Best 5 Cindys Microwave Chicken Parmesan Recipes
**Introducing Cindy's Microwave Chicken Parmesan: A Culinary Symphony of Convenience and Flavor**
In the realm of culinary artistry, convenience and flavor often seem like opposing forces, destined to remain forever at odds with each other. However, Cindy's Microwave Chicken Parmesan, a revolutionary dish conceived in the heart of a modern kitchen, shatters this paradigm, seamlessly blending the ease of microwave cooking with an explosion of tantalizing flavors that will leave your taste buds in a state of pure bliss. This delectable creation, presented with three distinct variations – classic, veggie, and meatball – caters to a diverse range of preferences, ensuring that every palate finds its perfect match. From the crispy, golden-brown crust to the tender, juicy chicken enveloped in a blanket of melted cheese and flavorful sauce, each bite of Cindy's Microwave Chicken Parmesan is a testament to the culinary magic that can be conjured within the confines of a microwave. So, prepare to embark on a flavor-filled journey as we delve into the secrets behind this modern masterpiece, leaving you armed with the knowledge and inspiration to recreate this symphony of taste in your own kitchen.
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.
MICROWAVE CHICKEN PARMESAN
"I make this moist chicken often in summer when we want something quick and yummy," writes Roni Goodell, Spanish Fork, Utah. With its golden coating, this entree is special enough for company.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a microwave-safe bowl, combine the tomato sauce, Italian seasoning and garlic powder. Cover and microwave on high for 2 minutes; stir. Cook at 50% power for 3-5 minutes or until mixture simmers, stirring once; set aside. , In a bowl, combine the crumbs, Parmesan cheese and parsley. Dip the chicken into egg, then roll in the crumb mixture. Place in a lightly greased shallow 3-qt. microwave-safe dish. Cover and microwave on high for 10-12 minutes, rotating a half turn after 5 minutes. , Pour tomato mixture over chicken; sprinkle with mozzarella. Cook, uncovered, at 50% power for 3-5 minutes or until meat juices run clear.
Nutrition Facts : Calories 241 calories, Fat 8g fat (3g saturated fat), Cholesterol 121mg cholesterol, Sodium 410mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 33g protein.
CINDY'S MICROWAVE CHICKEN PARMESAN
This is a great summer recipe. It's easy and not much mess to clean up. My family loves it! The chicken stays very moist and leftovers are yummy! Serve over your favorite pasta. I serve over linguini with Alfredo sauce.
Provided by Cindy Henderson Foster
Categories Chicken Parmesan
Time 43m
Yield 4
Number Of Ingredients 10
Steps:
- Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness.
- Shake bread crumbs, Parmesan cheese, paprika, and parsley flakes together in a large resealable plastic bag.
- Beat eggs in a shallow bowl. Dip chicken breasts in beaten eggs; dredge in bread crumb mixture. Dip and dredge each chicken breast once more.
- Spray a microwave-safe dish large enough to hold chicken breasts in a single layer with cooking spray. Arrange breaded chicken breasts in the dish. Spray tops of the chicken breasts with cooking spray.
- Cook in the microwave at 50% power for 6 minutes. Pour marinara sauce over chicken breasts. Cover and cook at 100% power for 12 minutes. Sprinkle mozzarella cheese and oregano over sauce. Cover dish and let stand until mozzarella cheese melts, about 10 minutes.
Nutrition Facts : Calories 668.9 calories, Carbohydrate 51 g, Cholesterol 209.2 mg, Fat 26.6 g, Fiber 7.1 g, Protein 54.4 g, SaturatedFat 12 g, Sodium 1973.2 mg, Sugar 19.6 g
MICROWAVED PARMESAN CHICKEN
This quick way to prepare chicken has been a family staple ever since a friend gave me the recipe. It's too good not to share. - Michael Herman, Carney, Michigan
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place chicken in a microwave-safe dish. Top with soy sauce, garlic powder and pepper. Sprinkle with cheese and dot with butter. Cover and cook on high for 4-5 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 190 calories, Fat 7g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 624mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
MICROWAVE CHICKEN PARMESAN
This is a quick way to make Chicken Parmesan using Chicken patties and a microwave. This recipe is for 1 so adjust accordingly.
Provided by Joel P
Categories One Dish Meal
Time 5m
Yield 1 Chicken Parmesan Patty, 1 serving(s)
Number Of Ingredients 3
Steps:
- Heat Chicken patty as directed on the box.
- Add 2 tablespoons of pizza/spaghetti sauce.
- Add 1 ounce of shredded mozzarella cheese.
- Heat in microwave on high for 30 to 45 seconds or until cheese melts.
- Enjoy!
Nutrition Facts : Calories 89.5, Fat 6.4, SaturatedFat 3.8, Cholesterol 22.7, Sodium 192.6, Carbohydrate 1.3, Fiber 0.2, Sugar 0.4, Protein 6.5
Tips:
- For the best results, use boneless, skinless chicken breasts that are about the same size. This will help them cook evenly.
- If you don't have a meat mallet, you can use a rolling pin or a heavy skillet to pound the chicken breasts thin.
- Make sure to coat the chicken breasts in the egg mixture before dredging them in the bread crumbs. This will help the bread crumbs adhere to the chicken.
- Don't overcrowd the chicken breasts in the microwave. Cook them in batches if necessary.
- If you're using a microwave with a turntable, make sure to rotate the chicken breasts halfway through the cooking time.
- To make sure the chicken breasts are cooked through, insert a meat thermometer into the thickest part of the chicken. The internal temperature should be 165 degrees Fahrenheit.
- Serve the chicken parmesan immediately with your favorite pasta and sauce.
Conclusion:
Cindy's Microwave Chicken Parmesan is a quick and easy way to make a delicious Italian meal. The chicken breasts are tender and juicy, the breading is crispy, and the sauce is flavorful. This dish is perfect for a weeknight dinner or a casual gathering with friends. So next time you're looking for a tasty and convenient meal, give Cindy's Microwave Chicken Parmesan a try.
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