SAUCY PARMESAN CHICKEN
"This recipe has been in my file for years. It makes a fast, tasty and moist chicken dish." Curry powder lends a unique flavor but can easily be omitted, if you prefer. Bobby Taylor - Michigan City, Indiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in butter until tender. Add the soup, beer, curry, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring occasionally., Place chicken in a greased 13x9-in. baking dish. Pour soup mixture over chicken. Bake, uncovered, at 375° for 24-28 minutes or until a thermometer reads 170°. Sprinkle with cheese.
Nutrition Facts : Calories 307 calories, Fat 9g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 568mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 42g protein.
SAUCY PARMESAN CHICKEN
Make and share this Saucy Parmesan Chicken recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put chicken in a shallow 3-qt baking dish, that has been sprayed with cooking spray.
- Bake, uncovered, at 375° for 20 minutes.
- Mix mayonnaise, cheese, oregano and pepper; spread over chicken.
- Sprinkle with paprika.
- Bake 20 minutes more, or until juices run clear.
Nutrition Facts : Calories 189.1, Fat 6.7, SaturatedFat 2.8, Cholesterol 86.5, Sodium 328.1, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 29.9
SAUCY MAKE-AHEAD PARMESAN CHICKEN
Take mealtime from ordinary to extraordinary with Saucy Make-Ahead Parmesan Chicken. With just three ingredients, this Saucy Make-Ahead Parmesan Chicken is simple to throw together and absolutely delicious to eat.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Mix dressing and cheese; pour over chicken in shallow dish. Turn chicken over to evenly coat both sides of each breast.
- Refrigerate 30 min. to marinate, turning chicken over after 15 min.
- Heat oven to 425ºF. Remove chicken from marinade; discard marinade. Place chicken on foil-covered baking sheet. Bake 20 min. or until done (165ºF).
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 430 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 27 g
SAUCY PARMESAN CHICKEN
Make and share this Saucy Parmesan Chicken recipe from Food.com.
Provided by Jens Kitchen
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place all ingredients in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with dressing and cheese.
- Refridgerate 30 minute to marinate, laying bag flat so chicken pieces do not overlap in bag.
- Preheat oven to 425ºF. Remove chicken from marinade; discard bag and marinade. Arrange chicken on foil-covered baking sheet. Bake 20 minute or until cooked through (165ºF).
Nutrition Facts : Calories 168, Fat 4.2, SaturatedFat 1.5, Cholesterol 74.8, Sodium 377.2, Carbohydrate 0.9, Sugar 0.7, Protein 29.7
CHICKEN PARMESAN IN CREAM SAUCE
This recipe is not your usual chicken Parmesan! Instead, chicken tenders are coated in a mixture of freshly grated Parmesan cheese and Italian-seasoned panko crumbs, fried to a golden brown, and finished in a lovely cream sauce. A side of pasta would be good with this, or try mashed potatoes. A green vegetable and a salad will complete this dinner menu, nicely!
Provided by Bibi
Categories Cheesy Chicken Breasts
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Pat chicken tenders dry with paper towels and season lightly with salt and pepper.
- Place flour on a shallow plate. Place beaten eggs into a shallow bowl. Combine grated Parmesan cheese, Italian-seasoned panko crumbs, and 1 teaspoon smoked paprika, and place on a second shallow plate.
- Cover a dinner plate or platter with parchment paper.
- Dip each lightly seasoned chicken breast tender in flour, shaking off the excess. Next, dip in beaten egg, and hold the tender over the eggs to allow excess to drip back into the bowl. Place each tender on the panko mixture. With dry fingers, scoop panko mix over the tender, patting the crumbs in. Place on the parchment-covered plate.
- Repeat with remaining chicken tenders, until all tenders are breaded with flour, egg, and panko mix.
- Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat until butter is bubbling. Add tenders, 1 at a time, being careful not to crowd the skillet. You may need to cook chicken in 2 batches. Cook until breading is browned and chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side, being careful not to burn the breading.
- Turn tenders when the crust is nicely browned and continue cooking until an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Adjust heat down a notch or two, if the crust is getting too brown, and add a bit more oil or butter, if the skillet looks dry. Remove cooked chicken to a cooling rack.
- Add garlic to the skillet, and stir until garlic is fragrant, 30 to 45 seconds. Deglaze skillet with white wine, stirring up all the browned bits from the bottom of the skillet. Season Italian herb seasoning blend and red pepper flakes.
- Stir in cream and heat over medium high. Bring sauce to a boil, stirring frequently, and adjust flavor with salt and pepper, if needed. Allow sauce to bubble until desired consistency is achieved, 3 to 4 minutes.
- Return cooked chicken tenders to the skillet and warm in the sauce, about 1 minute.
- Garnish with fresh parsley.
Nutrition Facts : Calories 763.4 calories, Carbohydrate 25.2 g, Cholesterol 296.4 mg, Fat 51.6 g, Fiber 0.6 g, Protein 49.6 g, SaturatedFat 28.4 g, Sodium 548.5 mg
SAUCY GARLIC CHICKEN
Roasted garlic lends a rich flavor to this appetizing chicken entree, and it complements the spinach nicely. Ideal for entertaining, the recipe can be assembled in advance and popped in the oven when guests arrive. -Joanna Johnson, Flower Mound, Texas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, place spinach in a greased 13x9-in. baking dish; sprinkle with 1/4 teaspoon each of salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach., In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 2 cups cheese, nutmeg and remaining salt and pepper. , Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken., Cover and bake at 425° for 30-35 minutes or until a thermometer reads 170° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired. , Freeze option: Substitute 5 ounces frozen chopped spinach that has been thawed and squeezed dry for fresh spinach. Cool unbaked casserole and sprinkle with remaining cheese; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in chicken to read 170°.
Nutrition Facts : Calories 601 calories, Fat 32g fat (16g saturated fat), Cholesterol 163mg cholesterol, Sodium 1066mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 55g protein.
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