Restaurant Style Parmesan Chicken Recipes

Steps:

• For the sauce: Preheat the oven to 350 F. Put the sausages in a small baking pan and poke each a couple times with a fork. Roast until cooked through, 12 to 15 minutes. Let cool and chop the sausages, reserve the pan drippings. Set aside.
• Heat the oil in a large pot over medium heat, add the onion and garlic and cook, stirring, until soft, 3 to 4 minutes. Add the tomato puree, 2 1/2 cups water, tomato paste, sugar and salt. Bring to a simmer, adjust to a low simmer and cook for 10 minutes. Add the sausage and reserved drippings. Continue simmering until thickened, 20 to 25 minutes more. Stir in the basil. Keep warm.
• For the cutlets: Cut the bread into pieces and pulse batches in a food processer until fine breadcrumbs. Mix together the breadcrumbs, parsley and Parmesan in a shallow bowl. Beat the eggs with the salt and pepper in another shallow bowl. Put the flour in a third shallow bowl.
• Pound out the chicken breasts between two pieces of plastic wrap or wax paper until just less than a 1/4-inch-thick. Sprinkle each with salt and pepper.
• Bread the chicken: Coat each breast in flour, shake off the excess. Then dip in the egg, letting excess drip off. Finely coat completely in the breadcrumbs. Set aside on a plate.
• Coat the bottom of a large skillet in about a 1/4-inch layer of oil. Heat over medium. Once the oil is hot and shimmering, add the breaded chicken and fry until the cutlets are golden brown and completely cooked through, 3 to 4 minutes per side.
• Ladle half the tomato sauce in a baking dish, top with the chicken cutlets and cover with the remining sauce and sprinkle the cheese over top. Bake until the cheese melts, 2 to 3 minutes.

Steps:

• CUT 3 slits on the top of the chicken breasts (if frozen thaw first) and place in appropriately sized container.
• MIX dressing and parmesan cheese.
• POUR dressing/cheese mix over chicken and marinate for at least 30 minutes. Overnight is ideal.
• PREHEAT oven to 425 degrees F.
• COVER baking sheet with foil.
• PLACE marinade breasts on foil covered baking sheet.
• POUR leftover marinade on top of breasts.
• BAKE for 20 minutes.

Steps:

• Sprinkle chicken with olive oil. Sprinkle chicken with ozark seasoning and garlic paste. Coat chicken in flour. Cook on high heat until browned. Add garlic, white grape juice, white wine, butter or low calorie substitute, and artichoke hearts. Cook on medium heat as it boils for 10-15 minutes. Add chopped bell pepper and cook until peppers are slightly softened and sauce is thick. Sprinkle with parmesean cheese once sauce is thickened.

Steps:

• Pour enough of spaghetti sauce to coat bottom of 9x13 pan. Beat egg in large bowl. Mix panko, parmesan, basil & pepper in another bowl. If you must, add 1/2 tsp. salt, although I think the cheese adds enough saltiness. Heat 2 Tbsp. olive oil in fry pan. Dip chicken breasts in egg, then in panko mix, then fry until golden brown in olive oil - about 3 minutes per side.
• Preheat oven to 350 degrees F. Place fried chicken breast on top of sauce in 9x13 pan. Place 1/4 cup shredded cheese on top of each chicken breast.
• Cook for 1/2 hr until cheese is browned and chicken is done on inside (cut through middle of one to check.) Serve with cooked spaghetti and remaining spaghetti sauce.