan over them.
• Place a slice of mozzarella on each piece of chicken.
• Cover and simmer about 8- 10 minutes or until the cheese has melted and the chicken is tender.
• Serve with your favorite pasta- we like linguine.

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.

Steps:

• Toss chicken pieces with flour, italian seasoning, salt and pepper.
• Heat 2 T butter in large skillet.
• Add chicken and stir-fry to a golden brown.
• Remove chicken and keep warm.
• To skillet add half and half, peas and tomato.
• Cook and stir for 2 minutes.
• Add parmesan cheese.
• Add 1 T butter.
• Return chicken to skillet.
• Toss with pasta.

Steps:

• In a medium saucepan, heat 1 tablespoon of oil over medium heat. Cook onions and garlic in oil 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt and pepper. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer.
• Between sheets of waxed paper, flatten chicken to ¼ inch thickness. In shallow dish, mix bread crumbs and 1/3 cup Parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
• In a non-stick 12 inch skillet, heat remaining oil over medium heat. Cook chicken in oil 10-15 minutes, turning once, until no longer pink in center.
• Pour tomato sauce around chicken in skillet. Sprinkle mozzarella cheese over chicken cover and heat until melted. Sprinkle with 2 tablespoons Parmesan cheese just before serving.