Best 7 Chicken With Basil And Parmesan Recipes

PARMESAN AND BASIL CHICKEN SALAD

Steps:

• Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
• In a food processor, puree the mayonnaise, basil, garlic, and celery.
• Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

JUICY BAKED CHICKEN BREAST WITH GARLIC AND PARMESAN

Steps:

• Season chicken breasts with a little salt.
• Mix bread crumbs, Parmesan cheese, basil, and pepper in a bowl.
• Heat olive oil and garlic in a skillet over medium heat until fragrant, 1 to 2 minutes.
• Dip chicken breasts in the garlic oil, then into the bread crumb-Parmesan mixture. Place chicken in a baking dish.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN WITH BASIL AND PARMESAN

Steps:

• Flatten breasts, dip in flour, salt and pepper.
• Heat butter in 12in skillet.
• Add breasts, cook for 4 minutes each side until browned and juices run clear.
• Remove from pan.
• Mix basil with remaining ingredients.
• Add to pan, cook and stir for 3 minutes,thicken with a little flour if needed.
• Serve over chicken.

PARMESAN CRUSTED CHICKEN BREASTS WITH TOMATO AND BASIL AND POTATOES WITH PEPPERS AND ONIONS

Steps:

• Preheat oven to 500 degrees F.
• Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left whole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.
• Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!
• While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.
• While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.
• Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.

BASIL-PARMESAN CHICKEN SALAD

Steps:

• In a large heavy pot, bring the water to a boil. Peel, trim, and quarter the onion. Peel, trim, and smash the garlic.
• Add the onion, garlic, bay leaves, parsley, and salt to the boiling water and boil for about 10 minutes.
• Carefully slide the chicken breasts into the pot and return the water to a boil. Reduce the heat to low, cover, and poach the chicken for about 15 minutes. Turn off the heat, remove the cover, and let the chicken cool in the liquid.
• When cool enough to handle, remove the chicken from the broth, skin and bone it, and shred into bite-sized pieces. Put in a large bowl. (Be sure to strain and reserve the broth for making soups or sauces.)
• Make the dressing: Peel, trim, and chop the garlic as fine as possible. Rinse the basil leaves, pat them dry, and chop very fine.
• In a bowl, combine the garlic and basil with the remaining dressing ingredients. If you would like a smoother sauce, blend all the ingredients in a blender or food processor until saucelike.
• Spoon the dressing over the chicken, toss well to combine, and transfer to a serving platter. Serve within 1 hour of finishing.

JILL BIDEN'S CHICKEN PARMESAN RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the marinara sauce: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until the onion is soft and translucent, 3-5 minutes. Drain one can of tomatoes, discarding the liquid. Add the drained and full remaining can of tomatoes and salt. Using a wooden spoon or potato masher, break up the tomatoes. Then simmer for 20 minutes. Turn off the heat, remove the garlic cloves, and stir in the basil. Season with salt and pepper to taste.
• While the sauce is simmering, make the chicken: Set out 2 8-inch (20 cm) square baking dishes. In one dish, whisk together the eggs, milk, and salt. In the other dish, mix the bread crumbs with the Parmesan and mozzarella. Using one hand, coat the chicken in the egg mixture. Gently shake off the excess egg, then transfer to the bread crumb mixture. Use your other hand to coat the chicken evenly on both sides, pressing the breading to adhere. Set on a baking sheet and repeat with remaining chicken.
• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Set a baking sheet with a wire rack on top nearby. Add 1-2 pieces of chicken to the hot oil, being careful not to overcrowd the pan. Cook until golden brown on both sides, flipping once, about 5 minutes total. Transfer the cooked chicken on the wire rack to drain. Wipe out the skillet, add more olive oil as needed, and repeat with remaining chicken.
• Spread a thin layer of marinara sauce in the bottom of a 9x13-inch (22 x 33 cm) baking dish. Arrange half of the chicken in a single layer over the sauce and top with half of the mozzarella. Add another layer of sauce and top with the remaining chicken, followed by the remaining mozzarella. Finish with a layer of sauce and top with the Parmesan.
• Bake until the cheese is melted and bubbling, 20-30 minutes.
• Remove the chicken Parmesan from the oven and let sit for a few minutes before serving. Top with freshly torn basil, if desired, and serve with rigatoni, salad, and Italian bread alongside.
• Enjoy!

CHICKEN PARMESAN WITH FRESH MOZZARELLA AND FRESH BASIL

Steps:

• Preheat oven to 450 degrees.
• Mix italian bread crumbs with panko in a large dish.
• Slather each chicken breast with mayo and dredge in breadcrumbs.
• Put chicken breasts side by side in baking dish and cook in oven for 15-18 minutes or until they start to brown on the outside.
• Begin the sauce with jar of pasta sauce, can of tomatoes, sugar, garlic, salt and pepper (add a little onion if you wish). Simmer on low-medium heat until chicken is browning.
• Remove chicken from oven and pour all of the sauce over the tops of the breasts.
• Reduce oven temp to 375 and bake, uncovered, for another 20 minutes.
• In the last 5 minutes, pull the chicken out again and layer on slices of FRESH MOZZARELLA all over the chicken and return to oven.
• I usually turn the broiler on for about 2 mins to start the melting process then turn it back to the oven.
• Once the cheese has melted and started to bubble, remove from oven.
• Top with lots of torn Fresh Basil leaves.
• Serve with pasta.