Best 8 Chicken Parmigiana With Fresh Tomato Sauce Recipes

CHICKEN PARMIGIANA WITH FRESH TOMATO SAUCE

Steps:

• Heat oven to 400°F.
• Add Parmesan to coating mix in shaker bag; shake gently to combine. Coat chicken with Parmesan mixture, then bake as directed on package.
• Meanwhile, cook onions in dressing in large skillet on medium-high heat 4 min. or until onions are crisp-tender. Stir in tomatoes; cook 2 to 3 min. or until heated through, stirring occasionally. Stir in basil. Keep warm.
• Top chicken with sauce and cheese.

CUBE STEAKS PARMIGIANA WITH FRESH TOMATO SAUCE

Steps:

• Heat olive oil in a saucepan and cook garlic until lightly golden brown and fragrant, about 1 minute. Carefully add tomatoes, tomato paste, salt, and pepper; stir to combine. Simmer sauce, stirring occasionally, until thickened, about 20 minutes. Remove from heat and mix in basil. Stir to combine, taste, and adjust seasoning with salt and pepper. Set aside.
• Season cube steaks with salt and pepper on both sides. Set 3 shallow dishes on the counter. Add flour and garlic salt to the first, beaten eggs to the second, and bread crumbs to the third. Season eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Coat each cube steak lightly with flour and tap off excess. Dip cube steak in beaten eggs, allowing excess egg to drip off before turning cube steak in bread crumbs. Press bread crumbs into the cube steak to make sure they adhere. Transfer breaded cube steak to a wire rack-lined baking sheet. Continue this process until all cube steaks are coated.
• Heat oil in a large skillet over medium heat until shimmering. Place cube steak gently into the skillet and cook on the first side until golden brown, 2 to 3 minutes. Turn over carefully and cook on the second side until golden brown, 2 to 3 minutes longer. Return to the baking sheet to drain.
• Set an oven rack about 8 to 10 inches from the heat source and preheat the oven's broiler. Line a rimmed baking sheet with parchment paper.
• Transfer cube steaks to the lined baking sheet and place the sliced mozzarella cheese evenly on top. Broil until mozzarella has melted and begins to brown, about 5 minutes. Spoon the tomato sauce over each cube steak before serving.

CHICKEN PARMIGIANA

Steps:

• Sprinkle both sides of chicken with salt, pepper and Italian herbs. Refrigerate for 30 minutes.
• Heat oil in a saucepan over medium heat. Add garlic and onion, cook for 3 minutes until onion is translucent.
• Add red pepper flakes and herbs, stir for 15 seconds. Add wine, turn up heat and let it simmer rapidly until mostly evaporated and winey smell is gone.
• Add tomato, chicken stock, salt and pepper. Cover, then simmer 10 minutes on low until thickened. Cover and keep warm.
• Preheat oven to 180°C/350°F.
• Crumbing set up: Spread flour out in a shallow bowl. Whisk Egg Dredge in a separate shallow bowl. Mix Crumbing ingredients in a third shallow bowl or pan.
• Dredge & crumb: Press both sides of chicken into flour, then shake off excess. Coat in egg, letting excess drip off, then place in Crumbing, pressing to adhere.
• Transfer to plate and repeat with remaining chicken.
• Line a tray with paper towels and place rack on tray.
• Heat 1.5 - 2cm / 2/3" oil in a skillet over medium high heat to 180°C/350°F (Note 9).
• Carefully place 2 or 3 pieces of chicken in. Cook 2 minutes until underside is golden, then carefully turn and cook the other side for 1 1/2 minutes.
• Transfer to rack, then repeat with remaining chicken. (Note 12 - oil clean and reuse)
• Place chicken on a tray. Spoon 1/3 cup sauce over the chicken - cover around 80% of the chicken, leave the ends crispy.
• Sprinkle sauce with basil, then mozzarella cheese (pile it on in mounds to use it all up), then sprinkle with parmesan. Drizzle oil over parmesan.
• Bake 15 minutes until cheese is melted and there's a few brown spots - no longer, otherwise chicken will overcook.
• Remove from oven, sprinkle with extra basil if desired. Serve immediately (with leftover Tomato Sauce, if you'd like!)

TOMATO CHICKEN PARMESAN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
• In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
• Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

CHICKEN PARMESAN

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 PARMIGIANA

Steps:

• Preheat oven to 400 degrees F.
• Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
• Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
• Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.

CHICKEN CUTLET PARMESAN WITH TOMATO SAUCE

Steps:

• Prepare the sauce first.
• Heat oil over medium heat in a medium-sized saucepan.
• Add onion and garlic to the saucepan and cook about 3 minutes, until soft.
• Add tomatoes, tomato paste, bay leaf, sugar, and oregano and simmer until sauce reduces by half.
• While the sauce is reducing, prepare the chicken breasts.
• Preheat oven to 350 degrees.
• Combine bread crumbs and Parmesan cheese in a plate.
• Place egg in shallow bowl.
• Dip chicken breasts in egg and then dredge in bread crumb mixture to coat.
• Heat oil over medium heat in a large frying pan,
• Add coated chicken breasts.
• Cook until lightly browned, about 5 minutes per side.
• Arrange chicken breasts in a single layer in an oven proof baking dish.
• Pour tomato sauce over chicken.
• Top with mozzarella cheese.
• Bake until cheese is melted and bubbly, approximately 15 minutes.

BAKED CHICKEN WITH CRISPY PARMESAN AND TOMATOES

Steps:

• Heat oven to 425 degrees. Slice the tomatoes in half crosswise and place in a 9-by-13-inch baking dish along with garlic, thyme and crushed red pepper flakes, if using. Season with salt and pepper.
• Season chicken with salt and pepper and nestle into baking dish. Drizzle with olive oil and bake until chicken is about halfway cooked through, about 8 to 10 minutes. Remove from oven and grate Parmesan over chicken.
• Return to oven and continue to bake until chicken is cooked through, tomatoes are starting to caramelize and Parmesan is browned and crisp, about 10 to 12 minutes more.
• Remove from oven and sprinkle with parsley or basil before serving, if desired, and garnish with shavings of Parmesan.