**Chicken Parmesan: A Classic Italian Dish with a Twist**
Chicken parmesan is a classic Italian dish that is loved by people of all ages. It is a simple dish to make, but it is packed with flavor. The chicken is breaded and fried until golden brown, then topped with a marinara sauce and melted cheese. It is then baked until the cheese is bubbly and the chicken is cooked through. This recipe provides a unique twist on the classic dish by using a flavorful breadcrumb mixture and a homemade marinara sauce. The result is a delicious and satisfying meal that is sure to please everyone at the table.
**Additional Recipes Included:**
* **One-Pot Chicken Parmesan Pasta:** This recipe is a quick and easy way to make chicken parmesan for a busy weeknight meal. Simply cook the chicken and pasta in one pot, then top with marinara sauce and cheese.
* **Chicken Parmesan Sliders:** These sliders are a fun and easy way to serve chicken parmesan at a party or potluck. They are made with chicken parmesan meatballs, slider buns, and marinara sauce.
* **Chicken Parmesan Stuffed Shells:** These stuffed shells are a delicious and elegant way to serve chicken parmesan. They are made with chicken parmesan filling, jumbo pasta shells, and marinara sauce.
* **Chicken Parmesan Soup:** This soup is a comforting and flavorful way to warm up on a cold day. It is made with chicken parmesan, chicken broth, vegetables, and pasta.
With so many delicious recipes to choose from, you are sure to find a chicken parmesan dish that you will love. So what are you waiting for? Start cooking today!
THE BEST CHICKEN PARMESAN
Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
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.
BUSY MOM CHICKEN PARMESAN
I love easy, tasty recipes, and this is one of the easiest! I just give approximations, because this recipe can be adjusted, based on the number of people you're feeding (or how hungry those people are!)
Provided by Belinda in Austin
Categories European
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Cook chicken tenders, as directed on package, in a baking dish.
- When crispy, top with desired amount of spaghetti sauce and mozzarella cheese; bake until hot and bubbly.
PARMESAN BOW TIE PASTA WITH CHICKEN
On lazy summer weekends, we like chicken and yellow squash tossed with bow tie pasta. Add extra fresh grated Parmesan for a Sunday touch. -Sarah Smiley, Bangor, Maine
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, cook pasta according to package directions., In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook and stir until no longer pink, 7-9 minutes. Add 1/4 teaspoon each salt and pepper; remove from pan. In same pan, heat 1 tablespoon butter over medium heat. Add squash; cook and stir until tender, 3-5 minutes. Remove from heat., In a small saucepan, melt remaining 3 tablespoons butter over medium heat. Stir in flour and garlic until blended; gradually whisk in milk. Bring to a boil, stirring constantly until thickened, 1-2 minutes. Remove from heat; stir in cheese and the remaining salt and pepper., Drain pasta; return to pot. Add chicken, squash and sauce; heat through, stirring to combine.
Nutrition Facts : Calories 528 calories, Fat 16g fat (9g saturated fat), Cholesterol 77mg cholesterol, Sodium 690mg sodium, Carbohydrate 64g carbohydrate (7g sugars, Fiber 4g fiber), Protein 33g protein.
Tips:
- For crispy chicken, use boneless, skinless chicken breasts and pound them thin before cooking.
- To make the chicken parmesan more flavorful, use a flavorful marinara sauce. You can use store-bought or make your own.
- Use a good quality cheese that melts well, such as mozzarella or Parmesan.
- To prevent the cheese from getting too brown, place the baking dish on the middle rack of the oven.
- Serve the chicken parmesan immediately with your favorite sides, such as pasta, rice, or salad.
Conclusion:
This chicken parmesan recipe is perfect for busy moms who want a delicious and easy meal that the whole family will love. It's also a great way to use up leftover chicken. With just a few simple ingredients and steps, you can have a delicious and satisfying meal on the table in no time.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love