Best 4 Chicken Parmesan Minis Recipes
Indulge in a delightful culinary journey with our irresistible Chicken Parmesan Minis, a symphony of flavors that will tantalize your taste buds and leave you craving more. These bite-sized morsels are crafted with tender chicken cutlets, expertly breaded and fried until golden brown, then smothered in rich and tangy marinara sauce and melted cheese. Each crispy morsel is a perfect balance of textures and flavors, a harmonious blend of savory, cheesy, and tangy notes. Accompanying these delectable Chicken Parmesan Minis are a collection of equally tempting recipes that will elevate your dining experience. From the classic Spaghetti and Meatballs, a hearty and comforting dish that showcases juicy meatballs nestled in a flavorful tomato sauce and al dente spaghetti, to the refreshing Caesar Salad, featuring crisp romaine lettuce tossed in a creamy and tangy dressing, and the decadent Chocolate Lava Cakes, offering a molten chocolate center that oozes out upon every bite. Embrace the culinary adventure that awaits and explore the diverse flavors and textures of these delightful recipes.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN PARMESAN
With more than 450 reviews and a five-star rating, Giada De Laurentiis' easy Chicken Parmesan recipe from Everyday Italian on Food Network is a red sauce win.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 500 degrees F.
- Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a large heavy oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
- Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.;
- In a large casserole pot, heat the oil over medium high heat. Add the onion and garlic and saute until soft and translucent, about 2 minutes. Add the celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add the tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove the bay leaves and check for seasoning. If the sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with the remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
CHICKEN PARMESAN MINI-SUBS
Make and share this Chicken Parmesan Mini-Subs recipe from Food.com.
Provided by FDADELKARIM
Categories Lunch/Snacks
Time 40m
Yield 7 Mini-Subs
Number Of Ingredients 11
Steps:
- Preheat the oven to 375F then spray a large baking sheet with cooking spray.
- Mix chicken, egg, breadcrumbs, Parmesan cheese, 2 tbsp of the pizza sauce & spices in a bowl.
- Shape into 21 small meatballs, about the size of a ping pong ball then place onto the sheet. Bake for 15-18 minutes.
- Spoon 1 tbsp of sauce down the middle of each bun. Then sprinkle 1 tbsp of cheese over the sauce.
- Place 3 meatballs into each bun then pour 1/2 tbsp of sauce over each ball. Top with the remaining cheese then place back into the oven for 7 minutes.
Nutrition Facts : Calories 345.4, Fat 11.8, SaturatedFat 4.7, Cholesterol 95.2, Sodium 737.7, Carbohydrate 32.1, Fiber 1.4, Sugar 8.4, Protein 26.3
MINI PENNE WITH PARMESAN CHICKEN
Another recipe that kids (and adults!) will wolf down, this is a combination of two dishes everyone loves: chicken cutlets Milanese and warm pasta salad.
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 500°F. Brush a large, heavy, foil-lined baking sheet with 1 tablespoon of oil. Place the buttermilk in a large bowl. Add the chicken tenders, stir to coat, and let stand for at least 15 minutes and up to 30 minutes.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
- Stir the Parmesan and bread crumbs together in a pie pan. Season the mixture with a pinch of salt and pepper. Remove the chicken tenders from the buttermilk, allowing the excess to drip back into the bowl, and dredge them in the bread-crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle with 2 tablespoons of the oil and bake until they are cooked through and golden brown, about 12 minutes. Transfer the chicken tenders to a cutting board and cut into 1-inch pieces.
- Meanwhile, mash the garlic with 1 teaspoon salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season with 1/4 teaspoon pepper.
- Place the drained pasta in a large serving bowl. Drizzle with the vinaigrette, sprinkle with the parsley, and top with the chicken. Toss to combine, and serve.
CHICKEN PARMESAN MINIS
My kids always eat things when they come in smaller portions. These Chicken Parmesan Minis were a huge hit for my little ones.
Provided by Six Sisters Stuff
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- For the topping, mix together the Italian bread crumbs, one tablespoon of the parmesan cheese, and one tablespoon of olive oil; set aside.
- In a bigger bowl, lightly beat the egg, and add chicken, red pepper, onion, garlic, oregano, 1 Tablespoon of Parmesan, salt and pepper. Mix until well combined.
- Spray a regular sized muffin tin with nonstick cooking spray. Spoon heaping spoonfuls of the chicken mixture into a muffin tin. Place a cheese cube (one of the pieces of cheese stick) down in the center of the mixture. Put one more spoonful of chicken mixture on top, making sure the cheese is covered completely.
- Sprinkle the bread crumb mixture on top of each chicken mini.
- Put the muffin tin in the oven and cook for 30 minutes or until cooked through.
- Serve with marinara sauce under the minis or in a cup on the side.
Tips:
- Use a good quality marinara sauce. This is the base of your dish, so make sure it's flavorful and delicious. You can use a store-bought sauce or make your own.
- Don't overcook the chicken. Chicken breasts can easily become dry and tough if they're overcooked. Cook them just until they're cooked through, about 6-8 minutes per side.
- Use a good quality cheese. Parmesan cheese is the traditional cheese for chicken parmesan, but you can also use mozzarella or a blend of cheeses.
- Serve immediately. Chicken parmesan minis are best served hot out of the oven. They can be reheated, but they're not as good as when they're fresh.
Conclusion:
Chicken parmesan minis are a delicious and easy appetizer or main course. They're perfect for parties or potlucks, and they're sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy meal, give chicken parmesan minis a try. You won't be disappointed!
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