Semi Homemade Chicken Parmesan Recipes

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:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
• Beat eggs in a shallow bowl and set aside.
• Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
• Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
• Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
• Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
• Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
• Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• In large mixing bowl, mix together jar of spaghetti sauce, tomato sauce, basil, oregano, brown sugar, 1 tsp. garlic powder and 2 Tbsp. margarine. Set aside.
• In small dish beat eggs with a touch of salt and pepper. In another small dish mix bread crumbs with 1 Tbsp. parmesan cheese, 1 tsp garlic powder, and a dash of salt and pepper. Coat chicken with egg mixture and then coat with bread crumb mixture.
• In a large skillet on medium heat melt 3 Tbsp. margarine. Brown chicken in pan about 6 minutes on each side until cooked thoroughly. Remove from pan and set aside. Pour sauce mixture in skillet. It until it begins to bubble. Place chicken on top. Cover and cook about 5 minutes. Remove lid and sprinkle with mozzarella cheese and remaining parmesan cheese. Cover until cheese melts. Serve on favorite pasta.

Steps:

• Preheat Oven to 425 F or as directed by Fully Cooked Chicken Breast Cutlets directions.
• On a baking tray, arrange Chicken Breast Cutlets.
• Drizzle Chicken Breast Cutlets with Olive Oil.
• Sprinkle each with Italian Style Breadcrumbs, reserving half the Breadcrumbs for later.
• Bake Chicken Breast Cutlets for 10 minutes, turning after 5 minutes.
• Remove Chicken Breast Cutlets from oven, place a slice of Pepperjack Cheese on each.
• Return Chicken to oven for additional 2 minutes or until cheese has melted.
• Meanwhile, cook the Pasta according to the package directions.
• Heat Marinara Pasta Sauce in skillet.
• When Pasta has finished cooking, drain and serve onto 4 plates.
• Place 1 Chicken Breast Cutlet onto each plate, on top of pasta.
• Sprinkle each Chicken Breast with remaining Italian Style Breadcrumbs, to taste.
• Spoon heated Marinara Sauce over each serving.
• Sprinkle each serving with Parmesan Cheese to taste
• Garnish with Parsley if desired.

Steps:

• Preheat over to 375°. Spray a baking sheet with non-stick cooking spray. Mix bread crumbs with pepper and garlic powder. Slice 1/4 of an eggplant into 1/2 inch slices. Dip into the egg substitute and then bread crumb mixture. Place on baking sheet and drizzle with the olive oil. Bake until golden and eggplant is tender about 15-20 minutes. Remove from oven and top with marinara sauce. Sprinkle with cheese. Place back in oven until the cheese melts over the top.
• Heat broccoli per package directions. Serve alongside the eggplant and breadsticks.
• Enjoy yogurt topped with blueberries for dessert.
• Serve your favorite calorie-free beverage with the meal.