PARMESAN AND BASIL CHICKEN SALAD
A creamy, yummy chicken salad that is a little different from the usual recipes.
Provided by Janet Schaufele
Categories Salad
Time 1h50m
Yield 4
Number Of Ingredients 7
Steps:
- Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
- In a food processor, puree the mayonnaise, basil, garlic, and celery.
- Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.
Nutrition Facts : Calories 591.6 calories, Carbohydrate 3.9 g, Cholesterol 101.1 mg, Fat 49.1 g, Fiber 0.6 g, Protein 33.5 g, SaturatedFat 9.3 g, Sodium 617.6 mg, Sugar 1.2 g
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
BASIL-PARMESAN CHICKEN SALAD
Steps:
- In a large heavy pot, bring the water to a boil. Peel, trim, and quarter the onion. Peel, trim, and smash the garlic.
- Add the onion, garlic, bay leaves, parsley, and salt to the boiling water and boil for about 10 minutes.
- Carefully slide the chicken breasts into the pot and return the water to a boil. Reduce the heat to low, cover, and poach the chicken for about 15 minutes. Turn off the heat, remove the cover, and let the chicken cool in the liquid.
- When cool enough to handle, remove the chicken from the broth, skin and bone it, and shred into bite-sized pieces. Put in a large bowl. (Be sure to strain and reserve the broth for making soups or sauces.)
- Make the dressing: Peel, trim, and chop the garlic as fine as possible. Rinse the basil leaves, pat them dry, and chop very fine.
- In a bowl, combine the garlic and basil with the remaining dressing ingredients. If you would like a smoother sauce, blend all the ingredients in a blender or food processor until saucelike.
- Spoon the dressing over the chicken, toss well to combine, and transfer to a serving platter. Serve within 1 hour of finishing.
PARMESAN CRUSTED CHICKEN BREASTS WITH TOMATO AND BASIL AND POTATOES WITH PEPPERS AND ONIONS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees F.
- Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left whole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
- Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
- While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
- While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
- Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.
PARMESAN CHICKEN WITH TOMATO-BASIL SALAD
This recipe was emailed to me, but I don't know where it's from originally. I've had the recipe stuck on my fridge for a while and have made it often, so I'm going to post it here for quick reference instead.
Provided by rpgaymer
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place the chicken between two sheets of wax paper and pound with a flat mallet until the meat is about 1/2-inch thick.
- Prepare 3 bowls- one to hold the flour, one to hold the beaten eggs, and one to hold the Parmesan cheese. Combine the four dried herbs with the grated cheese.
- Coat each chicken filet with flour, then egg, then the Parmesan-herb mixture.
- Spray a skillet with cooking spray and heat over medium-high heat. Saute the chicken until cooked through, about 5 minutes per side.
- While the chicken is cooking, put the mixed greens in four salad bowls. Top with fresh basil & tomatoes.
- Whisk together the lemon juice, olive, & salt-pepper to create a dressing. Pour over salads, and toss a bit if desired. Once the chicken filets are done, serve them over the salad.
PARMESAN CRUSTED CHICKEN BREASTS W/TOMATO AND BASIL AND POTATOES
Make and share this Parmesan Crusted Chicken Breasts W/Tomato and Basil and Potatoes recipe from Food.com.
Provided by Brisket in Roses
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 500°F.
- Cut fingerling potatoes into halves or quarters. If you are using small red potatoes, halve or quarter them in the same way.
- Cover a large cookie sheet with foil. Place potatoes on cookie sheet.
- Combine with peppers and onions, garlic and crushed red pepper flakes.
- Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons.
- Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges.
- Toss mixture with tongs, turning the potatoes after 15 minutes.
- While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top.
- Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil.
- Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible.
- Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side.
- While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
- Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.
Nutrition Facts : Calories 481.7, Fat 28.2, SaturatedFat 10.6, Cholesterol 44, Sodium 797.2, Carbohydrate 35.3, Fiber 5.5, Sugar 5.4, Protein 23.3
PARMESAN AND BASIL CHICKEN SALAD
A really quick and tasty recipe! It is also easily doubled or quadrupled for a larger family. You can make it in the morning and stick in the fridge until you need it for dinner. If you use those prepackaged chicken strips, it is even faster. Best served over salad or as a filling for a sandwich with a couple slices of tomato - yum! Garlic lovers unite! There will be no vampires at your house with this one!
Provided by briosgaid
Categories Chicken
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- If not using prepackaged chicken, preheat oven to 375°F.
- Season chicken with salt and pepper and place in baking dish.
- Roast about 35 minutes, or until juices run clear.
- Cool.
- Cut chicken into bite size pieces (about 1 inches by 1/2 in.) and place in medium bowl.
- In a food processor, puree mayo, basil, garlic, and pine nuts.
- Add to chicken and toss with cheese.
CHICKEN WITH BASIL AND PARMESAN
Make and share this Chicken With Basil And Parmesan recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Flatten breasts, dip in flour, salt and pepper.
- Heat butter in 12in skillet.
- Add breasts, cook for 4 minutes each side until browned and juices run clear.
- Remove from pan.
- Mix basil with remaining ingredients.
- Add to pan, cook and stir for 3 minutes,thicken with a little flour if needed.
- Serve over chicken.
TOMATO CHICKEN PARMESAN
A delicious Italian breaded chicken smothered with cheese and tomato-based pasta sauce!
Provided by vero_cn81
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
- In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
- Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.
Nutrition Facts : Calories 513.1 calories, Carbohydrate 31.2 g, Cholesterol 167.6 mg, Fat 22.5 g, Fiber 3.1 g, Protein 44.3 g, SaturatedFat 10.2 g, Sodium 1249 mg, Sugar 7.2 g
CHICKEN MILANESE WITH TOMATO, MOZZARELLA AND BASIL SALAD
A classic veal Milanese consists of pounded veal cutlets or chops that have been breaded in crumbs and sometimes Parmesan, then fried until the coating is burnished and brittle. Accompanied by a crisp, bright salad, it's a meal both cooling and rich. In this version, chicken breasts replace the veal, and a salad of tomatoes and mozzarella tossed with garlicky basil oil acts as the foil to the meat. If you want to work ahead, you can coat the cutlets in crumbs up to 4 hours ahead. Store them on a wire rack in the fridge. But try to serve them freshly fried when their coating is at its crunchiest.
Provided by Melissa Clark
Categories dinner, lunch, weeknight, poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
- In a blender or food processor, combine 2/3 cup oil, basil, garlic and salt to taste; purée until smooth.
- In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.
- Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.
- In a large skillet, melt butter and remaining 1/4 cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
- When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.
- Taste tomato-mozzarella salad and add more salt and-or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 39 grams, Carbohydrate 22 grams, Fat 59 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 16 grams, Sodium 728 milligrams, Sugar 3 grams, TransFat 0 grams
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