Progresso Skillet Chicken Parmigiana Recipes

Steps:

• Between sheets of plastic wrap or waxed paper, flatten each chicken breast half to 1/4-inch thickness. In shallow dish, mix bread crumbs and Parmesan cheese. In another shallow dish, beat egg. Dip chicken into egg, then coat with bread crumb mixture.
• In 12-inch skillet, heat oil over medium heat. Cook chicken in oil 10 to 15 minutes, turning once, until no longer pink in center. Pour pasta sauce around chicken in skillet; heat until hot. Sprinkle mozzarella cheese over chicken.

Steps:

• Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• In small bowl, mix bread crumbs, Parmesan cheese, garlic salt and basil. In another small bowl, beat egg with fork or wire whisk. Dip chicken into egg, then coat with crumb mixture.
• In 12-inch skillet, heat oil over medium heat. Add chicken; cook 5 to 7 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet; keep warm.
• Pour soup into skillet; heat to boiling over medium-high heat. Boil 4 to 5 minutes, stirring occasionally, until slightly thickened.
• Return cooked chicken to skillet; reduce heat to low. Sprinkle mozzarella cheese over chicken. Cover; cook 2 to 3 minutes or until cheese is melted.

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.

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:

• Place chicken breasts between wax paper and pound to 1/2 inch thickness using a meat pounder.
• Salt and pepper breasts and dip into buttermilk. Roll breasts in bread crumbs.
• Place olive oil in a skillet over low heat. Cook chicken breasts for approximately 10 minutes on each side or until juices of chicken run clear. (Use a spatula and gently turn chicken breasts over.)
• Pour spaghetti sauce over chicken and cook on low heat 5 to 7 minutes. Sprinkle parmesan and mozzarella cheeses on top and cover with lid to melt cheese for 2 to 3 minutes.
• Serve over your favorite pasta noodles. (I serve over 8 ounces of cooked angel hair pasta.).

Steps:

• Cook and drain spaghetti as directed on package.
• In large resealable food-storage plastic bag, mix bread crumbs, Parmesan cheese and 1/4 teaspoon pepper. Shake each chicken breast in bread crumb mixture; set aside.
• In 10-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add chicken breasts; cook 6 to 10 minutes, turning once, until browned. Pour cooking sauce around chicken; sprinkle chicken with remaining bread crumb mixture and mozzarella cheese. Heat to boiling. Cover; reduce heat to medium. Cook 5 to 8 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and cheese is melted. Serve with spaghetti.

Steps:

• Flatten each chicken breast half to 1/4 inch thickness between sheets of plastic wrap or waxed paper.
• Mix bread crumbs and Parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
• Heat oil in 12 inch skillet over medium heat. Cook chicken in oil 10 to 15 minutes, turning once, until no longer pink in center.
• Pour spaghetti sauce around chicken in skillet; heat until hot. Sprinkle mozzarella cheese over chicken.